Wednesday, October 23, 2013

Vegetable Kuruma

                         Thirty or forty years ago, for most of the people of Tamil Nadu, so many varieties of side dishes for chappathies were not known.Not many cookery shows on TV; no internet ; not so many magazines were in circulation.Notebooks were used to document the favourite recipes using a pen.
                   Learning from our mothers,in laws, relatives and some acquaintances, a few cookery books and one or two women's magazines in Tamil and English ( I remember Mangai, Femina and The Eve's Weekly ) with cookery recipes were  the sources.
                 Now things have totally changed. The stores are flooded with cookery books;Someone is seen demonstrating a dish in any one of the numerous channels, once the TV is on.Above all hundreds of recipes pop up in the food blog at the click of the mouse. 
                Still, the Vegetable Kuruma prepared out of the common vegetables like Potato,Carrot, Beans, Peas both at home and the restaurants, according to me, can be called as the Queen of the infinite variety of side dishes cooked for the chappathies.
               The credit of this veg. Kuruma, one of my favourite dishes, goes to an aunty who was a good friend and neighbour of us three decades ago.


Vegetable kuruma

To serve four.

Ingredients :

Sliced mixed veg.( Potatoes, Carrot, Beans, Peas )     2 cup.
Medium sized tomatoes   2
Medium sized Onions     2
Chilly Powder    1 tsp.
Coriander powder 1 tsp.
KasaKasa ( poppy seeds )  1 tsp.
Cashew nuts  8
Ginger, Garlic paste    1 1/2 tsp.  
Cinnamon ( Pattai)   1 piece
Aniseed ( sombu ) 1 tsp.
Grated coconut     5 to 6 tbsp.
Oil       2 tbsp.

Method :

1.Cook the finely sliced veg. in a three lit. cooker with little water for just 1 or 2

2. Soak the Kasakasa and cashew and grind them with the coconut to a fine paste.

3. Heat oil in a kadai, add the Pattai, Sombu and then the sliced onions.

4. When the onions turn brown, add the finely sliced tomatoes.

5. Once the tomatoes start shrinking, add the ginger, garlic paste.

6. When the oil starts coming out with an aroma, add the cooked veg. and 2 cups of water

7. Add salt, chilly powder and coriander powder.Mix well and simmer on low flame for 10
    mins.A thick consistency will be formed.If not, simmer for few more mins.

8.Add the coconut paste, stir well and allow it to simmer again for 5 mins.Garnish with
   coriander leaves and switch off. The tasty evergreen side dish for Chappathies is ready.

Note :

1. The ginger, garlic paste and the spices Pattai and sombu used in seasoning are more
    than enough to give a mild aroma and a good taste.Little Garam Masala can be added.

2. The combination of spices can be changed to an individual's taste.

3. Health conscious people can avoid cashew and reduce the coconut and add little 
    Roasted channa Dhal ( Pottukadalai )


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