Home Style Kuruma

This is a recipe that is very close to my heart. It is one of the first dishes that was taught to me by my mother in law way back in 1987. She used only fresh spices and not readymade garmmasala. A very rich and sumptuous Kuruma that can practically go along with any Indian bread. I paired this curry with delicious Koki’s! Recipe for Koki to follow in my next post.

Ingredients

Mixed vegetables

Beans, carrot, peas, potato— 2cups

Onion— 1 big one

Tomato— 1 big one

Green chills— 2

Garlic—- 2-3 ponds

Ginger—- 1/2 inch

Cashew nut—- 8-9

Kus kus seeds— 1 tsp

Colves— 3

Cinnamon— 2 small pc

Whole pepper— 6

Star anise—- 1

Mace— 1

Cumin seeds— 1/2 tsp

Red chilli powder—- 1/2 tsp

Salt— 1 1/2 TSP

Oil — 2-3 tbsp

Curd optional—- 2 tbsp.

Method

Soak together cashew nuts and kus kus.

Grind

1. Green chills, garlic, ginger

2. Onion

3. Tomato

4. Spices, cashew nuts and kus kus seeds

Heat oil in a deep pan, add the cumin seeds, when it cracks add the green chill, garlic and ginger paste, fry for 2 mnts in low flame. Next add the onion paste, fry again for 2mnts. Next add the tomato pulp. Fry well till the raw smell goes and oil oozes out. Next add the vegetables, salt, red chilli powder and the paste of spices with cashew nut and kus kus seeds. Mix it together, add half a glass of water close and cook the kurma. When it’s almost done add the curd, cook for a minute.

Tasty Kurma ready.

Option: – After adding the vegetables with spices paste and water, you can pressure cook it for 2 wishtle.

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