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Idiappa Kurma | Parotta Kurma | Restaurant Style Vegetable Kurma
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4.32 from 16 votes

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
Cook Time25 minutes
Total Time45 minutes
Course: Veg Gravies
Cuisine: Indian, South Indian, Tamilnadu
Servings: 4 people
Calories: 500kcal
Author: Sowmya Venkatachalam

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

Nutrition

Serving: 1cup | Calories: 500kcal | Carbohydrates: 41g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Sodium: 680mg | Fiber: 7g | Sugar: 7g | Iron: 0.2mg