A royal and tasty kuruma!Navaratna Kuruma goes well with hot rice, pulao, and even rotis. So, I make this royal Navaratna Kuruma whenever I have surprise guests at home. All my friends love it. Sometimes, I add apples and pineapples and rest of the time, I would make using only veggies. I am not a big fan of brussel sprouts (very good for health) but when I make this kuruma, I use it and it tastes well too. If you have a variety of veggies, just try this recipe and you would love it. Thanks to Chef Menu Rani Chellam for sharing this tasty kuruma.
Coriander seeds (Kothamalli vidhai) – 2 teaspoons
Cumin seeds (Seeragam) – 1.5 teaspoons
Fennel seeds (Sombu) – 1 teaspoon
Red chillies – 2 nos.
Green chillies – 1 no.
Cinnamon – 1″
Ginger – 1″
Garlic – 8-10 pods
Bay leaves (Brinji ilai) – 3 nos.
Chopped onions – 1 no.
Vegetables – Peas, Potato, Beans, Carrot, Cauliflower, Capsicum etc. If you want, you can also add apple and pineapple.
Chopped tomato – 1 no.
Paneer cubes – 1/2 cup (Optional)
Turmeric powder – 1/2 teaspoon
Coriander powder (Kothamalli thool) – 2 teaspoons
Garam masala – 1 teaspoon
Almond/Cashew/Pistachios – 3 tablespoons
Raisins – Few
Cream – 2 tablespoon
Coriander leaves – as desired
Salt – as desired
Ghee/Oil – as desired
1. Ground Masala Paste: Grind the items that are listed under “To Grind”.
2. Ground Nuts Paste: Grind the cashews, Almond and pistachios to fine powder.
5. Saute for some time and then add vegetables. Fry well for few minutes. Then, add turmeric powder, coriander powder, garam masala powder and fry for 2-3 minutes.
6. Now, add tomatoes, ground nuts paste, and raisins. Fry for a while.
7. Finally, sim the fire and add cream, Paneer cubes, and coriander leaves.
Now, Navaratna Kuruma is ready!!!