One of my favourite dish is Kurma and I just wanted to try with all veggies. Here I am brining cabbage kurma which will go well with roties. It was just awesome and no leftover :-) We just had everything. It's very healthy vegetable and enjoy with chappathies. This will go with Idly / Dosa too.
INGREDIENTS:
Cabbage - 2 to 3 cups finely chopped
Onion - 1 finely chopped
Tomato - 2 finely chopped
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt - as needed
To grind:
Grated coconut - 1/2 cup
Cumin seeds - 2 tsp
Poppy seeds - 1 tsp
Garlic - 1
Green chilli - 1
To temper:
Oil - 1 tsp
Bay leaf - 1
Fennel seeds - 1/2 tsp
Curry leaves - few
HOW TO MAKE:
Chop cabbage finely and wash well. Drain the water and keep aside. Heat oil in a kadai add bay leaf and fennel seeds. Add curry leaves. Add chopped onions and fry until turn into transparent. Add chopped tomatoes. Add sambar powder and turmeric powder, let it form a gravy. Fry well until the tomato get mashed.
Add cabbage. Mix well with the masala and add 2 cups of water or until the veggies get covered. Let the cabbage get cook well.
In a mixer / blender make a fine paste of the ingredients which are in "to grind" table. Once the cabbage cooked add grounded paste.
Add grounded paste and mix well. Allow to boil. Garnish with some curry leaves. Serve hot.
TIPS:
This kurma should be thick and not watery. I have added two cups of water and if you need more then add as you need the consistency.
I have added poppy seeds to give a thick texture. Cashews can be added instead poppy seeds.
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