White Vegetable Kurma Recipe with Coconut & Cashew
A delightful blend of flavors and textures, White Vegetable Kurma is a traditional South Indian dish that showcases a variety of fresh vegetables combined in a creamy coconut and cashew gravy. This dish pairs wonderfully with Muttai Parotta (egg-filled flatbread) and Kerala-style egg roast curry. Perfect for vegetarians, this dish is not only wholesome but also brings a burst of flavor to your dining table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrot (Gajjar) | 1, chopped |
| Potatoes (Aloo) | 7, chopped |
| Cauliflower (Gobi) | 2 cups, cut into small florets |
| Onion | 1, chopped |
| Ginger Garlic Paste | 1 tablespoon |
| Salt | To taste |
| Sunflower Oil | 2 teaspoons |
| Fresh Coconut | 1/2 cup, grated |
| Whole Black Peppercorns | 1/2 teaspoon |
| Green Chillies | 2, slit |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Poppy Seeds | 1 teaspoon |
| Cashew Nuts | 6, soaked in warm water |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Star Anise | 1 |
| Cloves (Laung) | 3 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Cumin Seeds (Jeera) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 |
| Protein | 6 grams |
| Carbohydrates | 32 grams |
| Dietary Fiber | 6 grams |
| Fat | 10 grams |
| Saturated Fat | 3 grams |
| Sodium | 300 mg |
Instructions
-
Preparation of Vegetables:
Begin by washing the vegetables thoroughly. Chop the carrot, potatoes, and cauliflower into small, even pieces for uniform cooking. Keep the chopped potatoes immersed in water to prevent browning until you are ready to use them.
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Make the Coconut Paste:
In a mixer jar, combine the grated coconut, whole black peppercorns, slit green chillies, fennel seeds, poppy seeds, and soaked cashew nuts. Add a little water and blend to create a smooth paste. Set this aside for later use. -
Sautéing Spices:
Heat sunflower oil in a kadai (wok) over medium heat. Once the oil is hot, add the whole spices: cinnamon stick, star anise, cloves, cardamom, and cumin seeds. Allow the spices to sizzle and release their aroma, which should take about 30 seconds. -
Cooking the Onions:
Add the ginger-garlic paste to the sizzling spices and sauté for a minute until the raw smell dissipates. Next, add the chopped onion and continue to sauté until the onions become translucent but do not let them turn brown. -
Adding Vegetables:
Once the onions are cooked, add the chopped vegetables to the pan. Stir well and sauté for about a minute to mix the flavors. Pour in enough water to cover the vegetables and add salt to taste. -
Cooking the Vegetables:
Mix everything well, cover the pan, and cook over medium heat until the vegetables are tender and cooked through, which should take about 10-15 minutes. Stir occasionally to prevent sticking. -
Incorporating the Coconut Paste:
After the vegetables are cooked, add the prepared coconut paste to the kadai. If the mixture is too thick, add a bit more water to achieve your desired gravy consistency. Stir well to combine the paste with the vegetables. -
Final Cooking:
Taste the mixture and adjust the salt if needed. Allow the kurma to simmer on low heat for an additional 5 minutes, letting the flavors meld together. You will know it is ready when the gravy starts to bubble gently. -
Serving:
Remove the kurma from the heat and serve hot. Pair your White Vegetable Kurma with Muttai Parotta and Kerala-style egg roast curry for a complete and satisfying meal.
Tips:
- Vegetable Variations: Feel free to add other vegetables like green beans, peas, or bell peppers to enhance the dish.
- Spice Adjustments: Adjust the number of green chillies based on your spice preference.
- Serving Suggestions: This kurma can also be served with rice or dosa, making it a versatile dish for any meal.
Embrace the warmth and richness of this White Vegetable Kurma Recipe with Coconut & Cashew, and let it bring the comforting essence of South Indian cuisine to your home. Enjoy the delightful flavors and health benefits this vegetarian dish has to offer!
