Saravanabhavan/Hotel Kuruma Recipe

Ingredients-1
½ cup Fresh grated coconut
2 nos Cashews
2 tsp Poppy seeds

2 tsp Split roasted gram/pottukadalai
1 no Green chili
2 nos Cloves (karambu)
2 nos Cinnamon stick (very small)
1 no Cardamom


Ingredients-2
2 nos Onion (finely chopped)
3 nos Green chili (slit open )
½ tsp Ginger garlic paste
2 cup Mixed vegetables
2 tbsp Yogurt/curd
¼ cup Milk
2 tsp Coriander /dhania powder

2 tsp Salt (or to taste)
2 nos Bay leaf
2 nos Black stone flower (optional)

¼ tsp Cumin seed
¼ tsp Fennel seeds

8 nos Curry leaves
4 stks Coriander leaves (chopped for garnishing)
3 tsp Oil
1 tsp Ghee


Instructions

Paste : Using ingredients from Table -1 (Coconut + Cinnamon + Cloves + Cardamom + Green chili + Cashew + Poppy Seeds + Split roasted gram) grind to fine paste adding little water.

Choice of Mixed vegetables: Include your usual carrot, beans, peas and potato. Also include my selection (20 mini cube cuts) from Chow Chow and Bottle gourd. (Try with pumpkin or any squash or yam). Cube the veggies in the same size to give an even look.
Method: In a pan, heat oil and ghee. Toast the bay leaf along with curry leaves, black stone flower, cumin and fennel seeds. Add the finely chopped onions, green chilies and fry till golden and crispy. Add the ginger garlic paste and fry for few seconds to take away the raw smell. Now add the cubed veggies, coriander powder and 1 cup of water. Cover and let cook over medium flame for 6 to 7 minutes or until they are cooked through fully. When done add yogurt (diluted or beaten with little water to avoid curdling) ground paste and salt. Bring it one boil and simmer, slowly add milk and stir, garnish with coriander leaves and serve hot with parotta or idiyappam.