Recipe for Vegetable Guruma

Preparation time 30 minutes
Serving Size 4 people.

Ingredients for grinding [Araikka, in tamil]:

Green Chillis 2 pieces
Coconut [Grated] 1/4 Cup
Ginger 1/2 inch piece
Garlic 2 pieces
Poppy seed 1 table spoon
Cashews 4-5 pieces

Udaichcha Kadalai [pottu kadalai, Split Peas Dal, roasted gram, Dalia, sengapappu] 3 table spoons
Coriander Seeds [Dania] 1 table spoon

Vegetables

Carrots 1 (diced)
Beans 10 pods (cut to 1/4 inch pieces)
Fresh Green Peas 1/4 cup
Cauliflower (florets) 1/4 cup (cut to small pieces)

Frying [Thalikka] Ingredients

Onion 1 (medium size), cut to small pieces
Tomato 1 (large), cut to small pieces
Cinnamon bar 2 (approx 1 inch pieces)
Clove 2 pieces
Curry leaves 10-12 leaves

Other ingredients

turmeric powder 1/2 tea spoon
garam masala 1/2 tea spoon
salt to taste
coriander leaves
Cooking oil 3 table spoons

Preparation

Add all the ingredients for grinding in a food processor (mixer/grinder) and grind to a paste (add a little water if that helps).

Heat 3 table spoons of cooking oil in a deep pan (Kadai, wok) .
Keep the flame in medium.
Fry the Cinnamon bars and cloves till they splutter.
Add the chopped onions and give it a few minutes to cook, till the onions are transparent.
Add the curry leaves.
Add the chopped tomatoes.
After the tomatoes are cooked (after five minutes or so) add all the vegetables till they are cooked.

Add the ground masala paste, turmeric powder, garam masala to the pan and add 4 cups of water.

Add salt to taste.

Close the pan and boil the guruma for ten minutes. (Keep stirring the guruma every two minutes or so.)

Remove pan from the stove and pour guruma into a serving dish. Add finely chopped fresh coriander leaves to the guruma
before serving.

Here is the final result,

This goes well with Idli, Ghee rice and of course puris and parottas.

You can also call this as Parotta Guruma.