clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mixed_vegetable_kurma_south_indian_style_for_chapati_poori | #chapati #kurma #korma #curry #side_dish #south_indian #gravy #Veg_kuruma

South Indian Mixed Vegetable Kurma

  • Author: kannamma
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 mins
  • Yield: 6 1x


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.



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
  • 1/2 teaspoon pepper powder


  • 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


  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.
  • Category: Gravy
  • Cuisine: South Indian