VEGETABLE KURUMA

Heat a kadai and pour 5tbsp oil. When the oil becomes hot, add 1 cup of chopped onions and fry for a few minutes. Then add 1 cup of chopped tomatoes, 1sp turmeric power, a pinch of cardamom powder, a pinch of of cinnamon powder, a pinch of cloves powder, 1sp ginger paste, and 1sp garlic paste and fry well until the tomatoes are well mashed. Add 3 cups of water, 1 cup diced potaoes and 1cup peas. Grind 3tbsp shredded coconut with 1sp poppy seeds, 1sp aniseed, 3 cashew nuts, 1sp puffed Bengal gram [pottu kadalai] and 4 green chillies to a fine paste. When the vegetables are half-cooked, add the ground masala to the kuruma with 1sp coriander powder and enough salt. Mix well and let the kuruma simmer until you get the desired consistency. Add a cup of thick coconut milk and when the kuruma starts simmering again, put off the fire and then add 1sp lime juice, 1tbsp chopped coriander leaves, some curry leaves and mix well.