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. It is an excellent dish to be paired up with Roti / Parotta / Idiyappam / Appam.
Chennai streets are filled with numerous fast food stalls. You can find one 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 and having food. Takeaway for dining, is probably everyone's choice.
The stalls attract the crowd with super-flavored food. This gravy is highly aromatic, which stays in the fingers even after washing them. The only important tip for this recipe is to remove the gravy from the heat only after thoroughly cooking the coriander powder.
Did you like this Vegetable Kurma Recipe? If you are checking for other side dish recipes, do check out, Moong Vadi Curry, Hot n Spicy Chettinad Paneer, and Rajma Masala.
How to make Vegetable Kurma
1. Heat 2 tablespoon cooking oil in a pan. Add chopped onion and cashews. Saute for 2 to 3 minutes until onion slices turn pink and translucent.
2. Once the onion is turned soft, remove it from the heat and keep it aside, to bring it to room temperature.
3. Chop veggies of your choice. I went with potatoes, Carrots, Green peas, and string beans. Slice coconut into fine pieces; if you have fresh coconut / grated coconut / frozen coconut/coconut powder, you can use any of them, whatever you have handy.
4. Grind aside the onion and cashew mixture along with coconut slices. Grind till it turns into an excellent paste. Keep aside.
5. Bring a cup of water to a boil and add chopped veggies. Cover the lid and cook. Cook until the veggies have entirely cooked.
6. Heat a tablespoon of oil in a pan with cumin seeds followed by bay leaves, a small cinnamon stick, and 4 cloves. Fry until all spices turn golden brown. All the spices start leaving an exotic aroma in the kitchen at this stage.
7. Reduce the heat to low, and add chopped garlic, slitted green chilies, and a few curry leaves. Saute for less than a minute, until green chilies started showing minor discoloration.
8. Now it's time to add the ground onion and cashew mixture.
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 leaves out its raw smell.
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.
Other Curry recipes you may like,
Printable recipe card
Vegetable Kurma Recipe
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
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. Be careful with coriander powder, as uncooked can make the dish less appetizer. So cook it entirely until the coriander powder gets cooked thoroughly. Blend it with the gravy.
2. Fresh coriander powder has a strong flavor. Sometimes, it may take a few more minutes to get cooked than the prescribed minutes in this recipe.
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