White Kuruma

My favourite recipe, simple, healthy and delicious.

photo of
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1 potato
Few florets of Cauliflower
1 big Onion
2 Carrots
1 handful Beans
3-4 Cashew nuts
1 tbspn split Dalia(pottukaladalai)
1-2 Tomatoes (according to sour level)
3-4 spoons of Coconut shredded
Green chillies ( to spice level)
Ginger Garlic paste (1 teaspoon)
Coriander leaves
Cinnamon, cloves and fennel seeds ( altogether 1 teaspoon)
Dry roast the whole spices and grind with coconut shredded, green chillies, spilt dalia and cashew in a mixer jar to a fine paste.
In a pan heat 2-3 tbspns of oil add onion, ginger garlic paste and sauté well. Now add the finger-size cut veggies and fry for a minute and add water and salt and let it cook.
Once the veggies are 3/4th done add the tomatoes and continue boiling( tomatoes should not get mushy).
It should be like a vegetable to bite and eat and finally add the ground paste and boil for few minutes. Turn off flame and garnish with coriander leaves.
This kuruma does not have turmeric powder, red chilli powder and no grinding of onions and tomatoes to retain the white colour. Mildly spiced and tastes yummy with chapathi. With little ghee in rice kuruma saadham tastes ultimate with some vadaam!!!