Wednesday, July 30, 2014

Mixed Vegetable Kurma - Chapati Kurma, How to make mixed veg kurma

Kurma is a very popular side dish for chapathi's. I guess there are lot of variations all over India. But the South Indian style recipe uses coconut along with fennel seeds optionally including cashew or khus khus.  Here I have added a touch of pearl onion along with coconut. Personally I liked the flavor of it. You can also omit it if you don't want the flavor of the onion.


Onion - 1 chopped
Tomato -1 chopped
Ginger garlic paste - 1 tsp
Green chilli -1-2
Turmeric powder -1/4 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp


Carrot -1
Beans - 5-6
Potato -1
Green peas - 1/4 cup
Cauliflower florets -1/2 cup (blanched, I did not use this)
Coriander leaves - a fistful for garnishing

To grind to a paste

Grated coconut - 2-3 tbsp
Fennel seeds/sombu- 1 tsp
Pearl Onion - 1, peeled

For the seasoning

Oil - 1 tbsp
Fennel seeds/sombu - 1/2 tsp
Cloves -2
Cinnamon - 1 inch piece
Cardamom - 2

Curry leaves - few

  1. Soak the green peas atleast for 5-6 hours and set aside. If using fresh peas or frozen peas, soaking is not required.  Wash the vegetables, peel them and cut them into small cubes.
  2. Heat oil in a pressure cooker, add the seasoning ingredients one by one and saute for few seconds. Then add the slit green chillies and the chopped onions. Saute until the onions turn transparent. Then add the ginger garlic paste and saute until the raw smell goes off. Add the chopped tomatoes, turmeric powder, coriander powder and garam masala powder. Stir until the tomatoes are half cooked.
  3. Add the cubed vegetables, green peas and required amount of salt. Mix well and add approximately 1/2 cup of water. Close the lid and cook for 2 or 3 whistles.  Meanwhile grind the ingredients mentioned under "To Grind" section into a smooth paste by adding very little amount of water.
  4. On the other side, once the pressure subsides open the pressure cooker and add the ground coconut paste and stir well. Add water if necessary. The kurma should not be too thick or too watery. Adjust the water as per the consistency you need. Cook on medium flame for 5 minutes, check and adjust salt. Turn off the flame and garnish with coriander leaves. Server as side dish for chapathi, poori or parotta.

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