Vegetable Kuruma (Korma)

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Vegetable Kuruma (Korma)
Poori-Kuruma
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)
Veggies for Kuruma

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.
The spices for the Kuruma
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.
Curry for Kuruma
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!
Veggies for kuruma
veggie kuruma

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

 

Skills

Posted on

January 10, 2012

57 Comments

  1. Love your crisp presentation, the to the point clicks and the wonderful color of your dish!

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  2. yumm lovely red color, this is interesting!

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  3. Beet is giving the gravy a very unique color , loved it

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  4. Vibrant colour and feel like grabbing from the screen.

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  5. Great presentation!!!!!nice recipe as well

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  6. Perfect side dish for chapathis. Nice combo

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  7. I love the beautiful color of this Korma which the beets have given…A very yummy side dish. Happy New Year to You and your Family, Priya. Nice to see you back after your vacation.

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  8. tempting and delicious korma…very nice red colour of the curry !!

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  9. That's colorful…that's healthy and that's easy, too. Is there anything better we could ask for??

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  10. healthy and colourful korma

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  11. colourful kurma looks wonderful with pooris,yumm…

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  12. Awesome korma and love the detailed pictures and description.

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  13. Wonderful color,looks so yummy

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  14. Loved this colorful Korma,you always bring a tempting shade to your dishes,will surely try your version of Korma.Happy 2012!

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  15. adding beets gives the lovely color!…delicious pooris and korma!

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  16. I can gobble all the puri's priya…

    thanks for stopping by..
    It is my new logo .. I added up for the new year :)

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  17. So colourful!!!Beets always dominates others. Love the platter and want to grab now.

    Thanks for the wishes Priya. New year wishes to you too.

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  18. Veg Korma + Poori = HEAVEN!! It's been awhile now I had poori with korma, from lamb to chicken etc.. I am so happy now that I get to meet you and thanks for stopping by over at my blog. Much appreciated. Looks like this year I get to finally cook some Indian cuisine. Happy New Year 2012!!! Cheers~

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  19. Delicious! Wish you a very happy new year Priya.

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  20. kurma looks delicious… wish you a very happy new year…

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  21. Hello Priya!!
    Thank you so much for dropping by my blog,giving your darling comments and following me. Means a lot to me :)
    I love your blog as well…I have never tasted kurma but will definitely give it a try,looks yummy 😀
    Am following you as well :)

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  22. Hi Priya – Korma is actually my favourite curry dish. It's the one I ALWAYS order when we go to the local indian restaurant. I guess it might be quite a bit different to traditional kormas… more adapated to the French palate here but I often wondered how I could make a good one myself. Looks beautiful – thanks for sharing the recipe :)

    Charles @ FiveEuroFood.com

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  23. Lovely presentation. Looks delicious.

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  24. Unique and innovative recipe. Looks yummy and delicious.

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  25. am a foodie
    i love this kinda blog….
    i would say this is a delicious blog.
    recently i got interested in cooking, i will definitely try out these recipes.

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  26. Thank u dear for dropping by my blog, the kurma looks delicious, haven't tried fennel yet, will try it in this kurma..

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  27. very flavourful kurma Priya..liked ur version dear..

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  28. thanx 4 d visit dear…………u too have a fabulous space here………

    Veg kuruma luks awesome n delicious too……..luvd ur detailed information….keep rocking

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  29. thanx 4 d visit dear…………u too have a fabulous space here………

    Veg kuruma luks awesome n delicious too……..luvd ur detailed information….keep rocking

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  30. thanx 4 d visit dear…………u too have a fabulous space here………

    Veg kuruma luks awesome n delicious too……..luvd ur detailed information….keep rocking

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  31. Priya,
    Never ever made beet korma..love the colour and I am sure it will taste great with paratha..hugs and smiles

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  32. lovely dish Priya..

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  33. Love the beetroot addition in kurma..n the color it gives..delicious looking poori n kurma..

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  34. My mami makes this wonderful veggie somehow though she has shown me the veggie so man times I just cannot make it like her. Will try your way.
    Thanks your support means a lot to me.

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  35. Nice combo for pooris and roti. My fav too. YUM!

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  36. This is a wonderful main dish, Priya, and though I've made korma before, it's always non-veg recipe, so it's about time I try yours:-)

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  37. Oo my what a colorful Kuruma with all veggie goodness:-)
    Best combo with hot fluffy pooris..
    Now that makes me drool:-(

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  38. Unclean and violation–omigod! Can totally relate to that. And by now, most things I do in life seem tobe 'in violation'.Actually very relieved to know you went through similar feelings too..
    And kurma, what can I say–yum all the way, though I would prefer to give the beets a miss and let other veggies revel in their true colours! Must try your spice combo.
    Happy Pongal!
    Rajani.

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  39. Happilyyyy followingudear!!!!

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  40. I never avoid garlic 😉 This is fantastic and I love the beautiful flavors used here…plus a great veggie selection :)

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  41. I have tasted so many different versions of kurma, that I still get diff pics of it in my mind…some mughlai style with rich cream and almond paste, some with coconut milk and others with grated coconut as base…now got to try this one!

    Reply

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