Navaratna Kuruma Recipe

About this recipe

Navaratna Kuruma is a rich and flavorful South Indian dish made with a medley of nine vegetables, fruits, and nuts simmered in a creamy coconut-based gravy. Perfect for family dinners, it is a celebration of vibrant flavors and textures, ideal to pair with roti, naan, or steamed rice. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 1Kg Potato
• 1 head Cauliflower
• - Green Peas
• 1pc Pineapple
• 100 g Cashew Regular
• medium Chilli Green Long
• loose Ginger
• 100 g Garlic
• 500 g Onion
• 500 g Tomato - Hybrid
• - Grated Coconut
• 500 g Capsicum Green
• 250 g Carrot
• 250 g French Beans
• 200 ml Mustard Oil
• 50 g Fennel Seed
• 20 g Cinnamon
• 50 g Cloves
• 20 g Turmeric Powder
• - Coriander Powder
• 50g Everest Garam Masala
• - Red Chilli Powder
• 100 g Salt
• 20 g Cardamom Powder
• 100 g Tej Patta

Instructions

1. Step 1: Wash and chop the capsicum, carrot, French beans, cauliflower, and potato into small pieces. Finely chop the onion, tomato, and green chili.
2. Step 2: Peel and grate the ginger and garlic to make a paste. Set aside.
3. Step 3: Heat 2 tablespoons of mustard oil in a deep pan or wok over medium heat.
4. Step 4: Add 1 teaspoon of fennel seeds, 1 cinnamon stick, 3-4 cloves, and 2 tej patta to the hot oil. Sauté for 30 seconds until aromatic.
5. Step 5: Add the finely chopped onion and sauté for 4-5 minutes until golden brown.
6. Step 6: Add the ginger-garlic paste and stir for 1-2 minutes until the raw aroma disappears.
7. Step 7: Add the finely chopped tomatoes and cook for 5-7 minutes until they turn soft and mushy.
8. Step 8: Add 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1 teaspoon of red chili powder, 1/2 teaspoon of Everest garam masala, and 1/2 teaspoon of cardamom powder. Stir well and cook for 1-2 minutes.
9. Step 9: Add the chopped vegetables (potato, carrot, French beans, cauliflower) and sauté for 3-4 minutes to coat them with the spices.
10. Step 10: Pour in 2 cups of water, add salt to taste, and cover the pan. Cook for 10-12 minutes on medium heat until the vegetables are tender.
11. Step 11: Add 1/2 cup of green peas, 1/2 cup of chopped pineapple, and 1/4 cup of cashews. Stir well and cook for another 5 minutes.
12. Step 12: While the vegetables cook, grind 1/4 cup of grated coconut with a little water to make a smooth paste. Add this paste to the pan and mix well.
13. Step 13: Let the kuruma simmer for 3-4 minutes, allowing the flavors to combine. Adjust the seasoning if needed.
14. Step 14: Turn off the heat and garnish with freshly chopped coriander leaves.
15. Step 15: Serve the Navaratna Kuruma hot with rice, roti, or naan.