White Veg Kurma is a restaurant style vegetable kurma that goes well with chapati, idiyappam, appam or parotta.
This is simple and easy kurma recipe and tastes great. This recipe is as close as it can be, to the restaurant version of it. You will be surprised at the ease of making this recipe and we awed by its taste.
Serve White Vegetable Kurma Recipe With Coconut & Cashew along with Muttai Parotta Recipe ( Ande Ka Paratha / Egg Filled Flat Bread) and Kerala Style Egg Roast Curry Recipe.
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Cuisine: South Indian Recipes
Course: Side Dish
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Hard Anodised Kadai (Wok)
Cooks in 25 M
Total in 30 M
To begin making White Vegetable Kurma Recipe With Coconut & Cashew, wash the vegetables - carrot, potato, cauliflower, chop into small pieces. Keep aside. Keep the potato immersed in water until use.
In a mixer jar, combine the grated coconut, peppercorns, green chilli, fennel seeds, poppy seeds, cashews.
Add little water and grind into smooth paste. Keep aside.
Heat a kadai with oil and add the spices - cinnamon, star anise, cloves, cardamom and cumin seeds. Allow them to sizzle.
Add ginger-garlic paste and saute until raw smell goes. Now add chopped onion and saute until translucent without turning brown.
Add the chopped vegetables and saute for a minute. Pour the required water for cooking vegetables along with required salt.
Mix and cook covered in medium flame until the veggies are cooked through.
Then add the ground coconut paste along with required quantity of water for the gravy. Check for salt. Cook on low flame for few minutes until it is combined well and starts boiling.
Remove from flame. The delicious white veg kurma is ready.
Serve White Vegetable Kurma Recipe With Coconut & Cashew along with Muttai Parotta Recipe ( Ande Ka Paratha / Egg Filled Flat Bread) and Kerala Style Egg Roast Curry Recipe