South Indian Style Vegetable Kurma Recipe
South Indian Style Vegetable Kurma is a delightful, aromatic curry that brings together a medley of vegetables with a mild yet rich flavor. The blend of spices is beautifully balanced by a smooth, creamy paste made from coconut, cashews, and poppy seeds. Traditionally paired with chapathi or poori, this dish is a popular comfort food, perfect for lunch or dinner. The combination of coconut and cashew paste adds a luxurious texture, while the flavor of poppy seeds elevates the curry to a whole new level, making it a must-try for those who love South Indian cuisine.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Mixed vegetables (carrots, beans, green peas, potatoes, cauliflower) | 2 cups (chopped) |
| Onions | 2 (finely chopped) |
| Tomatoes | 2 (pureed) |
| Green Chillies | 2 (slit) |
| Red Chilli powder | 1 tablespoon |
| Coriander powder (Dhania) | 1-1/2 tablespoons |
| Turmeric powder (Haldi) | 1 teaspoon |
| Black pepper powder | 1 teaspoon |
| Salt | To taste |
| Cinnamon Stick (Dalchini) | 2-inch piece |
| Cardamom Pods/Seeds (Elaichi) | 3 pods |
| Cloves (Laung) | 4 whole |
| Ginger Garlic Paste | 1 tablespoon |
| Fresh coconut (grated) | 4 tablespoons |
| Poppy seeds | 2 tablespoons |
| Cashew nuts | 15-20 pieces |
| Oil | 2 tablespoons |
| Coriander leaves (for garnish) | A few sprigs |
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Instructions
-
Prepare the vegetables:
Begin by cleaning, washing, and chopping all the vegetables into small, bite-sized pieces. You can use a mix of carrots, beans, green peas, potatoes, and cauliflower. Cook the vegetables either in a pressure cooker or an open pot. Be cautious not to overcook them—aim for them to be al dente (tender but firm). Once done, set them aside. -
-
Prepare the onion and tomato mixture:
Finely chop the onions and set them aside. Puree the tomatoes in a blender without adding any water. Set this aside as well. -
Soak and grind the cashews and poppy seeds:
Soak the cashew nuts in enough water for about 30 minutes. After soaking, grind the cashews and poppy seeds together with a little water to form a smooth paste. -
Grind the coconut paste:
Take the grated fresh coconut and grind it into a smooth, thick paste. Keep it aside. -
Cook the spices and onions:
Heat oil in a deep-bottomed pan. Add the cinnamon stick, cardamom pods, and cloves, and sauté for a few seconds until fragrant. Next, add the finely chopped onions and green chillies, sautéing until the onions turn translucent. -
Add ginger garlic paste:
Add the ginger garlic paste to the pan and cook it until the raw smell disappears, stirring occasionally. -
Cook the tomatoes and spices:
Add the pureed tomatoes to the pan and cook until the oil starts separating from the sides of the pan. Then, add the red chilli powder, coriander powder, turmeric powder, and black pepper powder, mixing well to combine. -
Add the cooked vegetables:
Once the spices are well mixed, add the cooked vegetables along with the water they were cooked in. Bring the mixture to a boil. Add salt to taste and cook for another 5 minutes to allow the flavors to meld together. -
Add the coconut and cashew-poppy seed paste:
Lower the heat and add the freshly ground coconut paste and the cashew-poppy seed paste to the curry. Mix everything well and let it simmer for a few minutes. Be careful not to let the curry boil again, as this may cause the coconut paste to split. -
Garnish and serve:
Once the kurma is ready, turn off the heat immediately. Garnish with fresh coriander leaves and serve hot with chapathi, poori, or any bread of your choice.
This South Indian Style Vegetable Kurma is sure to delight your taste buds with its creamy texture and aromatic flavor. Whether you enjoy it with rice or flatbreads, it’s a dish that’s perfect for sharing with family and friends, bringing the authentic taste of South India to your table. Enjoy!
