Monday, January 27, 2014
Chettinad Vegetable Kuruma or Navarathna Kuruma Mixed Vegetable Curry
Like in any other cuisine, mixed vegetable curry or Kuruma has a significant place in chettinad cuisine too. In every house this will be a sure item cooked though different recipes followed.The chettinad masala add to the taste of the curry and makes it a special item.The important thing to be noted while making Kuruma of this type is
1. Too much of masala items should not be used while grinding the masal or while seasoning
2. Too much of vegetables should also not be used (little of all types is enough)
3. If beetroot is added, it will change the color of the kurma
4. While switching off make sure that the kurma is not very thick (it will thicken once it cools)
5. If cauliflower is going to be added, to make sure it doesn’t get too much cooked, boil it for 5 minutes and keep aside. Add it little before you finish cooking the dish
6. The masala items to be grinded has to be roasted in oil before grinding to increase the taste (Do not roast too much)
Ingredients
Carrot-1
Potato (very small size)-1
Beans-6
Peas-handful
Cauliflower (5 or 6 florets)
Capsicum-1(small)
Any other vegetable which you like to add except brinjal, ladies finger etc
Make sure all these cut vegetables does not amount to more than 1 ½ cups
Onion-1
Tomato-1
Ingredients for the masalaThe main taste of the kuruma depends on this masala
Coconut grated-4 to 5 table spoons or half coconut
Cashews-6
Pottukadalai-1 tablespoon
Kas kas-1 teaspoon (optional)
Garlic-6 pods
Ginger-a small piece
Cinnamon-1 small piece
Clove-1
Cardamom-1
Fennel seeds-1 teaspoon
Green chilli-6(according to taste),Chilli powder-1 teaspoon
Keep the kadai in the stove. In a teaspoon of oil add the cinnamon, cardamom, clove and fennel seeds. Then add all other items one by one and coconut at the end. Fry in medium fire for 3 minutes. Grind it to a smooth paste.
Procedure
Put a pressure pan or small cooker or kadai in the stove. In a teaspoon of ghee and oil mixed, season the kuruma with a small piece of cinnamon, cardamom, clove and fennel seed. Add the onion tomato pieces. Sauté well now add all the vegetables except cauliflower and sauté. If the pea going to be used is cooked, then that also can be added later. Add little water and salt and the chilli powder.Close the cooker(if cooker is used) and cook for five minutes in medium fire(don’t worry about the whistle and timing, just cook for that time after closing the cooker).If kadai is used, close the kadai and cook till the vegetables get cooked. Open the cooker after the pressure goes. Make sure the vegetables are cooked well. Mix the grinded masala in a cup of water and add to the vegetables. Now add the cauliflower and cooked peas. Add the salt needed and cook for 5 minutes. Due to the cashews, pottukadalai and kas kas the curry will get thickened. Make sure it is not very thick. If so add little more water and cook. Switch off the stove and if want little sour taste a teaspoon of lemon juice can be added. Garnish with coriander leaves if desired
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