Vegetable Kuruma Recipe

Ingredients needed for the Vegetable Kuruma

2 cups of chopped vegetables (Potato, Carrot, Green Peas, Cauliflower, Beans)

1/2 tsp turmeric powder

1/2 tsp red chilly powder

Salt - to taste

1 cup fresh grated coconut

1/2 tsp khus khus

2 green chilly

1 tsp ginger garlic paste

2 tsp oil

1"  Cinnamon

3 Cloves

3 Cardamom

1 bay leaf cut into bits

1 medium sized onion finely chopped

1/2 cup capsicum chopped

1 cup tomato chopped

1 tbsp coriander leaves



How to prepare the vegetable kuruma

Put in all the chopped vegetables with salt, turmeric powder, red chilly powder and water.

Grind khus khus, grated coconut and green chillies to a fine paste and keep aside.

Heat oil in a fry pan and saute crushed cinnamon, cloves, cardamom, and bay leaves.

Add chopped onions. Saute for a while till the onions get golden.

Add the ginger garlic paste and fry for a minute or two or till the raw garlicky smell goes.

Add the chopped tomatoes and mix for well.

Add  ground coconut, khus khus paste to the pan, mix well, then add cooked vegetables.

When the gravy starts boiling, simmer for a minute or two.

Serve hot garnished with corinader leaves alongwith Idlis. Chapathies, Pulaos and Biryanis.



Points to Note:

If you like a tangy flavour to the Kuruma, add a teaspoon lemon juice and mix well. Do not heat it up after adding lime / lemon juice.

You can follow the same recipe with Chicken / Mutton instead of vegetables to make Chicken or Mutton kuruma.

Eggs  / Paneer can also be used with or without vegetables to get a different taste / flavour.

Instead of ground paste of coconut you can use thick coconut milk to make this type of Kuruma but the gravy will be of a slightly thinner consistency.