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5 from 2 votes

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.