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Kuruma

Those who love coconut as ingredient will love Kuruma as the base for this dish is grated coconut or coconut milk.

We eat Kuruma (made during for lunch) mixed with steamed rice. Kuruma also works good as a side dish for Briyani. Kuruma is also made for breakfast as a side dish for Idly, Dosai, Chappathi. Kuruma is made as side dish for dinner item - Parotta.

Kuruma looks like one of the curries the world has seen. In that aspect we can call this as Vegetable Curry.

There is also non-vegetarian version of Kuruma. Depending on the ingredient it is called Chicken Kuruma or Mutton Kuruma.

There are plenty of Kuruma recipes. The taste changes depending on the vegetables we add as ingredients. Here we will show case a standard Kuruma recipe using (mixed vegetables), which any one can quickly master. [Instead of mixed vegetables you can try to make Kuruma with Chick pea or Green peas as main ingredient]

Ingredients
to grind
to fry
for the curry
Preparation
1

Grind coconut along with fennel seeds to a smooth paste and keep aside.

If grinding is difficult due to unavailability of mixer or grinder, you can use coconut milk and fennel powder.

2

Soak tamarind in 1 cup of water and after a few min (about 5 to 10) extract the juice filtering the skin. Keep aside this juice.

3

Heat oil in a pan.

Reduce the flame to low and add clove, cardamom, cinnamon, black pepper (Whole) and fennel seeds.

When they turn brown add the chopped onions, tomatoes, green chilli, ginger garlic paste, mint leaves, curry leaves and corriander leaves.

4

Adjust the heat to medium and fry for 2 min. Add sambar powder and pepper powder, fry for a couple of min.

5

Add the chopped vegetables along with turmeric powder, salt, coconut paste, a cup of water, and cook for 15 minutes.

Some suggestion for mix vegetables kuruma are: Potato, Carrot, Beans.

6

Remove the lid, adjust the flame to high and add the tamarind juice (made in Step 2).

Stir well and set the flame back to medium.
Close the lid and cook for 7 min.

7

Turn off the heat, garnish with coriander leaves and serve hot.
Pour the Kuruma on top of cooked rice. Mix and enjoy the mouth watering kuruma.

Other names/spelling variations of Kuruma:
Korma, Curuma, Vegetable kuruma, Mixed vegetable kuruma, Mixed vegetable curry, Coconut curry, Kondai kadalai kuruma, Kadalai kuruma, Pattani kuruma.

Vegetarian side dish:
Potato fry, Plantain fry. If no vegetable is available just pickle will be great combo for any Kurumas. Also appalam or vathal is a good combination.

Non-Vegetarian side dish:
Chicken fry, Fish fry, Mutton fry.

Leftover tips:
If Kuruma made for lunch is leftover, that can be used as side dish for Idly or Dosai for dinner. This not only saves time for making side dish for dinner but also it makes a delicious side dish. Kuruma also works as a great side dish for Chappathi or Parotta. Some times Kuruma made for breakfast can be used as main dish for lunch and had with steamed rice.


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