Hotel Style Veg. Kurma

**Author - Alee Venkatesh **



SOUTH INDIAN CUISINES (Karnataka, Tamil Nadu, Andhra Pradesh and Kerala States) are popular for its distinct aroma and flavour which is achieved by blending of flavorings and spices which includes curry leaves, coriander,  cinnamon, cardamom, clove, nutmeg, cumin and coconut.  Coconut and spices are extensively used in their cooking.

Here is my South Indian Hotel style Vegetable Kurma which is a great side dish with Chapati, Paratha and Puri's.



MAIN INGREDIENTS -  1 cup cooked vegetables (carrot, peas, potato & beans), salt to taste, water as required, 2 tsp. each - oil & ghee, 2 tsp. each lemon juice & curd



SEASONING INGREDIENTS -  1 bay leaf, 1 tsp. cumin seeds, 1 slice onion, 1/2 tsp. turmeric powder



GRINDING INGREDIENTS - 1 tomato, ginger & garlic, 1/2 tsp. garam masala powder, 1 tsp. red chilli powder, 1/2 tsp. dry methi leaves, 1 tsp. fresh mint, 1 star anise, 3 green chilli, 1/2 tsp. each - cumin seeds, fennel seeds, clove, cardamom & cinnamon powders, 2 tsp. dahlia (hurigadale), 1 tsp. each cashew & almond powders, 1/2 tsp. gasagase (khus khus)





PREPARATION  

Heat a pan, add seasoning ingredients and season for few minutes.

Grind the grinding ingredients to smooth paste and add it to seasoned ingredients.  

Add main ingredients, mix well to combine.  Simmer for few minutes and serve hot with Chapati, Paratha or Puri.