Nilgiri Vegetable Kurma



For Paste 1:
Coriander leaves – 1/2 cup
Mint leaves – 1/2 cup
Green chilli – 2
Ginger – 1/2 inch to 1 inch
Cumin seeds – 1/2 tsp
Coriander seeds – 1 tsp

For Paste 2:
Grated coconut – 1 cup
Poppy seeds – 1 tbsp
Cashew nuts – 2 Tbsp

For Kurma:
Onion – 1
Tomato – 1
Mixed Vegetables – 2 cups (Mix of Green peas,potato,carrots,french beans,Chow chow,KnolKhol)
Turmeric powder – 1/2 tsp
Red chilli powder – 1/2 tsp
Jaggery – 1/4 tsp
Tamarind paste – 1/8 tsp
Oil – 2 tsp


Paste 1: Dry roast cumin seeds and coriander seeds. Once it is cool grind with rest of ingredients mentioned in paste 1 with little water and set aside.

Paste 2: Soak cashew nuts and poppy seeds in 1 tbsp hot water for 20 min. Grind along with grated coconut and little water and set aside. This paste needs to be smooth.

Chop onions and tomatoes into small pieces.
Chop the other vegetables into small pieces.

In a pressure cooker, heat oil. Once hot, add chopped onions and fry till it turns brown. Add tomatoes,turmeric powder,jaggery,red chilli powder and salt.Fry for 2 minutes.
Add Paste 1 and fry for 5 more minutes.

Add the vegetables and paste 2. Add some more water so that the gravy does not burn.
Mix well. Cover the cooker and cook for 4 whistles.

Let the steam get released on its own.

Open the cooker and mix well. Add 1/8 tsp tamarind paste and cook for 10 more minutes.

Serve this Kurma with rotis and parathas.


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