Vegetable Kuruma (Korma)

Kormas or Kurumas as they are pronounced in the South is a curry that is popular in south Asia is said to have Mughlai roots. The method of preparation varies considerably from place to place and even among the same people – It often is yogurt or cream based and can be veg or non-veg and a side dish with Parathas Pooris or rice. For as long as I lived in my parents home, I have NEVER had this dish because my amma never prepared it and for some reason the use of garlic, onions and too many rich spices was never a big thing. But I grew up and started working and in DHL where I interned for a while, I recall that if we worked Sundays, the company ordered rice parathas and kuruma from Hotel Kanchi and would serve all its employees – I recall turning my nose up at it and the unfamiliar smells when I first saw it – but with some coaxing from my colleagues, I tried and it lo and behold, LOVED it! I remember going home feeling unclean, like I had done something wrong and in violation of my parents. A few more Sundays and I thought nothing of it.

Kanchi hotel, btw made the best kuruma the taste of which still tickles my tongue.

I have tried to recreate that Kuruma for my family using non-starchy, healthy veggies creaming it up with a few cashews. This was accompanied by pooris

It was enjoyed well and made for a perfect Sunday back home lunch.

Do enjoy this simple yet delicious dish with your families. You can always avoid the garlic and the onions, but they do give the kuruma the flavors I always associated with it.

Here is the recipe:

Non-starchy veggies of your choice – I used beets, (which gave it a rich red color), carrots, cauliflower, fennel, & zucchini

For the puree, I used a can of diced tomatoes (equals to roughly 4-5 juicy Roma tomatoes or tomatoes on the vine)

1 medium sized red-purple onion

3 green chilies

4 red cry chilies (please observe the spice plate for the exact numbers)

For the spices – again please see the plate of spices I have posted for quantities

I used garlic, chilies red and green, ginger, black peppers, cinnamon, cloves, bay leaves, 3 black seeds of cardamom, turmeric and 2 tbsp of dried coconut powder (fresh coconuts are fine or even better)

5-6 whole raw cashews

The entire preparation took 2 tbsp of oil – I used olive.

Preparation

First roast the ingredients in a tsp of oil and roast until brown – I also roast the coconuts at this same time.

Heat two separate pans, cook the onions in oil in one and the tomatoes in the other.
Add to the spice mix in to the blender along with the cooked tomatoes and tenderized onions to make the gravy.

Cook the veggies in a wide mouthed pan until they were tender. Then add the gravy to the veggies and salt, allowing it to simmer in the gravy for 5 minutes. Garnish with cilantro and serve with hot pooris J Bon appetite!

Sending this off to Sweet Karam Kapi's Flavor's of Tamilnadu event

Vegetable Kuruma (Korma)

Kormas or Kurumas as they are pronounced in the South is a curry that is popular in south Asia is said to have Mughlai roots. The method of preparation varies considerably from place to place and even among the same people – It often is yogurt or cream based and can be veg or non-veg and a side dish with Parathas Pooris or rice. For as long as I lived in my parents home, I have NEVER had this dish because my amma never prepared it and for some reason the use of garlic, onions and too many rich spices was never a big thing. But I grew up and started working and in DHL where I interned for a while, I recall that if we worked Sundays, the company ordered rice parathas and kuruma from Hotel Kanchi and would serve all its employees – I recall turning my nose up at it and the unfamiliar smells when I first saw it – but with some coaxing from my colleagues, I tried and it lo and behold, LOVED it! I remember going home feeling unclean, like I had done something wrong and in violation of my parents. A few more Sundays and I thought nothing of it.

Kanchi hotel, btw made the best kuruma the taste of which still tickles my tongue.

I have tried to recreate that Kuruma for my family using non-starchy, healthy veggies creaming it up with a few cashews. This was accompanied by pooris

It was enjoyed well and made for a perfect Sunday back home lunch.

Do enjoy this simple yet delicious dish with your families. You can always avoid the garlic and the onions, but they do give the kuruma the flavors I always associated with it.

Here is the recipe:

Non-starchy veggies of your choice – I used beets, (which gave it a rich red color), carrots, cauliflower, fennel, & zucchini

For the puree, I used a can of diced tomatoes (equals to roughly 4-5 juicy Roma tomatoes or tomatoes on the vine)

1 medium sized red-purple onion

3 green chilies

4 red cry chilies (please observe the spice plate for the exact numbers)

For the spices – again please see the plate of spices I have posted for quantities

I used garlic, chilies red and green, ginger, black peppers, cinnamon, cloves, bay leaves, 3 black seeds of cardamom, turmeric and 2 tbsp of dried coconut powder (fresh coconuts are fine or even better)

5-6 whole raw cashews

The entire preparation took 2 tbsp of oil – I used olive.

Preparation

First roast the ingredients in a tsp of oil and roast until brown – I also roast the coconuts at this same time.

Heat two separate pans, cook the onions in oil in one and the tomatoes in the other.
Add to the spice mix in to the blender along with the cooked tomatoes and tenderized onions to make the gravy.

Cook the veggies in a wide mouthed pan until they were tender. Then add the gravy to the veggies and salt, allowing it to simmer in the gravy for 5 minutes. Garnish with cilantro and serve with hot pooris J Bon appetite!

Sending this off to Sweet Karam Kapi's Flavor's of Tamilnadu event