Vegetable Kurma is a creamy vegetable curry made with mixed vegetables and coconut. This curry goes well with chapati, poori, appam, etc.
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servings
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Ingredients
- 2 1/4 cups Mixed vegetables cut into small cubes
- 3/4 cup Onion chopped
- 1 1/2 teaspoons Ginger crushed
- 1 1/2 teaspoon Garlic crushed
- 2 numbers Green chilli sliced
- 1/2 teaspoon Kashmiri chilli powder
- 1/2 teaspoon Coriander powder
- 1/4 teaspoon Turmeric powder
- Salt to taste
- Oil to saute
For Grinding
- 3/4 cup Coconut grated
- 4 numbers Cashew nuts soaked
- 1 tablespoon Curd
- 1/4 teaspoon Fennel seeds
- 1 number Cardamom
- 2 Numbers Clove
- 1 small piece Cinnamon
For Garnishing
- 3 tablespoons coriander leaves chopped
Ingredients
For Grinding
For Garnishing
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Instructions
- Heat oil in a large pan and saute onion until golden. Add ginger, garlic, and green chilli, saute until the raw smell goes.
- Add Kashmiri chilli powder, coriander powder, and turmeric powder along with a few tablespoons of water and saute until the raw smell goes.
- Add mixed vegetables and stir for a few minutes until everything mixes well.
- Combine the mixed vegetable mixture, salt, and the required amount of water in a pressure cooker. Cook until the vegetables are done. (do not overcook the vegetables)
- Grind everything listed under 'for grinding' to a smooth paste by adding enough water.
- Add the coconut paste to the cooked vegetable mixture and mix well. Cook for a few minutes until the gravy starts to thicken.
- Finally, add the coriander leaves and turn off the heat.
- NOTE - For mixed vegetables, I used a combination of potato, carrot, and fresh green peas.
- Kurma tends to thicken as it rests.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
