KERALA FOOD ITEMS:VEGETABLE KURUMA

INGREDIENTS

Diced Vegetables - as required
Cinnamon Sticks (Patta) - 2 half inch pieces
Cardamom (Elakka) -3
Grambu - 4
Star Anise (Thakkolam) - 1
Fennel Seeds (Perum Jeerakam) - 1/2 tsp
Bay Leaves - 2
Sliced Onion - 1 big
Slit Green Chillies - 5
Chopped Ginger - 2 tsp
Chopped Garlic - 2 tsp
Curry Leaves - A sprig
Cashew halves - 6
Raisins - 2 tbsp
Garam Masala Powder - 1/2 tsp
Coconut Milk - 1 Cup (Optional)
Oil - 3 tbsp
Salt- to taste
Water - As Needed

For Grinding

Grated Coconut - 2 Cups
Cashew nuts - 1/2 cup
Turmeric Powder - 1/4 tsp
Cumin Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Salt - to taste

Method

Cover and cook the vegetables in 1/2 cup of water along with salt, till they are half done. Use a non stick pan while cooking the vegetables so that you have to use very little water. Do not overcook the veggies. It should be firm.Heat a tbsp of oil in a pan. Add the cinnamon sticks, cloves, star anise, cardamom, bay leaves and fennel seeds and saute for a minute. You can also add a few cashews and raisins and saute for a minute. Keep the roasted spices and nuts aside.
Heat 2 tbsp of oil in the same pan. Saute the sliced onions till translucent.Add the slit green chillies, curry leaves, thinly sliced ginger and garlic pieces and saute for a few minutes.Remove half of the above sauteed onion mixture and allow it to cool.To the remaining half, continue adding 1/2 tsp Garam Masala Powder and saute for a minute.Add the half cooked veggies to the wok and saute lightly for a few minutes.Meanwhile, grind coconut, cashews, sauteed onion mixture along with a pinch of turmeric, salt, cumin powder and coriander powder to form a thick paste. Add 1/2 cup of water while grinding.Add the coconut cashew onion paste to the pan and mix everything well. (Grinding Onions is an optional step just to enhance the taste.) Pour 1 cup of thin coconut milk/water for gravy. If you like more gravy, add more water. Simmer for 10 - 12 minutes. When the khurma cools, the gravy thickens.