This Vegetable kurma is from chettinad style of preperation. they used to prepare such kuzhambu for chappathi and parotas. This vegetable kurma is spicy and tangy too. try it out.
1 cup Vegetable(carrot, beans, potato,cabbage,cauliflower)
1 tsp Red chilli powder
2 T Corriander powder
1 tsp Turmerc powder
Salt (as per taste)
1 tsp Pepper
1 tsp Jeera seeds
1 tsp Aniseeds (sombu)
½ cup Coconut milk (thick)
1 no Onion medium ( chopped finely)
1 no Tomato (chopped)
1 tsp Ginger & garlic (paste)
¼ tsp Ani seed (sombu)
¼ tsp Jeera seeds
Oil for gravy
1 tsp Garam masala
Take a pressure cooker. Add oil and splutter sombu and jeera (ing 5).
Grind sombu, jeera, and pepper (from the ing 3) in to fine powder.
Add chopped onion, garam masala and saute till golden brown and add the tomatoes, ginger garlic paste. Add salt.
When tomatoes smashes well. add the red chilli powder , ground masala , turmeric powder and corriander powder.
Fry till the oil seperates from the gravy.
Add the vegetables and mix well. add required amount of water. Close the cooker and put the weight.
Pressure cook for 2 whistles.switch off. cool it.
Open the cooker and cook in sim.
Add the coconut milk and cook for 2 min. This is kurma should be little watery.
Serve the kurma hot with chappathi, parota and parathas.