This mixed vegetable kurma/veg kurma is a great side dish for chapati, parotta and poori. It is easy to prepare and tastes delicious. This kurma is very popular in South Indian hotels and is usually served with chapati and hence the name "chapati kurma"(I presume).Today we will learn how to make chapati kurma/veg kurma following this simple recipe with step wise pictures.
How to make Chapati Kurma (South Indian style)
Prep time -under 15 mins
Cook time -under 20 mins
Onion - 1 chopped finely
Tomato -1 chopped
Ginger garlic paste - 1 1/2 tsp
Green chilli -1-2
Turmeric powder -1/4 tsp
Sambar powder - 2 tsp
Cauliflower florets -1 cup (blanched)
Green peas - 1/4 cup
Beans - 5-6
Potato -medium size -1
Masala paste for the kurma
Grated coconut -1/2 cup
Fennel seeds (saunf/sombu)- 1 tsp
Chutney kadalai (pottu kadalai/roasted gram dal) - 1 tbsp
Cashew nuts - 2-3
For the seasoning
Oil - 1 tbsp
Cinnamon - 1 inch piece
Coriander leaves finely chopped
Grind coconut, fennel seeds,chutney kadalai and cashew nuts to a smooth paste. Keep it aside.
Cut the vegetables into medium sized pieces.(carrot, beans, potato)
Grind chilli with ginger garlic paste or slit it and add it with onions.
Blanch cauliflower -Wash and cut it into florets and put it in hot water with a little salt. Drain the water after 10 minutes and keep it aside.
Heat oil in a kadai/pan, add cloves and cinnamon, saute for 2-3 seconds and add chopped onions. Saute until onions turn transparent.
Add ginger garlic chilli paste and saute for a few more minutes until the raw flavor of the ginger goes.
Add chopped tomatoes, turmeric powder, sambar powder and cook for a few minutes until the tomatoes become soft.
Add all the vegetables, 1/4 cup of water, salt needed and cook covered until the vegetables are soft. (Since I prepared it in a pressure pan, I pressure cooked for 1 whistle and opened it after 5 minutes.If the pressure has not subsided, you can pour 1/2 cup of water on top of the cooker to release the pressure and then open it. Take care, if cooking in the pressure cooker as the vegetables should not be mushy).
Once the vegetables are cooked, add the ground coconut paste, water needed and cook in medium flame for 5 minutes. The kurma should not be too thick nor too watery, so add water accordingly.
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