Vegetable Kurma
A colourful mix of vegetables and green peas in a gently spiced coconut gravy. This versatile South Indian kurma is a lovely companion to chapati, poori, dosa or rice.
Let’s make it
- 01
Soak dry green peas in a small bowl and let it soak for 6 to 8 hours.
- 02
Chop all vegetables finely and keep them ready.
- 03
Keep a medium size pressure cooker in stove, add 4 tablespoon of oil and wait till it gets heated.
- 04
Add cinnamon, cloves, bay leaf and cardamom in it. Fry it gently.
- 05
Then add chopped onion first, fry it till colour changes to golden brown. Then add ginger-garlic paste and fry it till raw smell leaves.
- 06
Add tomato in it and continue frying for 2 more minutes.
- 07
Then add all remaining chopped vegetables (Carrot, potato and beans). Continue frying for 2 more minutes. Keep stove in medium flame.
- 08
Add garam masala, chilli powder, coriander powder and turmeric powder and continue frying for 1 more minute.
- 09
Add soaked green peas in it without water. Continue frying for another 1 minute.
- 10
Add water as per gravy consistency. (Prefarably 1/2 cup). Add salt as per requirement.
- 11
Close the lid. Pressure cook for 2 to 3 whistles.
- 12
In the meantime, add grated / pieced coconut in a mixer jar along with fennel seeds, Fried Gram (odacha kadalai) and cashew nuts. Add little water and grind it into thick paste.
- 13
Once 2 to 3 whistles are blown, turn off the stove and wait till pressure drops.
- 14
Open the lid of the pressure cooker and add the coconut paste in it and mix well.
- 15
Again ignite the stove and let the kurma boil for 2 more minutes.
- 16
Add chopped coriander leaves, mix the kurma well and then turn off the stove.
- 17
Delicious Vegetable Kurma is ready !
A note from our kitchen
Nice gravy for all tiffin items like Idli, Dosa, Poori, Chappathi, Parotta etc.,
Kitchen conversations (1)
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.