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Kitchen Tidbits

Easy Vegetable Masala Kurma

Posted on July 6, 2017September 10, 2017

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malayalam

Every household has its own version of kuruma/Korma. This is version of mine which is easy to make even on those busy mornings to pair with hot Appam/Idiappam/Puri.

I have used just 3 vegetables other than onion , you could also add cauliflower, baby corn, beans, mushroom  according to the availability. And when I say Masala Kurma ,don’t get me wrong , usually  such kurma’s have  garlic, green chilli,cashews  or some extra stuffs  added with coconut, but this has just fennel seed and this is  just mildly spiced yet flavorful ! 🙂

This is a One Pot One Stove recipe, you could use a pressure cooker( it makes it quick and easy)  or even a heavy bottom pan. Let’s see how to make this easy  Veg Masala Kurma.

Vegetable Masala Kurma: Serves 2-3

To pressure cook:

  1. Potato                                                               –  1 big,  cut into small cubes
  2. Carrot                                                                – 1 big , cut into cubes
  3. Fresh green Peas/frozen green peas           – a handful/ 1/4 cup
  4. Ginger                                                                – 1/2″crushed
  5. Green chilli                                                       – 1-2 , diagonally cut
  6. Onion                                                                 – 1 medium, chopped( not fine)
  7. Turmeric powder                                            – 1/4 tsp
  8. Coriander Powder                                           – 1/2 tsp
  9. Red chilli powder                                             – 1/2 tsp
  10. Garam masala *                                                  -1/4 tsp
  11. Cinnamon stick                                                – 1/2″ piece
  12. cardamom                                                        – seeds from 2-3 pods
  13. cloves                                                                 – 3-4 no
  14. water                                                                   -1 cup
  15. salt                                                                        – as required
  16. Coconut oil                                                          –  1 tbsp

To grind into a paste:

  1. Coconut grated                                                   – 1/2 cup
  2. fennel seed/powder                                          –  1/4 tsp
  3. water                                                                    – 1/4 cup or less or  / 4-5 tbsp

To garnish:

  1. curry leaves                                                         – 1 spring
  2. coriander leaves                                                 – 1 spring

Method:

  1. Take together grated coconut , fennel seed/powder and 1/4 cup water in a mixer bowl and grind into a fine paste.
  2. Heat a pressure cooker,  add oil and let it heat up. Once the oil is hot add the cinnamon, clove, cardamom and crushed ginger ,  curry leaves saute for few seconds.
  3. Add the chopped onion and saute until translucent, add a pinch for salt to fasten the process.
  4. Once the onions are no longer raw( no need to brown them), bring down the flame to low ,add turmeric powder, followed by coriander powder , saute for 10 sec, garam masala , saute that too for 10 sec, and finally red chilli powder and give a good mix.
  5. Add the vegetables and combine everything well to coat with spices. Add required salt, and water to cook the vegetables
  6. Stir everything well, cover the pressure cooker and cook for 3-4 whistles or until done.
  7. open the pressure cooker once the pressure releases, Bring it back to the flame and let it boil well for 1-2 minute, that’s when you add the coconut paste and switch off.( Do not let it boil/cook further).
  8. Sprinkle the chopped coriander leaves on top and serve hot!

Notes:

  1. Use garam masala only if thats homemade, else chuck it 😉 store bought masala will fail to give a distinct flavor !
  2. For fennel powder, just grind 3-4 tbsp them into fine powder in a mixer and store in an airtight container.
  3. Adjust the water consistency after pressure cooking the vegetables, if you feel more water is there just open cook and reduce some water before adding the coconut paste
  4. Do not add more than mentioned Coriander powder.
  5. If you want to have more gravy, add required quantity of water and give a good boil, after which add the coconut paste
  6. The coconut paste should be thick and not runny. Add little water to make it a paste.

 

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Until next time, happy cooking!!

lekshmi 🙂

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