Vegetable kuruma

They say that the union of soul and body in man is the fruit of the union of love and virtue (in a former birth). Thirukkural.

Vegetable kuruma

 Vegetable kuruma - vegetables cooked in a spicy coconut gravy. It’s a best accompaniment for idli, dosa, all types of roti's and for rice.I would also love to have it with  semolina kichdi.

Ingredients:

•     Onion chopped – 1 cup
•          Tomato chopped – 1 cup
•          Ginger garlic paste – 1 tsp
•          Green chilies – 3 to 4 (adjust to your taste)
•          Turmeric powder – ½ tsp
•          Coconut pieces – ½ cup
•         Red chilli powder – 1tsp
•          Coriander powder – 1tsp
•     Vegetables – 2 cups 
•          Corriander leaves and mint leaves – ½ cup (optional)

For tempering:

•    Fennel seeds – 1 tsp
•          Cloves – 4
•          Cardamom – 2
•         Cinnamon – 2 (1 inch)
•          Bay leaves – 1
•          Oil – 3 tsp

Procedure:

1.    In a pan add 2 tsp oil add onion, fry till it is translucent. Add ginger garlic paste, fry for 5 minutes till the raw smell goes away.
2.  Then add green chilies and tomato, fry them for another 5 minutes. Switch off the stove.
3. Let them cool and grind it in a mixer grinder.
4. Then add 2tsp oil in a pan and add the ingredients mentioned in tempering one by one.
5. Then add grounded onion tomato paste and stir well. Add vegetables and turmeric powder, chili powder, coriander powder, and then cook in medium heat until the oil separates out from the gravy and vegetables cooked well. Simmer it for some more minutes.
6.  Next add coconut pieces in a mixer grinder and grind it smoothly.
7. Finally add the coconut paste to the gravy. And let it cook in medium heat for 10 more minutes.
8. Garnish with coriander leaves and mint leaves.

Tips:  If you are in a hurry, you can even boil the vegetables separately and add it to the onion tomato gravy. This will save some time. Also after adding coconut paste, gravy should not be boiled more. Switch off the stove, when the gravy starts bubbling.