vegetable kurma (kerala style)
Vegetable Kurma is a curry with a variety of vegetables and is best for consumption with chapati, roti and parathas.
Cooking Time
30min
Prep Time
15 min
Serves
4
Categories
Curry
Side Dish
Dinner
Lunch
Cooking tools used
Pressure Cooker
Mixer Grinder
Cuisines
Indian - Kerala
Ingredients
Main Section
carrot
2
unit/count
green beans
50
gms
potato
1
unit/count
salt
1
tsp
coconut (grated)
3
tbsp
cashews
3
tbsp
fennel seeds
1
tsp
coconut oil
2
tbsp
ghee
0.5
tbsp
cloves
3
unit/count
green cardamom pods
3
unit/count
cinnamon stick
1
unit/count
red onions
1
cup
ginger garlic paste
1
tbsp
tomatoes
1
unit/count
red chilli powder
3
tsp
turmeric
0.5
tsp
coriander powder
3
tsp
green chillies
3
unit/count
coriander leaves
10
unit/count
Step 1
Cut the vegetables into small pieces. Put the vegetables into a pressure cooker and add 1 and
1/2 glass of water. Add salt. Heat the contents with medium flame until the first whistle.
Step 2
Take a pan and heat it on medium flame. When the pan get heated, pour cooking oil into the pan
and continue heating. Add cloves, cardamom and cinnamon followed by chopped onion and
green chilli and stir them. When the onion turns golden brown in colour, lower the flame and add
turmeric powder, chilli powder, coriander powder and fennel powder to the pan.
When the raw smell of the spices vanishes, add tomato pieces and cook on medium flame.
Step 3
When the tomato pieces get start releasing oil, add the boiled vegetables from the pressure
cooker
Step 4
Grind coconut, cashew nuts and fennel seeds to form a smooth paste. Then transfer the ground mixture to the pan. Cover and cook until the gravy thickens. Add coriander leaves and turn off the flame.
Step 5
Serve hot with chapati, roti or paratha.
