Malabar Vegetable Kurma is my favorite side dish. Hotel Saravana bhavan has this as side dish for Idiyappam in the morning hours. I like its flavor, color, texture and its mild aromatic smell and sweetish taste. It is a very easy one to make and I make it often as a side dish for Chapatti.
Though I like it the most, my husband would not allow me to have kurma kind of dishes in the morning hours. If I argue and have, all through the day poor kurma has to suffer even for the slightest burp that I make. In the interest of the kurma, I avoid when he is around.
Malabar Vegetable Kurma as the name suggests is a specialty of Malabar region. It is made with vegetables with very few spices ground in coconut base. Here is the simple recipe for the same.
- 1/2 Cup Carrots Diced
- 1/2 Cup Potato Diced
- 1/2 Cup beans Diced
- 1/2 Cup Fresh peas
- 1 Tbsp Oil
- 1 Nos Onion Cut into small pieces
- 1 Nos Bay leaf
- 1/4 Tsp Saunf/Sombu
- 1 Inch Ginger peeled
- 4 Tbsp Coconut Shredded/diced
- 2 Nos Green cardamom/Elaichi
- 4 Nos Clove/Krambu
- 2 Pod Garlic/poodu optional
- 1/2 Tsp Saunf/Sombu
- 1 Tbsp Khus-Khus/Gasagasa
- 3 Nos Green chillies
- 1 Tsp Salt Adjust to taste
- 1 Nos Tomato Small, Finely chopped
Pressure cook the vegetables till done. I cook in my small pressure cooker for 2 whistles. You can also cook in a pan till vegetables are tender.
Grind chillies, ginger, coconut, cardamom, cloves, garlic and khus khus (not shown in picture below) into fine paste, adding water little by little. Paste has to be smooth.
In a kadai heat oil. Add saunf and bay leaf and fry in low flame. Add chopped onions and fry in low flame till onions turn light pink. Flame should be low so that onions gets cooked without getting browned. Now add the ground coconut paste to the onions and fry in low flame for a minute.
Now add cooked vegetables and salt to it. Add chopped tomato. Check water and add extra water if need be. Cook covered in low flame for 5 minutes till spices incorporate in all ingredients evenly.
Serve as a side dish for Chappati, Idiyappam, Aappam. It goes well with spicy pulao also.
*If you do not have Khus-Khus, add 5 nos of cashew in its place. They give nice base to this dish and moderate the spice also.
*Always keep kadai in low flame. Onions should be well cooked in low flame. High flame makes them browned and gives different taste.
*Tomato adds tanginess to the dish. It is optional and if added add at the end so that it does not turn mushy.
*This kurma is white in color and has sweetish taste.
Malabar Vegetable Kurma – Step by Step pictures
*Cut vegetables given in the pressure cook section and pressure cook them till tender.
*Gather ingredients for making paste.
*Grind ingredients into fine paste.
*In a kadai, heat oil. Add bay leaf and Saunf. Saute onions in low flame till they turn light pink. To the onions, add ground paste and saute for a minute.
*Add cooked vegetables along with salt. To the mix gently add chopped tomatoes and cook them for 5-10 minutes covered so that spices are evenly incorporated.
*Serve with Chappati, Idiyappam, Poori, Aappam and the likes. Goes well with spicy pulao also.
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