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Main Course

Easy Vegetable Kurma

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

2 nos Potato — diced
1/2 cup Green Peas
1 nos Carrot — diced
1 nos Onion — diced
5 nos Shallots — diced
5 nos Green chilly
5 tbsp Coconut
1/4 tsp Turmeric powder
2 tsp Coriander powder
1 tsp Garam masala
1 tbsp Cooking oil
Salt, to taste
1 Stem Curry leaves

Preparation

Step 1
Pressure cook all the vegetables with green chillies and salt upto 3 whistles.
Step 2
Grind together coconut and all the powders.
Step 3
Add the paste to the cooked vegetables and boil in low flame.
Step 4
When aroma starts to rise,take it off the heat.
Step 5
Let the mustard seeds crackle in oil,followed by broken red chillies and curry leaves and add to the curry.
Step 6
Serve while still hot with appams/idiyappams/chappathis.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Easy Vegetable Kurma

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

2 nos Potato — diced
1/2 cup Green Peas
1 nos Carrot — diced
1 nos Onion — diced
5 nos Shallots — diced
5 nos Green chilly
5 tbsp Coconut
1/4 tsp Turmeric powder
2 tsp Coriander powder
1 tsp Garam masala
1 tbsp Cooking oil
Salt, to taste
1 Stem Curry leaves

Preparation

Step 1
Pressure cook all the vegetables with green chillies and salt upto 3 whistles.
Step 2
Grind together coconut and all the powders.
Step 3
Add the paste to the cooked vegetables and boil in low flame.
Step 4
When aroma starts to rise,take it off the heat.
Step 5
Let the mustard seeds crackle in oil,followed by broken red chillies and curry leaves and add to the curry.
Step 6
Serve while still hot with appams/idiyappams/chappathis.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.