Vegetable Kuruma | Vegetable Korma | Side dish for Dosa/chapathis

I have been getting requests for some easy side dishes for dosas or chapathis. I know that my blog is lacking some basic Indian dishes and I am trying my best to fill them up here. The problem is these dishes have been etched in me that it comes as a flow and to pick up the camera to click step by step pictorials is just not happening. I chop, I fry and then I season, thats it job done. And to break that flow is something that never comes to me.

But I am coming out of my shell, slowly and that is how I clicked this vegetable kuruma. Its simple and tastes great with dosas/chapathis/parottas and is my go-to-dish when I am out of ideas for that night's dinner. I always have dosa batter in my fridge and so this kuruma makes for a simple and lip-smacking dinner. And if you are a bachelor, stack some frozen parottas or chapathis and make this kuruma whenever you need a comforting home-cooked meal, atleast the side-dish part ;)

You could use a mix of veggies like carrots, beans, peas and cauliflower or keep it simple with carrot, beans and potato. But keep in mind that if you are using cauliflower, donot pressure cook it. Add them raw when you are adding the steam-cooked veggies to the masala and boil till tender. That way the cauliflower will not disintegrate.

Serves - 4; Prepping time - 15 mins; Cooking time - 20 mins ~*What U Need*~ To grind: Onion - 1/2, cubed Grated coconut - 1/4 cup Cashews - 4to5 Green chilli - 1 Roasted channa dhal - 2 tsp To pressure cook: Mixed vegetables - 1 1/2 cups, diced For the gravy: Onion - 1/2, finely chopped Tomato - 1, finely chopped Ginger garlic paste - 1 tsp Chilli powder - 1/2 tsp Coriander powder - 1 tsp Garam masala - 1/2 tsp Coriander leaves - 2 tbsp, chopped Bay leaf - 1 Cloves - 2 Cardamom - 2 Cinnamon - 1" Salt, Oil How I Made it: In a kadai, add 1/2 tsp oil, add the cubed onions and fry till pale. Add the coconut and saute for 2 mins. Once cooled, add this to the blender along with the rest of the ingredients to be ground and grind to a smooth paste. Set aside. Meanwhile steam cook the vegetables for 1 whistle or par-boil the vegetables. In a kadai, add 1 tsp oil, add the bay leaf, cinnamon, cloves and cardamom and saute till brown. Add the chopped onions and saute till golden. Next add the ginger garlic paste and fry till the raw smell leaves. Add the chopped tomatoes and when soft, add the spices and saute till oil separates. Next add the par-boiled veggies and mix well. Add the ground masala with some water and allow to boil till you see oil separating. Season with salt. Add the chopped coriander leaves and remove from flame.

Serve with parathas or chapathis!!!

So thats it Folks...
With Love,

Signs off!!!