In Japan, a vegetable kuruma  is a traditional four-wheeled cart pulled by an ox, and its one of the country’s most beloved foodstuffs. So, what are the only vegetables that taste good cooked inside a vegetable kuruma ? What are the only ones that can be prepared in the vegetable kuruma ‘s unique style?

Korean cabbage is a great vegetable to eat for a number of reasons, the first of which is that it is relatively inexpensive. It’s easy to grow, and the stalks of the plant can be chopped into strips and used as a vegetable. However, there are other things that make it even more useful.

As the name implies, vegetable kuruma is a Japanese dish that is made from a mixture of kabocha squash, tofu, onion, spinach, and cabbage. This meal was created by the Japanese chef Ichiriki in the Shizuoka city of Shizuoka prefecture.

Vegetable kurma is a mixed vegetable curry that is popular in south Indian restaurants and is made differently in each home and according to personal preference. Although Saravana style vegetable kurma is commonly available in many South Indian eateries, it has grown so famous that everyone refers to it as Saravana style vegetable kurma. I tried a variety of kurmas from several South Indian eateries and like them all. Parotta, puri, chapathi, Idli, dosa, Idiappam, and any pulao go well with vegetable kurma.

You’ll need kalpasi (in Tamil), which is often used in chettinand cuisine, to make a restaurant-style vegetable kurma. In Hindi, kalpasi is known as dagad ka phool, or black stone flower. Apart from the other components, the major difference between this vegetable kurma and others is the addition of curd, milk, and butter towards the end. Idli and dosa are my favorite accompaniments to veggie kurma.

Time to prepare: 20 minutes (excluding soaking time)

Time to cook: 50 minutes

Tamil Nadu cuisine

Mild spiciness

3–4 servings

Ingredients

    • 4 tbsp oil
    • 1 onion 1 onion 1 onion 1 onion 1 onion 1 onion 1 onion 1 onion 1 onion 1 (80gms)
    • 1 tbsp ginger and garlic paste
    • 1 tomatillo (150gms)
    • 15 curry leaves
    • 1 1/2 teaspoon chili powder
    • 1/4 teaspoon turmeric powder
    • 1 teaspoon garam masala
    • 2 1/2 cups water
    • 1 tbsp yoghurt
    • 1/2 cup milk
    • 1 tbsp. butter
    • 3 tablespoons coriander leaves

spices in their natural state

    • – 1 bay leaf (big)
    • 4 green cardamoms
    • Cloves (about 5 cloves)
    • 1 cinnamon stick (3inch)
    • 1/2 teaspoon fennel seeds
    • 1 star anise

Paste

    • 1 star anise
    • 1 teaspoon fennel seeds
    • 4 green cardamoms
    • 1 star anise
    • 1 teaspoon kalpasi (black stone flower)
    • 4 tbsp fresh coconut
    • 1 teaspoon kush kush
    • 5 cashew nuts
    • 1 tiny onion (80gms)
    • 80 gms tomato

Vegetables

  • 12 chow chow
  • Carrot (one)
  • 1 pound of potatoes (small)
  • 12 oz. beans
  • 1/4 cup peas

Method

  • Finely chop the onion, tomatoes, and coriander leaves. I used frozen peas in this recipe.
  • Cook the veggies with 1/4 teaspoon turmeric and 1/2 cup water. When cooking, the vegetable must be firm, or add the raw veggies when the paste is added and cook with it.
  • Soak cashew nuts and khus khus for 30 minutes in boiling water.
  • In a mixer, combine all of the paste components, including the cashew nuts and khus khus, and grind to a fine paste. If necessary, add more water.
  • In a vessel, heat the oil; add all of the entire spices and cook for 7 to 10 seconds.
  • Suate till onion is tender and translucent, then add onion and curry leaves.
  • Sauté for a few seconds after adding the ginger and garlic paste.
  • Cook until the tomatoes are mushy, then add the rest of the spices (add little water to avoid spices to burn).
  • Mix thoroughly the paste with 1 1/2 cups water (the water 1/3rd was needed to remove the leftover paste from the mixer).
  • Cook for 15 minutes over medium heat, or until it begins to release oil. In between, stir. There is raw onion in the paste, which must be thoroughly cooked.
  • To loosen the curry, add 1/2 cup water or any leftover water from the precooked veggies.
  • Add the yoghurt and stir rapidly over a low heat.
  • Combine the precooked veggies, butter, and milk in a large mixing bowl.
  • Cook for 15 minutes on low heat, or until there is no more oil on the surface of the curry. Turn off the light.
  • Serve with coriander leaves as a garnish.
  • I served veggie kurma with idli and puri, which is one of my favorite breakfast combinations.

Notes

  • When the paste is added, you may add raw veggies and simmer until both are well cooked.
  • Water may be added as needed to get the desired consistency.
  • Simmer the tomatoes until they are mushy, then add the spices and continue to cook for a few minutes.

 

The Vegetable Kuruma is an automobile that is a hybrid of two different models: a vegetable-themed mini-van and a Toyota Echo, a small car sold in Japan. The car gets its name from its resemblance to a traditional Japanese onodera (豆柴, a traditional wheeled cart used for transporting vegetables), and the name reflects the vegetable theme: “Kuruma” means “carriage” or “vehicle” in Japanese.. Read more about chettinad chapati kurma and let us know what you think.

Frequently Asked Questions

What is the meaning of vegetable kurma?

Kurma is a dish that is made with vegetables, milk and sugar.

Is Veg Kurma good for health?

Veg Kurma is a type of Indian curry. It is not good for health, but it does have many nutrients in it.

What is vegetable korma made of?

Vegetable korma is a dish made of vegetables, typically onions, garlic, ginger, and tomatoes.