Go Back
–+ servings
Veg kurma -thumbnail

Veg kurma | Restaurant style South Indian Vegetable kuruma for chapati

Sangskitchen
A simple Restaurant style South Indian Veg kurma, prepared with lots of vegetables, coconut and flavorful masala. Serve this creamy Vegetable kuruma with chapatis, pooris, appam and set dosas.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Gravies, Side Dish
Cuisine South Indian
Servings 6
Calories 120 kcal

Equipment

  • Pressure cooker
  • Blender

Ingredients
  

To grind:

  • 1/4 cup Coconut
  • 2 Green chilli
  • 1 tsp Fried gram
  • 1 tsp Fennel seeds/sombu
  • 1/2 tsp Pepper
  • 1/2 tsp Jeera/cumin seeds
  • 8 Cashews

To temper:

  • 3 tsp Oil
  • 1 Cinnamon
  • 2 Cloves
  • 2 Cardamom
  • 1 Bay leaf
  • 1 Star anise

Veggies used:

  • Carrot chopped – ½ cup
  • Beans chopped – ½ cup
  • Green peas – ¼ cup
  • Cauliflower florets – 1cup

To make gravy:

  • 1/2 cup Onion
  • Few Curry leaves
  • 1 tsp Ginger garlic paste
  • 1 Tomato
  • 1 Green chilli
  • 1/2 tsp Turmeric powder
  • 3/4 tsp Chilli powder
  • 3/4 tsp Coriander powder
  • 1/2 tsp Garam masala
  • 1 tbsp Curd
  • Water to cook vegetables
  • 1 tsp Salt (as per taste)
  • Coriander leaves

Instructions
 

Preparation:

  • Rinse and chop vegetables.
  • Chop onions, tomato and green chillies.
  • Grind the ingredients given under “To grind” to a fine paste adding 1/4 cup water.

Recipe:

  • Heat oil in a pressure cooker. Add the whole garam masala spices and sauté until nice aroma arises.
  • Add onions and saute until soft.
  • Next add ginger garlic paste and sauté 2mins until the raw flavor goes off. Add 1 green chilli & few curry leaves.
  • Put tomato pieces and sauté until they become soft.
  • Now add chilli powder, coriander powder and turmeric powder.
  • Add all the vegetables and mix with masala.
  • Next add curd and mix well.
  • Add just 3/4 to 1 cup water. DO NOT ADD MORE WATER.
  • Put salt as per taste for the kurma and close the lid of the pressure cooker.
  • Cook for just one whistle and switch off.
  • Open the lid, add ground coconut masala and mix well.
  • Cook for five more minutes until bubbles settle.
  • Garnish with coriander leaves.
  • Serve with chapati, paratha, roti or dosa.

Notes

Tips/notes:
  1. If cooking in kadai, make sure to cook vegs completely at least for 10 minutes covered. This Chapati kurma is meant to be soft and creamy without crunchy feeling.
  2. Make sure to grind the coconut and cashew masala paste soft and smooth to get creamy soft vegetable kuruma.
  3. The veggies in USA(particularly cauliflower) are very soft and get cooked very quickly. So keep an eye while cooking veggies to avoid mashed vegetables in your kurma.

Nutrition

Calories: 120kcal
Keyword chapathi kuruma, How to make veg kurma for chapati, restaurant style kurma, saravana bhavan style kurma, sidedish for chapati, Veg kurma, veg kuruma seimurai, Vegetable kuruma
Tried this recipe?Let us know how it was!