Mixed Vegetable Kurma Recipe – Vegetables in Spicy Coconut Curry
Mixed Vegetable Kurma is a delicious and aromatic dish that brings together the goodness of fresh vegetables and a fragrant blend of spices, making it a perfect addition to any South Indian breakfast. This recipe is a beautiful balance of spiciness and sweetness, with the rich coconut paste blending seamlessly into the tangy flavor of tomatoes, creating a flavorful curry. It’s an ideal side dish that pairs wonderfully with Idiyappam, Kerala Style Appam, or Kerala Style Whole Wheat Parotta.
Cuisine: South Indian Recipes
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients
| For Roasted Kurma Spices | Quantity |
|---|---|
| Fennel seeds (Saunf) | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cloves (Laung) | 3 |
| Cardamom (Elaichi) Pods/Seeds | 3 (peeled, seeds removed) |
| Poppy seeds | 1 teaspoon |
| Kurma Masala | Quantity |
|---|---|
| Fresh coconut (grated) | 1/4 cup |
| Green Chillies | 2 (roughly chopped) |
| Ginger | 1 inch |
| Mint Leaves (Pudina) | 1/4 cup (finely chopped) |
| Ingredients | Quantity |
|---|---|
| Oil | 1 teaspoon |
| Pearl onions (Sambar Onions) | 12 (roughly chopped) or 1 large onion |
| Tomato | 1 (finely chopped) |
| Bay leaves (Tej Patta) | 2 |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Vegetables for Steaming | Quantity |
|---|---|
| Green beans (French Beans) | 1/2 cup (finely chopped, steamed) |
| Carrots (Gajjar) | 2 (diced small, steamed) |
| Cauliflower (Gobi) | 1 cup (steamed florets) |
| Potatoes (Aloo) | 2 (boiled, peeled, and cubed) |
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 5 minutes
Serves: 4
Instructions
-
Prepare the Vegetables:
Begin by steaming the vegetables—carrots, green beans, cauliflower, and potatoes. You can pressure cook them for about 2 to 3 whistles with 3 to 4 tablespoons of water. Once done, immediately release the pressure and set the vegetables aside. -
Roast the Kurma Spices:
In a small skillet, add fennel seeds, cinnamon stick, cloves, cardamom, and poppy seeds. Roast the spices on low heat until they release their aroma. Once roasted, allow them to cool slightly. Afterward, use a pestle and mortar to pound the spices into a fine powder or you can use a spice grinder for this step. Set the ground spices aside. -
Make the Kurma Masala:
In a blender, add grated fresh coconut, green chilies, ginger, and mint leaves. Add just a little water and blend everything together to form a smooth paste. Transfer this paste into a small bowl and set it aside. -
Cook the Base of the Kurma:
Heat a tablespoon of oil in a heavy-bottomed pan. Once hot, add the chopped pearl onions (or large onion) and sauté for 2 to 3 minutes until they become soft and the raw smell disappears. Next, add the chopped tomato and sauté until it softens and blends with the onions. -
Combine Spices and Coconut Mixture:
Once the tomatoes soften, add the ground roasted spice mixture, bay leaves, and turmeric powder to the pan. Stir well and sauté for another minute until the spices release their aroma. Now, add the coconut paste and stir it into the spice mixture. Cook this combination for 2 to 3 minutes. -
Add the Steamed Vegetables:
Now, stir in the steamed vegetables—carrots, green beans, cauliflower, and boiled potatoes. Sauté for 3 to 5 minutes, ensuring the vegetables are well-coated with the flavorful kurma masala. -
Simmer the Kurma:
Add about a cup of water to the pan to reach your desired consistency for the kurma. Stir everything together and bring it to a simmer. Cover the pan and allow the kurma to cook on medium heat for 3 to 4 minutes. The mixture will thicken as it cooks. -
Finish the Dish:
Once the kurma reaches a thick, rich consistency, turn off the heat. Remove the pan from the stove and transfer the Mixed Vegetable Kurma to a serving dish. -
Serving Suggestions:
Serve the Mixed Vegetable Kurma hot with your choice of accompaniment. It pairs wonderfully with South Indian dishes like Idiyappam, Kerala Style Appam, or even Kerala Style Whole Wheat Parotta for a satisfying breakfast, lunch, or dinner.
Tips & Variations:
- If you prefer a spicier version, you can adjust the quantity of green chilies used in the coconut paste.
- You can also add a dash of garam masala towards the end for added depth of flavor.
- To make the dish richer, feel free to add a splash of cream or coconut milk after simmering the vegetables.
- If you don’t have pearl onions, substitute them with 1 large regular onion.
This Mixed Vegetable Kurma recipe is not only delicious but also packed with nutrition from fresh vegetables. The combination of roasted spices and coconut paste makes it a wholesome dish full of flavors. Perfect for a weekend breakfast or a comforting dinner, this South Indian specialty will bring warmth and joy to your dining table.
