Brahmin Style Vegetable Kurma Recipe
A quintessential South Indian dish, Brahmin Style Vegetable Kurma is a heartwarming curry that’s full of flavor and goodness. This sattvic recipe, made without onion and garlic, is a perfect addition to your lunch table. Its blend of spices and coconut-based gravy pairs beautifully with roti, rice, or even tawa paratha. In this recipe, fresh vegetables like carrots, green beans, and potatoes are combined with a rich, aromatic paste of roasted gram dal, coconut, and other fragrant spices. The dish is light yet satisfying, making it ideal for anyone looking for a wholesome, vegetarian meal that aligns with traditional, no-onion-no-garlic (Sattvic) diets.
Ingredients
| Ingredients | Quantity |
|---|---|
| Carrots (Gajjar), diced | 2 (medium-sized) |
| Green beans (French beans), chopped | 100 grams |
| Potatoes (Aloo), peeled and diced | 2 (medium-sized) |
| Green chilli (slit) | 1 |
| Mustard seeds | 1 teaspoon |
| Cinnamon stick (Dalchini) | 1 inch |
| Salt | To taste |
| Sunflower oil | As required for cooking |
| Fresh coconut | 1/2 cup |
| Roasted gram dal (Pottukadalai) | 2 tablespoons |
| Coriander leaves (Dhania) | 5 sprigs |
| Kala jeera (Caraway seeds) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Ginger, chopped | 1 inch |
| Turmeric powder (Haldi) | 1 teaspoon |
| Tamarind | 10 grams |
Preparation Time
15 minutes
Cooking Time
20 minutes
Total Time
35 minutes
Servings
4 servings
Cuisine
South Indian
Course
Lunch
Diet
No Onion No Garlic (Sattvic)
Instructions
-
Prepare the Vegetables:
Start by washing and chopping all the vegetables. Dice the carrots and potatoes into small cubes, chop the green beans into small pieces, and slit the green chilli. Set everything aside. -
Make the Grinding Paste:
In a blender or mixer, combine the fresh coconut, roasted gram dal, coriander leaves, kala jeera, cumin seeds, green chilli, ginger, turmeric powder, and tamarind. Add a little water to help blend everything smoothly into a fine paste. -
Cook the Vegetables:
Heat some sunflower oil in a pressure cooker. Once the oil is hot, add mustard seeds and wait for them to splutter. Then, add the cinnamon stick and sauté for a few more seconds to release its fragrance. -
Sauté the Vegetables:
Add the chopped carrots, green beans, and potatoes to the pressure cooker. Sauté the vegetables for a few minutes until they start to soften, but do not let them cook completely. -
Add the Paste:
After the vegetables have softened a bit, add the prepared ground paste into the pressure cooker. Stir everything well and let it cook for about 2 minutes to let the flavors meld together. -
Pressure Cook:
Now, add enough water to cover the vegetables, along with salt to taste. Stir everything together. Close the lid of the pressure cooker, and cook for one whistle on medium heat. Once the whistle has blown, release the pressure naturally. -
Final Mixing:
Once the pressure is released, open the cooker, and give everything a good mix. Your Brahmin Style Vegetable Kurma is now ready to be served. -
Serving Suggestion:
Serve the Vegetable Kurma hot with tawa paratha, steamed rice, or alongside a fresh side of Carrot Methi Pachadi. For an added treat, pair it with Bhaji Vada (Lentil and Vegetable Fritters) for a wholesome South Indian-style meal.
Tips for a Perfect Brahmin Style Vegetable Kurma:
- Consistency: If you prefer a thinner curry, you can add more water while pressure cooking. Adjust the consistency to your liking.
- Coconut Paste: The fresh coconut and roasted gram dal provide a creamy and rich texture. If fresh coconut is unavailable, you can use desiccated coconut, but fresh is always best.
- Spices: Feel free to adjust the spices according to your taste. Some like it spicier, so you can increase the number of green chillies or add a pinch of red chilli powder.
This Brahmin Style Vegetable Kurma Recipe is an ideal choice for anyone seeking a nutritious, satisfying, and flavorful meal that’s free from onion and garlic. It highlights the simplicity of South Indian cooking with its fragrant spices, fresh vegetables, and the richness of coconut-based gravy, making it a delicious treat for any day of the week.
