How to make Kaikari Kuruma - Mixed vegetable kurma - cooked with a spicy and flavourful masala.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Carrot (गाजर), French beans (फ्रेंच बीन्स)

Cuisine : Tamil Nadu

Course : Main Course Vegetarian

Kaikari Kuruma Recipe Card

Kaikari Kuruma
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Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

For more recipes related to Kaikari Kuruma checkout Vegetables In Thai Red Curry, Thai Green Curry With Vegetables, Badami Mixed Vegetables, Carrot Puree . You can also find more Main Course Vegetarian recipes like Peanut Curry with Samo, Shalgam Aur Matar Ki Subzi, Palasani Zunaka, Beetroot Porial.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kaikari Kuruma Recipe

  • Carrot cut into small cubes 1 medium

  • French beans chopped 4-6

  • Potato cut into cubes 1 medium

  • Cauliflower florets 1/2 cup

  • Tomato puree 1/2 cup

  • Green peas 1/4 cup

  • Oil 2 tablespoons

  • Star anise 1 piece

  • Curry leaves 10

  • Onions finely chopped 2 medium

  • Green capsicum chopped 1/2 cup

  • Salt to taste

  • Garam masala powder 1/2 tablespoons

  • Masala paste

  • Oil 2 tablespoons

  • Cumin seeds 1/2 tablespoon

  • Coriander seeds 2 tablespoons

  • Fennel seeds (saunf) 2 tablespoons

  • Garlic 6-8 cloves

  • Ginger 1 inch piece

  • Dried red chillies 2-3

  • Green chillies slit 2-3

  • Curry leaves 10

  • Star anise 1

  • Poppy seeds (khuskhus/posto) 2 tablespoons

  • Scraped coconut 1/2 cup

Method

Step 1

For the masala paste, heat oil in a non-stick pan. Add cumin seeds and sauté.

Step 2

Add coriander seeds, fennel seeds and sauté. Crush the garlic cloves lightly and add and sauté. Chop ginger and add and mix.

Step 3

Add red chillies, green chillies, curry leaves, star anise and sauté.

Step 4

Add poppy seeds and coconut and mix well.

Step 5

Cool slightly and grind with a little water to a fine paste.

Step 6

Place a basket in a bowl.

Step 7

Add carrot cubes, French beans, potato cubes and cauliflower florets.

Step 8

Add some water and cook in microwave for 3-4 minutes.

Step 9

Heat oil in a non-stick pan. Add star anise, curry leaves, onions and sauté till the onions are light brown.

Step 10

Add the ground masala and mix.Remove vegetables from the microwave.

Step 11

Add tomato puree to the pan. Sauté till the oil separates from the masala.

Step 12

Add all the vegetables, capsicum, green peas and mix. Add ½ cup water, salt, garam masala powder and mix well.

Step 13

Cover and cook for 2-3 minutes or until the vegetables are cooked. Serve hot.