on Jun 14, 2020, Updated Jul 22, 2020 Here are some more South Indian Gravies that you can try – Vegetable Stew, Moru Curry, Ulli Theeyal, and Kadala Curry.
About This Recipe
Veg Kurma is a very special South Indian side dish which is popularly served with Appam. It is a simple and easy to make South Indian curry recipe in which steamed vegetables are coated in a coconut-based gravy and flavored with some aromatic ground spices. The use of cashew nuts and poppy seeds not only enhances the taste of the dish but also acts as a natural thickener to the gravy. Preparing Vegetable Kurma involves various stages such as preparing the paste for the gravy, steaming vegetables, and then combining all this with a nice onion tadka.
Ingredients
Vegetables – This dish is loaded with vegetables, and that’s what I like about this recipe. I have used carrot, potato, beans, cauliflower, and green peas. You can add more vegetables to increase the nutrition content in this dish. Kurma Masala – A special paste is ground using some full of flavor ingredients to make the base for this dish. This Masala includes poppy seeds, cashew nuts, coconut, fennel seeds, ginger, garlic, clove, curry leaves, tomato, and curry leaves. The use of poppy seeds and cashew nuts gives this curry a rich and royal touch and even makes it a little thick in consistency. Other Ingredients – Other than this delicious paste, we will also use other ingredients such as oil, hing, cumin seeds, bay leaf, curry leaves, green chilies, onion, coriander powder, turmeric powder, red chili powder, garam masala powder, salt, milk and coriander leaves to enhance the taste of this curry even more. You can even use coconut milk instead of milk in this curry.
Step by Step Recipe
Add all the ingredients to make a paste in blender. Add little water and blend to make a smooth paste. Now add vegetables in a pressure cooker along with 1 cup of water. Pressure cook until softened (Approx 1 whistle on high heat and 1 whistle on low heat. Remove the cooker from heat and let the pressure release. Heat vegetable oil in a pan. When the oil is hot, add cumin seeds and hing and let them crackle for a few seconds. Add bay leaves, curry leaves, onion, and green chilies and fry until onion turns slightly brown. Add the paste and cook for 2-3 minutes. Now add some water if the paste is getting burned. Add coriander powder, turmeric powder, red chili powder, garam masala powder, and salt and cook for another 2-3 minutes. Add the cooked vegetables and milk and cook for 3-4 minutes. You can add more water if the curry is too thick. Garnish with fresh coriander and serve hot.
Serving Suggestions
Vegetable Kurma is a side dish which acts as a perfect complement to various delicacies like Kerala Parotta, Plain Tawa Paratha, Idli, Dosa, Poori, Chapati, Appam or Idiyappam. You can also serve it with Steamed Rice, Ghee Rice or any lightly spiced Pulao.
Variations
Veg kurma is a gravy based recipe and its gravy differs in different regions. People in South India prefer a coconut based gravy and people in North India prefer to have a curd based gravy. South India also have a lot of variations of this recipe. I am mentioning some of them below. Kerala Style – The Kerala style version is made in coconut oil which gives it a very peculiar flavour. The basic recipe is the same. Chettinad Style – In a Chettinad style mix vegetable kurma, the spices are roasted until they are brown and fragrant before grinding them. They are then ground with other ingredients to make a paste. You might also like
Add all the ingredients to make a paste in blender.Add little water and blend to make a smooth paste.
Add vegetables in a pressure cooker along with 1 cup of water.Pressure cook until softened (Approx 1 whistle on high heat and 1 whistle on low heat.Remove the cooker from heat and let the pressure release.
Heat vegetable oil in a pan.When the oil is hot, add cumin seeds and hing and let them crackle for a few seconds.Add bay leaves, curry leaves, onion and green chillies and fry until onion turns slightly brown.Add the paste and cook for 2-3 minutes.Now add some water if the paste is getting burned.Add coriander powder, turmeric powder, red chilli powder, garam masala powder and salt and cook for another 2-3 minutes.Add the cooked vegetables and milk and cook for 3-4 minutes.You can add more water if the curry is too thick.Garnish with fresh coriander and serve hot.
