Vegetable kuruma ( Gravy )

This is one of the most lovely combination with chappathi or poori.


Ingredients:

• Vegetables-2 cups
• (carrot, beans, green peas, cauliflower, potato,beetroot,..)
• Tomato - 1 (bigger size)
• Onion - 1
• Garlic-5
• Ginger- 1(make ginger garlic paste)
• cinnamon- a small piece
• cloves-2
• Poppy seeds(kasa kasa)-1 teaspoon
• Fennel(Sombu)-1 teaspoon
• Cumin seeds(jeeragam)-1 teaspoon
• Turmeric powder-1/4 teaspoon
• Chilli powder-1 teaspoon
• Coriander powder- 1/2 to 3/4 teaspoon
• Grated coconut-2 tablespoon
• Cashew-2 or 3
• Oil-3 tablespoon
• Salt
• Lemon juice for flavour(optional)
• Coriander leaves for garnishing

Method:

• Heat little oil in pan and fry the cinnamon,cloves, fennel,cumin seeds, poppy seeds.
• When it starts to splutter, add the ginger garlic paste,onion and the tomatoes.
• Finally after switching off the flame, add the grated coconut and fry it in that heat.
• Allow it to cool and grind it into a paste along with cashew, turmeric powder, chilli powder, and coriander powder.
• Cook the vegetables seperately in salted water.
• Do not use too much of water.
• Heat oil in pan and add the paste when it is hot enough.
• Fry it in medium flame till the oil comes out.
• Add the cooked vegetables along with the cooked water and required amount of salt.
• Just allow it cook for another 3 minutes or till the required consistency is attained.
• Finally after removing from the flame add three or four drops of lemon juice and garnish it with coriander leaves.
• A perfect combination with chappathi and poori.

Tip:

• The vegetables can also be added without cooking it seperately.
• After add the raw cut vegetables to the gravy, add enough water and allow it to cook in pressure cooker.
• Leave two whistles to call and remove it from flame.
• Garnish it with coriander leaves.