Simple veg kurma/Vegetable korma/ Kaiyendhi Bhavan Style Kurma

A typical south Indian recipe, this mixed vegetable kurma is commonly served in restaurants with Parotta or Idiyappam. Check my other kumar recipes: Chicken Kurma (Hotel Style), Mutton Kurma,

The coconut based gravy works well with rice, roti, bread or anything, really! The flavors, although intense, are derived from very few ingredients. A quick search will reveal multiple ways of spelling this, but its basically just a simple side-dish made with a lot of vegetables in a coconut gravy!

This veg kurma taste exactly like kaiyendhi Bhavan style. My MIL used to do this type of veg kurma usually. I also tried lot of time. This time i like to share with you all friends. So, please try and let me know your feedback.
Prep Time : 10 mins Cooking Time : 20 mins
Serves : 3-4


Onion : 1 medium sized

Tomato : 2 chopped

Ginger Garlic : 2 tsp crushed

Vegetables : 1.5 cups (i used potatoes, peas, carrot and beans)

Turmeric powder : 1 tsp

Kuzhumbu milagai podi : 2 -3 tsp(adjust to your spicy level)

Salt to taste

Oil : 2 tbsp

Water : 1 cup ( adjust your consistency)

Mint leaves :10 for garnishing

Whole Garam masala : Star anise, cardamon, cinnamon stick, fennel seeds, cloves and bay leaf to crack.

To Grind:

Coconut Shredded : 3/4 cup

Dalia split/pottukadalai : 2 tbsp

Fennel Seeds : 1 tsp


  1. Take ingredients under to grind in a mixer. Add some water and make fine paste. Set aside.
  2. Chop all veggies. Heat oil in a pressure cooker. Crack whole garam masala. Saute onion for 3 mins.
  3. Add in crushed ginger garlic. Then add in chopped tomatoes, cook till mushy. Now add in chopped veggies along with turmeric, kuzhumbu milagai powder and salt.
  4. Add in a cup of water, mix well. Pressure cook it for 10 mins on medium heat. Once air settled, open lid.
  5. Add in ground coconut paste. Allow it to boil for 5 mins. Then garnish with coriander leaves and serve hot with chapatti. Enjoy simple and easy veg kurma.


Take all ingredients to grind
add some water, make a fine coconut paste. Set aside
Heat oil in pressure cooker, crack all whole garam masala
Saute onion for 3 mins on medium heat
Now add in crushed ginger garlic, saute it till raw smell leaves
Add in chopped tomatoes, cook till mushy. Add in turmeric powder
Now add in all veggies, mix well
Then add a cup of water along with kuzhumbhu milagai powder and salt, mix well. Pressure cook it for 10 mins on medium heat
Once air released, open the lid. Add in ground coconut paste, mix well
Allow it to boil for 5 mins. Turn off heat. Garnish with mint leaves
Serve hot with chapatti or as you desired


  1. If you dont have kuzhumbhu milagai podi. You can add red chilly powder and coriander powder too.

5 Comments Add yours

  1. mistimaan says:

    Looks tasty

    Liked by 1 person

  2. PS says:

    So tempting and delicious!

    Liked by 1 person

    1. Thank u ps for ur comments

      Liked by 1 person

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