South Indian Style Vegetable Kurma Recipe
South Indian Style Vegetable Kurma is a delicious mild flavored mixed vegetable curry that is usually paired with chapathi or poori. Wonderful aromatic spices are subdued with thick coconut paste and cashew paste to give it a rich creamy texture. Poppy seeds are must that goes into the kurma. Grind it with cashews to get a nice thick creamy paste. The flavor of poppy seeds in the kurma makes a lot of difference. Add any vegetables of your choice to this kurma, but the best options are carrots, beans, green peas, potatoes and cauliflower.
Serve South Indian Style Vegetable Kurma with whole wheat lachha paratha for a complete meal.
You can also try other similar recipes like
The contest is in association with Preethi Kitchen Appliances.
- 2 cups Mixed vegetables , use carrots, beans, green peas, potatoes and cauliflower
- 2 Onions
- 2 Tomatoes , pureed
- 2 Green Chillies
- 1 tablespoon Red chilli powder
- 1-1/2 tablespoon Coriander Powder (Dhania)
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Black pepper powder
- Salt , to taste
- 2 inch Cinnamon Stick (Dalchini)
- 3 Cardamom (Elaichi) Pods/Seeds
- 4 Cloves (Laung)
- 1 tablespoon Ginger Garlic Paste
- 4 tablespoon Fresh coconut , grated
- 2 tablespoon Poppy seeds
- 15 to 20 Cashew nuts
- 2 tablespoon Cooking oil
- Salt , to taste
- Coriander (Dhania) Leaves , for garnish
How to make South Indian Style Vegetable Kurma Recipe
To begin with South Indian Style Vegetable Kurma, clean, wash and chop all the vegetables into small pieces. Cook them either in a pressure cooker or open pot. Do not overcook the vegetables; they have to be cooked Al dente. Keep them aside.
Finely chop onions and puree the tomatoes without adding water.
Soak cashews in enough water for about 30 minutes. Grind soaked cashews and poppy seeds with little water into fine paste.
Grind grated coconut into thick smooth paste. Keep it aside.
Heat oil in a deep bottom pan. Add cinnamon sticks, cardamom and clove. Next add finely chopped onions and green chilies, sauté till onions turn translucent.
Add ginger garlic paste and cook till raw smell of the paste is gone. Add tomato puree and cook till oil separates from the sides of the pan.
Add the spice powders and mix well. Next, add cooked vegetables alone with water in it and bring it to boil
Add salt to taste and cook for another 5 minutes. Now add coconut paste and cashew-poppy seed paste, simmer. Mix well and turn off the flame. Do not let it boil again; else coconut paste will split the kurma.
Remove from flame immediately and South Indian Style Vegetable Kurma is ready to be served.
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."