Name: Authentic South Indian Style Vegetable Kurma Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: South Indian Recipes
Ingredients: 2 cups Mixed vegetables - use carrots; 2 Onions; 2 Tomatoes - pureed; 2 Green Chillies; 1 tablespoon Red Chilli powder; 1-1/2 tablespoon Coriander Powder (Dhania); 1 teaspoon Turmeric powder (Haldi); 1 teaspoon Black pepper powder; Salt - to taste; 2 inch Cinnamon Stick (Dalchini); 3 Cardamom (Elaichi) Pods/Seeds; 4 Cloves (Laung); 1 tablespoon Ginger Garlic Paste; 4 tablespoon Fresh coconut - grated; 2 tablespoon Poppy seeds; 15 to 20 Cashew nuts; 2 tablespoon Sunflower Oil; Salt - to taste; Coriander (Dhania) Leaves - for garnish

Ingredients

2 cups Mixed vegetables - use carrots
2 Onions
2 Tomatoes - pureed
2 Green Chillies
1 tablespoon Red Chilli powder
1-1/2 tablespoon Coriander Powder (Dhania)
1 teaspoon Turmeric powder (Haldi)
1 teaspoon Black pepper powder
Salt - to taste
2 inch Cinnamon Stick (Dalchini)
3 Cardamom (Elaichi) Pods/Seeds
4 Cloves (Laung)
1 tablespoon Ginger Garlic Paste
4 tablespoon Fresh coconut - grated
2 tablespoon Poppy seeds
15 to 20 Cashew nuts
2 tablespoon Sunflower Oil
Salt - to taste
Coriander (Dhania) Leaves - for garnish

Instructions

To begin with South Indian Style produce Kurma, wash, wash and chop all the vegetables into small pieces.

toast them either in a pressure cooker or open pot.

Do not overcook the vegetables; they have to be cooked Al dente.

Keep them aside.Finely chop onions and puree the tomatoes without adding moisture.Soak cashews in enough moisture for about 30 mins.

Grind soaked cashews and poppy seeds with little moisture into fine paste.Grind grated coconut into thick velvety paste.

Keep it aside.burning up fat in a deep bottom wok.

mix in cinnamon sticks, cardamom and clove.

Next mix in finely minced onions and green chilies, sauté till onions turn translucent.mix in ginger garlic paste and toast till raw smell of the paste is gone.

mix in tomato puree and toast till fat separates from the sides of the wok.mix in the perfumed element powders and toss together well.

Next, mix in cooked vegetables alone with moisture in it and bring it to boilAdd seasoning to notes and toast for another 5 mins.

Now mix in coconut paste and cashew-poppy seed paste, stew.

toss together well and turn off the flame.

Do not let it bubble again; else coconut paste will split the kurma.Remove from flame immediately and South Indian Style produce Kurma is ready to be served.

Master Chef

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Authentic South Indian Style Vegetable Kurma Recipe

15 Min Prep

45 Min Cook

4 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Authentic South Indian Style Vegetable Kurma Recipe

15 Min Prep

45 Min Cook

4 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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