Vegetable Kuruma

காய்கறி குருமா (Vegetable Kuruma)

Vegetable kuruma is a thick gravy which is made with different types of veggies. This kuruma is a perfect combination for chapathi and poori. This is an easy to prepare healthy and tasty recipe. My daughter asks me to add more cauliflower for this recipe and my son asks me to add more potato as chunks. An easy way to make kids eat all vegetables along with their favorite veggies.

Ingredients for Vegetable Kuruma

Veggies

Potato – 2
Tomato – 2
Onion – 1
Peas – 1 cup
Cauliflower – 1 cup
Ginger garlic paste – 1/2 tbs
Cilantro for garnish

Spices

Cinnamon – 1 stick
Cardamom – 2
Cloves – 2
Turmeric – 1 pinch
Coriander powder – 1 tsp
Chilli powder – 1 tsp
Garam masala – 1 tsp
Salt as needed

Grinding Ingredients

Fried channa dal – 1 tbs
Cashews – 1 tbs
Green chilli – 1
Fennel seeds – 1/4 tsp
Poppy seeds – 1/4 tsp
Coconut – 1/2 cup (chopped)

Tempering Ingredients

Cumin seeds – 1/2 tsp
Curry leaves – 1 spring
Oil – 2 tbs

Directions

Pre-preparation

Boil water and pour hot water in cauliflower; add salt.
Leave the cauliflower for 15 minutes in the hot water.
Slice the potato into small pieces with skin.
Boil the potato with salt and water.
Cook the peas with salt and water.
Add the grinding ingredients into a mixie jar.
Grind the ingredients into fine paste by adding water.

Make Kurma

Heat oil in a pan and add tempering ingredients.
Add cardamom, cinnamon and cloves.
Sauté them a little then add chopped onion and ginger garlic paste.
Stir them until onion fried then add chopped tomatoes.
Sauté the tomatoes until mushy.
Filter the water from the cauliflower and add that to the pan.
Stir the cauliflower for 3 minutes or until half cooked.
Add all the spices and mix well.
Pour the ground coconut paste and 1/2 cup of water.
Close the pan and cook for another 3 minutes.
Peel off the skin of boiled potatoes.
Add the cooked potato and peas into the pan.
Adjust the salt and water level then cook the gravy for a minute.
Switch off the flame and garnish with cilantro.
Vegetable kuruma ready.
Serve the kuruma with chapathi/ poori.

Notes

I used green peas for this recipe, you may use dried peas for this recipe too.
Every vegetable’s cooking time is different, so I cooked veggies separately.
If you cook everything in a same pan, some veggies should be mashed.