South Indian Mixed-Vegetable Curry
Known as a vegetable kurma in the Tamil Nadu region, there are hundreds of versions of this dish throughout southeastern India. Its basic premise is very simple: you parboil diced vegetables—two vegetables or ten, whatever is in season—drain them, and then dress them with a coconut-yogurt mixture seasoned with spices such as mustard seeds and whole dried chilies. All vegetables are fair game—eggplants, zucchini, squashes, peas, carrots, potatoes, cauliflower, pumpkins.… The motto of this dish seems to be “What have you got? I can use it.” It is also quite delicious. Grated fresh coconut is now sold in a frozen form at most South and Southeast Asian stores. If you wish to use unsweetened, desiccated coconut instead, soak 2 1/2 tablespoons in warm water to barely cover, let that sit for an hour, and then proceed with the recipe. In the South it is generally eaten at room temperature—balmy—with rice and legumes, but I often serve it in the summer, when my garden is at its most productive, as a salad/ vegetable dish that accompanies Indian or Western meats.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring 1 cup water to a boil in a small pan. When boiling, add 1/2 teaspoon salt and the carrots, beans, and peas. Boil for about 3–4 minutes or until the vegetables are just tender. Drain and put in a bowl.
Step 2
Combine the coconut, yogurt, cayenne, and 1/2 teaspoon salt, stirring well to make a sauce. Pour this over the vegetables. Do not mix yet.
Step 3
Pour the oil into a small frying pan and set over medium-high heat. When hot, put in the mustard seeds, urad dal, and red chili. As soon as the mustard seeds begin to pop, a matter of seconds, put in the curry leaves and then pour the oil and spices over the coconut-yogurt dressing. Now mix the vegetables gently with the dressing and spices, and serve warm or at room temperature.
