South Indian RecipesLunchVegetarian

South Indian Style Vegetable Kurma Recipe

Name: South Indian Style Vegetable Kurma Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: South Indian Recipes
Ingredients: 2 cups mixed vegetables - use carrots; 2 onion; 2 tomatoes - pureed; 2 green chilli; 1 tablespoon red chilli powder; 1 tablespoon -/2 coriander powder (dhania); 1 teaspoon turmeric powder (haldi); 1 teaspoon black pepper powder; salt - to taste; 2 inch cinnamon stick (dalchini); 3 cardamom (elaichi) pods/seeds; 4 cloves (laung); 1 tablespoon ginger garlic paste; 4 tablespoon fresh coconut - grated; 2 tablespoon poppy seeds; 15 to 20 cashew nuts; 2 tablespoon sunflower oil; salt - to taste; coriander (dhania) leaves - for garnish

A vegetarian South Indian Recipes recipe with mixed vegetables - use carrots, onion, tomatoes - pureed. Ready in 1h, serves 4.

Curated byAditi Iyer🇮🇳

Calories

865kcal

Estimated Cost

₹475-625

Carbs110g

Protein48g

Fats26g

Servings Scaler

Instructions

20 steps

1
To begin with South Indian Style Vegetable Kurma, clean, wash and chop all the vegetables into small pieces
mixed vegetables - use carrots(2 cups)
2
Cook them either in a pressure cooker or open pot
3
Do not overcook the vegetables; they have to be cooked Al dente
mixed vegetables - use carrots(2 cups)
4
Keep them aside
5
Finely chop onions and puree the tomatoes without adding water
onion(2)tomatoes - pureed(2)
6
Soak cashews in enough water for about 30 minutes
to 20 cashew nuts(15)
7
Grind soaked cashews and poppy seeds with little water into fine paste
ginger garlic paste(1 tablespoon)poppy seeds(2 tablespoon)to 20 cashew nuts(15)
8
Grind grated coconut into thick smooth paste
ginger garlic paste(1 tablespoon)fresh coconut - grated(4 tablespoon)
9
Keep it aside
10
Heat oil in a deep bottom pan
11
Add cinnamon sticks, cardamom and clove
inch cinnamon stick (dalchini)(2)cardamom (elaichi) pods/seeds(3)
12
Next add finely chopped onions and green chilies, sauté till onions turn translucent
onion(2)green chilli(2)
13
Add ginger garlic paste and cook till raw smell of the paste is gone
ginger garlic paste(1 tablespoon)
14
Add tomato puree and cook till oil separates from the sides of the pan
15
Add the spice powders and mix well
red chilli powder(1 tablespoon)-/2 coriander powder (dhania)(1 tablespoon)turmeric powder (haldi)(1 teaspoon)black pepper powder(1 teaspoon)
16
Next, add cooked vegetables alone with water in it and bring it to boilAdd salt to taste and cook for another 5 minutes
mixed vegetables - use carrots(2 cups)salt - to tastesalt - to taste
17
Now add coconut paste and cashew-poppy seed paste, simmer
ginger garlic paste(1 tablespoon)fresh coconut - grated(4 tablespoon)poppy seeds(2 tablespoon)to 20 cashew nuts(15)
18
Mix well and turn off the flame
19
Do not let it boil again; else coconut paste will split the kurma
ginger garlic paste(1 tablespoon)fresh coconut - grated(4 tablespoon)
20
Remove from flame immediately and South Indian Style Vegetable Kurma is ready to be served

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Recipe Source: archanaskitchen.com

South Indian RecipesLunchVegetarian

South Indian Style Vegetable Kurma Recipe

A vegetarian South Indian Recipes recipe with mixed vegetables - use carrots, onion, tomatoes - pureed. Ready in 1h, serves 4.

Curated byAditi Iyer🇮🇳

Cook Time1h

Calories

865kcal

Est. Cost₹475-₹625

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

110g(51%)

Protein

48g(22%)

Fats

26g(27%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

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Directions

20 steps

1
To begin with South Indian Style Vegetable Kurma, clean, wash and chop all the vegetables into small pieces
mixed vegetables - use carrots(2 cups)
2
Cook them either in a pressure cooker or open pot
3
Do not overcook the vegetables; they have to be cooked Al dente
mixed vegetables - use carrots(2 cups)
4
Keep them aside
5
Finely chop onions and puree the tomatoes without adding water
onion(2)tomatoes - pureed(2)
6
Soak cashews in enough water for about 30 minutes
to 20 cashew nuts(15)
7
Grind soaked cashews and poppy seeds with little water into fine paste
ginger garlic paste(1 tablespoon)poppy seeds(2 tablespoon)to 20 cashew nuts(15)
8
Grind grated coconut into thick smooth paste
ginger garlic paste(1 tablespoon)fresh coconut - grated(4 tablespoon)
9
Keep it aside
10
Heat oil in a deep bottom pan
11
Add cinnamon sticks, cardamom and clove
inch cinnamon stick (dalchini)(2)cardamom (elaichi) pods/seeds(3)
12
Next add finely chopped onions and green chilies, sauté till onions turn translucent
onion(2)green chilli(2)
13
Add ginger garlic paste and cook till raw smell of the paste is gone
ginger garlic paste(1 tablespoon)
14
Add tomato puree and cook till oil separates from the sides of the pan
15
Add the spice powders and mix well
red chilli powder(1 tablespoon)-/2 coriander powder (dhania)(1 tablespoon)turmeric powder (haldi)(1 teaspoon)black pepper powder(1 teaspoon)
16
Next, add cooked vegetables alone with water in it and bring it to boilAdd salt to taste and cook for another 5 minutes
mixed vegetables - use carrots(2 cups)salt - to tastesalt - to taste
17
Now add coconut paste and cashew-poppy seed paste, simmer
ginger garlic paste(1 tablespoon)fresh coconut - grated(4 tablespoon)poppy seeds(2 tablespoon)to 20 cashew nuts(15)
18
Mix well and turn off the flame
19
Do not let it boil again; else coconut paste will split the kurma
ginger garlic paste(1 tablespoon)fresh coconut - grated(4 tablespoon)
20
Remove from flame immediately and South Indian Style Vegetable Kurma is ready to be served