Mixed Vegetable Kurma - Chapati Kurma, How to make mixed veg kurma

Kurma is a very popular side dish for chapathi's. I guess there are lot of variations all over India. But the South Indian style recipe uses coconut along with fennel seeds optionally including cashew or khus khus.  Here I have added a touch of pearl onion along with coconut. Personally I liked the flavor of it. You can also omit it if you don't want the flavor of the onion.

Ingredients

Onion - 1 chopped
Tomato -1 chopped
Ginger garlic paste - 1 tsp
Green chilli -1-2
Turmeric powder -1/4 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp

Vegetables 

Carrot -1
Beans - 5-6
Potato -1
Green peas - 1/4 cup
Cauliflower florets -1/2 cup (blanched, I did not use this)
Coriander leaves - a fistful for garnishing

To grind to a paste

Grated coconut - 2-3 tbsp
Fennel seeds/sombu- 1 tsp
Pearl Onion - 1, peeled

For the seasoning

Oil - 1 tbsp
Fennel seeds/sombu - 1/2 tsp
Cloves -2
Cinnamon - 1 inch piece
Cardamom - 2

Curry leaves - few

Method

1. Soak the green peas atleast for 5-6 hours and set aside. If using fresh peas or frozen peas, soaking is not required.  Wash the vegetables, peel them and cut them into small cubes.
2. Heat oil in a pressure cooker, add the seasoning ingredients one by one and saute for few seconds. Then add the slit green chillies and the chopped onions. Saute until the onions turn transparent. Then add the ginger garlic paste and saute until the raw smell goes off. Add the chopped tomatoes, turmeric powder, coriander powder and garam masala powder. Stir until the tomatoes are half cooked.
3. Add the cubed vegetables, green peas and required amount of salt. Mix well and add approximately 1/2 cup of water. Close the lid and cook for 2 or 3 whistles.  Meanwhile grind the ingredients mentioned under "To Grind" section into a smooth paste by adding very little amount of water.
4. On the other side, once the pressure subsides open the pressure cooker and add the ground coconut paste and stir well. Add water if necessary. The kurma should not be too thick or too watery. Adjust the water as per the consistency you need. Cook on medium flame for 5 minutes, check and adjust salt. Turn off the flame and garnish with coriander leaves. Server as side dish for chapathi, poori or parotta.

Beetroot Rice

Beetroots are not only rich in color, they also contain ample amount of Vitamins A, B and C. They are also rich in proteins, carbohydrates, fiber, folic acid and certain essential minerals like manganese and potassium. Beets are said to boost the stamina and is very good for those with anemia and fatigue. A rice made out of this colorful veggie has a nice flavor and subtle sweetness, so the kids love them the most. Pairs up well with any simple raita.

Ingredients

Rice - 1 cup, cooked
Channa/Garbanzo beans - 1/4 cup
Grated beetroot - 1 cup
Onion - 1, chopped
Green chilli - 1 or 2, slit lengthwise
Mint leaves - few
Coriander leaves - a fistful, chopped
Sambar powder - 1 tsp
Garam masala - 1 tsp
Salt as per taste

To Temper

Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Cumin seeds - 1 tsp
Curry leaves - few

Pre-preparation

Cook the rice, allow to cool and set aside. Soak the channa overnight and cook them until soft. Clean the beets, peel and grate them. Set aside. Chop the onions, green chilli and coriander leaves.

Method

Heat oil in a pan. Add the mustard seeds and once they splutters add the cumin seeds and curry leaves. Then add the green chillies and do a couple of sauteing. Then add the onions and saute until they turn transparent.

Then add the grated beetroot, mint leaves, coriander leaves, sambar powder, required salt and saute for couple of minutes. Then sprinkle some water, stir and cover with a lid. Cook until the beetroot is well cooked. Stir in-between.

Once the beets are cooked well add the cooked channa and the garam masala powder. Stir well and add the cooked rice. Carefully mix the rice with the beetroot. Check for salt and add more if required. Serve with any raita of your choice.

Curry Leaves Thokku - Kariveppilai Thokku

In India we don't have to buy curry leaves. We used to get them as compliment when we buy vegetables from the vegetable shops. They are one of the essential ingredients in South Indian cooking, especially for tempering. They are high in Vitamin A, good for the digestive system, controls hair loss etc. etc. But most of the times we just corner them rather than consuming. Few days back when I had a whole bunch of curry leaves in hand I thought of making thokku out of it, just to replace pickles for VJ's lunch box. And it tasted just awesome with curd rice. And here is the recipe.

Ingredients

Curry leaves - 1 cup, tightly packed
Red chilli powder - 1 tsp, adjust as per taste
Tamarind - small gooseberry sized ball, soaked and extracted
Fenugreek powder - 1 tsp
Mustard seeds - 1 tsp
Salt and hing - as needed

Method

Dry roast the fenugreek/methi seeds, allow to cool and powder it. You can also do it in large quantity and store for using in pickles and thokku.

Wash the curry leaves well and grind it to a smooth paste adding little water if necessary.

Heat oil in a pan, add the mustard seeds. When the mustards splutter add a dash of hing and then add the ground curry leaves paste. Cook for few minutes, stirring occasionally.

Then add the tamarind extract, salt and chilli powder.  Cook until the raw smell goes off and the oil starts leaving the sides. Finally add a tsp of fenugreek powder, mix it well and switch off the flame.

Allow to cool down and transfer to an airtight container or bottle. Can be refrigerated and used. Also it stays fresh upto a week in room temperature if handled carefully. I would say curd rice is the best combination. But, can also be consumed along with idly, dosa or chapati. You can also mix this with plain rice along with a tsp of sesame oil. Tastes too good.