Veggie Kurma

An excellent kurma for rice and chappathis

Veggie Kurma

An excellent kurma for rice and chappathis

Category : Vegetarian, Curries

By bhuvana purush

Published On: 03 Jul 2006

Rating: 4
5 Votes, 4 Reviews
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30 Minutes
Served : 4
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Step 1

Grind together grated coconut, fennel seeds, 1/2 cup of shredded onion, ginger, garlic, green chillies, cashews and 1/2 cup of diced tomatoes into a fine paste.

Step 2

Cut onion into long fine strips and half tomato.

Step 3

Heat 2 tbsp of oil in a pan or a kadai.

Step 4

Add bay leaf followed by cumin seeds, a little fennel seeds, turmeric powder and garam masala.

Step 5

Add onion and fry, till brown.

Step 6

Add the peas and carrot and saute for some more time.

Step 7

Add the remaining tomatoes and saute again.

Step 8

When they turn soft, add the ground paste and salt and allow it to boil.

Step 9

:- It takes around 20 mins for the raw smell to go and get the aroma.

Step 10

When the oil starts to separate from the sides of the pan, remove from the flame.

Step 11

Garnish with coriander leaves.

Step 12

:- Serve with rice and chappathis.

Step 13

:- Infact you can add cauliflower, boiled potato pieces etc after the tomatoes. In case you want it liquid you can avoid the vegetables.


Used potatoes instead of peas and came out good. Thanks.


It tastes good...Nice Recipe


Great recipe, really good


ok recipe .... Would be better if substituted with any other veg. other than carrot... It seemed quite dull when made.. But it was an average recipe ...

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