Vegetable Kurma

imageVegetable kurma

Veg kurma is one of the best accompaniments for chapathi. In South India it’s so much popular in almost all homes, restaurants and hostels too. We used to have veg kurma with chapathi, or bread
When we stayed in hostel. This veg kurma is prepared with lot of fresh veggies cooked in a cashew, khuskhus gravy. The kurma is so delicious and mouth watering. Here I present South Indian Vegetable Kurma which can be served with chapathi, pulka,parotta or roti. Njoy Cooking,Serving n Savoring!


Carrots: 2 nos.

Beans: 100 gms or few

Potatoes: 2 nos. (Big)

Green peas: Handful

Onion: 1 big

Tomatoes: 2 nos. (Big)

Bay leaf: 1 or 2 nos.

Star anise: 3 nos.

Clove/laung: 4 nos.

Cardamom pods: 4/5 nos.

Cinnamon stick: 1 big

Curry leaves: A sprig

Coriander leaves: few

Ginger garlic paste: 1 tsp

Oil: 2 1/2 tbsp

Salt: As required

Garam masala: 1 tsp

Red chilli powder: 1 tsp.

For the gravy:

Khuskhus: 1 1/2 tbsp

Cashews: few(Fistful)

Grated fresh coconut: one cup

Green chilli: 2 nos.

Method of preparation:

1. Soak Khuskhus and cashews together in enough water for 30 minutes. If using hot water for soaking ,15 minutes is enough.image

2. Heat a small pressure cooker(3l capacity), pour oil into it.

3. Add chopped onion, once it starts changing colour add ginger garlic paste(Home made or store-brought), bay leaf, star anise, clove and cardamom pods. Fry them all on low flame till the raw smell goes.image

4. Chop the carrots, beans, potatoes and tomatoes into required size and shape. Keep the potato slices in water.image

imageimage5. Add the chopped tomatoes to the fried onion mixture. Fry them well on low flame.image

6. Now add the chopped carrots, potatoes, beans and green peas too. Stir well and fry them again. Fry the veggies on low flame stirring at regular intervals.image

image7. Now pour 2 cups of water, keep the lid and cook the veggies for 2 whistles on low flame.image

8. Meanwhile take a mixer grinder, extract the thin coconut milk from grated coconut. Keep aside.imageimage

9. Now in the same mixer grinder, keep khuskhus, cashews and green chillies without water. Grind them into a smooth fine paste. If need be add the soaked water.imageimage

9. Now open the lid of the pressure cooker. Add garam masala. Pour the khuskhus cashew paste and mix thoroughly.image

image10. Add required amount of salt and red chilli powder. Bring it to boil and cook the kurma till the raw smell goes.

11. Now add thin coconut milk and cook for 2 more minutes.image

image12. Now the yummilicious hot vegetable kurma is ready to serve.image

13. Serve hot the vegetable kurma with chapathi and sliced onion.image


To extract coconut milk, grind fresh coconut in a mixer grinder adding little water. Grind to a smooth paste and squeeze the coconut milk. This is thick coconut milk. After extracting thick milk again keep the paste in mixer grinder adding little water and grind once again. Again squeeze the milk and add to the thick coconut milk. Mix well and this is called thin coconut milk. Add this to the veg kurma at the last and boil for 2 minutes.