Vegetable Kuruma

Ingredients:

• Carrot - 1 large size
• Beans - 6 nos
• Peas - 2 tblspn
• Tomato (without pulp) - 1 small
• Onion - 1 large size
• Capsicum - half (optional)
• Salt - to taste
• Oil - 2 to 3 tblspn
• Coriander and curry leaves - few no (for garnishing)
• Curd - 1 tblspn

For making paste:

• Coconut paste - 2 tblspn'
• Fried grams (pottu kadalai) - 3 tblspn
• Kus kus (kasa kasa ) - 1 tspn
• Saunf (sombu) - 2 tspn
• Garlic pods - 5 nos
• Green chilli - 3 nos 

Dry powders :

• Turmeric powder - 1/2 tspn
• Chilli powder - 1 to 2 tspn
• For seasonings:
• Cinnamon stick - 2 inch 
• Bay leaf - 1 nos
• Cloves - 3 nos
• Cardamon - 1 no

Method:

• Chop all the vegetables in same shape either cubes or vertical (julian) cook the peas and keep it aside
• Grind all the ingredients given in the making paste heading and keep it aside
• Heat 2 tblspn oil in a kadai, add the seasonings after it burst out add onion, garlic saute it for few mins
• Then add tomato after it becomes tender add turmeric and chilli powder keep in low flame for 2 mins for eradication of raw smell
• Then add all the vegetable except peas  along with some water for cooking the vegetables, close the lid till it cooks
• After the vegetables becomes tender add the grinded paste,peas along with salt and water keep it in low flame for 3 to 5 mins
• Since it has fried grams the gravy will become thick so add water while adding  paste
• After 5 mins switch off the stove add curd and  garnish with coriander,curry leaves
•  Serve hot the vegetable kuruma

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