Vegetable Kurma
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Aromatic and Creamy South Indian Style Mixed Vegetable Kurma…!! This mildly spiced curry is the Best Side Dish you can ask for with Poori / Appam / Naan.
Course:
Side Dish
Cuisine:
Indian
Keyword:
kurma, vegetable curry
Servings: 5
Ingredients
For the green paste
- ⅓ cup grated coconut
- 6-8 cashews
- ½ inch sized ginger
- 2 garlic cloves
- 1-2 green chilies
- 3 pearl onions
- ½ tsp perumjeerakam / saunf / fennel seeds
- ¼ tsp coriander powder
- ½ tsp turmeric powder
- 3-4 curry leaves
- 1 tbsp cilantro leaves
- ¼ cup water (or more)
For the Kurma
- 1 cinnamon stick
- 2 cloves
- 2 cardamoms
- 1 medium sized onion (sliced)
- 2 medium carrots (cubed)
- ¾ cup green beans (chopped)
- 1 potato (cubed)
- ¾ cup cauliflower florets
- ½ cup frozen green peas
- 2 cups water
- 1-2 tbsp beaten curd
- Cilantro leaves (garnish)
- Oil (as required)
- Salt (as required)
Instructions
-
Make a fine paste of the ingredients listed above and keep aside.
-
Heat little oil in a heavy bottomed pan and sauté spices in it until they are fragrant.
-
Add onions and a pinch of salt, sauté for another 3-4 minutes on medium flame.
-
Add the chopped veggies, water (just enough to cover the veggies), salt and cook until the vegetables are fully cooked. Mash the cooked veggies with the back of wooden spoon.
-
Add the grinded paste (add a little water if the curry is too thick) and cook on low flame for 5 minutes. The kurma consistency should be thick.
-
Add beaten curd and mix well, check for the seasoning and cook for 1-2 minutes more. Switch off the flame and garnish with chopped cilantro leaves.
-
Enjoy with Poori, Appam, Idiyappam, Roti or Naan.
Notes
- You can substitute curd with tomato, but curd tastes best for this kurma.