Mixed Vegetable Kurma South Indian Style
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.
Servings Prep Time
3people 30minutes
Servings Prep Time
3people 30minutes
  • Tomato puree – ½cup
  • Garlic Ginger Paste – 1tbsp
  • Whole Cashewnut – 8-10nos
  • khus khus /white poppy seed – 1tbsp
  • Shredded coconut 3tbsp
  • turmeric/haldi powder – 1tsp
  • Red chili powder – 1tsp
  • Coriander powder 2tsp
  • Pepper powder ½teaspoon
  • Peas – ½cup
  • Cauliflower florets – ½cup
  • Carrots diced – ½cup
  • raw banana diced – ½cup
  • suran – ½cup
  • Oil 2-3tbsp
  • Cinnamon – 1inch
  • Cloves 3-4
  • Cardamom/Elaichi – 3-4
  • onions finely chopped – 2
  • Freshly chopped coriander leaves –
  • Salt
  1. Grind the cashew and khus khus with a little water to a smooth paste and set aside.
  2. Grind the coconut with a little water to a smooth puree.
  3. Cube the vegetable and boil until Al-dente. Reserve the water used for boiling. You can also steam the vegetables in the microwave with a little water. One whistle in a pressure cooker.
  4. In a pan, heat the oil and the cloves, cardamom and cinnamon.
  5. Add in the onions and fry till translucent.
  6. Add ginger garlic paste, salt and fry until for 2-3 minutes on a low flame.
  7. Now add the tomato puree and the dry masala powders and let it simmer in low flame for 8-10 minutes till the oil separates from the masala paste.
  8. Add boiled veggies and the reserved water and boil for a couple of minutes.
  9. Add the cashew-khus khus paste and the coconut paste and boil for a 2-3 minutes. Do not let it come to a boil.
  10. Remove from heat and garnish with cilantro/coriander leaves.
  11. Serve Mixed Vegetable Kurma South Indian Style hot with roti or rice.