Description
A rich, creamy and aromatic South Indian vegetable kurma simmered in a flavorful coconut-based sauce, perfect with rice, chapati or dosa.
Ingredients
Scale
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 2 tomatoes, chopped
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 2 cups mixed vegetables (carrot, beans, potato, peas)
- 1/2 cup water
- Salt to taste
- Fresh coriander leaves for garnish
- For coconut paste:
- 1/2 cup grated fresh coconut
- 1 tablespoon roasted gram dal
- 1 teaspoon fennel seeds
- 2 cloves
- 1 small piece cinnamon stick
- 1/4 cup water
Instructions
- Grind all ingredients for the coconut paste with 1/4 cup water to a smooth consistency. Set aside.
- Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
- Add chopped onions and green chilies. Sauté until onions are golden.
- Add ginger-garlic paste and sauté for 1–2 minutes until aromatic.
- Add tomatoes, turmeric, coriander powder, and garam masala. Cook until tomatoes are soft.
- Add chopped mixed vegetables, water, and salt. Cover and cook until vegetables are tender.
- Add the coconut paste and stir well. Let it simmer for 5–7 minutes until the kurma thickens and is well blended.
- Garnish with fresh coriander leaves and serve hot with chapati, dosa, or rice.
Notes
Use fresh coconut for the most authentic flavor. Adjust spice level by adding or reducing green chilies. This kurma can also be made in a pressure cooker for quicker cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: South Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegetable kurma, South Indian, coconut curry, vegetarian, Indian curry