- Submitted by Dahlia
(Chapatti Kurma, Hotel Kurma, Parotta kurma, Veg Chalna, Veg Kurma)
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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. I know of so many people who drool over this vegetable kurma served in restaurants.
The gravy is a thick one with loads of vegetables. Any combination of vegetables can be used. It has many variations from place to place. Some places serve the kurma in a pale color, which is made without adding tomatoes, red chili powder and turmeric powder. This is usually served with idiappam and appam. Those who love some color can add these ingredients, the way I have shared below.
Making this at home is very easy. Just follow a few extra steps to make it taste as delicious as the one in restaurants. First, add some yogurt and milk to the gravy to give that creamy texture. Use as many vegetables as possible. The kurma masala paste given below gives the perfect taste to the gravy. So make sure to add every ingredient listed.
Do give this recipe a try and I am sure you will be happy.
Recipe for Mixed Vegetable Kurma
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients
- Onion - 1 (finely chopped)
- Ginger garlic paste - 1 tsp
- Green Chilies - 2
- Tomato - 1 (chopped)
- Cumin seeds - 1 tsp
- Yogurt (Curd) - 2 tbsp
- Coriander powder - 1 tsp
- Red Chili Powder - 1 tsp
- Turmeric Powder - 1/4 tsp
- Water - about 2 cups
- Milk - 1/2 cup
- Oil - 1 tbsp
- Ghee - 1 tbsp
- Bay Leaf - 1
- Salt - to taste
- Coriander Leaves and Mint Leaves - handful (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) - 1/4 tsp
- Roasted gram dhal (Pottu kadalai) - 1 tbsp
- Cashew nuts - 5
- Poppy seeds - 2 tsp
- Cinnamon - 1" piece
- Cloves - 2
- Cardamom - 1
- Green Chilli - 2
Method
- Chop all the vegetables into small cubes.
- Heat oil in a kadai and add the bay leaf. Add the cumin seeds followed by chopped onions and slit green chilies.
- Sauté till it becomes transparent. Next add the ginger garlic paste and turmeric powder (curry leaves if needed).
- Add the all the vegetables along with tomato. Add about 1/2 cup of water and salt.
- Also add the coriander powder and red chili powder.
- Cover and cook for about 10-12 minutes or till the vegetables become soft.
- Grind all the ingredients under 'For Kurma Masala' with another 1/2 cup of water and keep aside.
- Once the vegetables are cooked, add the ground paste, yogurt (curd) and milk. (Milk is optional but makes the kurma very creamy and tasty. Thin coconut milk can also be used.)
- Depending on the vegetables, you may need to add some extra water to adjust the consistency. The kurma should not be watery, so add water only if needed.
- Bring it to a boil. Lower the heat and simmer for about 5 minutes.
- Finally add chopped coriander leaves and mint leaves. Switch off.
Detailed Steps to make Mixed Vegetable Kurma
Chop all the vegetables into small cubes.
Heat oil in a kadai. Add the bay leaf and cumin seeds. After few seconds, add the chopped onions and slit green chilies.
Sauté till it becomes transparent. Next add the ginger garlic paste and turmeric powder (curry leaves if needed).
Add the all the vegetables and chopped tomato.
Add about 1/2 cup of water with required salt. Also add the coriander powder and red chili powder.
Cover and cook for about 10-12 minutes or till the vegetables become soft.
Take all the ingredients under 'For Kurma Masala' in a mixie jar or a blender.
Add about 1/2 cup of water, grind it to a smooth paste and keep aside.
Once the vegetables are cooked, add the ground paste, yogurt (curd) and milk. (Milk is optional but makes the kurma very creamy and tasty. Thin coconut milk can also be used.)
Depending on the vegetables, you may need to add some extra water to adjust the consistency. The kurma should not be watery, so add water only if needed.
Bring it to a boil. Lower the heat and simmer for about 5 minutes.
Finally add chopped coriander leaves and mint leaves. Switch off. Mixed veg kurma is ready to be serverd.
Serving Suggestion
- As I mentioned before, mixed vegetable kurma tastes best with chapatti, aapam, idiappam and parotta.
- It can also be served with white bread.
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