Veg Kurma Recipe
South Indian style veg kurma recipe made with mixed vegetables. Kurma can be served with chapati, roti, pulao, biryani or any flavored rice.
South Indian style veg kurma recipe made with mixed vegetables. Kurma can be served with chapati, roti, pulao, biryani or any flavored rice.
- 2 tbsp oil
- 1 cups water
- salt as needed
- 1 small bay leaf (or tej patta)
- 1 tsp ginger garlic paste
- 1 tsp garam masala
- â½ tsp cumin (or jeera)
- 10 cashew nuts
- 3 tbsp coconut (fresh grated)
- 1 tbsp fried gram (or pottukadalai or putnalu)
- 1 tbsp poppy seeds (roasted (optional))
- 1 star anise (or chakri phool)
- 1 strand mace (or javithri (optional))
- 2 green cardamoms (or elaichi)
- 3 cloves (or laung)
- 1 inch cinnamon (or dalchini)
- 1 cup onions (finely chopped)
- â¾ cup tomatoes (finely chopped )
- â¾ cup beans (chopped)
- â¾ cup carrot (chopped)
- â¾ to 1 cup cauliflower (or gobi)
- â¾ cup potatoes (or aloo)
- â½ cup green peas (or matar)
- â¾ to 1 tsp red chili powder (kashmiri or byadgi)
- â¼ tsp fennel seeds powder (or saunf powder or â½ t
- handful coriander leaves (chopped)
- Carbohydrate 2.37727136748131 g
- Cholesterol 0 mg
- Fat 21.3229038826713 g
- Fiber 0.221068376033301 g
- Protein 1.10372606837197 g
- Saturated Fat 2.98711722695026 g
- Serving Size 1 1 Serving (67g)
- Sodium 28.8872777790841 mg
- Sugar 2.15620299144801 g
- Trans Fat 1.01060607012808 g
- Calories 200 calories
Step-by-step
- Ingredients : 2 tbsp oil
- 1 cups water
- salt as needed
- 1 small bay leaf (or tej patta)
- 1 tsp ginger garlic paste
- 1 tsp garam masala
- â½ tsp cumin (or jeera)
- 10 cashew nuts
- 3 tbsp coconut (fresh grated)
- 1 tbsp fried gram (or pottukadalai or putnalu)
- 1 tbsp poppy seeds (roasted (optional))
- 1 star anise (or chakri phool)
- 1 strand mace (or javithri (optional))
- 2 green cardamoms (or elaichi)
- 3 cloves (or laung)
- 1 inch cinnamon (or dalchini)
- 1 cup onions (finely chopped)
- â¾ cup tomatoes (finely chopped )
- â¾ cup beans (chopped)
- â¾ cup carrot (chopped)
- â¾ to 1 cup cauliflower (or gobi)
- â¾ cup potatoes (or aloo)
- â½ cup green peas (or matar)
- â¾ to 1 tsp red chili powder (kashmiri or byadgi)
- â¼ tsp fennel seeds powder (or saunf powder or â½ t
- handful coriander leaves (chopped)
The Aromatic Foundation
South Indian vegetable kurma relies on a distinct method of building depth through whole spices and a ground paste. Whole star anise, cinnamon, green cardamoms, and cloves must be fried in hot oil until they release their fat-soluble volatile compounds. Toasting spices too long causes bitterness, so maintain medium heat and watch for the cinnamon to unroll slightly. Fresh grated coconut combined with cashew nuts and fried gram provides both thickening power and mild sweetness. Grind this paste until completely smooth to ensure the final gravy coats vegetables evenly without a gritty mouthfeel.
Vegetable Selection and Cut
Uniformity in vegetable preparation ensures even cooking times across dense roots and tender pods. Cut carrots, beans, potatoes, and cauliflower into bite-sized pieces measuring approximately one-half inch. Softer vegetables like green peas require less thermal energy than raw potatoes. Simmer the tougher root vegetables first before introducing green peas toward the end of cooking to maintain their bright green chloroplastic pigment. The sauce should reach a gentle simmer rather than a violent boil once the vegetables are added, preventing the dairy or nut fats from separating.
Accompaniments and Pairing
Kurma functions structurally as a contrasting element to grain dishes. The high fat content from coconut and cashews balances the starch in flatbreads like chapati and roti. Layered rice preparations such as biryani or simple pulao absorb the aromatic liquid readily. Store leftover kurma in an airtight container in the refrigerator for up to three days, though the aroma of volatile spices will diminish past the forty-eight-hour mark.
