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.
For the paste
- Take a pressure cooker , keep it on medium heat. Add oil , chopped onions ,tomatoes , ginger and garlic . Saute this for about 2 minutes.
- Add coriander- cumin powder , turmeric , red chilly powder and little salt. Close it with a lid and pressure cook this up to 3 whistles.
- 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.
- Put it back on low heat , add the poppy seed- coconut paste and stir it.
- Once it starts boiling add the blanched vegetables.
- 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.
- After about 7 minutes take it off the heat and serve this as a side dish with , malabar parotta , Dosa , Poori or Chettinadu Appam.
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.