INSTANT VEGETABLE KURMA | STREET STYLE - VEG KURMA RECIPE
INSTANT VEGETABLE KURMA - Hello Friends, Today I am sharing an instant or quick recipe for vegetable kurma, a versatile side dish that goes well with chapati, poori, idli, dosa Appam, and Idiyappam.
For Breakfast or dinner, this is simply a lifesaver as it can be prepared in a jiffy and yes it is healthy also, as we have lots of vegetable in it. Have you tried this kurma with rice, if not then give it a try, pair it with any spicy curries like Potato fry, yam fry, and Vazhakkai fry. Definitely, it's a wonderful combo.
Now the vegetable I used in this kurma are Potato, carrot, beans, cauliflower and green peas.
So let's get started.
First step: Prepare the vegetables required for kurma.
Second step: In a pressure cooker, add oil, when it turns hot add fennel seeds, bay leaf, cloves, cinnamon stick and saute for a minute.
Third step: Add sliced onion, saute well until it turns translucent. Add ginger-garlic paste, fry until the raw smell goes off. Add 3 green chillies- slit lengthwise, along with tomatoes. Saute for a minute.
Fourth Step: Now add the onions along with little salt, when it turns translucent add the chopped tomatoes and saute for a couple of minutes.
Fifth Step: Tip in turmeric powder, chilli powder, coriander powder, garam masala powder give it a quick stir.
Sixth Step: Now add the veggies, stir them well along with the masalas. Pour sufficient water for the kurma, add salt and allow it to cook for 1 whistle.
Seventh Step: when the pressure is released. Add grinded coconut paste and bring it to a boil. Pour one cup of milk. Stir it gently, check for salt. Boil for a couple of minutes. Remove from heat and garnish with fresh coriander leaves.
VEGETABLE KURMA | INSTANT VEGETABLE KURMA |VEGETABLE KURMA - PRESSURE COOKER METHOD
Recipe Cuisine: Indian | Recipe Category: Breakfast|Lunch|DinnerPrep Time: 10 mins | Cook time:20-25 mins | Serves: 4 | Author: Aruna Manikandan
A versatile side dish served with almost all Indian main courses, Idli, dosa, rice, Poori, Chapathi, Paratha, Appam and Idiyappam.
Ingredients
- 1 onion - thinly sliced
- 1 well-ripened tomato - diced
- 3 green chillies - slit lengthwise
- Vegetables - carrots, beans, potato, cauliflower and green peas
- 1/2 tsp. of turmeric powder
- 1 tsp. of chilli powder
- 1 tsp. of coriander powder
- 1/4 tsp. of garam masala powder
- 1 cup of coconut - grinded to a smooth paste
- 1 cup of milk - boiled & cooled
- 1 tsp. of fennel seeds
- 1/2 inch of cinnamon stick
- A bay leaf
- 2 cardamom
- 2 cloves
- Oil
- Salt as required
Method
- Prepare the vegetables required for kurma
Carrot and potato - peel the skin and dice the vegetables
Beans - wash and chop it
Remove the cauliflower florets from the stalk, wash it well and keep it aside
I have used fresh green peas
- In a pressure cooker, add oil, when it turns hot, add fennel seeds, bay leaf, cloves, cinnamon stick and saute for a minute.
- Add sliced onion, saute well until it turns translucent. Add ginger-garlic paste, fry until the raw smell goes off. Add 3 green chillies- slit lengthwise, along with tomatoes. Saute for a minute.
- Tip in turmeric powder, chilli powder, coriander powder, garam masala powder, give it a quick stir.
- Now add the veggies, stir them well along with the masalas. Pour sufficient water for the kurma, add salt and allow it to cook for 1 whistle.
- when the pressure is released. Add grinded coconut paste and bring it to a boil. Pour one cup of milk. Stir it gently, check for salt. Boil for a couple of minutes. Remove from heat and garnish with fresh coriander leaves. Serve it hot and enjoy.
