If there is one recipe where I don’t mind eating any vegetable, its Kurma. Amma used to make variations of Kurma recipe and every single one was a favorite at our household. The one with a lot of potatoes and filled with the richness of coconut would be so tasty that I would not mind eating any number of I. And then there was this version with whole lot of vegetables cooked in a paste of coconut, pudina and coriander – which Amma used to make as a side dish for dosa. What heavenly taste! Another one of my favorites is with meal-maker/soya chunks. I used to save up all the soya chunks till the end of the meal – actually I still do 😀 Almost all of my amma’s kurma recipes have coconut or atleast a hint a coconut.
Recently, I tried to prepare kurma without coconut and yet, it turned out creamy rich with flavours and it was something that we liked so much. I used all sorts of vegetables I had in my refrigerator and for the creamy consistency, I used fried gram along with a few cashews. I made this kurma to go with the Set Dosa and it was a heavenly combination. I can’t think of any other side dish than this one, for the melt in mouth sweetish set dosas. I would be posting the Set Dosa recipe tomorrow – so stay tuned 😀
To make Vegetable Kurma with No Coconut
Serves – 4
Time to prepare – 30mins
What I used –
- Mixed Vegetables, 2 cups ( I used carrots, beans, potatoes and cauliflower)
- Onion, 1 large
- Tomato, 2 medium
- Garlic Pods, 6-7
- Cloves, 2
- Green Cardamom, 1
- Cinnamon, 1” stick
- Oil, 2 tsp
- Fried Gram, 2 tbsp
- Cashews, 5-6
- Green Chilli, 1
- Poppy Seeds, 1 tsp
- Kashmiri Chilli Powder, 1.5 tsp
- Garam Masala Powder, ½ tsp (optional)
- Turmeric Powder, ½ tsp
- Salt, as required
- Coriander Leaves, a few sprigs
How I made –
- In some water, boil all the vegetables until 3/4th done. Strain the water and save it for later. Set the vegetables aside.
- In a pan, dry roast the following ingredients – fried gram, cashews, green chilli, peeled garlic pods and poppy seeds. These doesn’t have to brown. Just roast for 2-3mins.
- In a mixer jar, grind them all together smooth by adding a little water. Set aside.
- In a pan, heat oil. Add cloves, cardamom and cinnamon. Let them puff. Add finely chopped onion. Fry until translucent. Add tomatoes and cook until mushy.
- Add the ground paste and pour enough water. Add the boiled vegetables too. Add required salt, Kashmiri red chilli powder, garam masala powder and turmeric. Mix well.
- The paste can thicken quite fast. So keep the flame on low. Let it simmer for 5-8 mins until the paste is cooked well and the vegetables absorb the masala.
- Finally add chopped coriander and stir well.
- Serve hot with Set Dosa – recipe coming up tomorrow! 🙂
- Any vegetables can be used as per preference.
- The rich creamy texture is due to the ground paste that are we are adding. Cashews are optional but they give creaminess to the dish.
- As the gravy can thicken quite fast, keep the flame on low all the time.
- The rich bright red color is because of the Kashmiri red chilli powder and it’s a must.