I think when the head feels empty, the best thing to do is to write about the weather. 😉 I love the month of October for that change in the feel that comes with the month. The transition from the harsh summers to the cold winters is always the best time – for long rides, for outdoor dining or chai sessions, for beach time, or for simply feeling lazy! The only thing I can’t stand is the longer nights. Somehow, light makes me feel active. I feel like I can accomplish and complete more tasks during the morning hours. But as soon as the sun sets and darkness hits in, I go on switch-off mode. During winters, that mode is longer and quite tough to manage as well. I hope I can be a little more steady this year, even though I am not very positive about it… Hehe…
I had mentioned in this post about umma’s little notebook I found in my kitchen. This Pachakkari Kuruma recipe was a part of it. I already have an instant version made of frozen vegetables, that is something I resort to when I am in absolutely no mood to cook but don’t want a non-veg option. This recipe is a little bit more elaborate with the use of a deliciously rich paste made with coconut and cashew nuts. All you need to do is to cook the vegetables till just done, cook the base to avoid any raw taste, and add it back. So easy! We made this with some Kawan paratha and absolutely devored it. I would say that this is among the tiny list of vegetarian curries that the family prefers. I was a little confused to put this into the genre of “Malabar recipes” but then I decided to, since we do have a few non-veg kurma varieties like this must-try Mutton Kurma and Chicken Kurma. Hehe… so much confusion! But definitely there is no confusion for the recipe… 🙂
Pachakkari Kurma | Mixed Vegetable Kuruma
- 2 large potatoes peeled and chopped into cubes
- 1/2 cauliflower divided into florets
- 2 carrots peeled and chopped
- 15-20 French beans chopped
- 1/4 tsp turmeric powder
- Salt to taste
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 2 large tomatoes minced
- FOR PASTE:
- 1/2 cup coconut
- 3/4 tsp fennel seeds
- 1/2 tsp chilli powder
- 3 green chillies
- 10 cashewnuts soaked for 10 minutes
- 1/2 tsp garam masala
- Combine the vegetables into a pressure cooker with the turmeric powder and salt with little water. Cook for a whistle and switch off.
- Put all the ingredients under "for paste" into a grinder and grind into a smooth paste, adding very little water.
- Heat oil in a saucepan, and splutter the mustard seeds. Fry the curry leaves.
- Add the paste and cook for a few minutes, till raw smell is gone. Sprinkle water if sticking to the bottom.
- Add the tomatoes and give it a good mix. Cook till the tomatoes are well done and smashed.
- Add in the cooked vegetables along with the liquid and bring to a boil. Adjust seasoning and serve hot with rice or chapathis.