Vegetable Kurma

Day 2 of Blogging Marathon, under Gourmet Gravies, Im posting the versatile Vegetable Korma. This is a very common gravy in our households. We usually make it with some veggies, and coconut gravy. My grand mom used to make it cashew paste and fried cashew nuts. I always remember her and my Athai when I make this, both of them love it. Especially Athai loves it with Dosa. She is in Australia now and I miss her so much.

Ingredients

Mixed veggies - 2 cups 

I used beans, carrot, capsicum and cauliflower

Onion sliced - 1 cup

Tomato - 1 cup

Coconut - 1/2 cup

Cashew nut - 10

Coriander -  a small bunch

Red chili powder - 1 tbsp

Coriander powder - 2 tbsp

Green chili - 3

Salt to taste

Oil as required

Spices - cardamom, clove, bay leaf

Method

Cut the veggies into small pieces and boil them except capsicum

In a heavy bottomed wok , heat a little oil

When the oil is hot add the spices and saute for a minute

Add the sliced onions and cut tomatoes into the oil and saute till they are soft and done

In the mean while, blend coconut, 5 cashew nuts and green chili into a smooth paste with very little water

Now add the capsicum into the sauteed onions and tomato

When the capsicum is somewhat half done, add the boiled veggies

Followed by the coconut, cashew nut paste and the spice powders

Adjust salt and add chopped coriander leaves

Let this boil and come to a gravy consistency

Serve hot with Dosa or chapatti or Idli

Do check what my fellow bloggers are making for this Marathon #19

Egg in Tamarind Sauce - Muttai Masala

Gourmet Gravies is my theme for third week of Blogging Marathon # 19. The minute I saw the topic, three gravies came into my mind, Paneer Masala, Kaju Masala and Gobi Masala. I wanted to give something different in this category, actually wanted to make it completely South Indian specific under this section. After a brief chat with Valli, I decide to post this Muttai Masala. This is a special of my Muthulakshmi Paati. Its the most yummiest preparation using Egg.. I simply love this. We usually have it with rice and Appalam. This is usually our Sunday special

Ingredients

Egg - 4 

Onions - 1 cup

Tomato - 1/2 cup

Coconut - 1 cup

Tamarind pulp - 1/4 cup

Kuskus seeds -  2 tbsp

Red Chili powder - 3 tbsp

Coriander powder - 2 tbsp

Salt - to taste

Curry leaves - 10 leaves

Tempering - Oil and mustard seeds

Method 

In a deep wok heat a little oil and add the mustard seeds.

Cut the onions into thin slices

Add the curry leaves and sliced onions to this 

Saute well for about 2 mins

In the meantime make a paste out of the coconut and kuskus seeds

The paste should be a very smooth one. Use minimal water to make the paste

To this add the tamarind pulp along with the coconut , kuskus mixture

Now add the spice powders along with salt and let it boil well

When the mixture forms a gravy like consistency

Lower the flame, and carefully break the eggs into the gravy

When all the eggs are broken into the gravy, stir carefully without breaking the eggs

Ensure that the eggs are done, before you switch off the flame.

Do check what my fellow bloggers are cooking for the 3rd Week of Blogging Marathon #19