South Indian Vegetable Kurma

30 mins

Serves 4 people

Author: Rajni Ram

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The South Indian Vegetable Kurma is a very popular dish in most south Indian restaurants. It goes very well with most south Indian dishes like the Sevai aka string hoppers, Parotta, Kothu Parotta( for which it forms part of the kotthu gravy), Poori, Dosa, Kal Dosa Rava Dosa, and more…

Than the ones at a restaurant I like the home version as the masalas can be customized. I find the restaurant ones very pungent with a strong masala impact which subdues the taste of the vegetables. A good kurma is one where the taste and texture of the vegetables is retained and the mild masalas enhance the taste of the dish.

So here’s my version of the South Indian Vegetable Kurma

Ingredients

Chopped Mix vegetables 200 gm ( carrot, cauliflower, potatoes, beans) etc;
Green peas 50 gm
Capsicum 1 chopped
Onion 1 medium chopped
Tomatoes 2 large pureed
Cashewnuts 10
Coconut 1 tbsp
Fennel seeds 1 tsp
Bay leaf/ Tej patha 1 medium
Cumin seeds 1 tsp
Green cardamom 2
Cloves 3 -4
Ginger garlic paste 1 tsp
Green chilli 1
Biryani masala 1 tsp depending on flavour
Red chilli powder 2 tsp
Oil for sauteeing
Garam masala powder 1/2 tsp optional

Steam all the mix vegetables with some salt and turmeric powder, except capsicum, onion and tomatoes. Take care to not turn them mushy.
Now in a pan or Kadai pour oil and heat. Put in the Bay leaf, cumin seeds, green cardamom and cloves and fry for 30 seconds. Now add the onions and ginger garlic paste, and saute for 30 seconds. Add the capsicum and continue to saute for another minute
Now add the tomato puree and all other spice powders like red chilli powder, biryani masala and the salt. Cook the gravy until the oil separates.
Now add the steamed vegetables, mix well and cook for a minute. Grind the coconut, fennel seed, cashewnuts and green chillies to a smooth paste adding a little water.
Pour this paste into the cooking gravy. Cook for another2 minutes or until the gravy cones together and put of the stove. Garnish with curry leaves add the garam masala powder now if using, and enjoy with your choice of tiffin

Steam all the mix vegetables with salt and turmeric powder, except capsicum, onion and tomatoes. Take care to not turn them mushy. Now in a pan or Kadai pour oil and heat. Put in the Bay leaf, cumin seeds, green cardamom and cloves and fry for 30 seconds. Now add the onions and ginger garlic paste,and saute for 30 seconds. Add the capsicum and continue to saute for another minute. Now add the tomato puree and all other spice powders like red chilli powder, biryani masala and the salt. Cook the gravy until the oil separates. Now add the steamed vegetables, mix well and cook for a minute. Grind the coconut, fennel seed, cashewnuts and green chillies to a smooth paste adding a little water. Pour this paste into the cooking gravy. Cook for another2 minutes or until the gravy cones together and put of the stove. Garnish with curry leaves add the garam masala powder now if using, and enjoy with your choice of tiffin.

Notes:

The vegetables used can be customized to your liking. That said vegetables with a lit of water content like gourds, brinjal etc are not preferred much.
For a thicker gravy add more cashew and coconut. For a thinner one reduce the cashew and coconut or use the quantity given and then thin down with water
I use biryani masala for the kurma as it gives a very nice flavoring to the kurma. One can use garam masala too but the authentic taste does not come in.
I use homemade Biryani masala. For recipe of Biryani masala click here. Feel free to use store bought one too.

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