It tastes divine when you break off a piece of the steaming hot poori and dunk it into this kuruma and put it into your mouth. Hmmm,,,, i m drooling.
Prep Time: Under 15 mins
Cook Time: Under 20 mins
Source: Adapted from Mrs Vedavalli Venkatachalam s book How To Cook?
Allergy Info: Vegan, Gluten free, Soy free, Nut free
Potato 1 medium chopped into cubes
Carrot 1 big one chopped into cubes,
Beans 10 no.s chopped finely
Cauliflower florets 10 to 12
Peas fresh or frozen ¼ cup
Onion 1 big chopped finely
Water 1 cup
Cinnamon 1″ piece
Cumin seeds ½ teaspoon
Oil 3 tablespoon
Salt as needed
Turmeric powder a small pinch to bring out the beautiful light green texture
For grinding to a paste:
Cilantro a small bunch
Ginger a small bit
Garlic 3 cloves
Poppy seeds ½ teaspoon
Coconut grated 2 tablespoon
Green chilies 5
Saunf 1 teaspoon
Split chickpea (pottu kadalai) 1 teaspoon
Grind together all the ingredients for grinding in a mixer to a fine paste.
In a kadai, heat oil. Add cumin seeds and wait for it to splutter. Next, add the cinnamon and cloves.
Now, add the onions and saute till pink.
Now, add the veggies one by one . Start with the cauliflowers and end with the peas.
After this, add the ground paste and salt and combine well.
Add water to the mixture, mix well and cook on a medium flame for 7 to 9 mins.
Serve hot with pooris or even rotis. My husband likes it even with rice.
Note: The kuruma thickens if refrigerated. So add a little water and bring to a boil before serving if refrigerated.