Traditional South Indian Vegetable Kuruma

Delicious and healthy vegetable kuruma. Its the coconut paste that you prepare gives the taste. This is a main dish. Serve with rice. This also can be served as side dish to Idly, Dosa, Parotta, Chappati.

Vegetable Kuruma - Zoom	Ingredients - Zoom

Ingredients ( to grind | to fry | for the curry )

Ingredients to grind
Coconut grating - 1 cup
Fennel seeds - 2 tsp

Ingredients for to fry
Onion chopped - 1 cup
Tomato - 1/2 cup
Mint leaves - a string
Curry leaves - 10 leaves
Corriander leaves - a small bunch
Green chilli - 2 nos
Ginger garlic paste - 1 tsp

Ingredients for the curry
Chopped mixed vegetables (carrot, beans, potato, cauliflower, peas) - 2 cups
Sambar powder - 2 tsp
turmeric powder - 1/4 tsp
Tamarind - 1/4th a lime size
Cinnamon - 1 stick
Clove - 4 nos
Cardamom - 2 nos
Fennel seeds - a pinch
Black pepper -1 tsp
Oil - 2 tsp
Salt - 1 to 3/4 tsp as req

Preparation Method

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

Soak the tamarind in half a cup of water and extract the juice. Keep aside.

Heat oil in a pan. Reduce the flame to low and add clove, cardamom, cinnamon, black pepper and fennel seeds when they trun brown add the chopped onions, tomatoes, green chilli, ginger garlic paste, mint leaves, curry leaves and corriander leaves. Adjust the heat to medium and fry for 2 min. Add sambar powder and pepper powder, fry for a couple of min. Add the chopped vegetables along with turmeric powder, salt, coconut paste, a cup of water, and cook for 15 minutes. Remove the lid, adjust the flame to high and add the turmarind water, stir well and set the flame back to medium, close the lid and cook for 7 min. Turn of the heat, garnish with coriander leaves and serve hot.

Other names/spelling variations: Veg Kuruma, Vegetable Curuma