Kugan's Kitchen Part 4

[kugan98]

Suvai nga, Dev's corn chat and corn soup recipes
are in Kugan's Kitchen 3 in page 100.
The pictures are in Kugan's Kitchen 4, page 1.
Try panni paarungga.


Suvai nga ungga vegetable kurma, I made for
idli in the evening. Super poongga.
Here is the recipe:

SUVAI"S VEGE KURMA:
Vegies needed:
Carot 1
Peas -1 kai alavu (enaku peas romba pidikum) lol
Beans - about 7 cut into half
Potatoes rendu kai alavu ( cut into pieces nalla perisa kooda podalaam)
tomatoes - 1 (bit) or2 (small) - cut into 4
Butter beans about 12 of them ( iruntha ilaina paravilai athaan peas podaromey Wink
neraiya kothamalli podisa narukikonga
karuvepilai - about 5 sprigs

Ginger & Garlic paste - 1 1/2 teaspoon each or more as per your wish.

sambar powder - 2 to 2 1/2 tsp ( or according to your taste for kaaram - everyone's sambar powder has different spice level).

Tamarind water - about a small lemon size or oru periya nellikai alavu (big gooseberry size) Keep in mind u r adding tomatoes too. so lessen the puli accordingly.

Coconut - grated oru kai alavu
kasa kasa - 1 Tblspoon
Fennel seeds - 1/2 to 3/4th teaspoon ( i prefer half)
Pattai - 1 1/2 inch piece
cloves - 2
turmeric - 1/4 tsp

first powder the kasakasa,fennel, cinnamon,cloves & then add it to the coconut & grind it with enough water to give u not too thick or not too watery consistency. ( Keep this aside)

cut one big onion lengthwise thinly & keep aside.(use half for frying)

Method:
In a vessel....add about all the cut vegies including the peas & butter beans,
cut tomatoes,
raw sliced onions (half),
ginger garlic paste,
sambar podi
Tamarind water
Kothamalli (especially thandu plus ilai ofcourse potta nalla vaasanaiya irukum)
karuvepilai
Enough salt
Then pour enough water to be about 1 inch higer than the vegies ( about 3 to 4 & half tea cups of water)..the water should be enough to allow the vegies to boil freely as well as cook.
Ellaam onna pottu....nalla sambar pachai vaasani pogum varai & allow it to boil. ( vegies should have boiled well by now).

Once the raw smell goes now add the ground coconut & keep stirring for about 5 to 7 mins till the gravy thickens. ( After adding the coconut...it should not over boil - I suggest one should lower the heat ).

Now in a pan add about 1 & half Tablespoon of oil.....when hot...add little black mustard seeds & jeera seeds (1tsp each maybe) then add the other half of the sliced onion fry this till the onions become limp & light brown....add karuvepilai to this....& pour it over the masala kuzhambu.


SUVAI"S VEGE KURMA:

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