Go Back
kur

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

Print Recipe Pin Recipe
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: SouthIndian
Ingredients Method Notes

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.
    kur

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