Idiappa Kurma | Parotta Kurma | Restaurant Style Vegetable Kurma
A flovorful and country style kurma
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. Also in mid-east or in some countries, kasa-kasa (poppyseeds) are banned. So this 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 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.
Try this version of Vegetable Kurma and share your comments!
If you like this Kurma you can also try
1. Vegetable Kurma
5. Potato Kurma
Idiappa Kurma | Parotta Kurma | Restaurant Style Vegetable Kurma
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
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 RecipeIngredients
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 tbsp Ginger Garlic Paste
- 1/4 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Red Chili Powder
- To Taste Salt
- 1/2 cup Fresh Curd 1 cup = 250 ml
- 1/2 cup Milk
- few Coriander Leaves
For Grinding
- 1/4 cup Grated Coconut
- 10 Cashew nuts
- 2 tsp Kasa Kasa (Poppy Seeds)
- 2 Cardamom
- 1" stick Cinnamon
- 4 Cloves
For Seasoning
- 3 tbsp Cooking Oil or Ghee
- 1/2 tsp Cumin Seeds
- 1/2 tsp 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
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Nutrition
Nutrition Facts
Idiappa Kurma | Parotta Kurma | Restaurant Style Vegetable Kurma
Amount Per Serving (1 cup)
Calories 500
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 3g
15%
Sodium 680mg
28%
Total Carbohydrates 41g
14%
Dietary Fiber 7g
28%
Sugars 7g
Protein 9g
18%
Iron
1%
* Percent Daily Values are based on a 2000 calorie diet.
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 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.
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| Idiappa Kurma | Parotta Kurma | Restaurant Style Vegetable Kurma |
Notes:
- 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
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i dont find mustard seeds mentioned in the ingredients or method , but its found in the photo?
It is jeera n sombu not musturd seeds
Planning to try this today. But I dont have chow chow at home. Will the taste be different?