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Main Course

Easy Veg Kuruma

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

40 min total|Prep 40 min|Cook 20 min|6 servings|hard

Ingredientsfor 6 servings

1 Cup, Green peas
8 Beans
2 Green chilly
1 Tomato
2 Carrot
1 ½ Onion
2 Potato
Coriander leaves, to taste
Oil, to taste
1 cup Grinded Coconut
2 Shallots
1/4 tsp Cumin seeds
1/2 tsp Mustard
Coriander leaves, to taste
Salt, to taste
1/4 tsp Turmeric powder
1 tsp Chilly powder
3 Pods Garlic
1/2 Pc Tomato
1/4 Pc Onion

Preparation

Step 1
Slice all the veggies.
Step 2
Cook all the sliced veggies except green peas, garlic, + pc of tomato and onion, in coconut oil.
Step 3
Add water as needed and cook the vegetables.
Step 4
In another vessel sautT mustard, remaining tomato, garlic and onion.
Step 5
Mix in with the cooking veggies.
Step 6
Add the cooked green peas and Stir everything together thoroughly.
Step 7
Add the chilly powder, turmeric powder and salt.
Step 8
Mix in the grinded coconut.
Step 9
Add coriander leaves and take it from flame.
Step 10
Serve it hot.Tastes best with chappathi, porotta as well as pathiri.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Easy Veg Kuruma

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

40 min total|Prep 40 min|Cook 20 min|6 servings|hard

Ingredientsfor 6 servings

1 Cup, Green peas
8 Beans
2 Green chilly
1 Tomato
2 Carrot
1 ½ Onion
2 Potato
Coriander leaves, to taste
Oil, to taste
1 cup Grinded Coconut
2 Shallots
1/4 tsp Cumin seeds
1/2 tsp Mustard
Coriander leaves, to taste
Salt, to taste
1/4 tsp Turmeric powder
1 tsp Chilly powder
3 Pods Garlic
1/2 Pc Tomato
1/4 Pc Onion

Preparation

Step 1
Slice all the veggies.
Step 2
Cook all the sliced veggies except green peas, garlic, + pc of tomato and onion, in coconut oil.
Step 3
Add water as needed and cook the vegetables.
Step 4
In another vessel sautT mustard, remaining tomato, garlic and onion.
Step 5
Mix in with the cooking veggies.
Step 6
Add the cooked green peas and Stir everything together thoroughly.
Step 7
Add the chilly powder, turmeric powder and salt.
Step 8
Mix in the grinded coconut.
Step 9
Add coriander leaves and take it from flame.
Step 10
Serve it hot.Tastes best with chappathi, porotta as well as pathiri.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.