Nilgiri Kurma

Kurma is basically vegetables in a coconut gravy. What makes it different from regular kootu is the addition of spices like cinnamon, bay leaf etc. This is yet another refreshing kurma. It has wonderful flavours from mint and coriander.



Have made a few variations before. Do try them all
Navarathna Kurma
Paneer Kurma
Tomato Kurma
Peas Kurma

Ingredients

Mixed Vegetables 5 cups (I used frozen veg - carrots, peas, cauliflower, broccoli)
Potatoes 2

Onions 2

Coconut 1 cup
Jeera 1 tsp
Fennel seeds 1 tsp
Poppy seeds 2 tsp
Star Anise 2
Cinnamon 2 inch piece
Clove 2
Mint a handful
Coriander leaves a handful

Mustard 1/2 tsp
Curry leaves few
Turmeric 1/2 tsp
Coriander powder 1.5 tsp

Oil and salt to taste

Method of Preparation

1. Cook the vegetables in microwave or stove top.

2. Cook the potatoes. Peal and chop. Keep ready.

3. Heat some oil in a pan. Add the onions and saute till it starts to brown.

4. In a mixie add the onions along with coconut, Jeera, Fennel seeds, Poppy seeds, Star Anise, Cinnamon, Clove, Mint and Coriander leaves.

5. Grind into a smooth paste by adding a little water.

6. Heat oil in a pan. Add mustard. When it sputters, add curry leaves.

7. When it sizzles, add the paste. Saute for a couple of minutes.

8. Add some water and bring to a boil.

9. Add the cooked vegetables and potatoes. Add some salt.

10. Simmer for a little while.

Serve with some warm rotis or rice.