Cauliflower kuruma

Ingredients:
Cauliflower - 1 cup
Onion- 2
Garlic- 4 cloves
Green chilly -2
Sombu(anise seed)-1tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Chilly powder- 1/2 tsp
salt to taste
Coriander leaves- a bunch
Tomato-1
Coconut- small amount

Method:
1.Cut the cauliflower into small sizes and wash in water.Then add little amount of water , turmeric and salt to the cauliflower and allow to boil.Grind the coconut and chilly.
2.Then heat the oil, add sombu and fry for few minutes.
3.Now add the onions, garlic and saute for while.Then add tomatoes and salt.
4.Then add the cooked cauliflower, coriander and chilly powder and fry for few minutes.
5.Add 1 cup of water and cook for few minutes.Atlast add the grinded paste and keep in the heat for some more minutes.Then garnish with coriander leaves.
6.Now cauliflower kuruma is ready for serve.This is a good combination for chappathi, parota etc..

Cabbage kuruma

Ingredients:
Cabbage-1/4 kg
Onion-2
Tomato-1
Channa dal-3tsp
Grated coconut-1 cup
garlic-2
Coriander seed-1tsp
cardamom-a pinch
Green chilli-2
Anise seed-1 tsp

Method:
1.Cut the cabbage into small pieces.First grind the channa dal and coconut and keep them separately.
2.Then grind the green chilli,garlic ,anise and coriander seed.
3.Heat the oil add cardamom and onions and saute for while.
4.Then add the cabbage and salt and fry for few minutes.
5.Then add the grinded paste one by one.Now is the time for putting tomatoes and stir well.Cook until for 10 minutes.
Now cabbage kuruma is ready.

Tomato kuruma

Ingredients:
Tomato-6
Onion-3
Chana dal-2tsp
Ginger and garlic- required amount
Green chilli-2
Grated coconut-1 cup
Anise-1tsp
Turmeric powder-1tsp
Coriander leaves-a pinch

Method:
1.Grind the coconut,chana dal,green chilli,ginger, garlic and anise seed.
2.Heat the oil,add onions and saute for while.
3.Then add the tomatoes,and turmeric powder.
4.When tomatoes get dried add the grinded paste with little water.
5.Then add salt and coriander leaves.
Now tomato kuruma is ready.

Chettinadu kuruma

Ingredients:
Egg plant-6
Potato-2
Tomato-3
Onion-2
Coriander leaves-a pinch
Curry leaves-a pinch
Garlic-3
Mustard seed-1tsp
Anise-1tsp
Oil-2tsp

For paste
Grated coconut-1 cup
Dry chilli-6
Coriander-1tsp
Cumin-1tsp
Anise-1tsp

Method:
1.Cut the vegetables into small pieces.Grind the coconut,dry chilli,coriander,cumin and anise seed.
2.Heat the oil add mustard,curry leaves and anise seed.when seed start splitting add the onions and saute for while.
3.Then add egg plant,potatoes ,tomatoes,and grated paste.
4.Check whether potatoes are cooked add the garlic and then add little water.
5.Then add the salt ,coriander and stir well.

Now kuruma is ready.

Vegetable kuruma

Ingredients:
Potato-5
carrot-1
Onion-2
Tomato-1
Green peas-1 cup
coconut-1/2 cup
Green chilly-2
channa dal-2tsp
cardamom-a pinch

Method:
1.Boil the potatoes,carrot and green peas.
2.Grind the coconut,chilly and channa dal.
3.Heat the oil add cardamom,onions and saute for while.
4.Then add the tomatoes,grinded paste and add little amount of water.
5.Then add the salt and cook until for thickness(it becomes thick).
6.Now vegetable kuruma is ready.