Easy Vegetable Kurma

Kurma or Khorma is a well known South Asian food for its mild blend of spices. Kurma's are of number of varieties consisting of meat and vegetables. Even though its preparation style differs, here Iam presenting a very simple and quick way of preparing vegetable kurma with no compromise in its authentic taste. 

Ingredients:

Onion - 1 (large one)
Ginger Garlic Paste - 2 Teaspoon
Green Chilly - 3-4
Capsicum - 1
Tomato - 1
Carrot - 1
Potato - 1
Garam Masala -  1 Tablespoon
Thick Coconut Milk - 1 cup
Water -1 cup
Salt - To Taste
Oil - 2 Teaspoon
Coriander leaves - For Garnish

Method:

• Heat Oil in a hot wok and saute ginger garlic paste and green chilly till you get to smell their flavour.

• Now add in Onion and Capsicum to it and saute for few minutes followed by tomato.

• Its time for the other vegetables to be added.(here carrot and potato).

• Add in garam masala at this stage and mix well.

• Pour in water and salt and cook the vegetables well.

• Finally add in the thick coconut milk and allow it to cook for just few more minutes.

• Garnish it with coriander leaves and serve it hot.

Note:

• Vegetable kurma goes well with Indian Flat breads like Chapati and also Appam.
• You can add any kind of vegetables as per your taste but normally prefer hard vegetables for making kurmas. 
• If you find it difficult to strain milk from coconut, you can very well use coconut milk powder mixed in water to simplify the process.  

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Sambar-The Vegetable delight

Mixed Vegetable Sambar is one of the most loved vegetable delight of the southern India. Its  grainy texture, silky tangy taste and highly nutritious combination would surely make it to your everyday cooking list.
Lets dive in to the cooking process....

Recipe:

Toor Dal or Yellow Pigeon Peas - 1/2 Tea cup
Assorted Vegetables like Cucumber, Brinjal, Carrot,Beans, Pumpkin, Snake Gourd etc(You can add your favourite vegetables)  - 5 Teacups.
Ladys Finger and Tomato - 1 Teacup
Shallots - 9-10
Green Chilly - 2
Tamarind juice- Juiced from 1 Lime sized Tamarind
Salt - To taste
Sambar Powder -3 tablespoon

Sambar Powder Preparation:

Shallow fry each given below and powder them.

Coriander powder - 2 tablespoon

Red Chilly powder - 10grams
Toor Dal or yellow pigeon pea - 3 tablespoon
Urad Dal or Black gram - 3 tablespoon
Fenugreek seeds - 1/4 teaspoon
Salt - a pinch
Curry Leaves - 3 sprig
Turmeric Powder - 3/4 teaspoon
Asafoetida - 1/2 teaspoon

For Tempering:
Red Chilly - 1 if big
Mustard Seeds -2 teaspoon
Few Curry Leaves

Method:

Pressure Cook Toor Dal(Yellow Pigeon Pea), Shallots and green chilly in sufficient amount of water so that they are immersed for sometime in low flame.

Turn Off the flame after two whistles.(In this case dal would get mashed up completely, if you don't want that remove it from heat before a whistle.)
Then add the remaining cut vegetables like Brinjal, Carrot, Cucumber and Snake gourd and cook for sometime.

In another pan, temper mustard seeds, red chilly, asafoetida and curry leaves.
Pour the tempered ingredients over the cooking vegetables or vice versa.

Add some more water (say 1 teacup, it depends on how thick you want it) to give a loose consistency to sambar.

 Add 3 tablespoon Sambar powder to water to form a thick gravy .

Finally add the strained tamarind water and sambar powder gravy to the sambar mix.

Just in few minutes you can feel the mild sambar flavour dashing onto your nose.
Turn Off the flame and enjoy this tangy delight with Rice, Dosa or Idli(or anything of your choice).

We are eager to know the other wonderful combinations u try for sambar.... Do comment!

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