South Indian Mixed Vegetable Kurma – My Dads Recipe.
My dads recipe for South Indian hotel style mixed vegetable kurma recipe with step by step photos. Mixed vegetable curry for chapati/ghee rice. Side dish.
My dad is a wonderful cook. He would cook once or twice a week for us whenever he was in town. He would make me and my brother stand near the kitchen counter and teach us how to do things in the kitchen. He was patient, never rushed anything and always willing to teach and learn. He would sit patiently for hours grinding and sharpening his knives. He does it for me even today whenever he visits me.
He believes that getting children into the kitchen at a very young age is the only way to get them interested in food. He is in his early seventies now as I write this post and he still cooks whenever he visits me. A very simple man who firmly believes that he belongs to a generation which still believes that it takes 100 Paise to make a single Rupee. I love you daddy. This recipe is a house favorite. We call it as Chapati kuruma. Its a perfect side dish for roti, poori, ghee rice or pulao. There is a lot of nostalgia going on in this recipe.
Lets do my Dad’s Vegetable kurma before my eyes brings in the water works. Shall we?
There is going to be some prep involved. Once done the recipe progresses quickly. Crank up the food processor/mixie as we need to make some puree/paste. We need ginger-garlic paste, cashew-khuskhus(poppy seed) paste , coconut paste and tomato puree.
Next contender – Vegetables. Just pick up whatever veggies you have in your fridge. I used the classic veggies like potatoes, peas, beans, carrot and cauliflower. A cup of each. Boil them until AL-dente and keep aside.
Now lets play with the fire.
Heat oil in a wide skillet and when the oil is shimmering add the spices (cinnamon,cloves and cardamom), onions and saute until translucent. Add in the ginger garlic paste and salt and saute until you can see streaks of oil coming out of the mixture. That’s a sure sign that the garlic mixture is cooked.
Now add in the tomatoes and the spice masala. The spice masala includes turmeric, coriander powder, red chilli powder and black pepper. Reduce the flame to low and let it cook for 10 minutes. Now add the boiled veggies and cook for a couple of minutes. Now last add in the cashew-khuskhus paste and the coconut paste and cook for a mere minute or two. Don’t let it boil for long after adding these two pastes. Just a minute or two on simmer and take it off heat and garnish with cilantro/coriander leaves.
Serve hot with roti or pulao.
- 4 Big Ripe Tomatoes
- 2 inch Ginger
- 10 Cloves Garlic
- 10 Whole Cashewnut
- 3 Tablespoon khus khus /white poppy seed
- 4 Tbs shredded coconut
- 1 teaspoon Turmeric
- 1 teaspoon Red chilli powder
- 2 teaspoon Coriander powder
- ½ teaspoon pepper powder
- 1 cup Potatoes diced
- 1 cup Peas
- 1 cup Cauliflower florets
- 1 cup Carrots diced
- 1 cup Beans diced
- 2 Tablespoon Oil
- 2 inch bark Cinnamon
- 3 Cloves whole
- 3 Cardamom Whole
- 2 Red Onion Chopped fine
- 1 teaspoon coarse salt
- 3 tablespoon chopped coriander leaves
- 500 ml water
- The paste: Grind the ginger and garlic with a little water into a smooth paste and set aside. Grind the tomatoes to a smooth puree. No need to strain. Set aside. Grind the cashew and khus khus with a little water to a smooth paste and set aside. Grind the coconut with a little water to a smooth puree.
- Boil the veggies until Al-dente. Reserve the water used for boiling.
- In a wide saute pan, heat the oil until shimmering. Add in the cloves,cardamom and cinnamon.
- Add in the onions and fry till translucent.
- Add in the ginger garlic paste, salt and fry until little streaks of oil come out of the mixture.
- Now add in the tomatoes and the spice masala mixture and let it simmer in low flame for 10 minutes.
- Now add in the boiled veggies and the reserved water and boil for a couple of minutes.
- Add the cashew-khus khus paste
- Add the coconut paste
- Boil for a mere minute after adding the above two pastes. Do not let it boil for long.
- Remove from heat and garnish with cilantro/coriander leaves.
- Serve hot with Chapati or Ghee rice.
Hi Suguna, Thank you so much for sharing this wonderful receipe. We are here in Chicago and I just made this dish and my whole family is enjoying it as I write this. I also want to say that I made this as a Pure Jain dish. Without potato, carrots, garlic and onion. It still turned out excellent. Thank you.
Thank you so much. Really glad that your family liked it. Thanks for writing in.
Hi Suguna. May I add chickpeas into this? TIA.
I tried this recipe months ago and took the leftovers for lunch the next day.I had to grab some fast food as my lunch mates finished this in minutes.Thanks for the super clear instructions. I am making this again for a friend;s house warming party to go with poori. I plan to double the recipe for about 15 ppl. Do you suggest any changes when making a big batch??
You can just double the recipe.
Vendakka puli kulampu wow super………I love cooking. Because of you ma’am…
Thank You Jegatheesh.
Hi Kannamma,
Just because I am the biggest laziest bum , that I know of , I have been wondering if this recipe could be OPOSed ! By the way the original was a super dooper hit at home.
Love ,
Lucky.
Sure, you can try oposing it!
Hi suguna,,what do i substitute if i dont get khus khus.. i am in spore and u shd be aware that khus khus is generally not allowed to be brought in or sold in shops..
You can just omit it.
Hello Suguna
For years I had read about South Indian vegetable kurma but never eaten one,and a few weeks ago I decided to make it. None of my many cookery books had a recipe I wanted to try and the internet is always a good friend. I came across your beautiful site and set about making this. It has become our regular addition to the dining table in our house. Rich without being heavy, it is a beautiful dish. Many thanks indeed. We’ve just had some for dinner on our balcony on a hot London August night. Very nice it was too. All the best from London – and please send greeting s to your father and thank him for sharing this with you
Thank you so much John. Really nice to know that you tried the recipe. Will definitely pass on your greetings to my dad.
I tried it today and found it ok, but not at all comparable to what I have been eating in South India: No curry leaves, no green chilli, no mustard seed, and the veggies taste watery (as normally in south indian kitchen you never cook them in water, but with the spices in the gravy).
Hi! I actually tried the Vellai Kurma which came out pretty good since I’m already familiar with this South Indian mixed vegetable kurma recipe(quite popular as well). I am a south indian and let me tell you….NONE of the kurma recipes have mustard seeds while adding curry leaves is a preference and I’m sure green chillies are omitted here to keep the red color from red chilli powder and tomatoes.
The veg kurma dish looks very tempting & yummlicious. I felt sentimental & touched when I saw your Dads picture & read about. May the Almighty bless with good health, peace & happiness always. I loved my Dad very much too. Now he’s no more.
I am really sorry to hear about your loss Maria. But I am sure your life is filled with all the good memories. Wish you good health and peace too!
Hi Suguna, thank you for the wonderful recipe. My wife and I are both from Madras and in our 60s. I made this dish for my wife because she craves kurma when she’s been away from India for some time. She claims it is the closest thing to the kurma in her mom’s place, much better than what you get in Bay Area restaurants. I make it without cashews and with a hint of star anise and fennel powder to exactly replicate the nostalgic taste; also chopped beets every now and then. Again, you have a real winner here! Raj
Thank you so much sir!
Nicely written, with references to dad.
Tried the recipe too, it turned out well, except that I didn’t have coconut to add.
Thank you.
Kannamma surely rocks.
This recipe is so good! Thank you for sharing! My husband thought it was way better than an Indian restaurant we visited, thanks again!
Oh wow! Thats a really nice compliment from your husband. Thank you Makayla.
Hey ma’am…… One of best recipe…… End up making it every week…. Thank you so much
Thank you so much Kavita. Yes I make it often too!
Hai mam your beetroot poriyal is amazing my husband like very mush and appreciated me,all credits goes to you thank you and now I saw your recipes only
Thank you Nimmikanna. Really happy that your family liked it.
soooooooooooooooo yumyyyyyyyyyyyyyyyyyyyyyyyy love u r receipe thank u ma
Thank you sooooooooooooooo much! đ <3
Thank you for this recipe. It’s very precise and easy to follow. I tried it out yesterday for my Tamilian husband and he liked it a lot. Happy 2016!
Thank you Arthi. Wish you a great year ahead.
Hi mam
I tired kurma today
Its yummy my family members r all happy to eat
Thank u mam
And thank u for presenting pic as model
Nice
Keep it up
Thank you for writing in Lalitha. I am so happy your family like the vegetable kurma. Happy cooking.
Hi mam
I tired kurma today
Its yummy my family members r all happy to eat
Thank u man
And thank u for presenting pic as model
Nice
Keep it up
Thank you for writing in Lalitha. I am so happy your family like the vegetable kurma. Happy cooking.
Hello mam,
I tried this today and it came out very well…….Yummmmyyyy
I am great fan for ur cooking and ur dishes are really awesome,I really love ur presentation and step by step instructions…. Thank u so much
Thank You so much Sneha. Your words mean a lot to me.
Thank u ma’am yet another successful recipe for me. I made the kurma and it came out so well… thanks to u and ur dad too:-)
Thank you so much Shamna for writing in. I am very glad that you guys liked it. Happy Cooking!
Hi, tried this today and came out pretty well! Thanks for the recipe
Thank you Swetha for writing in. I am happy that the recipe came out well.
Mint chutney yummy
Excellent recipe, very simple step by step presentation. Can c your dad’s tender loving touch bringing added flavour and taste to the veg. Kurma. We avoided khuskhus since it could make us all drowsy post dinner. Veg kurma came out very well, and was offered with Fula roti for dinner. Thank u!
Thanks for writing in Pankajavalli. I am really glad that the veg. kurma came out well.
Dear Suguna
Last weekend l was searching for an authentic south Indian recipe for vegetable kurma and stumbled upon your website. I was so impressed how you presented each item. I made your dad’s vegetable kurma and. It was a hit with my family. I loved the way you incorporated your childhood into it and even added your father’s picture. That made me feel more homely. I will definitely try all your delicious recipes.
Sorry I accidentally hit the post button before I could put the stars. Its truly 5 star
Dear Suguna
Last weekend l was searching for an authentic south Indian recipe for vegetable kurma and stumbled upon your website. I was so impressed how you presented each item. I made your dad’s vegetable kurma and. It was a hit with my family. I loved the way you incorporated your childhood into it and even added your father’s picture. That made me feel more homely. I will definitely try all your delicious recipes.
Wonderful! Easy and so quick to make it. Made it for the first time and it came out quite good. Thank you. Really appreciate it…..
Thank you Sushma.
dear kannamma
Chapati kuruma is very nice, I tried today and my fmy loves it
Thank you
Thank you Uma.
Came out really well.just looking for such a recipe. Thanks
Thank you. Really happy that South Indian Mixed Vegetable Kurma came out well!
superb recipe
Thank you Kavita for trying out South Indian Mixed Vegetable Kurma.
its was a wonder full dish….. my husband really like it……. wow yummmmmmmyyyyyyyyyyy.
if u put paneer also it was nice
thanks dad for wonder full recepie
Thank you so much Supriya. I am very very happy that your family liked my dads South Indian Mixed Vegetable Kurma. I will convey your message to my dad.
Nice pictures and looking very tempting
Dear Sailaja, This South Indian Mixed Vegetable Kurma tastes as good as it looks. Thanks for stopping by.
This really helped me… Thank u so much
You are most welcome Ajeetha. Glad to know it worked!
Turned out to be perfect. My children loved it. Thanks for the posting the recipe.
Thank you so much.
Excellent recipe. I tried yesterday. Came out very well. It suits for idli , dosa also. Hats off to your father.
Thank you so much Geetha. đ
Your blog is so cool. Love the way you’ve done the pics with the names and the way the recipe is woven into the story.That’s a lot of work. Parents are such a blessing !!!! Will try your dad’s kurma âș
Thank you.
this was just the recipe i was looking for, with some modifications to suit my preferences. A nostalgic kurma flavor that isn’t made in restaurants anymore. This is going into my archived recipe collection, thank you =)
Thank You!
I followed u’r method n the result was amazing. The kurma was just perfect n my family loved it. Plz post more recipes like this. Am giving this 5 stars. Rock on!
Thank You so much Sowmya. I am very happy that your family loved it đ
You are most welcome. I made it yesterday also with chapati. Super duper hit!! I myself enjoyed every bite. I have even bookmarked this page. Kurma na kannama cooks than đ
Thank you so much for your kind words. You made my day đ
Thank you Bhavna!
Hi…tried ur recipe.. Simply osum….hats off to ur father… Super happy with the compliments…thank u
đ
Very Good!!
Thanks
Thank You very much!
Every thing is fine just one thing i noticed 1 h 15 min are so much for this kind of recipe.
i want to know how to make cake without becoming puplpy
superb thanks love it
Thank You!