SouthIndian style vegetable kurma is a flavourful recipe and an perfect accompainment for chapathi or any Indian bread varieties. In most SouthIndian hotels, Vegetable kurma is served as a sidedish for chapathi and also for Idiyappam / String hopper.
This recipe uses both powdered as well as whole spices, especially the Kalpasi (Stone flower) adds depth and aroma to the gravy, making it flavourful and delicious.
Mixed vegetables – 1 cup (Carrots, Beans, Potato, Green peas)
Onion – 1
Tomato – 1
Gingergarlic paste – 1 tsp
Coriander leaves – 2 tbsp
Coconut – 1/2 cup (grated)
Cashewnuts – 3 to 4 nos
Salt – to taste
Groundnut oil – 1 tbsp
Water – 1 1/2 cups (approx)
Coriander powder – 1 tsp
Chilli powder – 1 tsp
Turmeric powder – 1/2 tsp
Garam masala – a pinch
Cloves – 3 nos
Cinnamon – 1 inch piece
Green cardamom – 2 nos
Staranise – 1
Fennel seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Stoneflower (Kalpasi) – 3 pieces
- Grind the coconut and cashews into a fine paste and keep it aside.
- In a cooker, heat the oil and add all the whole spices: Cloves, Cinnamon, Cardamom, Staranise, Fennel seeds, Cumin seeds, and Stone flower(Kalpasi).
- Once the flavour arises, add the onions and fry till transparent.
- Mix in the ginger garlic paste with the onion mixture and fry till its raw smell vanishes.
- Now add the chopped tomato and a tbsp of coriander leaves.
- Mix in the spice powders: Coriander powder, Chilli powder, Turmeric powder and Garam masala.
- Fry till the oil seperates from the mixture.
- Now add the mixed veggies and mix well.
- Also add the coconut+cashew paste and mix well.
- Now add the reserved coriander leaves and a cup of water.
- Check for salt and close the lid of the cooker.
- Cook in high flame for 3 whistles and then switch off.
- Now flavourful southindian vegetable kurma is ready to be served with chapathi, naan, phulka.
- Do not add too much garam masala. A pinch is enough as we have added whole spices also.