This is a stew like curry that goes well with Appam & Roti. What makes this cury unique is the addition of cumin powder & generous use of whole spices. All stew & fish moli lovers please try this, you are sure to like this Vegetable Charu Curry.
Heat 2 tbsp of coconut oil, add 2 tsp of whole spices (3/4 tsp of fennel seeds, 1/4 tsp of peppercorns, 1 star aniseed, 1″ cinnamon stick, 4 cloves & 3 cardamom). When you get an aroma of the spices, add 2 medium onions (thinly sliced), 1/2″ piece of ginger (julienned), 2 big garlic cloves (julienned), 4 greenchillies (slit) & few curry leaves. Saute till the onions turn golden brown in color.
Add 2 tbsps of coriander powder, 1 tsp of pepper powder, 1/2 tsp of turmeric powder & 1/2 -3/4 tsp of cumin powder; fry on low heat for 2 minutes. Add 2 cups of randaampaal & bring to a boil.
Add 3 cups of veggies ( I had used potato, beans, carrot & cauliflower) & enough salt. Cover & cook on low heat for 20 – 25 minutes. Open the lid & slightly mash few of the cooked potato cubes to thicken up the gravy.
Finally add 1/2 cup of thick coconut milk & a few curry leaves, bring to a very slow boil & remove from heat.
We had this curry with Wheat flour Appam.