Vegetable Kurma for Chapathi
Creamy, aromatic, and flavorful, this South Indian-style vegetable kurma is perfect with chapatis, parottas, or idlis. Loaded with mixed veggies and a rich, hotel-style taste, it’s a must-try! Easy to make and beginner-friendly, this dish is sure to become a family favorite.
Servings: 3 people
Calories: 362kcal
Ingredients
Grind to Paste
- ⅓ cup grated coconut
- 2 to 3 green chillies chopped finely
- ½ teaspoon fennel seeds
- 1 inch cinnamon stick
- 2 cloves
- 1 green cardamom
- 2 teaspoon pottukadalai roasted channa dal
- 4 whole cashews
- ½ teaspoon sesame seeds
- ¼ cup water
Prepare Veg Kurma
- 1 tablespoon ghee
- 2 tablespoon cooking oil
- 1 bay leaf
- 1 black stone flower aka shaiba in Arabic or kalpasi in Tamil
- ½ teaspoon cumin seeds
- 1 large onion sliced thin
- ½ teaspoon ginger garlic paste
- Fistful fresh mint leaves
- 1 medium-sized tomato chopped
- prepared coconut paste
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon Malabar garam masala
- 1 to 2 cups mixed chopped veggies carrots, beans, potato, cauliflower and green peas
- 1½ cups water
- 1 tablespoon yoghurt whisked (curd)
- ½ teaspoon kasuri methi (dried fenugreek leaves)
- salt to taste
Instructions
- Add all the ingredients for the paste into a mixie or processor and grind the mixture to a fine paste.⅓ cup grated coconut, 2 to 3 green chillies, ½ teaspoon fennel seeds, 1 inch cinnamon stick, 2 cloves, 1 green cardamom, 2 teaspoon pottukadalai, 4 whole cashews, ½ teaspoon sesame seeds, ¼ cup water
- Heat oil and ghee together in a pressure cooker or a saucepot.1 tablespoon ghee, 2 tablespoon cooking oil
- Add the bay leaf, black stone flower, and cumin seeds and saute for a few seconds until fragrant.1 bay leaf, 1 black stone flower, ½ teaspoon cumin seeds
- Add the chopped onions and saute till it turns transparent.1 large onion
- Add the ginger-garlic paste and saute till the raw smell goes off.½ teaspoon ginger garlic paste
- Stir in the mint leaves.Fistful fresh mint leaves
- Add the chopped tomato and saute with a dash of salt and stir until pulpy.1 medium-sized tomato
- Reduce the flame to low and add the ground paste, turmeric powder, red chilli powder, garam masala powder, salt and mix well.prepared coconut paste, ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder, ½ teaspoon Malabar garam masala
- Fold in the finely chopped vegetables and green peas.1 to 2 cups mixed chopped veggies
- Stir in the water and add a pinch of kasoori methi and whisked curd.1½ cups water, 1 tablespoon yoghurt, ½ teaspoon kasuri methi, salt to taste
- Mix well and close the cooker with the weight on.
- Pressure cook for 1 whistle on high flame and 1 on medium flame or for a total of 10 to 12 mins. If using pot, cover and cook until all vegetables are cooked through. You may need more water for pot cooking. For Instant Pot - refer notes.
- Serve this mix veg kurma with Porotta, chapati, idli etc.
Notes
- Instant Pot: Start on saute and follow the same process. Make sure you add splashes of water if it starts to stick. Add enough water to ensure ingredients are submerged. Cancel saute and Pressure cook for 5 mins, and quick release only after 8 or 10 mins.
Nutrition
Calories: 362kcal | Carbohydrates: 39g | Protein: 10.8g | Fat: 19.8g
