Veg kuruma with peas and potato

    Vegetable kuruma is a basic curry that made using vegetables or meat with coconut, spices and nuts. This receipe is different from region to region. But I will show you the chettinad veg kuruma. This receipe is very easy to prepare and it takes only 20 minutes to cook. It goes great with plain dosa, chapathi, parotta, puri, coconut rice or simple pulo. 

   To make this receipe  we need only few ingredients. But I used only peas and potatoes. Let us learn how to make vegetable kuruma with step by step photos and instructions. Try this once in your house and let me know how it works for you. 

                   

For similar variety rice receipe, click below 
Lemon rice
Tamarind rice

Preparation time:10 minutes 
Cooking time: 20 minutes 
Serves: 2 to 3 

Ingredients :

1. Peas- 1 cup
2. Potatoes- 2
3. Fennel seeds- 1 tsp 
4. Cinnamon - 1 piece
5. Bay leaf - 1
6. Cloves- 2
7. Cardamom- 2
8. Curry leaves - few
9. Onion - 1 
10. Tomatoes- 2
11. Turmeric powder- 1 tsp 
12. Red chili powder - 1 tsp 
13. Coriander powder- 1 tsp 
14. Garam masala- 1/2 tsp
15. Salt -  as required 
16. Ginger garlic paste- 2 spoon

For grounded paste:

1. Coconut - 3 stripes 
2. Fried gram- 2 spoon
3. Cashew - 3 (optional) 
4. Fennel seeds- 1 tsp 
5. Poppy seeds- 1 tsp

Method:

Step 1: First make a fine paste of the above mentioned ingredients. And boil the peas and potatoes. Set aside. 

Step 2: Take a pan, heat 3 tsp of oil, add Fennel seeds, cinnamon, bay leaf, cloves, cardamom, curry leaves and saute well. 

Step 3: Add the chopped onions and fry it. Next add the ginger garlic paste and saute well.  

Step 4: Add the chopped tomatoes and salt. Cook till it turns mushy. 

Step 5: Next add the turmeric powder, red chilli powder, coriander powder, Garam masala and mix well. 

Step 6: Now add the grounded paste and cooked peas and potatoes. Saute well and add 1 cup of water. Leave them to boil for 2 minutes. Switch off the stove and garnish with coriander leaves. 

Pictorial:

Take the required ingredients in a blender. 

Make a fine paste like this. 

Chop the onions and tomatoes. Grind the ginger garlic paste. 

Take the cooked peas and potatoes. 

Take a pan, heat 3 tsp of oil, add Fennel seeds, cinnamon, bay leaf, cardamom, cloves. 

Add chopped onions and curry leaves. And add ginger garlic paste Saute well. 

Add chopped tomatoes and salt. Cook well. 

Add the spices red chilli powder, coriander powder, garam masala, turmeric powder. Mix well. 

Now add the grounded paste and cooked vegetables. Mix well. 

Add 1 cup of water and leave them to boil for 2 minutes. Switch off the stove. 

Serves hot with chapathi, dosa or parotta. Garnish with coriander leaves.