Kurma
Delicious South Indian style kurma recipe made with mixed veggies, coconut and spices. Korma or kurma is a gravy based dish and is served with chapatis, pooris or steamed rice. There are different ways of making a kurma gravy. Usually the gravy base is made from ground coconut paste or coconut milk or curd or nuts & seeds paste.
Servings: 1 People
Calories: 115kcal
Equipment
- Cooking Vessel
- Mixer Grinder
- Pan
Ingredients
- 50 gms Beans Chopped
- 50 gms Carrot Chopped
- 50 gms Turnip Chopped
- 50 gms Knol-Khol Chopped
- 10 gms Beetroot Chopped
- 50 gms Fresh Peas
- 1 Nos Onion Chopped
- 1 Nos Tomato
- 1 Cup Coconut Grated
- 2 tbsp Coriander Leaves Finely Charged
- 1 Piece Ginger
- 5 Pods Garlic
- 2 tbsp Gingelly Oil Cold press oil
- 1 Cup (As Required) Water
- 1 tbsp (As Required) Salt Table Salt
Instructions
- Cut the vegetables(approximately 1” in length)
- Add water, vegetables, salt and cook till tender in a vessel.
- Heat the oil in a pan, Saute onions until golden brown.
- Grind the ginger and garlic to a paste and add to the onions.
- Add tomatoes and cook well.
- Add the above fried ingredients to the cooked vegetables along with sufficient water and bring the stove mode to sim.
- Grind the coconut with a little water to obtain a fine yet thick paste.
- Add the coconut paste to the cooked vegetables and afterwards keep it in simmer for two minutes.
- Garnish with coriander leaves and serve hot with idlis, parathas or rotis.
Notes
Note
South Indian Hotel style is very popular and is loved by most people for its unique & aroma taste. In south Indian centres & Restaurants Vegetable Kurma is served with Poori, Dosa, Plain Paratha, Simple Pulao, Rava Dosa, Ghee Rice & Many other breakfast and meals.