Vegetable Kurma is a side dish popularly served with Mysore Set Dosa/Pancakes is prepared using a mix of vegetables and spices.
Time Required: 25 Minutes
Serves: 4
Ingredients:
2 Cups each Cauliflower florets, Beans, Potatoes
1 Cup each Shelled Peas, Carrots, Knol Kol
1 Onion, Chopped finely
½ Cup Coconut Milk
2 tbsps Oil
Salt to taste
For the Masala:
1 Cup Coconut
1 Tomato or ½ tsp Tamarind Pulp
1 Onion
5 Garlic pods
1″ Ginger
2 – 3 Green Chilies
4 – 6 Red Chilies
1 tsp each Saunf/Aniseeds, Jeera/Cumin Seeds, Coriander Seeds
1″ Dalchini/Cinnamon
2 Cloves
½ tsp Turmeric Powder
Method:
Grind the ingredients for the masala to a paste. Steam Cauliflower, Beans, Potatoes, Peas, Carrots, Knol Kol for 5 minutes. Heat Oil in a kadai/pan and add Onions and fry until they are transluscent. Add the masala and bhuno/stir-fry until the moisture evaporates. Add the vegetables, Coconut milk and Salt and mix well. Add 2 cups of water. Cover and cook for 3 minutes. Serve hot garnished with Coriander leaves along with Plain Pulao, Rawa Idli or Mysore Set Dosa.
