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South Indian Mixed Vegetable Kurma – My Dads Recipe

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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.

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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.

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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.

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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.

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Mixed_vegetable_kurma_south_indian_style_for_chapati_poori |kannammacooks.com #chapati #kurma #korma #curry #side_dish #south_indian #gravy #Veg_kuruma

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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.

Mixed_vegetable_kurma_south_indian_style_for_chapati_poori |kannammacooks.com #chapati #kurma #korma #curry #side_dish #south_indian #gravy #Veg_kuruma

4.7 from 30 reviews
South Indian Mixed Vegetable Kurma
 
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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.
Author:
Recipe type: Gravy
Cuisine: South Indian
Serves: 6
Ingredients
For the Puree
  • 4 Big Ripe Tomatoes
  • 2 inch Ginger
  • 10 Cloves Garlic
  • 10 Whole Cashewnut
  • 3 Tablespoon khus khus /white poppy seed
  • 4 Tbs shredded coconut
Spice Masala
  • 1 teaspoon Turmeric
  • 1 teaspoon Red chilli powder
  • 2 teaspoon Coriander powder
  • ½ teaspoon pepper powder
Veggies
  • 1 cup Potatoes diced
  • 1 cup Peas
  • 1 cup Cauliflower florets
  • 1 cup Carrots diced
  • 1 cup Beans diced
Other Ingredients
  • 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
Instructions
  1. 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.
  2. Boil the veggies until Al-dente. Reserve the water used for boiling.
  3. In a wide saute pan, heat the oil until shimmering. Add in the cloves,cardamom and cinnamon.
  4. Add in the onions and fry till translucent.
  5. Add in the ginger garlic paste, salt and fry until little streaks of oil come out of the mixture.
  6. Now add in the tomatoes and the spice masala mixture and let it simmer in low flame for 10 minutes.
  7. Now add in the boiled veggies and the reserved water and boil for a couple of minutes.
  8. Add the cashew-khus khus paste
  9. Add the coconut paste
  10. Boil for a mere minute after adding the above two pastes. Do not let it boil for long.
  11. Remove from heat and garnish with cilantro/coriander leaves.
  12. Serve hot with Chapati or Ghee rice.

south-mixed-kurma

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. 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.

    Reply

  3. 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??

    Reply

  5. 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.

    Reply

  6. 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..

    Reply

  7. 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

    Reply

  8. 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).

    Reply

    • 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.

      Reply

  9. 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.

    Reply

  10. 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

    Reply

  11. 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.

    Reply

  12. This recipe is so good! Thank you for sharing! My husband thought it was way better than an Indian restaurant we visited, thanks again!

    Reply

  14. 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

    Reply

  16. 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!

    Reply

  17. 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

    Reply

  18. 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

    Reply

  19. 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

    Reply

  20. 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:-)

    Reply

  23. 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!

    Reply

  24. 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

    Reply

  25. 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.

    Reply

  26. 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…..

    Reply

  30. 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

    Reply

  34. Excellent recipe. I tried yesterday. Came out very well. It suits for idli , dosa also. Hats off to your father.

    Reply

  35. 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 â˜ș

    Reply

  36. 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 =)

    Reply

  37. 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!

    Reply