Recipe for Vegetable Kurma

Vegetable Kurma is a rich, aromatic South Indian curry made with mixed vegetables simmered in a coconut and spice base. Known for its creamy texture and fragrant flavors, it pairs beautifully with chapati, parotta, dosa, or rice. This comforting dish combines the nutritional goodness of vegetables with the indulgence of a flavorful gravy. Ingredients: ●     Mixed vegetables (carrot, beans, peas, potato, cauliflower) – 2 cups, chopped

●     Onion – 1 large, finely sliced

●     Tomato – 1 medium, chopped

●     Ginger-garlic paste – 1 tablespoon

●     Green chilies – 2

●     Turmeric powder – ¼ teaspoon

●     Red chili powder – 1 teaspoon

●     Coriander powder – 1 tablespoon

●     Garam masala – ½ teaspoon

●     Salt – to taste

●     Oil – 2 tablespoons

●     Water – 1 cup

●     Fresh coriander leaves – for garnish

For coconut paste: ●     Grated coconut – ½ cup

●     Roasted chana dal – 1 tablespoon

●     Cashew nuts – 6 to 8

●     Fennel seeds – 1 teaspoon

●     Poppy seeds – 1 teaspoon (optional)

●     Water – as required for grinding

Preparation: Prepare the masala paste:

 Grind grated coconut, roasted chana dal, cashew nuts, fennel seeds, and poppy seeds into a smooth paste with water. Keep it aside.

Cook the vegetables:

 Boil the chopped vegetables until they are 80% cooked. You can use a pressure cooker (one whistle) or cook them in an open pan.

Make the base:

 Heat oil in a pan, add sliced onions, and sauté until golden brown. Add ginger-garlic paste and green chilies, then fry until the raw smell disappears. Next, add chopped tomatoes and cook until they turn mushy.

Add spices and coconut paste:

 Mix in turmeric, chili powder, coriander powder, and salt. Add the ground coconut paste and cook for a few minutes on low flame until the oil separates.

Combine and simmer:

 Add the boiled vegetables and a cup of water to adjust the consistency. Simmer for 5–7 minutes. Sprinkle garam masala and garnish with fresh coriander leaves before serving.

Serving Suggestion: Vegetable Kurma tastes best with chapati, poori, or South Indian parotta. It also pairs well with plain rice, ghee rice, or even biryani as a side dish

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