Thalassery Veg Kuruma

Ingredients for Thalassery Veg Kuruma (Recipe 1):

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 (Recipe 1)?

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