Kaikurma

This recipe is adapted from Santhi Balarman's, Dakshin Bhog Flavours of South Indian Cooking. I made a few changes according to my preferences. I added mustard seeds and doubled the quantity of the recipe. The book called for carrot, potato, beans cabbage, cauliflower and peas. I used carrot, potato, broccoli, and peas. I also refrained from boiling my vegetables before adding them to the sauce. This added a lot of cooking time, so in the future I will steam them and use the water in the sauce.

Ingredients:

• 1 cup potato, cubed
• 1 cup carrot, cubed
• 1 cup broccoli
  
• 1 cup peas
• 4 pieces cinnamon stick
• 4 cloves
• 4 green cardamom
• 1 teaspoon mustard seeds
  
• 3 green chilies, slit
• 1 onion, chopped
• 1 cup tomato, chopped
• 1 teaspoon turmeric powder
• 1 - 2 teaspoons cayenne powder
• 4 teaspoons coriander powder
• 2 cups yogurt
• 1 cup coconut milk
• few coriander leaves
• salt, to taste
• oil, as required

Method:

Boil (or steam) vegetables until half done, keep aside. In a heavy saucepan, heat oil and add mustard seeds until they begin to pop. Add cinnamon, cloves, cardamom and green chilies. Saute until chilies begin to char. Add onions and saute until translucent, add tomatoes. Cook until tomatoes soften, add turmeric, cayenne, and coriander powder and saute for a minute. Add yogurt, while stirring to prevent curdling, along with salt. Now add vegetables. Mix well and cook together for some time. Lastly, add coconut milk. Heat and remove from flame. Garnish with coriander leaves. Enjoy!