White vegetable kurma recipe / Side dish for chapathi, parotta & poori

This white vegetable kurma recipe is a delicious South Indian dish made with a creamy coconut-based sauce and assorted vegetables.It typically includes a mix of vegetables such as carrots, potatoes, peas & beans. Different variations of vegetable kurma exist across India. Some regions might use a tomato-based sauce, while others focus more on coconut milk for the creaminess. The spices and herbs used can also vary, allowing for a wide range of flavors and textures.This creamy white vegetable kurma will complement chapati, phulka, or poori wonderfully, adding

a delicious dimension to your meal. Ensure the coconut paste is finely ground and smooth. This paste forms the base of the kurma and contributes to its creamy texture and taste. Do try this wonderful side dish & enjoy.

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More Recipes:

palakkai curry /raw jackfruit kurma

south indian cauliflower kurma /gobi gravy for chappathi

white channa kurma (chickpeas)kondai kadalai kuzhambu / kondakadalai

easy paneer bhurji recipe /paneer bhurji gravy

White vegetable kurma recipe / Side dish for chapathi, parotta & poori

INGREDIENTS:

Carrot & beans chopped – 3/4 cup
Boiled potatoes small – 2
Green peas – 1/4 cup
Oil -2 tbsp
Cinnamon – small bit
Cloves – 2-3
Jeera – 1 tsp
Onion sliced 1 big
Ginger garlic paste – 11/2 tbsp
Salt to taste
Some chopped coriander
For gravy:
Grated coconut – 1/4 cup
Cashewnut – 10
Roasted gram dal – 1 tbsp
Saunf/sombu – 2 tsp
Kasa kasa — 11/2 tbsp
Greenchillies – 4
Cinnamon – 1 small stick
Cloves – 4-5
Cardamom – 2

METHOD:

1.Grind together grated coconut, cashew nuts, roasted gram, khus-khus, sombu, pattai, lavangam, cardamom and green chilies with water into a smooth paste. Keep it aside.
2.In a pan, heat oil and add cumin seeds, with cinnamon &cloves let it pop
3.Add chopped onions with little salt for onions to cook with some curry leaves and sauté until they turn translucent.
4.Add ginger garlic paste saute until rawness goes off.

5.Add chopped veggies add little water cook for 2-3 minutes.
6.When veggies are cooked add boiled potatoes mix then the ground paste.
7.Add needed water and salt.
8.Let it boil for 4-5 minutes switch off add chopped coriander.
9.Serve with poori, chappathi idli dosa even for parotta.

White vegetable kurma recipe / Side dish for chapathi, parotta & poori

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Total Time 25 minutes mins

Course Side Dish

Cuisine SouthIndian

Servings 4

Ingredients

  

• Carrot & beans chopped - 3/4 cup

  Boiled potatoes small - 2

  Green peas - 1/4 cup

  Oil -2 tbsp

  Cinnamon - small bit

  Cloves - 2-3

  Jeera - 1 tsp

  Onion sliced 1 big

  Ginger garlic paste - 11/2 tbsp

  Salt to taste

  Some chopped coriander

  For gravy:

  Grated coconut - 1/4 cup

  Cashewnut - 10

  Roasted gram dal - 1 tbsp

  Saunf/sombu - 2 tsp

  Kasa kasa — 11/2 tbsp

  Greenchillies - 4

  Cinnamon - 1 small stick

  Cloves - 4-5

  Cardamom - 2

Instructions

 

• Grind together grated coconut, cashew nuts, roasted gram,khus-khus,sombu,pattai,lavangam,cardamom and green chilies with water into a smooth paste. Keep it aside.

  2.In a pan, heat oil and add cumin seeds, with cinnamon &cloves let it pop

  3.Add chopped onions with little salt for onions to cook with some curry leaves and sauté until they turn translucent.

  4.Add ginger garlic paste saute until rawness goes off.

  5.Add chopped veggies add little water cook for 2-3 minutes.

  6.When veggies are cooked add boiled potatoes mix then the ground paste.

  7.Add needed water and salt.

  8.Let it boil for 4-5 minutes switch off add chopped coriander.

  9.Serve with poori, chappathi idli dosa even for parotta.
  

Notes

• Overcooking might result in mushy vegetables, affecting the texture of the kurma.
• Garnish with fresh coriander leaves to add a pop of color and a fresh flavor to the dish.
• Taste and adjust the seasoning as needed. You can add more garam masala or adjust the heat by adding more green chilies

Keyword easysidedish, forbreakfast, gravy,kuzhambu,kulambu, healthybreakfast, kurma, sidedish