White Kurma/திரக்கல்

Cauliflower - 1 cup
Potato          - 1/2 cup
Carrot          - 1/2 cup
Peas             - 1/2 cup
Onion           - 1/4 cup
Garlic           - 5 pieces
Green chilly  - 4 to 7 pieces

Coconut graded - 1 cup
Roasted Chana dal - 2 tablepoons
Fennel seeds(Sombu) - 1teaspoon
Cumin(Jeera) - 1 teaspoon
Seasoning      - mustard, urud dal & whole black pepper or cinnamon sticks
Oil                  - 2 tablespoons
Salt                 - 1 teaspoon

Preparation                                                                                                                   Serving; 4 people
Cut the cauliflower as small pieces and put them into hot water for ten minutes. Drain and Keep it aside.

Cut a potato, onion, carrots as small pieces.

Take a pan add one teaspoon oil and add garlic. Once the garlic sautéed , off the stove then add green chilies, cumin & fennel seeds in hot oil. 

Once it cools down grind with coconut and roasted chana dal.

Same pan  add one more tablespoon oil & add seasoning and onion, potato, carrots & peas add one by one sauté for five minutes.

 Then add cauliflower, two cups of water and allow them to cook for seven to ten minutes. 

Once vegetables cooked add salt and garlic coconut paste. Add one more cup of water. Mix well and bring to boil. If it's very thick add little more water. 

Switch off the stove immediately when you see the bubbles(boiling). Kurma is ready. It goes well with idly, chappathi and dosa.







Note: you can add turmeric if you wish. Add it while stir frying vegetables.

 You can add chicken instead of vegetables. All other steps are same.