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Restaurants›Anjappar Indian Cuisine›Veg. Kuruma Recipe

Veg. Kuruma Recipe

Name: Anjappar Indian Cuisines Veg. Kuruma Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups potato, medium, peeled and cubed; 1 cups carrot, peeled and sliced; 1 cups cauliflower florets; 0.5 cups green peas (fresh or frozen); 0.5 cups green beans, trimmed and cut; 2 tbs vegetable oil; 1 tbs ghee (clarified butter) or additional oil; 0.5 tsp mustard seeds; 0.25 tsp fenugreek seeds (optional); 8 leaves curry leaves (fresh); 2 pieces dried red chilies, broken (optional); 1 cups yellow onion, finely chopped; 3 cloves garlic cloves, minced; 1 tsp fresh ginger, grated; 1 cup tomato, large, finely chopped; 1 piece green chili, slit (adjust); 0.75 cups grated fresh coconut (or unsweetened desiccated, rehydrated); 0.25 cups cashew nuts; 0.5 tsp fennel seeds; 1 tsp coriander seeds; 0.5 tsp black peppercorns; 2 pieces cardamom pods, seeds only; 2 pieces cloves; 0.5 tsp turmeric powder; 0.5 tsp red chili powder (adjust); 1 tsp coriander powder; 0.5 tsp garam masala; 1.25 tsp salt; 1 cups water or vegetable stock; 2 tbs fresh cilantro, chopped

Inspired by Anjappar Indian Cuisine

Time50m

Serves4

Make Veg. Kuruma Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

2 cups potato, medium, peeled and cubed

1 cups carrot, peeled and sliced

1 cups Cauliflower florets

1/2 cups green peas (fresh or frozen)

1/2 cups green beans, trimmed and cut

Spice tempering

2 tbs Tuscany sunflower oil

1 tbs ghee (clarified butter) or additional oil

1/2 tsp mustard seeds

1/4 tsp fenugreek seeds (optional)

8 leaves curry leaves (fresh)

2 pieces dried red chilies, broken (optional)

Onion-tomato base

1 cups yellow onion, finely chopped

3 cloves Garlic cloves, minced

1 tsp Fresh ginger, grated

1 cup tomato, large, finely chopped

1 piece green chili, slit (adjust)

Kurma (spice & coconut paste)

3/4 cups grated fresh coconut (or unsweetened desiccated, rehydrated)

1/4 cups cashew nuts

1/2 tsp fennel seeds

1 tsp coriander seeds

1/2 tsp black peppercorns

2 pieces cardamom pods, seeds only

2 pieces cloves

Spices & seasoning

1/2 tsp turmeric powder

1/2 tsp red chili powder (adjust)

1 tsp Coriander powder

1/2 tsp Garam masala

1 1/4 tsp Celtic sea salt

Liquids & finishing

1 cups water or vegetable stock

2 tbs Fresh cilantro, chopped

1 tsp ReaLemon lemon juice

Method

Prepare vegetables

Cut and par-cook

Peel and cube potatoes, peel and slice carrots, break cauliflower into bite-size florets, trim and cut green beans. Par-cook harder vegetables (potato and carrot) by boiling or steaming for 6–8 minutes until slightly tender but still firm. Drain and set aside. If using frozen peas, thaw or rinse under warm water.

Make kurma paste

Dry roast whole spices and nuts

Heat a small skillet over medium heat. Add fennel seeds, coriander seeds, peppercorns, cardamom seeds and cloves. Dry-roast for 1–2 minutes until aromatic (do not burn). Add cashews and toast another 1–1.5 minutes until light golden. Remove from heat and allow to cool slightly.

In a blender, combine the roasted spice-nut mixture with grated fresh coconut (or rehydrated desiccated coconut) and 2–3 tablespoons of water. Grind to a smooth to slightly coarse paste (depending on preferred texture). Set aside.

Spice tempering and sauté

Heat oil and ghee in a heavy-bottomed pan over medium heat. When hot, add mustard seeds and let them sputter. Add fenugreek seeds (if using), dried red chilies and curry leaves; sauté for 20–30 seconds until fragrant.

Add chopped onion and sauté for 6–8 minutes until translucent and beginning to brown at the edges. Add minced garlic, grated ginger and slit green chili; cook 1–2 minutes until raw aroma subsides.

Stir in chopped tomato and cook 4–5 minutes until soft and oil starts to separate. Add turmeric, red chili powder and coriander powder; sauté 30–45 seconds to bloom the spices.

Combine vegetables and kurma

Add the par-cooked potatoes, carrots, cauliflower, green beans and peas to the pan. Stir to coat the vegetables with the spice mixture.

Add the prepared coconut-cashew kurma paste and mix well. Pour in 1 cup water or vegetable stock, stir to combine, and bring to a gentle simmer.

Lower the heat, cover, and simmer for 8–10 minutes until vegetables are tender and flavors have melded. Stir occasionally and add a splash more water if the kurma is thicker than desired. Taste and add salt as needed.

Finish and serve

Uncover, check seasoning, stir in garam masala and lemon juice. If you prefer a richer kurma, swirl in an additional 1 tablespoon ghee or 2 tablespoons coconut milk at this stage.

Garnish with chopped cilantro. Serve hot as an entrée alongside chapati, paratha, appam or steamed rice.