Zainab Khanam
For the Kurma Base: - 2 tbsp oil - 1 cup chopped vegetables (carrots, beans, peas, potatoes, onion, tomato) - 2 green chilies - 1 cup coconut milk For the Spice Paste: - ½ cup grated coconut - 1 tsp fennel seeds - 6-8 cashews - 2 garlic cloves - 1-inch ginger
Blend coconut, fennel seeds, cashews, ginger, and garlic into a smooth paste with water.
Heat oil in a pan, sauté onions and green chilies until translucent. Add tomatoes and cook until mushy.
Add the chopped vegetables and spice paste, mix well, and cook for 2-3 minutes.
Pour coconut milk, season with salt, and let it simmer until the vegetables are tender.
Garnish with coriander leaves and serve hot with idiyappam, parotta, or steamed rice.