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Mixed Vegetable Kurma

- recipe by Dahlia submitted on 11th Dec 2013

(Chapatti Kurma, Hotel Kurma, Parotta kurma, Veg Chalna)

Mixed vegetable kurma is very famous in South India served as a side dish for chapati, parotta, idiyappam and aapam. Although in hotels this kurma is served with many dishes, the most famous of all is 'Chapatti kurma'. It has many variations from place to place. It is very easy to make but tastes delicious.

Onion - 1 (finely chopped)
Ginger garlic paste - 1 tsp
Cumin seeds - 1 tsp
Yoghurt - 2 tblsp
Oil - 1 tblsp
Bay Leaf - 1
Salt - to taste
Coriander powder - 1 tsp
Cumin Powder - 1 tsp
Coriander Leaves (Cilantro) - for garnishing

Mixed Vegetables 

  You have to add about 2-3 cups of chopped mixed vegetables. Do not get restricted to traditional peas, beans, potatoes and carrots. Feel free to add vegetables like bottle gourd, yam, pumpkin, corn, beetroot, knol khol, chow chow, cauliflower etc.. In fact every vegetable imparts a unique flavour to the kurma. You can also add other ingredients like dried beans, sprouts, soya chunks, paneer cubes, mushroom etc. Feel free to modify to your taste.

For kurma masala

Grated coconut  - 1/2 cup
Fennel seeds (Saunf, Sombu)  - 1 tsp
Roasted gram dhal (Pottu kadalai) - 1 tblsp
Cashew nuts - 2-3
Poppy seeds - 2 tsp
Cinnamon - 1" piece
Cloves - 1 
Cardamom - 1
Green Chilli - 2-3

Optional Ingredients
Tomato - 1
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 tsp
Ghee - 1 tsp
1. Grind all the ingredients under 'For Kurma Masala' with little water and keep aside.
2. Chop all the vegetables into small cubes.
3. Heat oil in a kadai/pan and add the bay leaf.
4. Add the cumin seeds followed by chopped onions.
5. Sauté till it becomes transparent. Next add the ginger garlic paste.
6. Add the coriander powder, cumin powder and all the vegetables.
7. Add little water and salt. Cover and cook for about 7 minutes or till the vegetables become soft.
8. Next add the ground paste, yoghurt and bring it to a boil.
9. Lower the heat and simmer for about 5 minutes. 

(The kurma should not be watery, so add water only if needed. In fact if you want more liquid, add little milk to adjust the consistency. Milk is optional but makes the kurma very creamy and tasty. )

10. Finally garnish with coriander leaves and serve.

Tips and suggestions
 - The above recipe makes a pale coloured kurma. Some people like to add a little more colour. If you like it that way add all the 'optional ingredients' while cooking the vegetables.

Other Kurma Recipes

Soya Kurma Egg (Muttai) Kurma Pattani (Green Peas) Kurma Crab (Nandu) Kurma

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Comments (6)

Person Mala   (August 8, 2016)
Very good site for house wifes
Person Dahlia (S.I.R. Author)   (August 8, 2016)
Thanks Mala. Happy to hear that.
Person Saravanan   (December 6, 2014)
Very good site. Very nice way of explanations.
Person Dahlia (S.I.R. Author)   (December 18, 2014)
Thank You.
Person surekha   (March 17, 2014)
i like this site
Person Dahlia (S.I.R. Author)   (March 18, 2014)
Thank You.

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