I have been receiving complimentary reviews from unexpected people who are away from homeland for their studies or jobs preparing their meal themselves by looking at videos or by reading recipes and I thank all those unknown for their support & feedback. Now I am posting a multi-purpose one-pot recipe ideally suitable for such busy bees who are unable to spend much time for cooking.
Vegetable kurma is a delicious flavorful side that goes well with any dish like spongy kal dosai, parotta, idiyappam, poori, chappathi, biryani, or even with any simple rice dish like jeera rice. When this kurma is prepared in large quantity and refrigerated, it helps particularly bachelors & busy women to manage easily without much of cooking for 2 or 3 days.
Now the recipe for mixed vegetable kurma:
Time taken: 30 min.
Yields : 800 ml
- Onion – 1 No.
- Tomato – 1 No.
- Potato – 1 No.
- Carrot (small) – 2 Nos.
- Beans – 9 Nos.
- Fresh peas – a handful
- Pea beans (butter beans) – a handful
- Cauliflower – 3 large florets
- Oil – 2 tbsp
- Water – ½ cup
- Turmeric powder – ¼ tsp
- Salt – 1 tsp
- Curry powder – 1 tsp (I used Everest Kitchen King masala)
- Green chillies – 3 Nos.
- Ginger – 1″ piece
- Onion – 1 No.
- Chopped coriander leaves – a handful
- Coconut – 4 pieces (each 2″)
- Cashew nuts – 10 Nos.
For tempering: (optional- this is done for the wonderful aroma, but if you want to reduce the oil intake you can avoid this)
- Oil – 1 tbsp
- Fennel seeds (saunf or perunjeeragam) – 1/8 tsp (a pinch)
- Curry leaves – 2 sprigs
Mise en place:
- Wash all the vegetables, chop them into small cubes.
- Separate the beans & peas from pods and keep aside.
- Chop coriander leaves, onion, green chillies & ginger roughly.
- Grind into a fine paste without adding water and keep aside.
- We may prepare coconut paste and tempering while vegetables are being cooked.
- Heat a heavy bottom pressure cooker with oil in high flame.
- Add chopped onion, turmeric powder, chopped tomato and ground masala one after another and saute for few seconds (no need to saute longer as it will be pressure cooked later.)
- Add chopped vegetables, water & salt and close the pressure cooker.
- When it reaches high pressure (after first whistle), simmer for 5 min and remove from heat.
- When the pressure is released, bring the pressure cooker back to the stove top in medium flame.
- Add coconut paste, curry powder, pour enough water to get the required consistency and bring it to a boil.
- Add the tempering into vegetable kurma, mix well and then remove from heat.
- Serve hot and spicy mixed vegetable kurma.
Tips & tweaks:
- If you want to make the same kurma in white colour as shown below, then you may have to leave coriander leaves while grinding masala and also not to use turmeric powder.
- You may use any vegetable of your choice including beetroot, cabbage, chayote (chow-chow), capsicum, baby corn, broccoli, Brussels sprouts (kalakose), kohlrabi (noolkol), mushroom, etc. But it is preferred to avoid veggies that turn mushy (like cucumber) when cooked.
- You may use other fresh beans like soya beans, double beans, etc. but if you are using these beans you have to pour enough water for cooking. Since I have used butter beans I have added 100 ml of water while pressure cooking, otherwise you can reduce the water by half as the moisture in ground masala & tomato also helps to cook the vegetables here.
- You may also use chopped and pre-soaked soya chunks (or textured soya) in here.
- You may add more onion to increase the volume of kurma when you don’t have enough vegetables.
- It is important to use vegetables in right proportions to balance the color, texture and taste of kurma; if you use too much of carrot it will make kurma sweeter, too much of beetroot will change the color of kurma, too much of capsicum will make it mushy.
- Pressure cooking time of 4 to 5 minutes is perfect for cooking vegetables. If you leave cooker on the flame for one more minute vegetables would become slightly mushy.
- If you want to increase the quantity of kurma by adding more vegetables, you have to increment main ingredients like tomato, oil, water & salt and also chillies & onion used in the masala.
- You may have to adjust the no. of chillies according to your palate. If your kurma is too spicy you can add few drops of lemon juice.
- If kurma is made less spicy or quite salty, you can boil chopped chillies in a small pan, pour into kurma and then bring it to a final boil.
- If you are calorie conscious you can reduce the oil for cooking into 1 tsp and leave the tempering also.
- It is better to avoid cooking coconut paste at high pressure (or temperature) as it will lead to the accumulation of bad cholesterol in our body. Hence we can add coconut paste just before the final boil.
- I prefer to add curry powder at the end for enhanced flavor.
- You may prepare the tempering before serving and pour hot tempering into kurma for the beautiful restaurant style glaze.