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Mixed Vegetable Kurma Recipe – Chapati Kurma – Hotel Style Veg Korma

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Mixed Vegetable Kurma Recipe

Mixed Vegetable Kurma or Mix Veg Kurma is a coconut based vegetable stew that is very popular across South India and is served as a side dish along with chapathi (flat bread) in almost all the Hotels and Restaurants and not for nothing it has been often called as Chapati Kurma too.

Mopping up the creamy kurma with chapathis or rotis is the best way to have them and not only that, it goes well along with one pot meals such as pulaos and biryanis as well.

Chapathi Kurma Recipe

Though there are several versions of making this kurma across the many households, this is how I make it and like my Hotel Tiffin Sambar, this kurma has also been always appreciated by my guests and friends whenever I have served them as the texture and the taste comes close the ones that gets served in hotels.

As on most of the nights we have only chapathis for our dinner, among all the side dishes that I make to go with it, this kurma is the one that is very much demanded and loved by my kids at home.

Mixed Vegetable Kurma Recipe

Make sure that the vegetables are only parboiled and not over cooked. Always use fresh coconut for a better tasting kurma. And add or remove vegetables and use whatever you have on hand. But keep in mind to use only the English vegetables.

Veg Korma Recipe

Check out other side dish recipes like 15 mins paneer butter masala, chana masala, kashmiri dum aloo, Mushroom and Peas Makhani,  Chettinad Paneer Pirattal, to serve with chapathis, pooris or naans.

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Mixed Vegetable Kurma Recipe details below:

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Mixed Vegetable Kurma Recipe

Mixed vegetable kurma or chapathi kurma that's served as a side dish to chapathis and parottas.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: South Indian
Servings: 4
Author: Radhika

Ingredients:

  • Carrot – 1
  • French beans – 10
  • Knol-khol or turnip - 1
  • Cauliflower Florets – 1/4 cup
  • Fresh Green peas – 1/2 cup
  • Onion – 1
  • Tomato – 1
  • Red chili powder – 2 tsp
  • Mustard seeds – 1 tsp
  • Biriyani Poo – 2 generous pinch
  • Bay leaf – 1
  • Star anise – 1
  • Curry leaves – 1 sprig
  • Salt – to taste
  • Oil – 1 tbsp

To be Ground to a fine paste:

  • Fresh grated coconut – 1/2 cup
  • Fennel seeds – 1 tsp
  • Cumin seeds – 1/2 tsp
  • Cashew nuts – 8 to 10
  • Khus- Khus or poppy seeds - 1 tsp
  • Ginger – 1 inch piece
  • Garlic – 5 pods
  • Cardamom – 2
  • Cinnamon – 1 inch stick
  • Cloves – 2
  • Turmeric powder – 1/4 tsp

Instructions:

  • Chop the carrots, beans, knol-khol to the size you prefer. Place carrots, beans, cauliflower, peas and turnip in a vessel and steam cook for 1 whistle. I used my microwave and cooked for 3 mins at High. Keep aside.
  • Grind the ingredients mentioned under the “to be ground to a fine paste” using little water to a smooth paste and keep aside.
  • Chop the onions and quarter the tomatoes.
  • Heat a wide pan or a wok with oil. Add biriyani poo, bay leaf, star anise and sauté till the aroma arises. Now add mustard seeds and let it splutter.
  • Add onions, curry leaves and sauté till the onions turns translucent. Now add red chili powder, salt and mix well. The mixture will become dry.
  • Now add the ground coconut paste and enough water to the consistency you prefer the kurma to be and mix well and cook over low flame.
  • Let it come to a boil. Add the par boiled vegetables, quartered tomato pieces, give it a quick stir, check the consistency of the kurma now and add more water if necessary at this stage. Close the pan with a lid leaving a small gap and let the kurma cook over medium low flame for 7-10 mins.
  • By now the gravy would have thickened considerably, the vegetables would have been completely cooked, the raw smell would have gone and you can smell the aroma of the kurma.
  • Mixed vegetable kurma is ready.
  • Transfer to a serving bowl and serve hot with chapathi, poori or parotta.

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Reader Interactions

Comments

  12. Anonymous

    February 25, 2014 at 3:35 pm

    Hi, I loved your hotel sambar so when i looked at this hotel kurma too I knew it would just taste awesome as you promised. Oh boy, the best kurma I had made so far is what my hubby told. My kid who refuses to eat veggies cleaned up the whole plate. Thanks for this super tasty kurma recipe Radhika.

    Reply

  19. sudha venugopal

    June 11, 2014 at 11:31 pm

    I tried it today. It came out very well. Instead of cashews i used badam, which i thought is more good for health. Thanks for this wonderful recipe, everyone loved this dish. Sudha venugopal

    Reply

  24. Rajendra

    December 20, 2015 at 11:35 pm


    Fantastic recipe. I tried it myself as you have explained the entire procedure beautifully. First I was very afraid that maybe I might go wrong. But no chance. The finished product was too good. We had 2 repeats within a span of 1 week. Thank you Radhika

    Reply

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