Thengai Paal Kurma Recipe - Mixed Vegetables In Coconut Gravy

Step 1: To begin making the Thengai Paal Kurma Recipe, pressure cook the potatoes for two whistles and cut them into small cubes

Step 2: Steam the cauliflower florets and peas and keep them aside

Step 3: Heat ghee/oil in a kadai/wok and once the oil is hot add cinnamon, cardamom, cloves and bay leaf

Step 4: Saute for a few seconds till the aromas are released

Step 5: Once done add onion,chilies and cook until onions become transparent

Step 6: After the onions have become transparent add the cooked potatoes, cauliflower florets and peas

Step 7: Add salt and a cup of water

Step 8: Once the water starts boiling, add thick coconut milk and cook over medium heat for about 5 minutes

Step 9: Adjust coconut milk according to suit your taste

Step 10: If the gravy is too watery you can mash a few pieces of potato in the gravy to make the gravy thicker

Step 11: Once the gravy has reached the desired consistency turn off the heat and transfer the Thengai Paal Kurma  into a serving bowl and serve

Step 12: Serve Thengai Paal Kurma Recipe with  Appam or Idiyappam or Kerala Style Whole Wheat Parotta for a perfect meal