August 12, 2010

Vegetable Gravy/Kuruma


Ingredients:

Carrot

1

Potato

1

Beans

10

Peas

¼ cup

Vegetable Oil

2 tbs

Mustard seeds

¼ tbs

Urad dal

¼ tbs

Curry Leaves

2 spring

Onion

2

Tomato

1

Chilly Powder

2 tbs

Coriander Powder

1 tbs

Grated Coconunt

½ cup

Salt

To taste

Coriander

Garnish

Fry in oil and grind the below to paste:


Cinamom

½ inch

Aniseed/Sombu

1 tbs

Cloves

2

Cardamom

1

Poppy Seeds

½ tbs

Ginger

½ inch

Garlic

4 flakes

Split channa dal(pottukadalai)

2 tbs

Procedure:

1. Chop all the vegetables into small pieces and equal size.

2. Chop the onion into thin slices.

3. Heat the oil in a pan or cooker, add mustard seeds when it starts cracking. Then, add urad dal, curry leaves and onion.

4. Fry till the onion becomes golden brown.

5. Add chopped vegetables and fry for 3 mins.

6. Then, add chopped tomato and fry for 2 mins.

7. Add Chilly powder and coriander powder, and then mix them well.

8. Then add ground Paste, add 2 cups of water and salt.

9. Pressure cook till 2 whistle.

10. Extract coconut milk from the coconut.

11. Add the coconut milk into the gravy and cook it till bubbles come up.

12. Garnish with coriander leaves.


Serve hot with Chapathi, parathas and dosas.


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