Published: · Modified: by Radhika · This post may contain affiliate links · 32 Comments
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Mixed Vegetable Kurma or Mix Veg Kurma is a coconut based vegetable stew that is very popular across South India and is served as a side dish along with chapathi (flat bread) in almost all the Hotels and Restaurants and not for nothing it has been often called as Chapati Kurma too.
Mopping up the creamy kurma with chapathis or rotis is the best way to have them and not only that, it goes well along with one pot meals such as pulaos and biryanis as well.
Though there are several versions of making this kurma across the many households, this is how I make it and like my Hotel Tiffin Sambar, this kurma has also been always appreciated by my guests and friends whenever I have served them as the texture and the taste comes close the ones that gets served in hotels.
As on most of the nights we have only chapathis for our dinner, among all the side dishes that I make to go with it, this kurma is the one that is very much demanded and loved by my kids at home.
Make sure that the vegetables are only parboiled and not over cooked. Always use fresh coconut for a better tasting kurma. And add or remove vegetables and use whatever you have on hand. But keep in mind to use only the English vegetables.
Check out other side dish recipes like 15 mins paneer butter masala, chana masala, kashmiri dum aloo, Mushroom and Peas Makhani, Chettinad Paneer Pirattal,to serve with chapathis, pooris or naans.
Mixed Vegetable Kurma Recipe details below:
Recipe
Mixed Vegetable Kurma Recipe
Mixed vegetable kurma or chapathi kurma that's served as a side dish to chapathis and parottas.
5 from 3 votes
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Prep Time : 15 minutes mins
Cook Time : 30 minutes mins
Total Time : 45 minutes mins
Servings : 4
Course : Side Dish
Cuisine : South Indian
Author : Radhika
Ingredients
- Carrot – 1
- French beans – 10
- Knol-khol or turnip - 1
- Cauliflower Florets – ¼ cup
- Fresh Green peas – ½ cup
- Onion – 1
- Tomato – 1
- Red chili powder – 2 tsp
- Mustard seeds – 1 tsp
- Biriyani Poo – 2 generous pinch
- Bay leaf – 1
- Star anise – 1
- Curry leaves – 1 sprig
- Salt – to taste
- Oil – 1 tbsp
To be Ground to a fine paste:
- Fresh grated coconut – ½ cup
- Fennel seeds – 1 tsp
- Cumin seeds – ½ tsp
- Cashew nuts – 8 to 10
- Khus- Khus or poppy seeds - 1 tsp
- Ginger – 1 inch piece
- Garlic – 5 pods
- Cardamom – 2
- Cinnamon – 1 inch stick
- Cloves – 2
- Turmeric powder – ¼ tsp
Instructions
Chop the carrots, beans, knol-khol to the size you prefer. Place carrots, beans, cauliflower, peas and turnip in a vessel and steam cook for 1 whistle. I used my microwave and cooked for 3 mins at High. Keep aside.
Grind the ingredients mentioned under the “to be ground to a fine paste” using little water to a smooth paste and keep aside.
Chop the onions and quarter the tomatoes.
Heat a wide pan or a wok with oil. Add biriyani poo, bay leaf, star anise and sauté till the aroma arises. Now add mustard seeds and let it splutter.
Add onions, curry leaves and sauté till the onions turns translucent. Now add red chili powder, salt and mix well. The mixture will become dry.
Now add the ground coconut paste and enough water to the consistency you prefer the kurma to be and mix well and cook over low flame.
Let it come to a boil. Add the par boiled vegetables, quartered tomato pieces, give it a quick stir, check the consistency of the kurma now and add more water if necessary at this stage. Close the pan with a lid leaving a small gap and let the kurma cook over medium low flame for 7-10 mins.
By now the gravy would have thickened considerably, the vegetables would have been completely cooked, the raw smell would have gone and you can smell the aroma of the kurma.
Mixed vegetable kurma is ready.
Transfer to a serving bowl and serve hot with chapathi, poori or parotta.
Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!
More Side Dish for Roti
- Plain Salna in Pressure Cooker - Empty Salna Recipe
- Paneer Taka Tak - Tawa Paneer - Paneer Tak-a-Tak
- Chana Masala - Instant Pot Punjabi Chole Masala
- Easy Paneer Makhani Recipe in 10 Mins
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Reader Interactions
Comments
Shobha
Thank you so much for this recipe. Tried this today for the first time and it came out well.Reply
Radhika
Thanks a lot for your lovely feedback. I'm so happy to hear that you liked it.
Reply
Nancy Baiju
I made this and capsicum peanut poriyal for today's dinner . It was excellentReply
Radhika
Thank you for trying out and giving your positive feedback Nancy.
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Rajendra
Fantastic recipe. I tried it myself as you have explained the entire procedure beautifully. First I was very afraid that maybe I might go wrong. But no chance. The finished product was too good. We had 2 repeats within a span of 1 week. Thank you RadhikaReply
Vegetarian Hotel in Shimla
This South Indian recipe is looking so awesome and hope it taste will be very delicious. I will try to make this recipe at my home. Thanks to you for sharing this great recipe with us.
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Janice Tan
would like to ask what is Biriyani Poo?
Reply
Radhika
Biriyani Poo is also a spice and its called as "Stone Flower" in English.
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kamalaveni
Delicious and mouth watering kurma
Tell the onion and tomotto in gramsReply
Radhika
Thank you Kamalaveni. You can use 100 gms each of onion and tomato.
Reply
kamalaveni
Thankyou so much for your reply tomorrow I will try this colourful kurma
Reply
Shobana Vijay
What al lovely pic and kurma looks interesting and yummy..Plzzz passs on to me
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sudha venugopal
I tried it today. It came out very well. Instead of cashews i used badam, which i thought is more good for health. Thanks for this wonderful recipe, everyone loved this dish. Sudha venugopal
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Anonymous
Turned out super yummy. Thanks for this fantastic kurma recipe. The best I've ever had.
Reply
Anonymous
what is Briyan Poo
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Beulah Arun
Kurma looks yummy! What a lovely blog you have! Happy to follow you!
Reply
Sona S
Kurma is my all time favorite curry, this looks really delicious.. Love the color of the kurma..
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Anonymous
what is Biryani Poo
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Saranya Balaji
lovely clicks dear...looks so delicious...
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Anonymous
Hi, I loved your hotel sambar so when i looked at this hotel kurma too I knew it would just taste awesome as you promised. Oh boy, the best kurma I had made so far is what my hubby told. My kid who refuses to eat veggies cleaned up the whole plate. Thanks for this super tasty kurma recipe Radhika.
Reply
Radhika Subramanian
Thank you very much and glad to hear you loved both the dishes. It would be helpful if you could put down your name as well in the future. Keep visiting.
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The Yogi Vegetarian
Delicious 🙂 I do a shortcut version of this with tinned/ desiccated coconut- maybe it's about time I learned from you how to do the proper one!
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Simi J
Awesome lunch ! would love to eat this right now.
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Priya Suresh
Would love to have this kurma with some bhatura..Love the colour very much..
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divya
looks super yum! love it
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Sanoli Ghosh
Very flavourful, rich and spicy veg kurma.
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Smitha Kalluraya
Luv poori n kurma / ghee rice kurma combo.. Urs looks perfect. I too do the same way..
Do visit me wen u r free..Reply
Roshni
i love barota kurma a lot.. not to forget idiyappam kurma.. drooling at your preparation
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Eliza Lincy
Kurma Looks inviting. A such like a Hotel Kurma with wonderful photos.
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Anu Anand
Veg kurma looks delicious.
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Veena Theagarajan
so creamy and tasty
Reply
Radha Natarajan
Lovely recipe and great clicks 🙂
Reply
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