4
servings30
minutes30
minutesVegetable kurma is a multi purpose gravy. You can serve it with almost all types of breakfast and dinner.
Onion – 2 nos
Tomato – 1 no
Green chillies – 3 nos
Carrot – 1 no
Beans – 5 nos
Potato – 2 nos
Green Peas (Dried) – 200 gram
Curry leaves – 8 nos
Coriander leaves – 3 stems
Cinnamon – 1 no
Cloves – 4 nos
Fennel Seeds – 1/2 Teaspoon
Cardamom – 2 nos ( green/ black)
Bay leaf – 1 no
Cooking Oil – 4 Tablespoon
Coconut – 1/4 coconut
Cashew – 4 nos
Fried Gram (Odacha kadalai) – 2 Tablespoon
Salt – as required
Ginger Garlic paste – 1 Tablespoon
Turmeric Powder – 1/2 Teaspoon
Garam Masala – 1/2 Teaspoon
Chilli Powder – 1 teaspoon
Coriander powder – 1 Teaspoon
Vegetable kurma is a multi purpose gravy. You can serve it with almost all types of breakfast and dinner.
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Vegetable kurma is a healthy side dish for all recipes. Also, you can also use frozen green peas for instant touch. If not from store, you can soak green peas, boil and put it in freezer for 5 days. You can add it to your kurma whenever you want.