Idiappa Kurma | Parotta Kurma | Restaurant Style Vegetable 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.
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Veg Gravies
Cuisine: Indian, South Indian, Tamilnadu
Servings: 4 people
Calories: 500kcal
Author: Sowmya Venkatachalam
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
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.
Serving: 1cup | Calories: 500kcal | Carbohydrates: 41g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Sodium: 680mg | Fiber: 7g | Sugar: 7g | Iron: 0.2mg