Chettinad vegetable kurma

Ingredients

• Boiled vegetables- 2 cups
• Poppy seed (khus-khus) - 2 tablespoons
• Cashew nuts- Broken in small pieces- 1 tablespoon
• Onions 1 (large) chopped
• tomatoes- 2 (Large) chopped
• Curry leaves- 1 sprig
• Turmeric powder- ½ teaspoon
• Red chilli powder- ½ teaspoon
• Milk- 1 cup
• Oil- 2 tablespoons
• salt- to taste

For the special chettinad masala:

• Freshly grated coconut-1/2 cup
• Coriander seeds- 1 teaspoon
• Cumin seeds- ½ teaspoon
• Whole red chillies - 3
• Cardamom - 3
• Fennel seeds - 1 teaspoon
• Cloves - 2
• Cinnamon 1 inch piece
• Oil- 1 tablespoon

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Preparation

• Heat oil in a pan and fry the ingredients mentioned under chettinad masala separately one by one till you get an aroma. Keep aside to cool. Soak the poppy seeds and cashew nuts in hot water. Drain and add it to the roasted ingredients. Grind to a smooth paste.
• Heat the remaining oil in a pan. Add the curry leaves and onions. Saute for few minutes till the onion turns pink and then add the tomatoes, ground paste, turmeric powder, red chilli powder and salt.
• Cook till tomatoes blend well with the masala and oil separates on the sides. Mix well and add one cup of water, boiled vegetables and milk. Cover and simmer for a few minutes. Serve hot. This goes well with chappatis and pulao.