Veg Kurma


I’ve had kurma before I got married, but I wasn’t particularly fond of it. What i had at restaurants always seemed like a bad mix of whatever vegetable added in going bad. And not to mention, the spiciness was very un-attractive.

That was however, before I had the kurma my mother-in-law made. I remember the first time I ate it. I was rather reluctant to even try, my past experieces not being good. And I wasn’t keen on saying that I didn’t like something she made, especially when everyone else was gung-ho about it. πŸ™‚ So definitely it was a welcome surprise when i loved the kurma!! πŸ˜€

After a couple of attempts I’ve finally got it right, and so have decided to share it.

1 cup dessicated fresh coconut
5 large green chillies
a large piece of ginger
3 medium potatoes
2 tomatoes
green peas
1 carrot
Optional vegetables: french beans, cauliflower
1 medium onion
3 tbsp Khus-khus
1tsp salt
Pinch of turmeric


  • Boil all the vegetables and set aside. Partially mash only the potatoes. The potatoe should essentially be very tiny boiled pieces, and not a complete mash.
  • Grind khus-khus into a fine powder
  • Add onion, chilliwes, ginger and coconut, and grind to a fine paste. Add water as required.
  • Chop the tomatoes and braize in 2 tblsp oil
  • Once the tomatoes are softened, ass all the boiled vegetables and the coconut paste.
  • Add salt to taste and turmeric
  • Boil the vegetables till it becomes thick
  • Add chopped coriander and curry leaves about 10 min before serving. So not mix, just drop it on top and cover with lid. This will give the kurma a very nice flavour.

You can have the kurma with rotis, puri or dosas.

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