Vegetable Kurma

This vegetable kurma recipe given below is same as the Mixed vegetable kurma but with the omission of spice powders. While the original recipe goes best with rice, this vegetable kurma recipe given here is ideal to be had with appam and idiyappam. It will also go well with idli, dosa and chapati. 

Ingredients
1 medium sized onion

1 medium sized tomato

Few curry leaves

3 tbs coconut milk (optional)

1 ts cornflour (mixed in hot water)(optional)

2 cups mixed vegetables of your choice (carrot, beans, peas, potato, cauliflower etc)

To grind

1 ts fennel seed

2 cloves

3 ts grated coconut

1 inch ginger piece

3 garlic cloves

4 green chillies

1 ts poppy seeds (soaked in hot water beforehand)

Preparation

- Pressure cook the chopped vegetables for 1 whistle. Let the air in the cooker subside by itself. Keep them aside.

- Grind the ingredients given above into a smooth paste with very little water.

- Heat oil in a pan. Once they turn hot add the finely chopped onions. Fry them until they turn translucent.

- Add the ground paste and fry for a minute until the raw smell from them has disappeared.

- Next add the finely chopped tomatoes. Add a little salt and cook them until they turn mushy.

- Add the cooked vegetables along with its water.

- Combine everything well. Allow them to boil.

- Add coconut milk if you are using it. Allow the contents to boil and then reduce the flame to a medium.

- Let them cook through until the gravy is reduced.

- Add the cornflour paste if you still want a thicker gravy. Allow it to boil for a minute.