South Indian Spicy Vegetable Kurma

South Indian Spicy Vegetable Kurma - Plattershare - Recipes, food stories and food lovers
Vegetable Kurma is a spicy and flavorful side dish for Indian bread varieties all over India. The method of preparation differs from place to place.
The vegetables are cooked in coconut based spicy gravy in South India. Here is the recipe of the South Indian Spicy Delicacy
5 from 1 vote
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Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Spicy
Calories 139 kcal
Servings 4

Ingredients
 

  • 1 bowl Vegetables Chopped, carrot, beans, cabbage, cauliflower, potato, turnip 1 bowl
  • 1 tbsp Green peas Fresh
  • 1 Capsicum
  • 2 Onions chopped
  • 2 Green Chillies slitted
  • 2 tsp Coriander Powder
  • 1 tsp red chili powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp cumin seed
  • 2 tsp Ginger Garlic Paste
  • 3 tsp Oil
  • 3 tsp Desi Ghee

For Masala Paste

  • 2 tbsp Coconut fresh, grated
  • 4 Cashews
  • 2 tsp Poppy seeds kasa kasa
  • 4 Cloves
  • 2 Cinnamon sticks 1 inch stick 2 pieces
  • 1/2 Star Anise
  • 1 tsp Ani seed Fennel seeds
  • 1 Cardamom
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Instructions
 

  • Boil the mixed vegetables with some salt to soft and keep aside. Heat a pan and dry roast all the items given under Masala paste except coconut till they become hot and add them with coconut and grind to fine paste with water and keep aside.
  • Heat a pan with oil and ghee. Saute it with cumin seeds. After they splutter add the onions and fry well till they become tender. 
    South Indian Spicy Vegetable Kurma - Plattershare - Recipes, food stories and food lovers
  • Now add the green peas and capsicum pieces and fry in medium flame for 2 minutes. Add the ginger garlic paste and stir well. Add all the powders like turmeric powder, red chilli powder and coriander powder and stir well.
  • Add the boiled vegetables with half cup water. Let them boil for some time. Add required salt for the gravy.
    South Indian Spicy Vegetable Kurma - Plattershare - Recipes, food stories and food lovers
  • Add the coconut paste and mix well. When the stuff thickens add necessary water and switch off the stove when it comes to gravy consistency. Garnish with coriander leaves.

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5 from 1 vote

Recipe Nutrition

Calories: 139kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 91mg | Potassium: 237mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1133IU | Vitamin C: 47mg | Calcium: 74mg | Iron: 2mg
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Subhashni Venkatesh
Subhashni Venkatesh

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