This Kuruma, is very much like the one we get in the Northern part of the country. The base gravy is of onion, tomato and cashew with the addition of coconut milk. This is another light dish from down south and goes really well with Kerala Parota, Rice or even dosai, so for our 5th recipe we’ll be doing a really quick recipe for a vegetable Kuruma.
4 Big Onions, 2 sliced and 2 cubed
3 Big Tomatoes, 2 Sliced and 1 cubed
1 Tbsp of Ginger Garlic Paste
100 g Cashew (Broken will do)
75 g Mushroom cubed
50 g Carrots cubed (blanched)
50 g Green Peas (blanched)
1 tetra pack Coconut Milk
Indian Masalas (2 tsps each Turmeric, Cumin, Red Chili, Coriander Pwd)
15 nos Curry leaves
Coriander for Garnish
Seasoning (Salt and Black Pepper crushed)
For Cashew Base:
- Boil 2 onions and 1 Big Tomato cubed with the cashew till soft (15 mins.) Blend to a fine paste.
- Heat coconut oil in a pan and cook the above paste with 1 tsp each of the Indian Masalas till the raw smell goes away. Cool
- Heat Coconut oil in a Handi, put the sliced Onions and curry leaf and sweat the onions (Or till light brown.)
- Add in the ginger-garlic paste and cook till brown. Then the sliced tomatoes go in.
- Cook the tomatoes for just 10 minutes, we don’t want to cook the tomatoes fully (A little bite is needed.) Then the remaining Indian Masalas can be added.
- Put the cooked Cashew base into the gravy and mix well till everything has amalgamated.
- The Mushrooms and boiled Carrot-Peas can be added next and left for 5 minutes.
- Coconut milk should be added just before cooking is done, and once added just give one boil and shut the gas. Chop Coriander for garnish and serve hot with Parota (In pic– Dosai)
Even though there are quite a few steps, this dish doesn’t take more than 40-45 mintues to make from start to end. We can also put cooked Chicken or Mutton in the Kuruma for a meat version. So do give it a try and let me know what you’ll think. Till then Stay Sexy and Keep Cooking!