White Kurma

Ingredients

• Coriander Leaves - for garnish 
• Coconut Oil (or Ghee) - few drops
• Salt - to taste
• Onion - 1 

Vegetables

• Black eye beans  - 1/4 cup
• Capsicum - half
• Pumpkin - 1/2 cup (cubed)
• Cauliflower - 5-6 florets (cut into small florets)
• Peas - 1/4 cup
• Beans - 6 (chopped)
• Potato - 1 small (cubed)
• Carrot - 1 (cubed)

To grind

• White Chilli Powder - 1 tsp (optional)
• Corriander Powder - 2 tsp
• Kas kas - 2 tsp
• Fennel Seeds - 1 tsp
• Roasted gram  or Pottukadalai - 2 tsp 
• Cashews (or almonds) - 10 (soaked in water)
• Coconut grated - 5-6 tbsp
• Curd - 1 cup
• Garlic - 6 pods
• Ginger - a small piece
• Green Chillies - 6-7

For Seasoning

• Cloves - 2
• Cardamom - 1
• Cinnamon Stick - 1
• Bay Leaf - 1
• Oil - 1 tbsp

Method

1. Heat oil in a pan and season with bay leaf, cinnamon, cardamom and cloves.
2. Add the chopped onion and saute till it becomes transparent.
3. First add the soaked beans and let it cook for about 10 minutes. When it starts becoming soft add the potatoes followed by the rest of the vegetables. Cook till all the vegetables are soft. You can also use a pressure cooked but be careful not to over cook.
4. While the vegetables are getting cooked, grind all the other ingredients under 'For Grinding' to a smooth paste.
5. Once the vegetables are soft, add this ground masala. Cook for about 5 minutes. Add water and salt as required.
6. The yogurt will impart the required sourness. If it is not sufficient, add a few drops of lemon juice.
7. Switch off. Sprinkle some finely chopped coriander leaves for garnish. Drizzle a few drops of coconut oil or ghee for some added flavor.
8. Serve  this kurma with tiffin items like chapati, parotta, idiyappam and appam