Vegetable Kurma

Vegetable Kurma is probably one of the authentic Indian delicacy which is a perfect side for all tiffin varieties. I wanted to share with my own style of vegetable kurma preparation which i use to have it as a side dish with Idiyappam, Appam, Parotta, Poori and goes well with all Indian breads. The Idea of having Idiyappam with Kurma is something to have spicy with mild combination dish. Try out this recipe and we will be posting varieties of kurma soon.

YIELD – 2 serving


Mixed Vegetables – 1 cup
(carrot, french beans, potato, green peas)
Onion- 1 large cut diagonally
Tomato- 1 medium finely chopped
Turmeric powder- 1/4 tsp
Salt To Taste

For Kurma Masala:
Grated Coconut-1/2 cup
Cinnamom Stick-1/2 inch
Fennel Seeds- 1/4 tsp
Cashew nuts- 4-6no.
Garlic- 2 pods
Ginger-1/2 inch
Green Chilli- 3-4
Poppy Seeds-1-2 tsp(soak in warm water for 5minutes)
Coriander Leaves- 2-3 tbsp roughly chopped
Salt To Taste

For Seasoning:
Oil- 1tbsp
Hing- 1/2 tsp
Bay Leaf- 2-3
Cinnamon stick- 1/2 inch
Fennel seeds-1/4tsp
Cashew nut- 4


  1. Wash and dice vegetables according to your choice of desired shape.
  2. Pressure cook all the vegetables for 2 sounds.
  3. Grind all the ingredients mentioned for kurma masala to coarse paste.
  4. Heat oil in a skillet, add all the ingredients of seasoning one by one and saute till aromatic.
  5. Add onion and little salt, saute till it turns transculent.
  6. Add ground paste, turmeric powder and stir constantly until aromatic.
  7. Combine chopped tomatoes and cook until becomes thick gravy.
  8. Add boiled vegetables, required water for kurma and salt as needed, cook covered for 5-10 minutes until thicken.
  9. Serve this vegetable kurma with any of these recipes Roti n Paratha, Aapam, Dosa, Idly, Pulao N Briyani.


If you want kurma to be in reddish orange colour replace green chilli with red chilli powder, Dhaniya Powder while grinding for kurma masala.
Add cauliflower, butter beans for added taste.

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