Vegetable kurma is one of the most common food served with Idly, Poori, dosa, parotta, paratha, chapathi in south India. Kurma can be prepared with mixed vegetables, chicken and meat. We use curd/yogurt for Vegetable Kurma for the tangy flavor, but I have substituted tomatoes for curd. This is a quick and easy to prepare, as I have used coconut milk instead of grounded coconut masala. You can extract coconut milk at home, but due to my laziness I used the store bought one. Let me share the recipe…
- Carrot – 1 no
- Onion – 1 no
- Tomato – 1 ½ nos
- Cauliflower – 2 handfuls of florets
- Green peas – a handful
- French beans – a handful
- Chilli powder – 1 tp
- Turmeric powder – ½ tsp
- Ginger-Garlic paste – 1 tbsp
- Coconut milk – 1 cup
- Salt to taste
- Oil – 1 tbsp
- Coriander and mint leaves – a handfull
- Flavored spices (cinnamon – 1 no, cloves – 3 nos, cardamom – 1 no and star anise 1 no)
- Peel and finely cube the carrot, chop the onions, tomatoes and French beans, make small florets of cauliflower.
- Heat oil in a kadai, add in the flavored spices and wait until they crackle.
- Add in the ¾ th portion of finely chopped coriander and mint leaves.
- Add in the onions, ginger-garlic paste and cook until the raw smell goes off.
- Add in the tomatoes and cook until they turn mushy.
- Add in the vegetables all together followed by turmeric powder, chilli powder and salt. Cook for few mins or until the raw smell goes off.
- Pour in a cup water, cover and cook, until the vegetables are boiled.
- Remove the lid, when the vegetables are cooked, pour in the coconut milk and cook in medium flame for another 5 mins or until the kurma thickens and the oil starts floating on the top.
- Garnish with the leftover coriander and mint leaves.