Vegetable Kurma

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


For the paste

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


  • 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


  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.