• Skip to main content
  • Skip to primary sidebar
Pepper Bowl
menu icon
go to homepage
  • About Us
  • Recipe Index
  • Types of peppers
  • Curry recipes
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
  • Types of peppers
  • Curry recipes
×

Home » Curry recipes

Vegetable Kurma Recipe

Updated: October 7, 2020 / Posted: March 3, 2015 / By Sujatha Muralidhar This post may contain affiliate links· As an Amazon Associate, I earn from qualifying purchases·

Recipe

Parotta stall style Vegetable Kurma Recipe, a simple kurma made with coconut, onion and cashew mixture. The gravy is the replica of kurma, which we had from our nearby street side fast food stall. A good dish to be paired up with Roti / Parotta / Idiyappam / Appam.

Parotta Stall style Vegetable Kurma recipe

Chennai streets are filled with numerous fast food stalls. You can find one of them for every 4-5 shops in a row. They range from very tiny to big restaurant's size. The cooks occupy the frontage of the eatery, cooking in high flamed hot stoves. Not to find much room for sitting for having food. Take away for dining, is probably everyone's choice.

The stalls attract the crowd by super flavored food. So, undoubtedly, this gravy is also highly aromatic, which stays in the fingers even after washing them. The one and only important tips for this recipe are to remove the gravy from fire only after the coriander powder gets completely cooked.

Parotta Stall style Vegetable Kurma recipe

Liked this Vegetable Kurma Recipe? and If you are checking for other side dish recipes, do check out, Moong Vadi Curry, Hot n Spicy Chettinad Paneer, Rajma Masala.

How to make Vegetable Kurma

Vegetable Kurma steps and procedures

1. Heat 2 tablespoon cooking oil in a pan. Add chopped onion and cashews. Saute for about 2 to 3 minutes until onion slices turns pink and translucent.

Vegetable Kurma steps and procedures

2. Once onion turned soft, remove from fire and keep it aside, to bring down to the room temperature.

Vegetable Kurma steps and procedures

3. Chop veggies of your choice. I went with potatoes, Carrots, Green peas and spring beans. Slice coconut into fine pieces, if you are having fresh coconut / grated coconut / frozen coconut/coconut powder you can use any one of them, whatever you have it handy.

Vegetable Kurma steps and procedures

4. Grind kept aside onion and cashew mixture along with coconut slices.  Grind till it turns into a very fine paste. Keep aside.

Vegetable Kurma steps and procedures

5. Bring a cup of water to boil and add chopped veggies. Cover the lid and cook. Cook until the veggies have completely cooked.

Vegetable Kurma steps and procedures

6. Meanwhile, heat tablespoon of oil in a pan cumin seeds followed by bay leaves, a small cinnamon stick, 4 cloves. Fry until all spices turn golden brown in color. At this stage, all the spices start leaving out an exotic aroma in the kitchen.

Vegetable Kurma steps and procedures

7. Simmer flame, add chopped garlic, slitted green chilies, and few curry leaves. Saute for less than a minute, until green chilies started showing little discoloration.

Vegetable Kurma steps and procedures

8. Well, now its the time to add the ground onion and cashew mixture.

Vegetable Kurma steps and procedures

9. Add a teaspoon of coriander powder and a quarter teaspoon of cumin powder. Continue sauteing it in simmer to medium flame, until the gravy starts leaving out its raw smell.

vegetable-kurma-salna-recipe (5)

10.  Add chopped veggies and cover the lid cook for about 5 minutes.
Garnish with coriander leaves and serve Vegetable Kurma hot with Roti/ Chapathi/ Idiyappam/ Appam.

Parotta Stall style Vegetable Kurma

Other Curry recipes you may like,

  • Indian Salmon Curry
  • Madras lentils recipe
  • Cauliflower curry
  • Vegetable Jalfrezi
  • Egg gravy
  • Okra curry
Parotta Stall style Vegetable Kurma

Vegetable Kurma Recipe

Parotta stall style Vegetable Kurma Recipe, a simple kurma made with coconut, onion and cashew mixture.
No ratings yet
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people
Calories: 320kcal

Ingredients

  • 4 teaspoon vegetable oil or as required
  • 1 onion medium size
  • 3 tablespoon cashew nuts
  • 1 cup mixed vegetables Chopped & including green peas, carrots, potatoes
  • 5 tablespoon coconut slices
  • 1 cup water
  • 1 bay leaves
  • 1 cinnamon
  • 1 teaspoon Kalpasi  
  • 3 cloves
  • 1 tablespoon garlic chopped
  • 3 green chili / serrano pepper
  • ½ teaspoon coriander powder
  • ¼ teaspoon cumin powder
  • 1 teaspoon salt or as required
  • 4 tablespoon cilantro chopped & for garnishing

Instructions

  • Heat 2 tablespoon vegetable oil in a pan. Add chopped onion and cashews. Saute for about 2 to 3 minutes until onion slices turns pink and translucent.
  • Once onion turned soft, remove from fire and keep it aside, to bring down to the room temperature.
  • Chop veggies of your choice. I went with potatoes, Carrots, Green peas and spring beans. Slice coconut into fine pieces, if you are having fresh coconut / grated coconut / frozen coconut/coconut powder you can use any one of them, whatever you have it handy.
  • Grind kept aside onion and cashew mixture along with coconut slices.  Grind till it turns into a very fine paste. Keep aside.
  • Bring a cup of water to boil and add chopped veggies. Cover the lid and cook. Cook until the veggies have completely cooked.
  • Meanwhile, heat tablespoon of vegetable oil in a pan, add cumin seeds followed by bay leaves, a small cinnamon stick, 4 cloves. Fry until all spices turn golden brown in color. At this stage, all the spices start leaving out an exotic aroma in the kitchen.
  • In low heat, add chopped garlic, slitted green chili, and few curry leaves. Saute for less than a minute, until green chilies started showing little discoloration.
  • Well, now its the time to add the ground onion and cashew mixture.
  • Add a teaspoon of coriander powder and a quarter teaspoon of cumin powder. Continue sauteing it in simmer to medium flame, until the gravy starts leaving out its raw smell.
  • Add chopped veggies and cover the lid cook for about 5 minutes. Adjust water according to your desired consistency.
  • Garnish with coriander leaves and serve hot.

Nutrition

Calories: 320kcal | Carbohydrates: 33g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Sodium: 1410mg | Potassium: 633mg | Fiber: 9g | Sugar: 9g | Vitamin A: 210IU | Vitamin C: 45.1mg | Calcium: 112mg | Iron: 3.7mg
Course Side Dish
Cuisine Indian
Keyword Vegetable Kurma Recipe
Author Sujatha Muralidhar

Serving Suggestions of Parotta Stall style Vegetable Kurma:
1. Serve hot as a side dish with Indian flat bread like Roti /Paratha /Pulka etc.,
2. It also tastes good with South Indian delicacies like Appam, Idiyappam, dosa etc.,

Tips and Variations Vegetable Kurma Recipe:
1. Need to be careful with coriander powder, as uncooked coriander powder can make the dish less appetite. So cook it completely until the coriander powder gets cook completely blend with the gravy.
2.Fresh coriander powder has the strong flavor. Sometimes it may take few more minutes to get cooked than the prescribed minutes in this recipe.

Do not miss latest recipes and its tips, Follow us on Facebook, Pinterest, Instagram

More Curry recipes

  • What is curry?
  • Lima bean curry
  • Mung bean curry
  • Cauliflower curry
  • Facebook

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

The author image of the food blog pepperbowl.com

Hi, I'm Suja!  the person behind PEPPER BOWL and based in Pennsylvania. I focus on easy and simple-to-make recipes with the inspiration of rich flavors with a hint of heat. I enjoy simplifying the recipes with minimal ingredients to suit today's busy lifestyle.

More about me →

Recent Recipes

  • Candy cane peppers
  • Hot honey lemon pepper wings
  • How to reheat stuffed peppers
  • Eggplant stuffed peppers

Trending Recipes

  • Fresh Kiwi Juice Recipe
  • Avocado Bubble Tea
  • Vegan coconut milk alfredo sauce
  • How to make tomato soup from Tomato paste

Footer

About

  • Privacy policy and disclaimer
  • Work with Us
  • Contact Us
  • About Us

Fabulous spicy

  • Spicy breakfast
  • Spicy appetizer
  • Spicy seafood
  • Spicy condiments

Make it hot

  • Curry recipes
  • Seasonings
  • Pasta recipes
  • Fruit drinks

Copyright © 2022 PepperBowl by Sujatha Muralidhar