Make this Hotel Style Mix Veg Kurma at the comfort of your home using my simple recipe. It has beautiful flavours from coconut, poppy seeds and other spices. Here is how to make Veg Kurma Recipe.
Thinking of South Indian Food always attracts us towards a lip-smacking masala dosa with sambar along with some idlis and vadas. We generally tend to ignore other amazing dishes that the South Indian Cuisine has to offer. Veg Kurma is a very special South Indian side dish which is served with Indian rice, chapatti, poori, appam, idli, parotta and various other delicacies.
The taste of Saravana Bhawan Vegetable Kurma still lingers on my taste buds. We used to order it every time we went to eat at this iconic hotel.
Veg Kurma is an Indian curry power-pack meal prepared using steamed vegetables coated in a thick coconut gravy flavoured with some aromatic ground spices. The use of cashew nuts and poppy seeds not only enhances the taste of the dish but also acts as a natural thickener to the gravy.
Preparing veg kurma involves various stages such as preparing the paste for the gravy, steaming vegetables and then combining all this with a nice onion tadka.
People in different regions have different ways of making Veg Kurma. Some coat vegetables in coconut based gravy and some coat them in a curd based gravy. So here I present the best version of how to make hotel Style Vegetable Kurma at the ease of your home. So let us first dive a little deeper into the details of this amazingly delicious vegetable kurma recipe.
What is Veg Kurma?
Veg Kurma is a simple and easy to make Indian curry recipe in which steamed vegetables are coated in a coconut or a curd based gravy.
What to serve with Vegetable Kurma?
Veg Kurma is a side dish which acts as a perfect complement to various delicacies like parotta, ghee rice, veg pulao, idli, dosa, poori, chapati, appam, idiyappam, biryani, and various others of the same kind.
Mix Vegetable Kurma in Different Regions
Veg kurma is a gravy based recipe and its gravy differs in different regions. People in South India prefer a coconut based gravy and people in North India prefer to have a curd based gravy. South India also have a lot of variations of this recipe. I am mentioning some of them below.
Kerala Style – The Kerala style version is made in coconut oil which gives it a very peculiar flavour. The basic recipe is the same.
Chettinad Style – In a Chettinad style mix veg kurma, the spices are roasted until they are brown and fragrant before grinding them. They are then ground with other ingredients to make a paste.
Veg Kurma without Onion and Garlic
Veg Kurma is such a special recipe that in some households it is also prepared as a part of traditional rituals, so it can also be prepared without using onion and garlic. Just skip the use of these ingredients wherever specified.
Can we add Paneer in Veg Kurma?
Yes, you can definitely use paneer in veg kurma. Just add fresh paneer cubes while adding the steamed vegetables in the gravy, mix it nicely and cook the entire dish for 3- 4 minutes on a low to medium flame and then you are good to go.
You can even add capsicum along with other vegetable to this mix Veg Kurma Recipe.
How to make Veg Kurma Step by Step
Add all the ingredients to make a paste in blender.
Add little water and blend to make a smooth paste.
Now add vegetables in a pressure cooker along with 1 cup of water. Pressure cook until softened (Approx 1 whistle on high heat and 1 whistle on low heat. Remove the cooker from heat and let the pressure release.
Heat vegetable oil in a pan.
When the oil is hot, add cumin seeds and hing and let them crackle for a few seconds.
Add bay leaves, curry leaves, onion and green chillies and fry until onion turns slightly brown.
Add the paste and cook for 2-3 minutes.
Now add some water if the paste is getting burned. Add coriander powder, turmeric powder, red chilli powder, garam masala powder and salt and cook for another 2-3 minutes.
Add the cooked vegetables and milk and cook for 3-4 minutes.
You can add more water if the curry is too thick. Garnish with fresh coriander and serve hot.
Veg Kurma Recipe
Veg Kurma
Make this Hotel Style Mix Veg Kurma at the comfort of your home using my simple recipe. It has beautiful flavours from coconut, poppy seeds and other spices. Here is how to make Veg Kurma Recipe.
Ingredients
To make a paste
- 2 tbsp Poppy Seeds Soaked in 1/4 cup hot water
- 1/2 cup Fresh Coconut Grated
- 18-20 Cashew Nuts
- 1 tsp Fennel Seeds
- 1 tsp Ginger Chopped
- 2-3 cloves Garlic
- 2-3 Clove
- 10-12 Curry Leaves
- 2 tbsp Fresh Coriander
- 1/2 cup Tomato Chopped
To Steam
- 1/2 cup Carrot Cubed
- 1/2 cup Peas
- 1 cup Cauliflower Cut into small florets
- 1/2 cup Beans Cut into 1 inch pieces
- 1/2 cup Potato Cubed
For the Gravy
- 4 tbsp Vegetable Oil
- 1 tsp Cumin Seeds
- 1/4 tsp Hing
- 2 Bay leaves
- 10-12 Curry Leaves
- 1 cup Onion Sliced
- 2-3 Green Chillies Slit into half
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Garam Masala Powder
- Salt to taste
- 1/2 cup Milk
- 2 tbsp Fresh Coriander Chopped
Instructions
To make a paste
Add all the ingredients to make a paste in blender.
Add little water and blend to make a smooth paste.
To steam
Add vegetables in a pressure cooker along with 1 cup of water.
Pressure cook until softened (Approx 1 whistle on high heat and 1 whistle on low heat.
Remove the cooker from heat and let the pressure release.
For the Gravy
Heat vegetable oil in a pan.
When the oil is hot, add cumin seeds and hing and let them crackle for a few seconds.
Add bay leaves, curry leaves, onion and green chillies and fry until onion turns slightly brown.
Add the paste and cook for 2-3 minutes.
Now add some water if the paste is getting burned.
Add coriander powder, turmeric powder, red chilli powder, garam masala powder and salt and cook for another 2-3 minutes.
Add the cooked vegetables and milk and cook for 3-4 minutes.
You can add more water if the curry is too thick.
Garnish with fresh coriander and serve hot.
Recipe Notes
Do not over cook the vegetables otherwise they will become mushy.
Cut the vegetables in equal size pieces for best result.
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