Veg kurma is a tasty side dish preoared with mixed vegetables, coconut and freshly ground spices. kurma tastes delicious sit chappati/roti/parotta varieties.
Veg kurma is one of our favorite and frequent side dish for Chappati. Ever once childhood days I am a big fan of Veg kurma. It is prepared wit Lot of variation but I love the way my Aamma prepares o we just follow it till date.
Growing up Chappati is not a common tiffin in home. Now a days we eat Chappati almost everyday but those days we use to eat rice regularly. Whenever Amma makes Chappati this Veg kurma, Moong dal tadka, onion- tomato gravy are certain recipes that happen in home.
My sister is not a big fan of onion but this Veg kurma is acceoatabke as we grind onion for these kurma. Now a days this kurma is my son’s favorite and he started asking me to make Veg kurma regularly.
For biryani variety checkout tomato kurma
Kurma also tastes good with Appam
Ingredients
- Carrot - 2
- Beans - around 15
- Potato - 2 peeled and diced
- Cauliflower - 1 + 1/4 cup big florets
- Peas - 3 tbsp
- Coriander leaves - handful
- Coconut Oil - 1 tbsp
- Salt - to taste
- Sugar - one pinch
- To grind:
- Onion - 1 roughly chopped
- Tomato - 2
- green Chilli - 2
- Ginger - 1/4 tsp peeled and chopped
- Garlic - 4 cloves
- Cashewnuts - 3
- Fried Gram Pottukadalai - 1 tsp
- Fennel seeds - 1/4 tsp
- Poppy seeds - 1/4 tsp
- Peppercorns - 1/8 tsp
- Coriander powder - 1 tsp
- Cumin powder - 1/2 tsp
- Garam masala - 1/2 tsp
- Cardamom - 2 pods
Instructions
- Add 1/2 tablespoon oil to the pan when the oil is hot add fennel seed, poppy seeds, pepper and cardamom pods; let fennel seed crackle
- Add onion and sauté till onions are translucent
- Add ginger and garlic;mix well and sauté for a minute
- Add tomatoes and green Chilli; cook till tomatoes are mushy
- Add turmeric powder, coriander powder, garam masala and cumin powder;sauté for 2 mins
- Add coconut and sauté for a min. switch off
- Add pottukadalai and cashew and let it cool down
- Add all the veggies in a vessel, little salt and 2 tablespoon of water. Close it with a lid and pressure cook for 1 whistles
- After the tomato onion mixture is cold grind it without water
- Add 1/2 tablespoon of oil and add the ground paste and salt(if required)
- Cook for 3-4 mins
- After pressure subsides transfer the cooked vegetable to the pan
- Add 1 cup of water and pinch of sugar; mix well
- Cover and cook for 5 minutes
- Sprinkle coriander leaves and switch off
- in a medium flame, saute the ingredients listed under 'to grind' (including the masala powders, except coconut and fried gram). Once tomato shrinks, add coconut and saute for 2 mins. Switch off and cool down. Once it comes to room temperature, transfer the roasted ingredients to a mixer, add little water and grind to coarse paste. Set aside
Ingredients:
Carrot - 2
Beans - around 20
Potato - 2, peeled and diced
Cauliflower - 1 /2, cut into big florets
Peas - 1/2 cup
Chow chow - 1, peeled and diced
Coriander leaves - handful
Coconut Oil - 1 tbsp
Salt - to taste
Sugar - 1/4 tsp
To grind:
Big Onion - 1, roughly chopped
Tomato - 3
green Chilli - 2
Ginger powder - 1/4 tsp
Garlic - 4 cloves
Cashewnuts - 5
Fried Gram (Pottukadalai) - 1 tbsp
Fennel seeds - 1/4 tsp
Poppy seeds - 1/2 tsp
Pepper powder - 1/8 tsp
Garam masala - 1/2 tsp
Chilli powder - generous pinch
Turmeric powder - 1/2 tsp
Cardamom - 1/8 tsp
Method:
- Add 1 tablespoon oil to the pan when the oil is hot add fennel seed, poppy seeds; let fennel seed crackle
- Add garlic and saute till they starts browning
- Furthermore add onion and sauté till onions are translucent. Sprinkle little salt for fast cooking
- Add green chilli and cashews, give a quick saute
- Add tomatoes andlittle salt, cook till tomatoes are mushy
- Add turmeric powder, coriander powder, garam masala and cumin powder;sauté for 2 mins
- Add coconut and sauté for a min. switch off
- Add pottukadalai and cashew and let it cool down
- Add all the veggies in a vessel, little salt and 2 tablespoon of water. Close it with a lid and pressure cook for 1 whistles
- After the tomato onion mixture is cold grind it without water
- Add 1/2 tablespoon of oil and add the ground paste and salt(if required)
- Cook for 3-4 mins
- After pressure subsides transfer the cooked vegetable to the pan
- Add 1 cup of water and pinch of sugar; mix well
- Cover and cook for 5 minutes
- Spnkle coriander leaves and switch off
Malar
As you mentioned salna yes they add up lots of coconut. Restaurants they add more of coconut oil. Adding too much of coconut oil would pile up more cholesterol. The paste makes it creamier I guess. It looks good Vidya 🙂 nice try….
Traditionally Modern Food
Thanks Malar:) ya I didn't add much oil
Aruna Panangipally
My first thought was that this was kurma..... Then I read your recipe. 🙂
Traditionally Modern Food
Ya I modified kurma recipe Aruna.. This is my version of salna
Jess @ whatjessicabakednext
This looks divine!
Traditionally Modern Food
Thanks Jessica:)
Kloesunny @ Kloe's Kitchen
This looks wonderful! Thanks for sharing!
Traditionally Modern Food
Thanks Kloe:)