Vegetable Kurma is a perfect accompaniment for many dishes like idiappam, Parotta, Roti/Naan and even for Dosa/ Idli. Even for Poori sometimes, this vegetable Kurma is served as accompaniment. A multi purpose dish, if done with right ingredients, we could get the same taste as served in restaurants. This version is a perfect restaurant style Kurma, I have tried and tested many times and my family loves it so much. Adding Curd and milk brings out a divine flavor to the dish.
I have seen many people making Kurma with Coconut milk instead of plain milk. I have tried and personally prefers plain milk. But surely you can alternate milk with coconut milk. Also instead of yogurt we can use heavy cream. Yogurt has less fat than heavy cream. So if you want to impress your family or guests with thick creamy Kurma, substitute yogurt with heavy cream and surely they will enjoy.
Tips for making Veg Kurma:
- We can use Coconut milk instead of regular milk.
- We can use Heavy cream instead of yogurt.
- If poppy seeds are not available, we can increase the quantity of cashews and coconut that will make the gravy thicker.
- We can use this similar method and instead of mixed veggies, we can just use only chopped beetroot. Beetroot Kurma will also taste very nice with Roti.
- In Mid-east countries, kasa-kasa (poppyseeds) are banned. Adding poppyseeds are optional, we can increase quantity of coconut instead. We are adding poppy seeds just to make the liquid in the korma to get thicken. Also poppy seeds add a nice nutty flavor. But if you don't have access or allergic to poppy seeds then you can skip and increase the coconut or cashew that will help the kurma to thicken.
If you like this Idiappa Kurma then you can also try other Kurma Recipes
- Beetroot Kurma - Beetroot Kurma, nutritionally rich beetroot are cooked in coconut based masala gravy. This is a simply delicious gravy and is a perfect accompaniment for chapati, poori or any Indian bread varieties.
- Nilgiris Kurma - Nilgiris Kurma, mixed vegetables are cooked in mint and coriander based gravy. The hue from the mint and coriander leaves gives a wonderful flavor to the typical vegetable kurma. A spicy and tasty accompaniment for Roti/Naan/Poori
- Bottlegourd Kurma - Bottlegourd Kurma is a creamy curry made using cashews, coconut, poppy seeds and few other masala ingredients. The Bottlegourd taste awesome when cooked as kurma, which goes very well with Roti.
Recipe card to make Idiappa Kurma
Idiappa Kurma | Parotta Kurma | Restaurant Style Vegetable Kurma
Servings: 4 people
Calories: 500kcal
Vegetable Kurma is a perfect accompaniment for many dishes like idiappam, Parotta, Roti/Naan and even for Dosa/ Idli. Even for Poori sometimes, this vegetable Kurma is served as accompaniment. A multi purpose dish, if done with right ingredients, we could get the same taste as served in restaurants.
Print Recipe
Ingredients
Vegetables
- 2 Carrot
- 2 Potato
- 50 grams Beans
- 50 grams Chayote Squash (Chow Chow)
- 1 Onion Big size
- 1 Tomato Big size
Other Key Ingredients
- 1 tablespoon Ginger Garlic Paste
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Red Chili Powder
- To Taste Salt
- ½ cup Fresh Curd 1 cup = 250 ml
- ½ cup Milk
- few Coriander Leaves
For Grinding
- ¼ cup Grated Coconut
- 10 Cashew nuts
- 2 teaspoon Kasa Kasa (Poppy Seeds)
- 2 Cardamom
- 1" stick Cinnamon
- 4 Cloves
For Seasoning
- 3 tablespoon Cooking Oil or Ghee
- ½ teaspoon Cumin Seeds
- ½ teaspoon Fennel Seeds
Instructions
- Clean the vegetables and chop the vegetables into small cubes. Add the turmeric powder and cook these vegetables in a pressure cooker(except Onion and Tomato) for about 2-3 whistles
- Take all the grinding ingredients in a mixer jar and grind it to a paste
- Heat oil in the pan, add cumin seeds & Fennel seeds, when the cumin seeds starts to sputter, add chopped onion and saute till onions turn translucent
- Add ginger-garlic paste and saute it along with onions. When the onions become translucent, add tomato and saute until tomatoes are mushy
- Then, add ground masala paste along with turmeric powder, salt, red chilli powder, Coriander powder, salt and mix well
- Then, add cooked vegetables and mix well. Close the pan with a lid and cook the mixture in low flame for 5 minutes
- Then, Add curd and allow the mixture to boil for a minute and finally this add milk and stir well. Bring it to boil and switch off the flame
- Garnish with coriander leaves and serve with hot chapatis or Idiyappam or Parotta or even for Idli/Dosa.
Video
Nutritional Info
Nutrition Facts
Idiappa Kurma | Parotta Kurma | Restaurant Style Vegetable Kurma
Amount Per Serving (1 cup)
Calories 500
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Sodium 680mg30%
Carbohydrates 41g14%
Fiber 7g29%
Sugar 7g8%
Protein 9g18%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step pictures :
- Clean the vegetables, add turmeric powder and steam cook till the veggies are soft.
- Take all the grinding ingredients in a mixer jar.
- Grind it to a smooth paste. Set this spice paste aside.
- Heat oil in the pan, add cumin seeds & Fennel seeds. Allow the seeds to sputter.
- When the cumin seeds starts to sputter, add chopped onion along with ginger-garlic paste and sauté till onions turn translucent.
- When the onions become translucent, add tomato to the pan.
- Also add turmeric powder, red chili powder, coriander powder and salt. Cook till the tomatoes are mushy and the oil gets separated.
- Then, add cooked vegetables and mix well.
- Now, add the ground coconut paste to the pan. Rinse the mixer jar with 1 cup of water and add it to the kurma.
- Next, beat the curd and add it to kurma.
- Allow the mixture to boil for a minute and finally add milk and stir well. Bring it to boil and switch off the flame
- Garnish with coriander leaves and serve with hot chapatis or Idiyappam or Parotta or even for Idli/Dosa.
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| Idiappa Kurma | Parotta Kurma | Restaurant Style Vegetable Kurma |
