Vegetable Kurma Kerala Style Without Coconut Easy Cooking
Know the details about the Vegetable Kurma Kerala Style Without Coconut Easy Cooking, Vegetable Kurma Kerala Style Without Coconut Home Cooking
The Ultimate Guide to Kerala Style Vegetable Kurma Without Coconut
Kerala style vegetable kurma is a delightful dish that brings together the rich flavors of various vegetables in a creamy, aromatic sauce. Traditionally, coconut is a staple ingredient in Kerala cuisine, lending a unique taste and texture to dishes. However, this version of vegetable kurma is made without coconut, catering to those who might be allergic to coconut or simply prefer a different taste profile. Let’s dive into the world of this exquisite dish, exploring everything from ingredients to a step-by-step cooking procedure.
Vegetable Kurma Kerala Style Without Coconut Easy Cooking
Ingredients Required
To prepare this Kerala style vegetable kurma without coconut, you will need:
- Vegetables: 1 large potato, 1 large carrot, 1/2 cup of cauliflower florets, 1/2 cup of frozen peas, 12 beans
- Onions: 1 large, finely chopped
- Tomatoes: 2 medium, finely chopped
- Green chilies: 2, slit
- Ginger-Garlic Paste: 1 tablespoon
- Yogurt: 1/2 cup, well-beaten
- Spices: 1 teaspoon turmeric powder, 1 teaspoon garam masala, 1/2 teaspoon red chili powder, 2 green cardamoms, 1-inch cinnamon stick, 4-5 cloves
- Oil: 2 tablespoons
- Salt: To taste
- Water: As required
- Cilantro: For garnishing
Nutritional Information
This dish is packed with nutrients coming from a variety of vegetables. It is rich in dietary fiber, vitamins A and C, potassium, and antioxidants. The addition of spices not only enhances flavor but also offers anti-inflammatory benefits.
Cooking Time & Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Cooking Procedure Overview
The cooking process involves sautéing spices and vegetables, followed by simmering them in a spiced yogurt-based sauce until everything is cooked perfectly and the flavors meld beautifully.
Detailed, Step-by-Step Cooking Procedure
- Prep the Vegetables: Peel and chop the potato, carrot, beans, and cauliflower into bite-sized pieces. Thaw the peas if using frozen.
- Sauté the Spices: Heat oil in a large pan over medium heat. Add the whole spices (cardamom, cloves, cinnamon) and let them sizzle for a few seconds.
- Cook the Onions: Add the chopped onions to the pan and sauté until they turn golden brown.
- Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and green chilies, cooking until the raw smell fades away.
- Incorporate Tomatoes: Mix in the chopped tomatoes and cook until they become mushy.
- Spice it Up: Sprinkle the turmeric powder, red chili powder, and garam masala over the mixture. Cook for a minute.
- Simmer the Vegetables: Add the prepared vegetables to the pan along with enough water to cover them. Season with salt, cover, and let it simmer on low heat until the vegetables are tender.
- Finish with Yogurt: Once the vegetables are cooked, lower the flame and slowly stir in the beaten yogurt. Continue to cook for another 5 minutes, stirring frequently to prevent the yogurt from curdling.
- Garnish and Serve: Garnish the kurma with chopped cilantro. Serve hot with chapatis, rotis, or rice.
Tips
- Ensure the yogurt is at room temperature to avoid curdling when added to the kurma.
- Adjust the quantity of green chilies and red chili powder based on your spice preference.
- Keep the flame low when adding yogurt to the kurma to ensure a smooth, creamy texture.
Things to Know
- This dish can easily be made vegan by substituting dairy yogurt with plant-based yogurt.
- The kurma thickens upon cooling, so add a little water if you prefer a thinner consistency.
FAQ
Q: Can I use other vegetables in this kurma? A: Absolutely! Feel free to include vegetables like bell peppers, mushrooms, or green beans as per your preference.
Q: How long can I store the leftover kurma? A: The leftover kurma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Q: Can I freeze this kurma? A: Yes, this kurma freezes well. Store it in freezer-safe containers and thaw overnight in the refrigerator before reheating.
Embracing the essence of Kerala’s culinary traditions while accommodating dietary preferences, this vegetable kurma without coconut is a testament to the versatility of Indian cuisine. Rich, flavorful, and nutritious, it’s a perfect meal option for any day of the week.
