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South Indian Vegetable Kurma

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 3 cups mixed vegetables carrots, beans, peas, potatoes, cauliflower — chopped
  • 2 tbsp coconut oil or vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal optional
  • 10–12 curry leaves
  • 1 large onion finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 green chillies slit
  • 1 medium tomato chopped
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp salt or to taste
  • 1/2 cup fresh grated coconut for the kurma paste (or desiccated coconut soaked in warm water)
  • 10 cashew nuts for the kurma paste, soaked 15 minutes
  • 2 tbsp roasted chana dal (dalia) for the kurma paste
  • 1 tsp fennel seeds for the kurma paste
  • whole spices for the kurma paste: 1/2-inch cinnamon, 2 cloves, 2 cardamoms

Method
 

  1. Grind all the kurma paste ingredients with ½ cup water into a smooth, thick paste. Set aside.
  2. Heat oil in a kadhai. Add mustard seeds; when they pop, add urad dal and curry leaves.
  3. Add the onion and sauté 5 minutes until soft. Add ginger-garlic paste and green chillies; cook 1 minute.
  4. Add the tomato, turmeric, coriander powder and salt. Cook 5 minutes until the tomato softens.
  5. Add the mixed vegetables and 1 cup water. Cover and cook 10–12 minutes until the vegetables are almost tender.
  6. Stir in the ground kurma paste and ½ cup more water. Simmer uncovered on low heat for 8–10 minutes, stirring occasionally, until the gravy thickens and the raw coconut taste disappears.
  7. Check salt, garnish with coriander leaves and serve hot with idli, dosa, appam, chapati or rice.