Thalassery Veg Kuruma
Ingredients for Thalassery Veg Kuruma:
1. Carrot – 4, cut into square pieces
Beans – 1 cup, cut into square pieces
Cauli flower – 1 cup, cut into square pieces
Green peas – 1 cup
2. Coconut – ½, scrapped
Fennel seeds – ½ small spoon
Cashews – 50 gm
3. Oil – 3 big spoons
4. Cardamom, cloves and cinnamon – 1 each
Curry leaves – 2 stalks
5. Onions – 2, chopped
6. Ginger – 1-inch piece, chopped
Garlic – 3 cloves, chopped
Green chillies – 3
7. Chilli powder – 2 small spoons
Coriander powder – 2 small spoons
Turmeric powder – 1 small spoon
Salt – As required
8. Tomatoes – 2, chopped
9. Garam masala powder – 1/2 small spoon
Coriander leaves – 2 small spoons
How to prepare Thalassery Veg Kuruma?
1. Cook vegetables in boiling water.
2. Then drain off excess oil.
3. Make a fine paste of ingredients no: 2.
4. Heat oil in a pan and sauté ingredients no: 4.
5. Add onions and sauté again.
6. Crush together ingredients no: 6 and sauté again.
7. Add ingredients no: 7 and fry well.
8. Add tomatoes and sauté for 5 more minutes.
9. When a thin layer of oil appears, add coconut paste and mix well.
10. When the smell changes, add cooked vegetables and boil.
11. Add ingredients no: 9 and put the flame off.
Courtesy: Vanitha Magazine March 1-14, 2013
Thalassery Vegetable Kuruma – Recipe 2
Ingredients for Thalassery Vegetable Kuruma – Recipe 2:
1. Coconut – 1, scrapped
Green chillies – 2
Ginger-garlic paste – 2 small spoons
Fennel seeds – 20 gm
2. Potato, carrot, beans – 50 gms each cut into medium sized pieces
Green peas – 30 gm
3. Oil – 20 milli
4. Curry leaves – 10 gm
Onions – 50 gm, chopped fine
5. Coriander leaves – To decorate the curry
How to prepare Thalassery Vegetable Kuruma – Recipe 2?
1. Make a fine paste of ingredients no: 1.
2. Pressure cook vegetables adding a little water and salt. But vegetables should not be overcooked.
3. Heat oil in a pan and sauté curry leaves and chopped onions.
4. When onions turn crystal like, add cooked vegetables.
5. If needed add excess water and salt. But water should not be excess.
6. Cook for 5 minutes.
7. Add coconut paste to it and cook for 5-6 minutes till raw smell goes out.
8. When vegetable kuruma thickens take off the flame and decorate with coriander leaves.
9. Serve hot.
Courtesy: Vanitha Magazine February 1-14, 2019
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