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White vegetable kurma, vellai kuruma
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Mixed Veggie Curry | White Vegetable Kurma

Looking for a sumptous and healthy meal? Make this three step vegetable kurma to go with rotis and tikkas. A creamy paste enriches this sauce making it the perfect, tasty 30 minute gravy.
Course Side Dish
Cuisine South Indian
Keyword vegetable kurma
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Author Niveditha

Equipment

  • Saucepan
  • Colander

Ingredients

  • 350 g Mixed vegetables (carrots, beans, potatoes, peas)
  • 150 g onions chopped
  • 3 tbsp coconut oil

for the paste:

  • 90 g coconut shredded
  • 4 medium green chillies (10g)
  • 6 whole cashewnuts
  • 2 tsp roasted gram (10g)
  • 1 tbsp Poppy seeds heaped
  • 1/2 tsp Fennel Seeds / Sombu
  • 1 Cardamom Pod
  • 1 inch Cinnamon Stick
  • 3 Cloves
  • 1 tbsp Ginger Garlic Paste

Instructions

  • In a saucepan, bring some water to a boil. Add the chopped vegetables and cook it for 10 minutes. Strain and reserve the water.
  • Transfer the ingredients listed under 'for the paste' to a mixer grinder. Grind to a smooth paste by adding water as required.
  • Heat oil in a kadai or wok. Add the chopped onions and sauté until it is translucent.
  • Then add the paste and give it a quick mix. Add the vegetables to this.
  • Pour in the reserved water as required. It shouldn't be too thick at this point. Check salt and add if needed.
  • Boil the Kurma for 10 minutes. The curry should have thickened by now.
  • Serve it hot with rotis or dosas!

Notes

  • For later use, store it in the refrigerator once the Kurma cools down. Heat it with a little water when you're about to serve it.