Kurma is usually prepared with curried vegetables.
For Mixed Vegetable Kurma, an assortment of vegetables are cooked in ground spices / gravy.
North Indian Mixed Vegetable Kurma is prepared in yogurt gravy.
The South Indian version is coconut-based. The gravy is made with either coconut paste or coconut milk. Shredded coconut, nuts, and an array of other ingredients are added to prepare the ground paste.
We can also prepare this side dish with the onion-tomato mixture in both yogurt gravy and coconut paste.
Different vegetables according to preferences can be added. The vegetables could include cauliflower, corn, mushroom, beans, carrots, green peas, potatoes, baby corn, tofu, paneer etc.
Spices that are suitable to tastes can be adjusted.
Dry red chillies can be ground with coconut and nuts to give it the rich color.
The kurma can be prepared in either the pressure cooker or the pan.
Cooking in the pressure cooker is faster as compared to cooking in the pan.
This side dish is best accompanied hot with Chapati.
Onion ( medium ) : 1 Nos.
Tomato ( medium ) : 1 Nos.
Potato ( medium ) : 1 Nos.
Carrot (medium ) : 1 Nos.
French beans : ½ Cup
Green peas : ½ Cup
Mushroom : 5 Nos.
Turmeric powder : ¼ Tsp
Yogurt ( fresh ) : 2 Tbsp
Oil : 2-3 Tbsp
Curry leaves : 1 twig
Water : 5 Cup
Coriander leaves : for garnish
Salt : to taste
Garlic pods : 3-4 Nos.
Ginger : 1 inch
Red chilly ( dry ) : 3 Nos.
Coriander seeds : ½ Tbsp
Chana dal : ½ Tbsp
Grated coconut ( fresh ) : 5-6 Tbsp
Cashews : 5-6 Nos.
Fennel seeds : 1 Tsp
Poppy seeds : 1 Tsp
Cloves : 2 Nos.
Cinnamon : 1 inch
Green cardamom : 1 Nos.
Water : ½ Cup
Remove the skin of the potato and carrot. Chop the onion, tomato, carrot, potato, french beans, mushrooms and coriander leaves. Rinse the knifed vegetables with cold running water and set aside.
Peel and mince the ginger piece and garlic pods.
Blend the grinding ingredients which are pressed ginger and garlic, dry red chillies, chana dal, coriander seeds, grated coconut, poppy seeds, fennel seeds, cashews, cinnamon, cloves and green cardamom in a grinder with ½ cup of water. Keep aside the ground paste.
Pour oil in a pressure cooker and heat the oil.
Add the chopped onion and curry leaves to the cooker.
Let the onion become translucent.
Stir in the minced tomato.
Throw turmeric powder on the cooker contents.
Cook the pan contents for 5 minutes and let the tomatoes melt.
Pour the prepared paste in the pan and fry for some minutes.
Spoon the cooker contents at intervals.
Put the carrot, potato, french beans, green peas and mushroom in the cooker.
Mix in the yogurt with the pan contents.
Toss the pan contents for few minutes on low heat.
If you are fed up of eating vegetables and want to make something different for dinner then you should try out this egg kurma. In Kerala egg kurma is served with chapati or poratta. There are different versions of egg kurma. I have given the recipe the way I make the kurma. Try it! It is a very tasty and spicy dish for egg lovers. And of-course it is healthy too. I am sure that you know the health benefits of eating eggs. An egg should be included in your daily meal, because according to various studies, eating egg every day helps to prevent clots and heart attacks, stroke, muscular degeneration, breast cancer and help to regulate the brain, nerves and cardiovascular system. It contains high quality proteins, Vitamin D and amino acids. My little son loves eggs best when it is in this kurma form.
Egg Kurma Recipe
Onions: 2 large
Tomatoes: 2 large
Ginger: 1 inch piece
Red chilli powder: 1 tsp
Coriander powder: 2 tsp
Turmeric powder: ½ tsp
garam masala powder: 1 tsp
Cumin powder: 1 tsp
Oil: 4 tbsp
Salt as required
Water as required
Coriander leaves: a handful
Curry leaves: 2 springs
Freshly grated coconut: ½ cup
Poppy seeds/ Khus Khus: 1 tbsp
Cashew nuts: 6
Green chillies: 4
Cinnamon: 1 small stick
Fennel seeds: ½ tsp
Boil the eggs, remove shell and keep aside.
Finely chop the onions.
Finely chop the tomatoes.
Grind ginger and garlic to paste
Finely chop the coriander leaves.
Grind all the ingredients under ‘to grind’ to a fine paste by adding some water.
Heat oil in a pan.
Add cinnamon, cardamom, cloves and fennel seeds and saute till aroma arises. Add curry leaves.
Add the onions and saute till it becomes translucent.
Add the ginger-garlic paste and saute till the raw smell disappears.
Add red chilli powder, turmeric powder, coriander powder, garam masala, cumin powder and required salt and saute for a few seconds.
Now add the tomatoes. Sprinkle some water and saute till the tomatoes are cooked and become mushy.
Add the ground paste and saute for a few seconds.
Add a cup of water and bring to boil on a low flame till the gravy thickens slightly.
Add the eggs and let it boil for 2 minutes.
Remove from flame and transfer into a serving bowl.
Garnish with coriander leaves.
The kurma is best if it is served hot with chapati. Since eggs are a must in your diet, you should include this diet in your weekly menu, because it is bowl full of nutrition and health benefits for the whole family. We can now say that ‘an egg a day keeps the doctor away’!!!
Do you want your children to intake plenty of nutrients? Well, you don’t have to spend money on tonics. Just include cauliflower on your regular diet and your children will all the nutrition required. I am not joking!!! Cauliflower is a good source of vitamin C and also contains vitamin B Complex as well as Vitamin K. It also contains calcium, potassium, iron, copper and manganese. Cauliflower can be used to make manjurian, curries, gravy, kurma, fry, sabzi etc. Below is a recipe for cauliflower kurma. It is a delicious dish, so it won’t it difficult to make your children eat.
Ingredients required for making cauliflower kurma:
Cauliflower : 1 big
Potato : 1
Onion : 2 medium sized
Tomatoes : 2 medium sized
Ginger : 1 inch piece
Garlic : 5-6
Green chillies : 4-5 (depending on how spicy you prefer)
Cinnamon : 1 inch piece
Cardamom : 2-3
Cloves : 2
Coriander seeds : 11/2 tbsp
Pepper : 1 tsp
Sanuf or fennel seeds : ½ tsp
Poppy seeds : 1 tsp
Grated coconut : 1 cup
Cashew nuts : 8-10
Oil : 2 tbsp
Ghee : 1 tsp
Coriander leaves ; chopped for garnishing
Cut the cauliflower into florets. Put the florets in hot salted water for 15 minutes.
Chop 1 onion and thinly slice the 2nd
Peel and chop the potato.
Chop the tomatoes.
Chop the green chillies.
Chop the ginger.
Chop the garlic
First dry grind cinnamon, cardamom, cloves, coriander seeds, pepper, fennel seeds and poppy seeds. Add the chopped onions, green chillies, garlic and ginger to this. Add some water and grind the ingredients to a fine paste. (1)
Put the cashew nuts in hot water for 10 minutes.
Grind the cashew nuts with the coconut to a fine paste. (2)
Method for making cauliflower kurma:
Heat oil in a pan.
Add half the sliced onion and saute till it turns pink.
Add the cauliflower florets and saute for 1 minute.
Add the chopped potato
Add the ground paste (1).
Add turmeric powder.
Add 2 cups of water.
Close the lid and let it boil on a low flame it the cauliflower florets and potatoes are half cooked.
Then add the tomatoes.
Close lid and boil till the vegetables are cooked.
Add the ground paste (2)
Blend well and leave to boil till the gravy thickens.
Remove from fire.
Fry the remaining sliced onions in a tsp of ghee till the onions turn dark brown. Add to the curry.
Serve into a serving bowl.
Garnish with coriander leaves.
Serve the hot kurma with chapati.
Many people prefer kurma with chapatis because chapati and Kurma is an amazingly delicious combination. Try it and enjoy!!!
Aloo or potato is a very tasty and versatile vegetable that enhances the taste of any dish it is added to. Delicious dishes can be made by using only potatoes or combining it with other vegetables or even meat.
Sometimes we sit and wonder what side dish to make for chapati. It is always very interesting to try out new dishes. Here I am going to tell you how to make Aloo Kurma, which is a perfect side dish that goes well with chapatis.
I have given below the recipe to making Aloo Kurma in a very easy way with potatoes and traditional spices.
Aloo Kurma recipe
Potatoes: 3 (big)
Onion : 1
Green chilies : 4-5
Garlic : 8 (small cloves) 6 (big cloves)
Ginger : small piece
Coriander powder : 1 tbsp
Khus Khus : 1 tsp
Pepper : ¼ tsp
Fennel seeds/Sombu : 1 tsp
Cinnamon – a small piece
Cardamom – 2-3
Cloves – 2-3
Tomato: 2 small ones
Curd – a small bowl
Grated coconut – 1 cup
Salt (as required)
Turmeric powder: ¼ tsp
Coriander leaves (little)
Onion: 1 (for frying)
Oil: 2 tbsp
Cut the potatoes into medium sized cubes
Slice the tomatoes
Slice lengthwise the onion for frying
Put the spices 1 – 7 in a blender and grind to powder form. Add the ingredients 1 – 4 to this powder and grind all-together to a fine paste.
Grind the coconut to a fine paste
Method to make Aloo Kurma
Wash the potatoes and put it in a vessel with 2 cups of water. Add turmeric powder, salt and the ground ingredients.
Close the lid and wait for the potatoes to cook. If you want to check to see if the potatoes are cooked, just insert a fork or knife.
Once the potatoes are cooked, add the sliced tomatoes.
Cook till the tomatoes are cooked and become mashy and the gravy thickens.
Add the curd.
Cook for about 2-3 minutes till the curd mixes well with the curry. Make sure that the curd is well blended into the curry.
Now add the ground coconut and boil for about 2-3 minutes.
Remove from stove.
Heat oil in a kaddai and fry the cut onions till it becomes brown in color and add to the kurma.
Garnish with coriander leaves
Serve hot with chapatis.
This Aloo Kurma recipe is not only very easy to make, but is also less time consuming. Once the ingredients are ready and ground, then the maximum time to make the kurma will be only around 15 minutes. Now you don’t have to worry about a dish for eating with chapatis. Here is an easy and tasty dish that is a fantastic side dish that goes well with chapatis.
I hope you have enjoyed reading about how to make potato kurma and you must be eager to give it a try. Next time you are making chapatis, go ahead and make Aloo kurma and enjoy a tasty and delicious meal!!!