Name: Restaurant style veg Kurma ( South Indian ) recipe by Radha Natarajan at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 2 cups of finely diced veggies [like potatoes. , cauliflower florets,carrots, green beans]; 3tbsp chopped fresh cilantro for garnish; TO MAKE TO A PURÉE : 3 medium tomatoes; 1 green chilli; small piece of ginger; pinch of turmeric powder.; TO SOAK AND GRIND : 1/4 cup cashew halves soaked in hot water [Almonds can also be used to substitute .]; 1/4 cup fresh/desiccated coconut; 2tsp poppy seeds/ Khus khus; TO ROAST AND GRIND TO POWDER : 2 tsp coriander seeds; 2 cloves; 1 bayleaf; 2 cardamom or a tsp of cardamom powder.; 1 tsp fennel seeds/ saunf; 1 red chilly; OTHER INGREDIENTS : 2 tsp Kashmiri chilli powder; 1 tsp coriander powder; 2 tbsp oil; 2 tbsp fresh yogurt; Salt to taste

ABOUT Restaurant style veg Kurma ( South Indian ) RECIPE

South Indian style veg kurma is a delicious version, adapted from the North Indian one and an excellent side dish that goes well with rotis, jeera rice, pooris .

Ingredients Serving: 6

2 cups of finely diced veggies [like potatoes. , cauliflower florets,carrots, green beans]
3tbsp chopped fresh cilantro for garnish
TO MAKE TO A PURÉE : 3 medium tomatoes
1 green chilli
small piece of ginger
pinch of turmeric powder.
TO SOAK AND GRIND : 1/4 cup cashew halves soaked in hot water [Almonds can also be used to substitute .]
1/4 cup fresh/desiccated coconut
2tsp poppy seeds/ Khus khus
TO ROAST AND GRIND TO POWDER : 2 tsp coriander seeds
2 cloves
1 bayleaf
2 cardamom or a tsp of cardamom powder.
1 tsp fennel seeds/ saunf
1 red chilly
OTHER INGREDIENTS : 2 tsp Kashmiri chilli powder
1 tsp coriander powder
2 tbsp oil
2 tbsp fresh yogurt
Salt to taste

Instructions

Cook all veggies in an open pan or pressure cook with a pinch of turmeric powder, to 1 whistle . Take care not to over cook.
Purée the tomatoes , green chilly, ginger and turmeric , keep aside.
Grind the soaked Cashewnuts / almonds with coconut and 2 tsp poppy seeds. Grind to smooth paste.Keep aside.
Take a pan , heat well, add oil, add the tomato purée , add the turmeric powder, chilly powder , coriander powder.
Keep sautéing the mixture on a low flame, when the oil comes up and the purée gets a nice shine and becomes aromatic ., add the cooked vegetables. Add salt as required. Stir well, add little water to lighten the almost dry gravy.
When the vegetables look done well with a thickening gravy , add the ground spice powder . Stir well again and let mixture cook on a low flame.
When all the raw smell of spices disappears, add the ground paste , and just before taking off from the gas add the whisked yogurt . Stir well again and remove.
garnish with cilantro leaves . Serve with rotis, Phulkas, Naan breads or even pooris.

Similar Recipes

Reviews (1)

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review

Aug-29-2020

Barbara Montes Aug-29-2020

This recipe is great but unfortunately, it is not about health at all. I have recently completed the research on this topic for my college class and recommend everyone to check the sample of paper on this website https://writingbros.com/essay-examples/health/ where the professional experts in this field gathered the real facts about human's health.