Vegetable Kurma

Mixed Vegetable Kurma goes well with anything – roti, rice, bread etc.

A typical south Indian recipe, this mixed vegetable kurma is commonly served in restaurants with Parotta or Idiyappam.

The coconut based gravy works well with rice, roti, bread or anything, really! The flavors, although intense, are derived from very few ingredients. A quick search will reveal multiple ways of spelling this, but its basically just a simple side-dish made with a lot of vegetables in a coconut gravy!  

If you have the time and patience, do make Malabar Parotta to go with this side-dish. But if not, a bowl of rice or some rotis would be great too. Use any vegetables you like (as long as they are hard and will take time to cook). The idea is to use veggies that go well together. For example, you don’t want to use bitter gourd in this recipe as it’ll completely overpower other vegetables.

Some like to make a tomato and coconut based gravy. I for one love this without the tomatoes.

Vegetable Kurma Recipe – Restaurant style Mixed Veg Korma – Printable Recipe

Vegetable Kurma

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• Author: Kavitha
• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 1 hour
• Yield: 8 cups 1x

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Ingredients

For the paste

• 3 Tablespoons Fresh grated coconut
• 10 Cashew nuts
• 1 inch Ginger, peeled
• 2 Garlic cloves
• 4–5 Green Chili (adjust for spice)
• 1 Tablespoon Fennel seeds (saunf)
• 1 Tablespoon Roasted Gram (chutney dal)

Others

• 4 cups diced mixed Vegetables (potato, carrot, green beans, chow chow / bangalore eggplat / chayote squash, peas)
• 1/4 teaspoon Turmeric powder (haldi)
• 1 cup sliced Onions
• 2 inch stick of Cinnamon
• 4 whole Cardamom (Elaichi)
• 4 Cloves (laung)
• 1 Tablespoon Salt (adjust to taste)
• 2 Tablespoons Vegetable Oil
• 1/4 cup chopped fresh Cilantro

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Instructions

1. Add ingredients for the paste (coconut, chili, cashew, roasted gram, fennel) and grind to a smooth paste.
2. Add all veggies (except onions) to a vessel. Add some water, salt and turmeric powder. Steam the veggies for 8 minutes or until they’re cooked. Make sure the veggies still have a nice bite to them.
3. Heat oil in a pan with high sides. Add cinnamon stick, cloves, elaichi and fry for a minute. Add sliced onions and fry on medium heat until the onions are translucent.
4. Add the coconut paste and mix well. Stir it occasionally. Cook for 8-10 minutes or until the raw smell of the paste goes away. Another way to know is when the oil starts to come out of the sides of the mixture.
5. Add the steamed veggies, salt, water and mix well. Taste and adjust for seasoning, if required. Let the mixture boil for 5 more minutes.
6. Garnish with coriander leaves.
7. Serve with rice / idiyappam / dosa / bread / roti etc.

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Vegetable Kurma Recipe – Restaurant style Mixed Veg Korma – step by step pictures

You’ll need a mix of veggies prepped ahead of time. Also get all ingredients for the paste ready.

Add ingredients for the paste (coconut, chili, cashew, roasted gram, fennel) and grind to a smooth paste.

Add all veggies (except onions) to a pan. Add some water, salt and turmeric powder. Steam the veggies for 8 minutes or until they’re cooked.

Heat oil in a pan with high sides. Add cinnamon stick, cloves, elaichi and fry for a minute. Add sliced onions and fry on medium heat until the onions are translucent.

Add the coconut paste and mix well. Stir it occasionally. Cook for 8-10 minutes or until the raw smell of the paste goes away. Another way to know is when the oil starts to come out of the sides of the mixture.

Add the steamed veggies, salt, water and mix well. Taste and adjust for seasoning, if required. Let the mixture boil for 5 more minutes.

Garnish with coriander leaves.

Serve with rice / idiyappam / dosa / bread / roti etc.

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