Vegetable kuruma || Restaurant style Veg curry

Vegetable kuruma is very delicious and popular  side dish for parotta, chapathi, and Idiyappam. Vegetable curry made with mild spices and best suits with breakfast recipes especially for parotta, chapathi and Idiyappam made with rice which is steam cooked. 

Vegetable kuruma can also be served with pulao or ghee rice. Vegetables that goes well with vegetable kuruma are carrot, beans, peas, potato, cauliflower and more. Whole spices added in the curry like cinnamon, cardamom and cloves gives aroma to the gravy.

 South Indian style kuruma has key ingredients like coconut, poppy seeds, fennel seeds which gives rich aroma and flavor to the curry. White paste made here in this recipe gives the creamy texture and flavor to the curry. It helps to thicken the curry. 

Vegetable curry can be made with or without ginger-garlic paste for different recipes. Spices plays an important role in curry. Every style of curry is unique depends on the ingredients used in the curry. Here goes the recipe of vegetable curry..

Ingredients:

Carrot-1
Green Beans-10 
Peas-1/4 cup
Onion-1
Tomato-1
Green chilly-1
Ginger-garlic paste-1tbsp
Salt-as needed
Oil-2 spoons
Coriander leaves-few

Spice powders:

Coriander powder-1 tsp
Garam masala-1 tsp
Chilly powder-1 tsp
Turmeric powder-1/4 tsp

Whole Spices:

Bay leaf-1
Cardamom-2
Black stone flower-1
Cinnamon-1
Cloves-2

To grind:

Coconut slices-1/2 cup
Fennel seeds-1 tbsp
Poppy seeds-1 tsp
Green chilies-2
Cashew nuts-3

Method:

• In a mixer jar add the given ingredients to grind. Add required water and grind it to a fine paste. 
• Boil the vegetables in a sauce pan with little salt for 10min and keep aside.
• Chop the vegetables, onion, tomato and green chilies.
• In a pan add some oil and heat it. Add whole spices and saute for few seconds. 
• Add chopped onions, green chilly, tomato, ginger-garlic paste one by one. 
• Saute for few minutes and add half cooked vegetables, spice powders and give a mix. 
• Now add coconut paste and required salt. Cook till the gravy gets thicker and oil separates from it.
• Add coriander leaves and serve this vegetable kuruma with chapathi, Idiyappam and Aappam.