Vegetable Kurma

Vegetable Kurma Recipe

The side dish that’s served with Paranthas in most restaurants in Tamil Nadu.

Cooking time
30 min


    • 1/2 cup cubed carrots
    • 1/2 cup chopped beans
    • 1/2 cup cubed potatoes
    • 1/2 cup shelled peas or frozen
    • handful of small cauliflower florets
    • 1-2 teaspoon Saffola oil
    • 1/2 teaspoon cumin seeds or jeera
    • 1 small onion, finely chopped
    • 1 sprig of kaddipatta
    • 1 teaspoon salt
    • 1/2 teaspoon haldi
    • 1/2 teaspoon garam masala powder


    For Masala Paste


    • 1/2 cup grated coconut
    • 1 teaspoon saunf
    • 1-inch stick dalchini
    • 2 laung
    • 3 green chillies
    • 1/2-inch ginger
    • 3 garlic cloves peeled
    • 2 tablespoon gram dal (dalia / pottukadalai) or cashew nuts
    • 1 small onion, peeled and diced
    • 1 medium tomato, cubed
    • using a little water, grind all this to a fine paste. Keep aside

How to make Vegetable Kurma

    • In a saucepan, bring to boil 2 cups water, 1/2 teaspoon salt and add all the vegetables cut to a similar size. Cook till nearly soft. Drain and keep aside
    • In a kadai, heat oil and crackle the jeera. To this add curry leaves and finely chopped onion. Saute till onions are soft
    • Add the ground masala paste, ½ teaspoon salt, turmeric powder, garam masala powder and bring to a simmer along with the parboiled vegetables
    • Add up to 1/2 cup water to adjust consistency of the dish
    • Simmer for 3-4 minutes. Remove into a serving bowl and garnish with fresh coriander leaves
    • Serve hot with Paranthas or Aapams

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