Vegetable Kuruma ( Korma) is the typical accompaniment with Chapati and sometimes even with Poori or Idiappam. Multiple variants of this side dish are common in south Indian cuisines, from state-to-state. The recipe I share here is of a customized healthy version of the Veg- Kuruma, using less oil and coconut. One can always increase the quantity of coconut and oil to make it richer.
- Sliced Onion( small) : 1
- Chopped ginger : 1 T sp.
- Garlic paste : 1 T sp.
- Green chilly (Split) : 2
- Carrot (Small) : 1
- Green beans : 10
- Capsicum (Small ). : 1
- Potato (Small) : 1
- Cauliflower florets : 1 C
- Tomato ( small) : ½
- Garam masala : less than ¼ T sp.
- Salt for taste
- Coconut : 2 Tbl sp.
- Pepper cones : 1/4 T sp.
- Almonds : 15
- Oil : 1 ½ T sp.
- Mustard seeds : ½ T sp.
- Dried chilly : 2
- Curry leaves : 2 sprigs
- Dry roast the grinding ingredients till the coconut became slightly brown in color.
- Grind it with enough water in to a smooth paste.
- In a pressure cooker pour the oil and add the mustard seeds , let it splutter
- Add the red chillies , curry leaves and wait for a few seconds
- Then add the onion along with ginger, garlic and green chillies.
- Add enough salt and fry till the onions became translucent
- Add the tomato and fry it until the tomato is smushy.
- Add the vegetables and stir it for about 2 minutes.
- Then add the ground paste along with 2 cups of water, close the pressure cooker and cook it until 2 whistles.
- Open the pressure cooker after pressure is fully released.
- Add the garam-masala and mix it properly.
- Can add more coconut for getting rich taste.
- Coconut oil will give a better aroma more taste.
- It’s a healthy version of dish from my kitchen, so I used less oil and coconut. Can increase the quantity of coconut and oil.