Any restaurant you walk in, in India (especially South) will have this kurma. Kurma is a curry with heaps of vegetables and flavored with coconut and fennel seeds.
South Indian-Style Kurma [Vegan, Gluten-Free]
Serves
6-8
Cooking Time
60
Ingredients
For the curry:
- 1 Tbsp coconut oil
- 2 cups of chopped veggies (potato, carrot, beans, cauliflower, peas)
- 1 and 1/2 tsp mustard seeds
- 1 bay leaf
- 1 sprig curry leaves-very finely chopped
- 1 large onion-very finely chopped
- 1 large roma tomato
- 1 tsp ground red chili powder
- 1 tsp turmeric
- Salt-to taste
- 2 Tbsp coriander leaves-finely chopped
- Below serving of homemade kurma masala
- 1 cup water
For the Homemade Kurma Masala:
- 1 and 1/2 tsp fennel seeds
- 1 and 1/2 tsp cumin seeds
- 10 cashew nuts
- 1 and 1/2 tsp poppy seeds
- 1 star anise
- 4 cloves
- 2 small sticks cinnamon
- 2 cardamom seeds (discard the green outer skin, use just the seeds)
- 2 Tbsp roasted gram (You get this in Indian Stores)
Plus:
- 10 cloves garlic
- 1 small piece ginger
- 1/3 cup coconut (Shredded/Frozen ans Thawed/Fresh)
- 2 green chilis {or more for extra spiciness)
Preparation
For the Homemade Kurma Masala:
- In a pan, dry roast all the dry spices. Add them to a food processor along with ginger, garlic, green chili and coconut. Process until they all mix really well. Once all broken down and fine, add 1/3 cup of water and make a thick paste from it. Keep it aside.
Now, the curry:
- In a stockpot, boil the veggies with salt and 1/2 tsp turmeric and salt to taste. Drain and keep aside.
- In a pan, heat coconut oil, add mustard seeds, wait until they pop, then add bay leaf and curry leaves and after couple of seconds, add onions, 1/2 tsp turmeric and fry until translucent.
- Now, add tomatoes, chili powder and fry until mushy, add 1 cup water, homemade kurma masala and let them cook in water for 5 mins.
- Now, add the veggies, cover and cook until it all comes together for another 5 mins.
- Add coriander leaves and serve.
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