South Indian style Vegetable Kurma Saagu

 
 
 

We are at the end of Navratri time and of course, that means it’s time to celebrate by making the ever-popular NAVRATRI ASHTAMI NAVAMI PRASAD.
I rarely deep fry anymore but when I do apart from making the usual Masal Kala Channa and Halwa, the family also requests this deliciously mild and creamy traditional Mixed vegetable Kurma or as we call it in the South Saagu.

It can be served as an accompaniment to Pooris, Parotta, Ghee Rice, Set Dosa, Rava Idli, etc. Easy to make, wholesome and perfect for this season. This is a Satvik version - No Onion -Garlic.
Do try it out. And if you do, LMK in the comments section how it went for you and if you like it.

AN AUTUMN MELANGE OF VEGETABLES

Use assorted vegetables in season in equal amounts. Harder vegetables are preferred. I used Green beans, Carrots, Kohlrabi/Knol Khol, Purple Turnip/Shalgam, Red Potato, 1 Sweet Potato, Fresh Green Peas.
Autumn offers a delicious array of root vegetables. Try what you can find at the local market. Skip strong flavored or soft vegetables.

INGREDIENTS

  • 2 - 3 Cups mixed Vegetables - small to medium dice

  • 1 - 2 Large Ripe Tomatoes

    For Ground Paste/Masala

  • Whole Garam Masalas - 1-inch piece Cinnamon, 2 cloves, 1 Green Cardamom,

  • 1-2 Green chilies

  • Roasted Gram - 2-3 Tbsps or Besan/Ground Chickpea flour 2 Tbsps

  • Fresh Ginger - 11/2 inch piece

  • 1/2 - 3/4 Cup fresh grated Coconut

  • 5-8 Cashewnuts

  • Coriander leaves - 1/4 bunch

  • Mint leaves - Few sprigs

  • Coconut Oil


    METHOD

    1. In an open pan heat a few Tbsps of oil and add chopped Tomatoes with 1/4 tsp turmeric and saute for a few minutes till soft.
      Non-Satvik version you may add 12 a Red Onion chopped and fry first till golden. Then add Tomato.

    2. Add all vegetables to this mix. Cover and cook without water on low to medium flame till almost done.

    3. Aside while the above is frying, heat a pan with 1 tbsps oil - add the whole Garam masalas for a few minutes. Add ginger and Green Chillies to this. Fry till fragrant.

    4. Add the Gram/Besan and Cashews. Fry till roasted for a few minutes.

    5. Add 1/2 a tomato to above. Fry a bit.

    6. Add the coriander and Mint leaves to the above. Let it wilt a bit in the masala. Add Coriander powder. Fry for a minute. Switch off gas. Allow it to cool a bit.

    7. Grind the above to a smooth paste.

    8. Check the cooking vegetables. Once almost done. Add 1/2 to 1 cup water and Salt to taste. Cook till soft.

    9. Add the above-ground masala.

    10. The consistency is medium thick. So add water as needed as you go.

    11. Let it come to a boil for a few minutes till it all comes together.

    12. Serve hot!

Oh the good old day memories of chasing this old priest who would make this for wedding lunches. Lol.
He was kind enough to share his recipe with me.
Hope you enjoy it!
We explore this and more similar recipes at our Food for the Soul Cooking sessions. Want to join us? Details below.

 

FOOD FOR THE SOUL - Traditional Ayurveda Inspired Indian Cooking.

It’s a weekday and you catch yourself again wondering what can I make in less than an hour that will be delicious and good for my whole being.
With two forever hungry kids (and a hubby so make that three!) I completely hear you.
If Indian spices and food tickle your palate then I am excited to invite you to our upcoming “Food for the Soul” From a Grandmother’s Pantry - Ayurveda inspired LIVE GROUP cooking sessions!

These are not your commonly found Indian dishes but authentic traditional recipes learned from kitchens where the skilled women knew their craft! Their wise words…”In the end, only one ingredient is mandatory above all - Love!”

1 Hour. 5 Weeks. 5 Recipes.

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Supriya Kini