South Indian Vegetable Kurma Recipe with Coconut and Cashews

South Indian Style Vegetable Kurma Recipe
A flavorful and comforting South Indian dish, Vegetable Kurma is a wholesome blend of fresh vegetables, aromatic spices, and rich coconut paste, creating a delicious, creamy curry. Traditionally served with rice or flatbreads, this dish combines carrots, beans, peas, potatoes, and cauliflower, making it a hearty option for a vegetarian lunch or dinner. The unique flavor profile comes from the combination of coconut, cashews, and a variety of fragrant spices, providing a delightful taste in every bite.

Ingredients

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Nutritional Information (per serving)

Instructions

1. Prepare the Vegetables:

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   • Wash and chop the mixed vegetables—carrots, beans, peas, potatoes, and cauliflower—into bite-sized pieces.
   • Add the vegetables into a pressure cooker with a pinch of salt and water. Close the lid and cook for about 2 whistles, ensuring the vegetables are soft but not overcooked. After cooking, place the cooker under cold water to release the pressure. Drain the excess water and set the cooked vegetables aside.

2. Make the Spice Pastes:

   • For the onion-tomato paste: Blend the onions and tomatoes together in a mixer grinder until smooth. Set aside.
   • For the coconut-poppy seed paste: Soak the cashew nuts in water for 30 minutes. After soaking, grind the cashews and poppy seeds with a little water into a smooth paste. Then, separately grind the grated coconut into a paste and keep it aside.

3. Cook the Kurma Base:

   • Heat oil in a large pan over medium heat. Once hot, add the cinnamon stick, cardamom pods, and cloves. Sauté for 10-15 seconds to release the aromatic oils.
   • Add the chopped onions and green chilies. Cook until the onions soften and become translucent, stirring occasionally to prevent burning.
   • Add the ginger-garlic paste to the onions and cook for 1 minute, allowing the flavors to meld together.
   • Add the tomato puree to the pan and cook for about 3 minutes, until the oil begins to separate from the mixture.

4. Add Spices:

   • Add red chili powder, coriander powder, turmeric powder, and black pepper powder to the onion-tomato mixture. Stir well to combine and allow the spices to cook for 2 minutes, enhancing the flavors.

5. Combine Vegetables and Cook:

   • Add the cooked vegetables to the pan and mix everything together. Season with salt and add water as needed to achieve your desired curry consistency.
   • Let the vegetables cook in the spice mixture for about 5 minutes, ensuring that they absorb the flavors.

6. Finish with Coconut Paste:

   • Add the prepared coconut-poppy seed paste to the vegetable mixture, stirring well to combine. Allow it to cook for another 2-3 minutes.
   • Once the curry thickens slightly and all the ingredients are well incorporated, remove the pan from heat.

7. Garnish and Serve:

   • Garnish with fresh coriander leaves and serve hot.

Serving Suggestions:

• South Indian Style Vegetable Kurma pairs beautifully with Laccha Paratha, Chapati, or Steamed Rice. For a complete meal, you can also serve it with a refreshing Beetroot Pachadi or any other yogurt-based side dish to balance the spices.

Enjoy this aromatic, flavorful, and nutritious South Indian delicacy as part of your lunch or dinner!

Tips & Variations:

• Vegetable Variations: Feel free to add any of your favorite vegetables such as beans, peas, or bell peppers to the mix.
• Cashew-Free Version: If you prefer not to use cashews, you can replace them with almonds or omit them entirely.
• Spice Levels: Adjust the quantity of green chilies and red chili powder to suit your preferred spice level.