Hotel Style Vegetable Kurma

Parotta Kurma is a very famous tamil nadu special dish , even though its origin is from kerala it is very famous in TN . As a kid I fascinate watching those parotta masters in hotels making parottas super fast and perfect . I always used to order parotta kurma when we opted for take out some days and just love those flaky breads with spicy kurma a lot. I make parottas at home always and to go with I made delicious kurma which tasted just like a hotel style. I have already posted Veechu Parotta recipe the 3 way of making the authentic tamil nadu parotta do chk my post as it is of the very popular post in my blog.

Mixed vegetable kurma marries well with parotta but you can have them with chapathi’s / roti/ idli dosa or even rice. I personally love this kurma with parottas a lot. This curry is usually coconut based and cashews in them add the extra richness in this gravy.

Category	Preparation time	Cook Time
Side dish	15 mins	15 – 20 mins

Ingredients

Mixed vegetables – 1 cup ( I used peas, carrot, potato, corn)

Onion- 1 no ( chopped)

Tomato – 1 no ( chopped)

Cashews – 4-5 nos

Red chilli pd – 1/4 tsp

Turmeric pd – 1/4 tsp

Green chilli paste – 1 tbsp

Ginger garlic paste – 1 tsp

Cinnamon – 1 stick

Cardamom – 2 cloves

Cumin seeds – 1/2 tsp

Fennel seeds – 1/4 tsp ( optional)

Curry leaves – 1 sprig

Coriander leaves – 1 tbsp ( chopped)

Coconut milk – 2 cup ( I extracted coconut milk from fresh coconut)

Oil – 2 tbsp

Salt to taste

Method

Grind the cashews to fine paste adding little water to it and keep aside.
Chopped all the vegetables evenly, wash them and keep them aside.
In a kadai heat oil, add cinnamon, cardamon, cumin seeds.
Add ginger garlic paste and green chillies and saute them for few minutes.
After they splutter add onion and saute them till translucent.
Add tomatoes and saute them till mushy.
Add the chopped vegetables and salt to taste.
Saute and cook the vegetable till they are well done.
Add turmeric pd, red chilli pd and mix them well.
Add the thick coconut milk and cook them in simmer for few minutes.
Then add the cashew paste and mix them well.
Cook them for few more minutes till the raw smell goes off and the gravy thickens a bit.
Garnish with curry leaves and coriander leaves.
Yummy hotel style kurma is ready to enjoy with Parotta kurma.