Veg Kurma | Kerala Style Vegetable Kurma

Vegetable Kurma or Kerala Style Vegetable Kurma is a typical south Indian Style side dish prepared with freshly available vegetables in a coconut base, tempered with spices. This style highlights Kerala's style of cooking.

We can refer to this as Veg Kurma Recipe or Vegetable Korma Recipe as well and most preparation has almost similar spices used in making this delicious side dish that can be paired with Idiyappam, parotta, poori, or chapati.

When planning for the Mega Thali BM, I had planned for a Breakfast series as well. As part of the series, I cooked up Kerala Breakfast Thali featuring Idiyappam, Tomato Kurma, Coconut Milk, and Nei Payasam along with this Vegetable Kurma.

Other delicious kurma recipes you can try, check this White Kurma, Xacuti Chana Masala, Chana Aloo Kurma.

Other Kurma Recipes you can check:

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Step By Step Pictures for making Kerala Style Vegetable Kurma

Ingredients Used to make this Veg Kurma:

Whole Spices:

We use whole spices to make this kurma like basic cloves, cinnamon, cardamon along with bay leaves and star anise. Stat anise gives a strong flavour to this gravy dish.

Vegetables Used:

You can literally use any vegetable that holds the shape and I have used carrot, beans, cauliflower, peas and potato. We can use other vegetables as well.

Spice paste:

A typical ground paste is made with coconut, poppy seeds, cashewnuts etc. This makes the gravy very creamy and thick.

For the Masala Paste
Grind all the ingredients listed for the spice masala and keep it aside.

For the gravy

Prep the vegetables and chop them into 1-inch pieces. Microwave for 6-7 minutes while you make the gravy.
Else you can add to the gravy after onions. I cooked it in the microwave to save time.
Heat a kadai with oil. Temper the whole spices.
Next add the chopped onions, green chili, curry leaves and saute well until the onions turn colour.
Now add the ginger-garlic paste. Saute well.
After a few minutes add the tomatoes, salt and saute again until mushy.
When the tomatoes turn soft, add turmeric powder, chili powder.
Now add the boiled veggies and bring to a boil after adding 1/2 cup water
Simmer and cook for about 5 minutes on medium flame.
Once the gravy comes together, add the ground paste
Add more water as required. Let it come to a boil, then simmer for 5 mins with a lid covered.

Serving Suggestions:

Serve this Vegetable korma with poori or chapati.
I served it with Idiyappam.

This also makes an excellent side dish for parotta

I have so many other versions of Kurma you can try as well. Like this No Tomato Mixed Vegetable Kurma, No Tomato Peas Carrot Kurma

Or a collection of Kurma Recipes

Recipe

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5 from 2 votes

Veg Kurma | Kerala Style Vegetable Kurma

Vegetable Kurma or Kerala Style Vegetable Kurma is a typical south Indian Style side dish prepared with freshly available vegetables in a coconut base, tempered with spices. This style highlights Kerala style of cooking.

Course Main Dish – Gravies

Cuisine Kerala

Keyword Easy Veg Kurma

By Cook Method Stovetop

Occasion Weekend Special

By Diet Healthy Recipes

Dish Type Gravy Side Dishes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Author Srivalli

Ingredients

For the Gravy

• 2 tablespoon Cooking Oil
• 1- inch Cinnamon
• 3 Cardamom
• 3 Cloves
• 2 Bay leaves
• 1 Star Anise
• Few Sprig Curry Leaves
• 1 cup Onion finely
• 2 Green Chilli
• 1 teaspoon Ginger Garlic Paste
• 1 cup Tomato finely chopped
• 1 cup Mixed Vegetables potato, carrot, beans, cauliflower, green peas
• 1/4 teaspoon Turmeric Powder
• 2 teaspoon Red Chilli Powder
• Coriander Leaves For garnishing
• Salt to Taste

To Grind

• 1/4 Cup Grated Coconut
• 7 to 8 Cashew Nuts
• 2 teaspoon Poppy seeds / Khus khus
• 1 teaspoon Fennel Seeds

Instructions

For the Masala Paste

• Grind all the ingredients listed for the spice masala and keep it aside.

For the gravy

• Prep the vegetables and chop them into 1-inch pieces. Microwave for 6-7 minutes while you make the gravy.
• Else you can add to the gravy after onions. I cooked it in the microwave to save time.
• Heat a kadai with oil. Temper the whole spices.
• Next add the chopped onions, green chili, curry leaves and saute well until the onions turn colour.
• Now add the ginger-garlic paste. Saute well.
• After a few minutes add the tomatoes, salt and saute again until mushy.
• When the tomatoes turn soft, add turmeric powder, chili powder.
• Now add the boiled veggies and bring to a boil after adding 1/2 cup water
• Simmer and cook for about 5 minutes on medium flame.
• Once the gravy comes together, add the ground paste
• Add more water as required. Let it come to a boil, then simmer for 5 mins with a lid covered.
• Serve this Vegetable korma with poori or chapati.
• I served it with Idiyappam.

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