Mixed Vegetable Kurma | Hotel Style Chappati Kurma | South Indian Vegetable Kurma

Mixed Vegetable Kurma

Yay I am back again with one tasty recipe. Its brings me great joy to get back to blog often. Life has been busy but I am keeping up with my promises to post often. Vegetable Kurma is a constant occurrence in our household, its one way that vegetable goes inside which otherwise is difficult. Its simple, easy to make and only with practice does one get the perfect kurma and of course a perfect recipe. The coconut based curry is made with cooked vegetable of your choice and it tastes amazing with chapathi/ idiyappam/ appam. Each person has a different version to this tasty curry, but here goes my version to the age old dish.

Restaurant Style Vegetable Kurma

VEGETABLE KURMA RECIPE | HOTEL STYLE KURMA

Recipe Source - Own

Serves - 4 generously

Prep time - 10 mins 

Cook time - 20-25 mins

Serving suggestion - Chappati, Idiyappam, Appam

Ingredients

Fresh cut vegetables - 2 cups (i used carrots, beans, potato, green peas)

Onion - 1 large finely chopped

Tomato - 2 large pureed

Turmeric powder - 1/3 tsp

Red chilli powder - 1/2 tsp

Corriander powder - 1 tsp

Garam masala - 1/2 tsp

Salt - to taste

Oil - 1 tbsp

To grind to a paste

Shredded coconut - 1/2 cup

Poppy seeds - 3 tsp (soak in 2 tbsp of water for 10 mins)

Fennel seeds - 1 tsp

Cumin seeds - 1 tsp

Cashew - 4 nos

Method

1. In a sauce pan add 2 cups water and cook the cut vegetables for 8 minutes until they are well cooked. Set aside.

2. Make a paste of the ingredients listed under to grind and set aside.

3. In a large pan add oil, the chopped onions saute for 3 minutes until they are fully cooked. Now add the ginger garlic paste and cook further for 2 minutes until the raw smell goes away.

3. Now add the spice powders - red chilli, turmeric, garam masala and coriander powder, mix well.

4. Add the tomato puree and stir well, cook for 3 minutes until you get a good masala base for the curry. 

5. Now add the coconut paste mix well and cook for 2 minutes.

6. Add the cooked vegetables along with the stock.

7. Cook under simmer for 5 minutes and switch off.

Garnish with coriander leaves and serve with chappati/ idiyappam/ dosa/ parotta

Cooks Wisdom

Step 1

1. Make sure that you soak poppy seeds in water for ten minute before grinding it into a paste. 

Step 2

2. You can add more veggies like mushroom, cauliflower, paneer and so on in this kurma.

Step 3

3. Cooking the vegetables separately shortens cooking time and you can be sure that the veggies are well cooked.