HUNG CURD VEGETABLE KURUMA

We usually prepare vegetable kuruma in different types, but this one is an unique one fully with hung curd.The sour taste of curd with vegetables tastes heavenly. Try this hung curd vegetable kuruma . It goes well with ghee rice, rotis etc.

INGREDIENTS

Carrots                                                       - 6-8 chopped to 1 inch pieces

Potato                                                         - 1 medium pealed and chopped in quarters

Salt                                                               - to taste

Home made hung curd                    -  2 cups
Spring onions  (finely chopped)    - 2 tbsps  9for garnishing)

INGREDIENTS FOR SEASONING

Oil                                                             - 2 tbsps

Bay leaf                                                    - 1

Cinnamon                                              - 1 (inch piece)

Cloves                                                       - 2

INGREDIENTS FOR GRINDING

Onion                                            - 2 nos

Tomato                                          - 1 large

Freshly grated coconut          – ½ cup

Ginger                                            - 1 inch piece

Garlic                                              - 3 cloves

 Turmeric                                      - 1/4 tsp

Red chilli powder                       - 1/2 -1 tsp (As per spice tolerance)

Corriander powder                   - 1 tsp

Fennel seeds                                - 2 tbsps

Cashew                                            -20 nos

Green chilli                                    - 3 nos

METHOD

Grind all the ingredients given under ingredients for grinding to a smooth paste adding hung curd.

In a pressure pan add oil, once its hot add the whole spices .

Add  the cut vegetables with the ground paste, salt and mix well.

Add  1 to 2 cups of whey  water from the hung curd to cook the vegetables, cover the lid and let them cook for 4 whistles.

Season the ingredients , by heating oil and add the bay leaf, cinnamon, cloves.

Now open the lid and Cover and cook in medium flame for 5 minutes .

If needed add some hot water to get the desired consistency and add the seasoned ingredients.
Garnish it with chopped sprin onions.
 Serve hot with ghee rice, rotis etc.