Beans - 100 g
Peas - 100 g
Potatoes - 100 g
Big Onion – 1 medium sized
Tomato - 1
cinnamon - 2
Clove - 2
Cumin seeds - 1 / 2 tsp
Ginger - 1 inch piece
Garlic - 4 pal
Chilly powder - 2 tsp
Coriander Powder - 1 tsp
Coconut scrambled – 3 tsp
Poppy seeds - 1 / 2 tsp
Oil - 2 tsp
Salt – as required
Coriander leaves - some
Curry leaves - 2 Bunch
Green chillies - 2
Clean and wash the vegetables, remove the skin of potato before going to cut. Chop carrot and beans into small pieces.
Cut the onion as thin slices in lengthwise direction and chop the tomatoes into small and thin slices.
Remove the outer skin in ginger and make a fine paste of ginger and onion. Keep it aside.
Take a pressure pan and add 2tsp of oil. Then add cumin seeds, cloves and cinnamon for a couple of seconds.
Then add Ginger garlic paste, curry leaves, green chillies and onion.
Fry well for half minute to get the onion golden brown in colour.
Now add the chopped tomatoes and vegetables sauté for some more minutes in medium flame.
Add a pinch of turmeric powder and coriander powder, mix evenly with all vegetables.
Close the lid by adding a cup of water and salt. Let to have a whistle.
Meanwhile grind poppy seeds, coconut and cashew nut as a fine paste. Keep it ready.
After getting a whistle, open the lid and add the ground Saravana Bhavan Kurma Recipe ingredients.
Mix well and let to for two minutes. Finally garnish with coriander leaves.
Saravana Bhavan Kurma Recipe is the best side dish for Parotta and Idiyappam.