Saturday, May 29, 2010

Masala kuruma/Kurma/korma

Kuruma is usually certain meat or chicken or vegetables cooked with cream or yogurt or coconut milk or even coconut. It has many varieties and the variations can be as per our choice. I made this masala kuruma using variety of veggies like carrots, beans, potatoes, green peas, green flageolets, etc... I used coconut milk instead of yogurt and cream. Here goes the recipe....


Onion - 1 nos
Chopped veggies of choice - 2 cups
Ginger-garlic paste - 1 tbsp
Coconut milk - 2 tbsp
Salt for taste
Oil - 4 tbsp

To grind:
Onion- 1 nos
Tomatoes - 1 nos
Coconut grated - 1 tsp
Aniseed - 1 tsp
Cloves - 5 nos
Cinnamon - 1 small stick
Chilly powder - 1 tbsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp

Grind all the to grind ingredients into a smooth paste and keep aside (mix water if required). Chop all the veggies into small pieces, cook in boiling water till its almost done, strain the water in another bowl (keep this water to add to the recipe later) and keep aside. In a wok, heat oil and add chopped onions and fry till golden brown. Add the ginger-garlic paste and saute for a min. Add the ground masala paste and stir well. Add coconut milk and bring to boil. Add all the veggies, salt for taste and water in which the vegetables were cooked and cook till its done. Serve hot with chappathi, roti, rice etc.

Can add cream if preferred that way. The ground paste should be very smooth. The water in which the vegetables were cooked may be added for the kuruma or veg stock cube may be used instead.


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