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.
Servings 6 people
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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