Vegetable Kurma / Vegetable Masala Kuzhambu

This vegetable kurma is one of my favourite side dish for chapathi which I learnt from my MIL. We also call it as masala kuzhambu. It goes well with rice as well. It requires only less amount of coconut which is good healthwise. Also the consistency of this gravy is thick and tasty.

Ingredients:

 

Chopped mixed Vegetables (I used carrots, beans, potato and peas) - 1 cup
Onion - 1 No
Tomato -1 Medium size
Garlic - 2 cloves
Ginger   - 1 small piece
Fennel seeds -1/2 tsp
Cashew nuts - 3-4 (optional)
Red Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Coconut gratings - 1 tbsp
Whole garam masala - 3 cloves, 1 piece cinnamon
Salt - According to taste
Oil - As needed
To Season:
Mustard seeds -1 tsp (optional)
Curry leaves
 
Procedure:

Fry the fennel seeds, whole garam masla,  sliced onions and cashew nuts (if using) in oil by adding one by one.

When the onions become transparent (3-4) minutes, add the chopped tomatoes and cook for a while, till soft.

Once this mixture is cooled, grind it to a fine paste along with coconut, chilli and coriander powder.

Heat the oil in a pan and add mustard seeds, curry leaves and allow it to splutter.

Add the chopped vegetables and saute for a while. Pour water, add turmeric powder, salt and cook the vegetables till almost done.
Now add the ground masala, add water and allow it boil. Adjust salt and spice.

Switch off at the required consistency and garnish with chopped coriander leaves.

Vegetable kurma is ready to taste with chapathi/roti/rice or even idly/dosa. I made this was for dosa and it was really yummy!

You can also add other vegetables like capscium, cauliflower or even paneer to this kurma.