South Indian style Vegetable Kurma

South Indian Style Kuruma for Parotta, Idiyappam

I haven't really had this south indian kuruma much. Whenever I order parotta kurma or idiappam kuruma in restaurants I tend to opt for the Channa Masala instead of the kuruma . I generally prefer the North Indian kuruma which has Garam Masala rather than the coconut based gravies of the South. Recently my mother in law made this when I was pregnant and I really started developing a taste for this. It makes for a wonderful combo with Parotta (Tried it once but nowhere near what its supposed to be!) or Idiyappam/Sevai.

The best part is that you can customise it to the way you like it, in terms of the veggies you add or even making it richer by adding cashewnut paste generously etc. This is the recipe I used, it wasnt spicy at all despite adding a lot of green chillies. I always think that salt and spices should be added to taste as everyone tolerates different amounts. This can also be made without onion and garlic too so I can make this for my husband too!(he eats only satvik food)

Here's what you will need to make this gravy. 

Ingredients

• Mixed Veggies 2 cups (Carrots, Potatoes, Beans, Cauliflower and Peas)
• Tomatoes 3
• Onions 1
• Minced Garlic 1 tsp
• Capsicum 1 medium 
• Salt to taste

To Temper

• Mustard seeds 1 tsp
• Fennel Seeds 1 tsp
• Bay Leaf 1
• Cinnamon Stick 1 inch piece
• Cloves 3
• Green Cardamom 2
• Oil 2 Tbsp
• Curry Leaves

To Grind

• Roasted Channa Dal 1 Tbsp
• Green Chillies 8
• Ginger 1 inch piece
• Cashewnuts 6
• Poppy Seeds    1 Tbsp
• Coconut    2 Tbsp
• Fennel Seeds 1 Tbsp

Note: 

Some tend to soak the cashewnuts and poppy seeds in warm water before grinding to ensure a smooth paste and not grainy texture. I added it as is and didn't face any issues.

Method

Heat a pan and temper the mustard seeds. Once they pop, add the other ingredients under the to temper column. 

The above ingredients would start giving off a nice aroma, then add onions with a pinch of salt and fry. Add some chopped garlic and fry until they are are cooked and the raw garlic smell goes away.

Once they turn brown add in the tomatoes. Cook the onion tomato till it forms the base of the gravy. I added the cauliflower and peas at this stage to cook with the gravy. I do not like to pressure cook cauliflower as it gets mushy and also influences the flavor of the dish.

Add the boiled veggies and the ground mixture to the pan and mix well. Now add some water and cook everything until the ingredients mingle with each other. Add in the salt and mix well.

Let it come to a boil, I added in fresh coriander leaves and switched off the flame. I served it with some malabar style parotta. I tend to cook a no onion no garlic version for my husband first before sautéing the onions and adding some garlic and then mixing the entire gravy together. But you can always grind 2 garlic cloves with the rest of the ingredients and add it to the gravy.

 

Tips:

1. This makes for an excellent side dish for Idiyappam (Boiled rice noodles), poori and set dosa.
2. Instead of adding the coconut itself while grinding, you can also add some coconut milk too. If you are not a fan of coconut style gravies, you can also add milk to give some of the creaminess but it wont guarantee the same flavor.