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

Ingredients:

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

Method:

  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.

Pictorials:

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

notes:

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