The coconut based gravy works well with rice, roti, bread or anything, really! The flavors, although intense, are derived from very few ingredients. A quick search will reveal multiple ways of spelling this, but its basically just a simple side-dish made with a lot of vegetables in a coconut gravy!
This veg kurma taste exactly like kaiyendhi Bhavan style. My MIL used to do this type of veg kurma usually. I also tried lot of time. This time i like to share with you all friends. So, please try and let me know your feedback.
Prep Time : 10 mins Cooking Time : 20 mins
Serves : 3-4
Onion : 1 medium sized
Tomato : 2 chopped
Ginger Garlic : 2 tsp crushed
Vegetables : 1.5 cups (i used potatoes, peas, carrot and beans)
Turmeric powder : 1 tsp
Kuzhumbu milagai podi : 2 -3 tsp(adjust to your spicy level)
Salt to taste
Oil : 2 tbsp
Water : 1 cup ( adjust your consistency)
Mint leaves :10 for garnishing
Whole Garam masala : Star anise, cardamon, cinnamon stick, fennel seeds, cloves and bay leaf to crack.
Coconut Shredded : 3/4 cup
Dalia split/pottukadalai : 2 tbsp
Fennel Seeds : 1 tsp
- Take ingredients under to grind in a mixer. Add some water and make fine paste. Set aside.
- Chop all veggies. Heat oil in a pressure cooker. Crack whole garam masala. Saute onion for 3 mins.
- Add in crushed ginger garlic. Then add in chopped tomatoes, cook till mushy. Now add in chopped veggies along with turmeric, kuzhumbu milagai powder and salt.
- Add in a cup of water, mix well. Pressure cook it for 10 mins on medium heat. Once air settled, open lid.
- Add in ground coconut paste. Allow it to boil for 5 mins. Then garnish with coriander leaves and serve hot with chapatti. Enjoy simple and easy veg kurma.
- If you dont have kuzhumbhu milagai podi. You can add red chilly powder and coriander powder too.