Chettinad Vegetable Kurma

You’ll need:


Boiled vegetables- 2 cups (I used cauliflower, carrots, peas and beans)
Poppy seed (khus-khus) - 2 tbsp

Cashew nuts- Broken in small pieces- 1 tbsp

Onions – 1 (large) chopped

tomatoes- 2 (Large) chopped

Curry leaves- 1 sprig

Turmeric powder- ½ tsp

Red chilli powder- ½ tsp

Milk- 1cup

Oil- 2 tbsp

salt- to taste


For the special chettinad masala:

Freshly grated coconut-1/2 cup

Coriander seeds- 1 tsp

Cumin seeds- ½ tsp

Whole red chillies - 3

Cardamom - 3

Fennel seeds - 1 tsp

Cloves - 2

Cinnamon – 1 inch piece

Oil- 1 tbspn


Method:


Heat oil in a pan and fry the ingredients mentioned under chettinad masala separately one by one till you get an aroma. Keep aside to cool. Soak the poppy seeds and cashew nuts in hot water. Drain and add it to the roasted ingredients. Grind to a smooth paste.

Heat the remaining oil in a pan. Add the curry leaves and onions. Saute for few minutes till the onion turns pink and then add the tomatoes, ground paste, turmeric powder, red chilli powder and salt.


Cook till tomatoes blend well with the masala and oil separates on the sides. Mix well and add one cup of water, boiled vegetables and milk. Cover and simmer for a few minutes. Serve hot. This goes well with chappatis and pulao.