Saturday, April 2, 2011

Vegetable Kurma

Everyone is fond of their Mom's recipes like me. There are some recipes, how much ever tried cannot beat Mom's taste.

This is one such recipe. My husband says it is good and the Kurma vansihes soon when served. But I feel still something is missing to reach Mom's Kurma.

Here goes the Recipe..
Drumstick and Peas Kurma
Large Ripe Tomatoes 2
Garlic Cloves 2
Finely Chopped Ginger 1 tsp
Sambar Powder 2 ¼  tbsp
Grated Coconut 4 tsp
Pearl Onions 5
Tamarind (small gooseberry size)
Mustard Seeds 1 tsp
Urad Dhal 1/2 tsp
Curry Leaves 5
Sesame Oil
Water 4 cups

Cut Vegetables into pieces. Peel and chop Pearl Onions.
Peel Garlic. Chop Ginger. Cut Tomatoes into four pieces.

Heat little Oil in a Pan. Add Chopped Ginger and Garlic. When they change their colour, add Chopped Tomatoes. Fry on a low flame till the raw smell off and the skin of the Tomatoes slightly separates. Grind it to a smooth Paste once cooled.

Heat enough Oil in the same Pan. Add Mustard seeds, when they start popping up, add Urad Dhal. Few seconds later add Curry Leaves and Onions. Fry till Onions become translucent. Add the Tomato-Garlic-Ginger paste. Fry on a medium flame till the oil separates.

Add Vegetables and Sambar Powder. Fry for 2-3 minutes so that the Sambar Powder gets mixed well with the vegetables. Add Salt and enough water. Boil on a medium to high flame. When the Kurma starts thickening, add grated coconut. Boil for 5-10 minutes till done. Now add tamarind paste and boil for few more minutes.

Serves: 2-3
Serve with Rice with any Non-Spicy Poriyal/DryCurry like Carrot-Cabbage Poriyal. This can be served with Chapati and Poori too ..

Combinations of Vegetables used:

  • Drumstick and Potato 

  • Drumstick and Peas
  • Peas, Beans and Carrot
  • Peas, Beans, Carrot and Cauliflower (Cauliflower can be soaked in hot water for some time and then added)
  • Peas and Cauliflower

This Kurma tastes better only if Tomatoes are fried for a long time (before grinding) and more Sesame Oil is used.

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