Mixed Vegetable Kurma

Kurma or korma is a popular Indian gravy dish. A mixed vegetable kurma is a gravy cooked in coconut milk with mild spices. The taste of this kurma varies from region to region.

I would like to share a typical Kerala style korma with my readers.This is one curry I make often as kids too love it. And I am happy they are getting their dose of vitamins and carbohydrates.

INGREDIENTS

1. Cauliflower - 3 cups cut into florets (approx 1/2 a medium cauliflower)

    Oil - 2 tbsp

2. Carrot - 2 cups pealed and cut into 1 inch pieces

    Potato - 2 cups pealed and cut into 1 inch pieces

    Water - 2 cups 

    Kashmiri Chilli Powder - 1 1/4 tsp

    Coriander Powder - 1 1/4 tsp

    Turmeric Powder - 1/4 tsp

    Salt - as required

    Frozen Peas - 1 cup

3. Onion - 1 cup finely chopped tightly packed

   Ginger Paste - 1 tsp

   Garlic Paste - 1 tbsp

   Green Chilly - 2 slit into 2

   Tomato - 1 cup finely chopped tightly packed

   Garam Masala - 1/4 tsp

   Pepper - 1/4 tsp

   Oil - 2 tbsp

4. Coconut Milk - 3 cups

    Cornflour- 1 1/2 tbsp

    Water - 1/4 cup

5. Curry Leaves - 2 sprigs, stripped 15 leaves

METHOD

Separate and remove cauliflower florets from stem. Dip them in lukewarm water with salt and turmeric. Let sit for 5 - 10 minutes. Remove,wash and use.

Cook the carrots and potatoes adding 2 cups water,turmeric, coriander, chilly powder and salt.

When the vegetables are almost cooked add the frozen peas. Cook for 1 minute.Keep aside.

In a pan, heat 2 tbsp oil and saute the cauliflower for approximately 1 1/2 minutes. Keep stirring.

Remove and transfer it to a plate.

In the same pan add 2 tbsp oil. Saute the onion, chilly, ginger garlic paste.

Add in the tomato and saute it.

Tip in the garam masala and pepper powder.

Stir well and add in the cooked vegetables (including the cauliflower). Add the coconut milk.

Season to taste with salt. Turn the heat to very low.

In 1/4 cup cold water, blend the cornflour into a smooth paste and add to the vegetable mixture.

Simmer and cook until the gravy is thick and vegetables tender. Switch off and garnish with curry leaves.

Tips:

To clean cauliflower from insects you need to completely submerge the florets in salted water with turmeric (approx 1/2 tsp).

If you are using fresh peas cook them separately with salt.

Moru Curry / Kerala Style Simple Curd Curry

This little space of mine is where I want to jot down all the recipes passed on to me by my Mom, Amma, relatives and friends. I am so glad that, now I get to share these wonderful recipes with all my friends and the world who are on the look out for authentic vintage recipes. :)

Today, I would like to share an easy recipe that's so simple yet does not compromise on the taste at all. A quick curry to go with rice on a busy afternoon. 

INGREDIENTS
(To serve 8 people)

Curd - 1 litre *
Water - 1/2 cup
Garlic - 8 cloves
Ginger - 1 (1 '' piece)
Green Chilly - 1 (or 2 as per spice level required)
Fenugreek seeds / Uluva - 1 tsp**
Turmeric powder- 1/2 tsp
Chilly Powder - 1/2 tsp
Salt - to taste

For seasoning
Coconut Oil - 1 tbsp
Mustard - 1 tsp
Dry Red Chilly - 1
Split Black Gram/ Urad Dal - 1 tsp
Curry Leaves - 2 sprigs

METHOD
In a bowl mix the curd with turmeric, chilly powder and water.
In a mixer or using a churner mix it well.
In a pan dry roast the fenugreek till it is brown and the aroma comes out. Powder it and keep aside.
Chop ginger roughly. Crush it along with garlic using a  mortar and pestle .
Chop green chilly into small pieces.
Pour the curd mixture into a kadai or deep pan. Keep it on very slow fire and keep stirring.
Add fenugreek powder, salt, green chilly and the crushed ginger garlic.
Keep stirring till the mixture is just warm and NOT BOILING.
Season with mustard, urad dal, dry red chilly and curry leaves.

Tips:
*Make sure you use fresh curd that is not sour.
**It is best to use freshly ground fenugreek. It gives a distinct flavour to the curry.
Keep all the ingredients ready as you have to keep stirring.
You need to keep stirring so that the curd does not curdle.
You can store this curry for almost a week in the fridge.