• Preeth C.Vijay

South Indian Style Mixed Vegetable Kurma

Mixed vegetable kurma can be made in many varieties. Some require cashews, some require roasted channa dal and there are some kurma recipes which doesn't even require any grinding. This particular recipe is a slightly rich one, yet mild with its flavor.


To Grind

Shredded coconut 1/2 cup

Cashews 12 nos

Cardamom 2

Cinnamon 1

Fennel seeds 1 tsp

Poppy seeds 1/2 tsp

Green chillies 3

For the Gravy

Potato 1/2 cup (cubed)

Carrot 1/4 cup (cubed)

Beans 1/4 cup Chopped

Peas 1/4 cup

Onion 1 finely chopped

Tomato 1 finely chopped

Ginger garlic paste 2 teaspoons

Garam masala 1 teaspoon

Bay leaves 1

Oil 3 tbsp

Water 2 cups

Mint leaves and coriander leaves to garnish

Salt as needed

How to start?

Grind all the ingredients given under "to grind" by adding water into a smooth paste.

Heat the oil in pressure cooker, temper with bay leaves, followed by finely chopped onion. Add ginger garlic paste and fry for 2 minutes. Now add the tomatoes and keep sauteing until the tomato gets smashed. Add the freshly ground paste and fry for a minute.

Add all the vegetables, 2 cups of water and salt. Finally add garam masala and give it a good mix. Now close the lid of the pressure cooker and cook for 2 whistles.

Open the lid once the pressure gets released. Adjust the gravy consistency by adding more water as per your desire. Add the chopped mint leaves and coriander leaves and give a quick mix.

Simple south indian vegetable kurma is ready to serve with Idiyappam, aapam and definitely Parotta

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