White Vegetable Kurma Recipe with Coconut & Cashew: A South Indian Delight
White Vegetable Kurma, or Vegan Kurma, is a rich, creamy, and aromatic dish that epitomizes the finesse of South Indian cuisine. A perfect accompaniment to chapati, parotta, idiyappam, or appam, this recipe uses a medley of vegetables such as carrots, potatoes, and cauliflower, combined with a coconut-cashew paste to create a smooth, luxurious gravy. Spices like cinnamon, cardamom, and fennel seeds elevate the flavors, making this dish an absolute favorite in Indian households and restaurants alike. If you are in search of a comforting yet flavorful dish that brings a little taste of India to your kitchen, this White Vegetable Kurma is just the recipe to try!
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Serves: 4-5
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrot (Gajjar), chopped | 1 medium |
| Potatoes (Aloo), chopped | 7 small-sized potatoes |
| Cauliflower (Gobi), cut into florets | 2 cups |
| Onion, chopped | 1 large |
| Ginger-Garlic Paste | 1 tablespoon |
| Salt | To taste |
| Oil | 2 teaspoons |
For Grinding:
| Ingredient | Quantity |
|---|---|
| Fresh Coconut, grated | 1/2 cup |
| Whole Black Peppercorns | 1/2 teaspoon |
| Green Chillies | 2 |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Poppy Seeds | 1 teaspoon |
| Cashew Nuts | 6 pieces |
Whole Spices:
| Ingredient | Quantity |
|---|---|
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Star Anise | 1 |
| Cloves (Laung) | 3 |
| Cardamom (Elaichi) Pods | 2 |
| Cumin Seeds (Jeera) | 1 teaspoon |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 3 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 6 g |
| Fat | 8 g |
| Saturated Fat | 2 g |
| Sodium | 550 mg |
| Vitamin A | 2500 IU |
| Vitamin C | 50 mg |
| Calcium | 60 mg |
| Iron | 2 mg |
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Instructions
-
Prepare the Vegetables:
- Begin by washing the vegetables thoroughly. Peel and chop the carrot, potatoes, and cauliflower into small pieces. Keep the potatoes immersed in water to prevent browning. Set the vegetables aside.
-
Grind the Coconut Paste:
- In a mixer jar, combine the freshly grated coconut, whole black peppercorns, green chilies, fennel seeds, poppy seeds, and cashew nuts. Add a small amount of water and blend everything into a smooth paste. Set the paste aside.
-
Cook the Whole Spices:
- Heat a kadai (or a deep pan) over medium heat. Add oil to the pan, then add the whole spices: cinnamon, star anise, cloves, cardamom, and cumin seeds. Let them sizzle and release their aromas, about 30 seconds.
-
Sauté the Onions and Ginger-Garlic Paste:
- Add the ginger-garlic paste to the pan and sauté for a minute until the raw smell dissipates. Next, add the chopped onions and sauté them until they turn soft and translucent, ensuring they do not brown.
-
Cook the Vegetables:
- Add the chopped vegetables (carrot, potato, and cauliflower) to the pan. Stir well to coat them in the spices and sauté for a minute or so.
- Pour in enough water to cover the vegetables, along with salt to taste. Stir everything together, then cover and cook over medium heat until the vegetables are cooked through, about 10-12 minutes. Keep checking the vegetables and add more water if needed.
-
Add the Coconut Paste:
- Once the vegetables are tender, add the smooth coconut-cashew paste along with a little more water to adjust the consistency of the gravy. Stir everything to combine.
- Let the kurma simmer on low heat for another 5-7 minutes, allowing the flavors to meld together. Stir occasionally, and check the seasoning, adding more salt if needed.
-
Final Touch:
- When the kurma has thickened and all the ingredients are well combined, remove the pan from the flame. The White Vegetable Kurma is now ready to serve!
Serving Suggestions
- Serve the White Vegetable Kurma hot with Muttai Parotta (Egg-Filled Flatbread) or Kerala Style Egg Roast for a hearty meal.
- This kurma pairs beautifully with Chapati, Idiyappam, or Appam for a satisfying, wholesome experience.
Tips for the Perfect White Vegetable Kurma
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Vegetables: You can experiment with different vegetables based on availability or preference. Green beans, peas, and even beans or zucchini would make excellent additions to the kurma.
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Consistency: Adjust the consistency of the kurma by adding water, depending on whether you like it thicker or a bit more soupy. For a richer gravy, you can also add a little bit of cream or milk at the end.
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Spice Level: Adjust the green chilies according to your spice tolerance. If you prefer a milder kurma, reduce the number of chilies.
-
Cashew Paste: The cashew nuts give a smooth texture and add richness to the kurma. For a nuttier taste, you can increase the quantity of cashews.
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Storage: White Vegetable Kurma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it gently on low heat before serving.
Conclusion
This White Vegetable Kurma recipe, made with a blend of fresh vegetables, cashews, and coconut, brings the authentic taste of South Indian cuisine to your table. The subtle spice mix and creamy consistency make it a versatile side dish that pairs beautifully with a variety of Indian breads and rice. Whether you are preparing a weekday dinner or a festive meal, this dish is sure to impress everyone at your table.
