South Indian style Vegetable Kurma /Khorma

This south Indian style vegetable kurma is different from other kurmas that we usually prepare for Dosas , Appams or pooris. This is spicy , simple and the cooking method is entirely different.

First soak poppy seeds in hot water in your blender jar for 15 minutes. Later add grated coconut and grind it to a fine paste like shown above in the image. If soaked in an ordinary water , the paste will be very granular , you will not get a smooth and fine paste.

Meanwhile when the poppy seeds are soaking you can get the vegetables ready.Blanch the chopped vegetables. I’ve used 2 cups of chopped vegetables (Potato , Green beans , cauliflower , carrot) , you can use any set of vegetables. Blanching is a process where the vegetables are only 3/4th cooked. Later these vegetables have to be cooked with the masalas. Take a sauce pan / vessel and add 4 cups of water. Bring it to a boil , then add these vegetables and cook them for 7 minutes. Check if they are half cooked , insert the tip of a knife in any one of the vegetables , it should go in easily yet it should feel slightly hard to touch. Switch off the heat and filter the vegetables in a colander and discard the water. Keep it aside.

You will need a pressure cooker and a ladle to make this dish.

Summary

  • Cuisine: south indian
  • Yield: 8 portion
  • Course or type: side dish
  • Preparation Time: 20
  • Difficulty: medium
  • Cooking Time: 30

Ingredients

2 cups Chopped vegetables
2 Onion
3 Tomatoes
1/2 inch ginger
cloves 5 garlic
6 tbsps Oil
1 tbsp Coriander – Cumin powder
1 tbsp Turmeric
5 tbsps Red chilly powder
2 tbsps Garam masala
salt
chopped coriander leaves
chopped mint leaves
For the paste
2 tbsps Soaked Poppy seeds
1/2 cup Grated coconut

Steps

  1. Take a pressure cooker , keep it on medium heat. Add oil , chopped onions ,tomatoes ,  ginger and garlic . Saute this for about 2 minutes.
  2. Add coriander- cumin powder , turmeric , red chilly powder and little salt. Close it with a lid and pressure cook this up to 3 whistles.
  3. After 3 whistles , take it off heat and allow this to release the pressure on its own. Open the lid and it should like the one shown in the image below.
  4. Put it back on low heat , add the poppy seed- coconut paste and stir it.
  5. Once it starts boiling add the blanched vegetables.
  6. Stir this evenly , add salt , little water , garam masala and garnish it with chopped coriander and mint leaves. Close it with a lid , do not place the weight , allow it to cook in medium heat for about 6-7 minutes.
  7. After about 7 minutes take it off the heat and serve this as a side dish with , malabar parotta , Dosa , Poori or Chettinadu Appam.

TIPS :

The cooked onion-tomato is the base for any type of curry or masala. You can make this when you have the time and later refrigerate it for later use.

Reheating Methods :

Store the left over kurma in a microwaveable container with lid and refrigerate it. The next day when you want to reheat it , take it out , bring to the room temperature and then reheat it. If you reheat this directly , it will not get heated up evenly , the surface migh be hot but the rest of the kurma will remain cold.

Another method to reheat is , you can take a part of it in a microwaveable bowl and reheat this. If you reheat the entire kurma too often , it might spoil very soon.

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