This Hotel-Style Vegetable Kurma is a rich and aromatic mixed-vegetable gravy inspired by the kurma served in Tamil Nadu restaurants. It pairs especially well with chapati, roti, idiyappam, and variety rice.
You can use any combination of vegetables you enjoy. The freshly ground coconut-spice paste, whole spices, and optional milk give the kurma its creamy texture and restaurant-style flavor.
Hotel Vegetable Korma / Tamil Nadu Veg Kurma
Recipe Details
Vegetable Gravy / Kurma
Tamil Nadu / South Indian
Sashi
20 minutes
20 minutes
40 minutes
4
Ingredients
Main Ingredients
- Mixed vegetables – 1 cup, such as carrot, beans, peas, cauliflower, or potato
- Onions – 2 medium, finely chopped
- Green chilies – 3, slit
- Ginger-garlic paste – 1/2 tsp
- Coriander powder – 2 tsp
- Salt – to taste
- Water – 1 cup
- Milk – 1/4 cup (optional)
- Coriander leaves – 2 tbsp, chopped
For Tempering
- Oil – 3 tsp
- Ghee – 1 tsp
- Bay leaves – 2
- Black stone flower / Kalpasi – 2 small pieces
- Black cardamom – 1
- Cumin seeds – 1/4 tsp
- Fennel seeds – 1/4 tsp
- Curry leaves – 8
To Grind
- Cloves – 2
- Cinnamon – 2 small pieces
- Cardamom – 1
- Cashews – 2
- Poppy seeds – 2 tsp
- Roasted chana dal – 2 tsp
- Green chili – 1
- Grated coconut – 5 tbsp
Preparation
- Grind the cloves, cinnamon, cardamom, cashews, poppy seeds, roasted chana dal, green chili, and grated coconut into a fine paste, adding a little water only if needed.
- Cut the mixed vegetables into evenly sized pieces so they cook at the same rate.
- Finely chop the onions.
- Slit the green chilies.
- Chop the coriander leaves and keep aside.
Cooking Instructions
- Heat the oil and ghee together in a non-stick or heavy-bottomed pan over medium heat.
- Add the bay leaves, curry leaves, black stone flower, black cardamom, cumin seeds, and fennel seeds.
- Fry briefly until aromatic.
- Add the chopped onions and slit green chilies.
- Sauté until the onions become soft and lightly golden.
- Add the ginger-garlic paste and fry until the raw aroma disappears.
- Add the mixed vegetables and coriander powder.
- Pour in 1 cup water and mix well.
- Cover and cook over medium heat until the vegetables are tender but not mushy.
- Add the prepared ground coconut-spice paste and salt.
- Mix well and simmer for about 3 minutes, stirring occasionally.
- Add the optional milk and mix gently.
- Heat briefly without allowing the kurma to boil vigorously after adding the milk.
- Add the chopped coriander leaves and remove from the heat.
Tips
Vegetables: Use any combination you like, but cut them into similar-sized pieces so they cook evenly.
Ground Masala: Grinding the coconut, poppy seeds, roasted chana dal, cashews, and whole spices into a smooth paste gives the kurma its creamy texture and characteristic flavor.
Cardamom: Both black cardamom in the tempering and regular cardamom in the ground masala contribute to the aroma of the gravy.
Coconut Milk Variation: Coconut milk can be used for a richer variation. If using it in place of grated coconut, adjust the liquid gradually so the kurma does not become too thin.
Kurma Masala Variation: Add 1 teaspoon Annapoorna Kurma Masala along with the coriander powder if you prefer a stronger restaurant-style masala flavor.
Consistency: Add a little hot water if you prefer a thinner gravy, or simmer uncovered for a few minutes if the kurma is too thin.
Serving Suggestion
Serve Hotel Vegetable Kurma hot with chapati, roti, parotta, idiyappam, poori, dosa, or variety rice.
Recipe Source: Recipe idea inspired by SpiceIndiaOnline.
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