Mixed Vegetable kurma is the most popular side dish for chapatis and parotas in south India.Brinji(soth Indian version of pulao) and kurma was very popular one.Even before we were exposed so much north indian food at home and restaurants kurma was a staple one.Even now in a lot of resaurants it is served with rotis,pooris and parotas.
Ingredients
Method
1.Dice all the vegetables and boil all of them except onion and tomato.
Now a days we have it with idiappam and appams.Mine is a mild one.We have it with Idiappam mostly and sometimes we do have it with pooris and chapatis.My mother used to make a diluted version is this and we used to have it with rice.Especially when my dad was not in town she used to make a single dish and we used enjoy it with rice and ghee.
Ingredients
- One Potato
- Two Onions
- One Tomato
- One Carrot
- Six Beans
- Eight Peas Pods
- Five florets of Cauliflower
- Salt To taste
- 1/2tsp of Turmeric powder
- 1tsp of Chilli powder
- 1 tsp of Garam masala powder
- 2 tbs of Coriander leaves
- 1 Tbs of Coconut scrapings
- 1 Green chillie
- 3 pods of Garlic
- one inch piece Ginger
- 4 Cashewnuts(optional)
- 1tbs of saunf or Fennel seeds
- !tbs of khus khus or Poppy seeds
- 2tsp of Pottu kadalai(roasted channa dal)
- Two Cloves
- TwoCardamom
- A Small piece Cinnamon stick
Method
1.Dice all the vegetables and boil all of them except onion and tomato.
2.Heat oil in a pan and add the clove,cardamom and cinnamon stick, and the onions and fry till transculent.
4.Add the tomatoes,salt,turmeric powder and chilli powder in the pan and fry.
5.Add the ground paste and add the vegetables and some water and boil for few minutes.
6.Add garam masala powder and half spoon of sugar(optional) and garnish with coriander leaves and serve with chapathi,parota and rotis.
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