Nilgiris Vegetable Kurma

A very popular recipe from the land of Nilgiris. The main uniqueness to this dish is the green hue from Coriander and mint leaves. Thinking of Nilgiris reminds off the green leaves in that beautiful place. The same way, this veg kurma is also enriched with the rich flavour of coriander and mint leaves along with conventional spices. I first tasted this awesome dish in one of the Indian Restaurants “Malgudi” and it was so nice to taste with Naan. When I checked the ingredients in their menu card, I saw this kurma is enriched with mint and coriander leaves. Tried this yummy Nilgiris Vegetable Kurma immediately at home and got nice appreciations from my family 🙂

Preparation and Yield:

Preparation time	5 mins
Cooking Time	20 mins
Servings	2
Recipe Category	Main
Recipe Cuisine	South Indian

1. Wash the mint and coriander leaves thoroughly. Take the greens along with green chili, ginger, cumin seeds and grind everything to a smooth paste and set this aside
2. Next, take grated coconut, poppy seeds and cashews and grind it together with little water to a smooth paste. Set this paste also aside
3. Heat oil in a pressure cooker. When the oil is hot, add chopped onions and sauté the onions till they become light brown color
4. Then, add the tomatoes and mix well and allow the tomatoes to cook for 2 minutes
5. Next, add the green paste and stir well. Allow the masala to cook for 2 minutes
6. Its time now to add chopped veggies and mix well. Add 1/2 Cup water and stir well
7. Add red chili powder, coriander powder and salt and stir well. Finally add the ground cashew-coconut paste and stir well. 
8. Close the pressure cooker and allow 2 whistles. Do not cook for more whistles as the veggies gets mushy. Once the pressure is completely released, open the lid and stir once and serve hot
9. Serve the delicious Nilgiris Vegetable Kurma with Roti / Naan 

Nilgiris Vegetable Kurma