Nilgiri Kai Kari Kurma

Nilgiris Kurma (2)

Recipe for Vegetable kurma made with mixed English vegetables, spices and fresh herbs. Creamy textured kurma that can be served with dosa, appam, Idiyappam, roti etc…

Nilgiri vegetable kurma has its origins in the club kitchens of the British era. The Indian chefs must have come up with this creamy kurma as a way to utilise the abundance of fresh quality produce that was available aplenty in the hills. Here is my take on the classic. The coriander and mint is ground to a paste and the vegetables are simmered in this paste. The kurma is finished with a rich sauce of coconut, poppy and cashews. This is a kurma fit for the royals. This kurma goes well with dosa, appam, Idiyappam, roti etc…

Here are the things you can buy online for making this recipe
White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD
Teak-wood Chopping Board https://amzn.to/3hZa4qm
Heavy Duty Indian Mixie https://amzn.to/3GptNKD

Here is the video of how to make Nilgiri Kai Kari Kurma

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Nilgiris-Kurma-1-2

Nilgiri Kai Kari Kurma

Recipe for Vegetable kurma made with mixed English vegetables, spices and fresh herbs. Creamy textured kurma that can be served with dosa, appam, Idiyappam, roti etc…

  • Total Time: 45m
  • Yield: 6 servings 1x

Ingredients

Scale

Green Paste

2 cardamom
2 cloves
¼ teaspoon fennel seeds
5 sprigs coriander leaves
5 sprigs mint leaves
5 long green chillies
½ inch piece ginger, peeled and roughly chopped
5 cloves of garlic
½ cup water

White Paste

1 tablespoon white poppy seeds
15 cashews
⅓ cup fresh shredded coconut
½ cup water

Other Ingredients

1 tablespoon coconut oil
1 tablespoon ghee
¼ teaspoon fennel seeds
1 sprig curry leaves
1 onion (1/2 cup) roughly chopped
1 teaspoon salt
½ cup fresh green peas
½ cup peeled, diced potatoes
¼ cup carrots, diced
¼ cup green beans, diced
½ cup cauliflower florets, chopped
⅓ cup plain yogurt / curd
1.5 cups water
3 sprigs coriander leaves, chopped

Instructions

Green Paste – Grind all the ingredients listed under green paste to a smooth puree. Set aside.
White Paste – Soak poppy seeds and cashews in half a cup of water for 20 minutes. Grind the soaked poppy seeds and cashews along with water and coconut to a smooth paste. Set aside.

Heat coconut oil and ghee in a pan until hot. Add in the fennel seeds and curry leaves. Add in the onions and saute for 3-4 minutes. Add in the green paste and salt. Saute for a minute. Add in the vegetables and add half cup of water. Mix well to combine. Cover the pan with a lid and simmer for 10 minutes.

Whisk the curd well so there are no lumps that remain and the curd is creamy. Add in the yogurt and the white paste. Wash the mixie that was used to grind the white paste with one cup of water and add it to the pan. If the kurma is very thick, dilute it with a little bit of water.

Cover the pan with a lid and simmer the kurma for 5-6 minutes. The kurma is ready. Garnish the kurma with coriander leaves.

  • Author: Suguna Vinodh
  • Prep Time: 15m
  • Cook Time: 30m

Keywords: nilgiris kurma

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