vegetable kurma with tomato rice Recipe
Ingredients
- Coconut grated (1 cup)
- Poppy Seeds Soaked (2 Tbsp)
- Cashew Nuts soaked (3 Tbsp)
- Chana dal (1 tsp)
- Fennel Seeds (½ tsp)
- Black pepper crushed (½ tsp)
- Fortune Sunlite Oil (3-4 Tbsp)
- Bay Leaf (2)
- Star Anise (1)
- Cinnamon stick ( ½ inch)
- Cloves (3-4)
- Green cardamom (4-5)
- Asafetida (a pinch)
- Urad Dal (1 tsp)
- Roasted Chana dal (1 tsp)
- Mustard seeds (1 tsp)
- Cumin seeds (½ tsp)
- Curry leaves (10 -12)
- Onion chopped (2 small)
- Ginger Garlic Paste (1 Tbsp)
- Tomatoes Chopped (2)
- Salt (to taste)
- Coriander powder (1 Tbsp)
- Red chilli powder (1 tsp)
- Turmeric powder (½ tsp)
- Garam masala powder (1 tsp)
- Water (2½ Cup)
- Fortune Rozana Basmati Rice (1 Cup)
- Potato boiled and cut into cubes (1)
- French Beans boiled and roughly cut (4-5)
- Cauliflower boiled and cut into florets (1 small)
- Carrot boiled and cut into cubes (1)
- Green peas (½ Cup)
- Grated coconut (for garnish)
- Fortune Sunlite Oil (3-4 Tbsp)
- Bay leaf (2)
- Cumin seeds (1 tsp)
- Mustard seeds (1 tsp)
- Cinnamon stick (½ inch)
- Cloves (3-4)
- Star Anise (1)
- Onion chopped (1 small)
- Curry leaves (12 -15)
- Green chilli chopped (2-3)
- Urad Dal (1 tsp)
- Roasted Chana Dal (1 tsp)
- Peanuts (2-3 Tbsp)
- Tomato chopped (1)
- Ginger garlic paste (1 tsp)
- Tomato puree (1 cup)
- Salt ( to taste)
- Water (as required)
- Coriander sprig ( for garnish)
For Tomato Rice
method
- In a blender, add coconut, soaked poppy seeds, cashew nuts, chana dal, fennel seeds, black pepper crushed, some water and coarsely grind to a paste. Keep the paste aside.
- In a pan, heat Fortune Sunlite Oil, add bay leaf , star anise, cinnamon, cloves, green cardamom, and sauté for a minute.
- Add asafoetida, urad dal, roasted chana dal, and sauté until brown.
- Add mustard seeds, cumin seeds, and sauté till mustard seeds splutter.
- Add curry leaves, and sauté for a minute.
- Add chopped onion and sauté for 3-4 minutes.
- Add ginger- garlic paste and sauté for 2 minutes.
- Add tomatoes, salt and sauté for 3-4 minutes.
- Add coriander powder, red chilli powder, turmeric, garam masala and sauté for 2 minutes.
- Add the coarsely ground paste and sauté for 3-4 minutes.
- Meanwhile add water in the blender jar and shake well.
- Once the oil starts to separate from the mixture, add the water from the blender jar and some more water. Mix well and cook for 5 minutes.
- Meanwhile take a bowl, rinse and soak Fortune Rozana Basmati Rice and keep aside.
- Add the potato, French beans, cauliflower, carrot, green peas, and mix well.
- Cover the kurma and cook on another flame.
- Place the pressure cooker on the gas and prepare for tomato rice.
- Heat Fortune Sunlite oil in a pressure cooker and add bay leaf, cumin seeds, mustard seeds, cinnamon stick, cloves, star anise, onion, curry leaves, green chilli, urad dal, chana dal, peanuts and sauté till peanuts brown.
- Add tomato chopped, ginger garlic paste and sauté for 2 minutes.
- Add tomato puree, salt, soaked rice and mix well.
- Add water as required and pressure cook for 3 whistles.
- Meanwhile remove the vegetable kurma from heat and keep aside.
- Transfer the tomato rice and vegetable kurma to a serving plate.
- Garnish the tomato rice with coriander sprig and kurma with grated coconut and serve hot.
