Idiappa Kurma | Parotta Kurma | Restaurant Style Vegetable Kurma

Vegetable Kurma is a perfect accompaniment for many dishes like idiappam, Parotta, Roti/Naan and even for Dosa/ Idli. Even for Poori sometimes, this vegetable Kurma is served as accompaniment. Recipe link for Veg Kurma - http://bit.ly/2H5jYYe Liked this Video ? Click this link to subscribe to get Similar other videos - https://bit.ly/2KHjeZ0 WEBSITE: https://www.subbuskitchen.com FACEBOOK -  / subbuskitchen   YOUTUBE: ​    / subbuskitchenpage   INSTAGRAM -   / subbuskitchen   PINTEREST - https://www.pinterest.co.uk/subbalaks... INGREDIENTS VEGETABLES 2 Carrot 2 Potato 50 grams Beans 50 grams Chayote Squash (Chow Chow) 1 Onion Big size 1 Tomato Big size OTHER KEY INGREDIENTS 1 tbsp Ginger Garlic Paste 1/4 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Red Chili Powder To Taste Salt 1/2 cup Fresh Curd 1 cup = 250 ml 1/2 cup Milk few Coriander Leaves FOR GRINDING 1/4 cup Grated Coconut 10 Cashew nuts 2 tsp Kasa Kasa (Poppy Seeds) 2 Cardamom 1" stick Cinnamon 4 Cloves FOR SEASONING 3 tbsp Cooking Oil or Ghee 1/2 tsp Cumin Seeds 1/2 tsp Fennel Seeds INSTRUCTIONS Clean the vegetables and chop the vegetables into small cubes. Add the turmeric powder and cook these vegetables in a pressure cooker(except Onion and Tomato) for about 2-3 whistles Take all the grinding ingredients in a mixer jar and grind it to a paste Heat oil in the pan, add cumin seeds & Fennel seeds, when the cumin seeds starts to sputter, add chopped onion and saute till onions turn translucent Add ginger-garlic paste and saute it along with onions. When the onions become translucent, add tomato and saute until tomatoes are mushy Then, add ground masala paste along with turmeric powder, salt, red chilli powder, Coriander powder, salt and mix well Then, add cooked vegetables and mix well. Close the pan with a lid and cook the mixture in low flame for 5 minutes Then, Add curd and allow the mixture to boil for a minute and finally this add milk and stir well. Bring it to boil and switch off the flame Garnish with coriander leaves and serve with hot chapatis or Idiyappam or Parotta or even for Idli/Dosa.