White kuruma

1 big onion
2 carrots
1 handful beans
1 potato
Few florets of cauliflower
1-2 tomatoes (according to sour level)
3-4 spoons of coconut shredded
Green chillies ( to spice level)
3-4 cashew nuts
1 tbspn split dalia(pottukaladalai)
Ginger garlic paste (1 teaspoon)
Corriander leaves
Cinnamon, cloves and fennel seeds ( altogether 1 teaspoon)

Method
Dry roast the whole spices and grind with coconut shredded, green chillies, spilt dalia and cashew in a mixer jar to a fine paste.

In a pan heat 2-3 tbspns of oil add onion, ginger garlic paste and sauté well. Now add the finger-size cut veggies and fry for a minute and add water and salt and let it cook. Once the veggies are 3/4th done add the tomatoes and continue boiling( tomatoes should not get mushy). It should be like a vegetable to bite and eat and finally add the ground paste and boil for few minutes. Turn iff flame and garnish with corriander leaves.

This kuruma does not have turmeric powder, red chilli powder and no grinding of onions and tomaties to retain the white colour. Mildly spiced and tastes yummy with chapathi. With little ghee in rice kuruma saadham tastes ultimate with some vadaam!!!