26 February 2013

Vegetable Kuruma(Stew)

This recipe comes to you all after a long wait. Reasons ranging from the seasonal flu, kid’s exams to a laptop gone haywire!
This recipe is on a special request from a friend. Having lived in a small town in Karnataka, I always looked forward to go to Chennai. Reason would always be the same, a wedding, but I waited to breath  in the salty air at Marina beach, the cousins cheating over a game of cards, all night banter, shopping at Usman road(specifically Ranganathan theru(street)) and eating the ‘Parota- Kuruma’ at Saravana Bhavan. It’s a spicy, flavourful dish that goes best with the Malabar Paratha(layered Indian bread), Puri(fried indian bread) or even Pulav(rice preparation).

Then one day my mum made the exact replica of this yummy dish and I never had to wait to go to Chennai.

Cauliflower – 100 grams
Potato – 100 grams

Peas (fresh) – 100 grams
Carrot – 50 grams

Capsicum – 50 grams
Onion – 1 big

Fresh Coconut – 50 grams
Green Chilli – 1-2

Jeera( Cumin) – 1 tsp

Saunf (Aniseed) – 1tsp
Cardamom – 2

Clove – 2-3
Cinnamon – 1 stick

Oil – 2 tsp
Salt – to taste

Method –
Boil all the vegetables except capsicum and onion. Grind together saunf, onion, fresh coconut, green chilli, cardamom, clove, cinnamon together. In a pan add 2 tsp oil (Coconut oil tastes best) and the jeera. Then add the capsicum and the ground mixture. Add 1 cups water and salt. When the mixture comes to boil add the boiled vegetables and cook it for 5-7 minutes. Best served hot with Malabar parata, roti or even rice.

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