Step-by-Step Instructions

1. 1.Prepare the grinding paste

   Combine roasted gram, grated coconut, 4 teaspoons of fennel seeds, 2 teaspoons of poppy seeds (kasa kasa), 10 green chilies, and 150g of garlic in a mixer grinder. Add water as needed and grind into a very fine, smooth paste. Ensure there are no coarse particles for a creamy kuruma.

2. 2.Temper the spices

   Heat oil in a large kadai (wok). Add 1 teaspoon of fennel seeds, 2 bay leaves, 1/2 teaspoon of kalpasi, and 2 cloves. Allow them to splutter and release their aroma.

3. 3.Sauté onions and tomatoes

   Add 200g of finely chopped onions to the tempered spices. Sauté for about one minute until they are slightly translucent, but do not brown them excessively to maintain the kuruma's light color. Then, add 100g of finely chopped tomatoes and curry leaves. Sauté for a short period, just until the tomatoes soften slightly.

4. 4.Add vegetables and cook partially

   Add 300g of mixed diced vegetables (carrot, beans, potato) and 100g of green peas to the kadai. Stir well. Add salt to taste and 1/2 teaspoon of turmeric powder. Mix thoroughly. Add 2 liters of water and bring to a boil. Cook the vegetables until they are about 20% done. This partial cooking prevents them from becoming overly soft or mushy after adding the paste.

5. 5.Incorporate the ground paste and simmer

   Once the vegetables are partially cooked and the mixture is boiling, add the finely ground paste from Step 1. Stir continuously to prevent lumps and ensure even mixing. Bring the kuruma to a boil on a medium flame. Continue to simmer until the raw smell of the paste disappears and the kuruma thickens to the desired consistency. Stir occasionally to prevent sticking.

6. 6.Serve the Chapati Kuruma

   Once the kuruma has reached a thick, creamy consistency and the vegetables are tender, it is ready to serve. Ladle the hot kuruma onto a plate alongside fresh chapatis or idiyappam.