Vegetable Kuruma
Recipe from CanolaInfo

This recipe of vegetarian kuruma replaces coconut oil, which has high levels of cholesterol, with canola oil, while keeping the flavors intact.



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Ingredients
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    507   ounces 
    (150 mL) canola oil
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    21   ounces 
    (600 g) grated coconut
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    2   teaspoons 
    cumin seeds
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    4   
    star anise
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    2   
    bay leaves
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    35   ounces 
    (10 g) black pepper
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    5   
    green cardamom
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    5   
    red chiles dry, whole
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    175   ounces 
    (50 g) ginger, whole
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    10   
    garlic pods
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    2   
    onions, large
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    2   
    green chiles, small
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    35   ounces 
    (10 g) curry leaves
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    26   ounces 
    (75 g) cashew nuts
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    1/2  tablespoon 
    turmeric
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    1   cup 
    cauliflower
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    1/2  cup 
    beans
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    1/2  cup 
    carrots
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    1/2  cup 
    potatoes
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    2   teaspoons 
    fenugreek seeds
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    2   tablespoons 
    mustard seeds
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    3   teaspoons 
    salt
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    1/2  tablespoon 
    turmeric
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    2   teaspoons 
    red chili powder
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    1   tablespoon 
    coriander powder
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    17   ounce (50 g) 
    fresh coriander leaves

Directions
1.
In a large cooking utensil, add 100 mL canola oil; add freshly grated coconut, cumin seeds, cinnamon, star anise, bay leaf, black pepper, green cardamom, half of red chile whole, ginger, garlic pod, onion roughly sliced, green chile, curry leaves, cashew nuts and half the turmeric. On slow flame, cook mixture until it starts to change color. Take out and put straight into stone grinder to make into fine paste. Keep paste aside.
2.
Cut cauliflower into florets, string the beans and cut into 1 inch in length; cut carrots into batons and potato into dices.
3.
Heat canola oil; add whole dry red chile, fenugreek and mustard seeds. When they splutter, add curry leaves. Add vegetables and saute; sprinkle some salt.
4.
Add remaining turmeric, red chili powder and coriander powder mixed with little water. Add paste and cook on slow flame. Cook until vegetables are done. Sprinkle with chopped fresh coriander.
Nutrition information
Per Serving: cal. (kcal) 370, Fat, total (g) 31.3, chol. (mg) 0, sat. fat (g) 3.3, carb. (g) 18, fiber (g) 1.3, pro. (g) 4, sodium (mg) 1200, Percent Daily Values are based on a 2,000 calorie diet
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