Vegetable Korma / vegetable kuruma / Pachakari kuruma

Carrot – 100 gm
Beans – 50 gm
Cauliflower – 100 gm
Green peas – 50 gm
Oil – 3 tbsp
Chopped ginger – 1 tsp
Onion chopped  – 1 no
Green chillies slit – 4 nos
Turmeric powder – 1 tsp

Chopped tomato – 1 no

To Grind
Grated coconut – 1/2 of a coconut
Fennel seeds – 1 tsp
Cashewnuts chopped – 2 tbsp
Green chillies – 2 nos

For tempering
Shallots – 4
curry leaves – 2 sprigs
red chillies – 3 nos

To decorate
Coriander leaves

Cut carrot, beans, and cauliflower into pieces and combine it with peas.

Heat oil in a pan, saute ginger, onion, and green chillies slit. Now add turmeric powder and vegetable pieces along with 1/2 cup of water and allow it to simmer. When it is cooked, add ground masala (from To grind as shown above), water, salt, and chopped tomato.

Heat oil in pan, saute shallots, curry leaves, red chillies. Pour over the cooked vegetables. Decorate with coriander leaves. Best served with bread or chapathis.

(Recipie courtesy  Vanitha magazine)

17 thoughts on “Vegetable Korma / vegetable kuruma / Pachakari kuruma”

  1. Delicious kuruma,great with chapathis/appam!!

    Ongoing Events of Erivum Puliyum @ Spicy Aroma-Curry leaves or Red dry Chillies


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