Ingredients
Scale
For the raw ground paste
- 1 cup fresh shredded coconut
- 1/4 cup cashews
- 1 clove
- 2 cardamom
- 1 inch cinnamon
- 1 teaspoon fennel seeds
- 4 green chillies (adjust according to your taste)
Boiled Vegetables
- 1/2 cup carrots
- 1/2 cup beans
- 1/2 cup potatoes
- 1/2 cup peas
Other Ingredients
- 2 tablespoon peanut oil
- 1 teaspoon fennel seed
- 1 teaspoon cumin seed
- 2 sprigs curry leaves (optional)
- 1 medium onion, chopped
- 1.5 teaspoon salt
- 1 lime, juiced
- 2 sprigs coriander leaves
- 1 teaspoon cornstarch (optional-use if necessary)
Instructions
- Raw ground paste: Grind all the ingredients with about 1 cup of water to a smooth paste.
- Boil about 2 cups of mixed vegetables until al-dente and keep aside.
- Heat the oil in a saute pan. Add in a teaspoon each of cumin seeds, fennel seeds and 2 sprigs of curry leaves. Let it splutter. Add in the chopped onions and salt. Saute till slightly brown. Add in the ground masala paste, a cup of water and let it simmer in low flame for about 5 minutes. Add a cup of water.
- Once the raw smell goes, after 5 minutes add the boiled vegetables. Simmer for couple of minutes more. Add corn starch slurry if the gravy is thin. Else not necessary. Add in the lime juice and the coriander leaves.
- Serve hot with roti or chapati.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Gravy
- Cuisine: South Indian
Keywords: vellai kurma