Vegetable Kurma Recipe With Coconut Milk

Vegetable Kurma recipe with coconut milk, popular South Indian mixed veg kurma recipe with full video and step by step pictures.

Mixed veg kurma is usually served in restaurants as a side dish for Parotta, poori, idiyappam, and aapam. I always love kurma with minimal spices. I have been thinking for a long time to try out Vegetable kurma with coconut milk. Finally, I tried yesterday and it turned out so flavourful and yum.

I usually don’t add whole spices for the kurma as it will be overpowering the flavor. I wanted the Vegetable kurma to dominate the flavor of coconut milk. The restaurant-style vellai kurma which I posted some time back was a super hit recipe. I used store-bought coconut milk for this Vegetable kurma, you can use homemade thick coconut milk.

• Chana kurma
• Nilgiri kurma
• Beetroot kurma
• Peas kurma
• Potato kurma

Mixed veg kurma recipe with coconut milk

• First, let’s grind the masala for the vegetable kurma.
• Grind the coconut, fennel seeds, 2 green chili, garlic, cashew nuts, and kalpasi into a fine paste.
• If the cashew nuts are in the freezer, soak in hot water for 5 mins and grind.
• You can add little water while grinding.
• Keep this aside.

• In a pressure cooker add 1 tbsp of coconut oil. If you don’t have coconut oil, use cooking oil. But coconut oil will give a very nice flavor, so I strongly recommend to add this.
• Add 2 finely chopped onions, few mint leaves, and 1 green chili
• Saute till translucent, add little salt while doing this.

• Puree one tomato and add it now.
• Cook for 2 minutes.

• Cook for 2 minutes.
• Add the mixed veggies.
• Add 1 tsp coriander powder and salt to taste.

• Now add in the ground masala paste.
• Mix well and add 1 cup of water.
• Cover the cooker and pressure cook for 1 whistle.
• If the whistle comes so quickly, cook for 2 whistles.

• Switch off the flame and allow the pressure to release naturally.
• Once it is released, open the cooker and mix well.
• Add the thick coconut milk at this stage.
• Cook for a minute.
• Do not cook more after adding the coconut milk.
• Switch off the flame and garnish with coriander leaves.

1. You can add some whole spices like cardamom, bay leaf, cinnamon, and cloves in the oil.
2. Vegetable kurma pairs well even with kuska biryani.

Vegetable kurma with coconut milk

Ingredients

• 3 cups Mixed vegetables*
• 2 onion
• 1 tomato
• 3 tbsp coconut
• 1 tsp fennel seeds
• 1 kalpaasi | stone flower
• 3 cloves garlic
• 3 green chili
• 10 cashewnuts
• 1 tbsp coconut oil
• 1 cup water
• 1 tsp Coriander powder
• Few Mint leaves
• ¼ cup thick coconut milk
• Coriander leaves few
• Salt as needed
• *I used carrot potato, peas and cauliflower

Instructions

• First let’s grind the masala for the vegetable kurma.
• Grind the coconut, fennel seeds, 2 green chili, garlic, cashew nuts and kalpasi into a fine paste.
• If the cashew nuts are in freezer, soak in hot water for 5 mins and grind.
• You can add little water while grinding.
• Keep this aside.
• In a pressure cooker add 1 tbsp of coconut oil. If you don’t have coconut oil, use cooking oil. But coconut oil will give a very nice flavour, so I strongly recommend to add this.
• Add 2 finely chopped onions, few mint leaves and 1 green chili
• Saute till translucent, add little salt while doing this.
• Puree one tomato and add it now.
• Cook for 2 minutes.
• Add the mixed veggies.
• Add 1 tsp coriander powder and salt to taste.
• Now add in the ground masala paste.
• Mix well and add 1 cup water.
• Cover the cooker and pressure cook for 1 whistle.
• If the whistle comes so quick, cook for 2 whistles.
• Switch off the flame and allow the pressure to release naturally.
• Once it is released, open the cooker and mix well.
• Add the thick coconut milk at this stage.
• Cook for a minute.
• Do not cook more after adding the coconut milk.
• Switch off the flame and garnish with coriander leaves.

Video

Notes