Thursday, September 18, 2008

Vegetable kuruma ( Gravy )

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


  • 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


  • 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.


  • 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.

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