Authentic Vegetable Kurma Recipe – Coconut & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Vegetable Kurma Recipe – Coconut & Spice Blend

Introduction

Oh, Kurma! Just the name conjures up memories of cozy South Indian breakfasts with my family. This vegetable kurma is a staple in our home – it’s incredibly flavorful, surprisingly easy to make, and goes with everything. I first learned this recipe from my grandmother, and it’s been tweaked and perfected over the years. It’s a comforting hug in a bowl, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t just any kurma recipe. It’s a beautiful blend of aromatic spices, creamy coconut, and fresh vegetables. It’s perfect for a weeknight dinner, a festive occasion, or even just a comforting weekend brunch. Plus, it’s naturally vegan and gluten-free (with a quick check of your ingredients, of course!). You’ll love how easily the flavors come together, and how versatile this dish truly is.

Ingredients

Here’s what you’ll need to create this delicious vegetable kurma:

• 2 Tomato
• 1 Big Onion (for paste)
• 2 tbsp Coconut, grated
• 1 tsp Roasted gram (pottukadalai)
• 1 inch Cinnamon stick
• 1 Cloves
• 0.5 tsp Fennel seeds
• 0.5 tsp Ginger garlic paste
• 1 tsp Red chilli powder
• 0.25 tsp Turmeric powder
• 2 tbsp Cooking oil (for tempering)
• 1 Bay leaf
• 1 Black stone flower (kalpasi)
• 1 Big onion (finely chopped)
• Few Curry leaves
• to taste Salt
• as needed Water
• to garnish Coriander leaves

Ingredient Notes

Let’s talk about a few key ingredients that make this kurma special:

• Black Stone Flower (Kalpasi): This might sound unusual, but trust me, it adds a unique smoky, earthy flavor that’s essential to authentic South Indian kurmas. It’s often found in Indian grocery stores. Don’t skip it if you can help it!
• Roasted Gram (Pottukadalai): This adds a lovely nutty texture and helps thicken the kurma. Roasting it beforehand really brings out its flavor. You can find it at most Indian grocery stores, or roast raw gram dal yourself.
• The Spice Blend: The combination of cinnamon, cloves, and fennel seeds creates a warm, fragrant base. Feel free to adjust the red chili powder to your spice preference. This blend is the heart and soul of a good South Indian curry!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the masala paste. Heat 1 tbsp oil in a pan. Add the fennel seeds, cinnamon, cloves, chopped onion (the one for the paste!), ginger-garlic paste, tomato pieces, and red chili powder.
2. Sauté everything until the tomatoes become soft and mushy – about 5-7 minutes.
3. Now, transfer this mixture to a blender or grinder. Add the coconut and roasted gram dal.
4. Grind into a smooth paste, adding a little water as needed to help it blend. Set this aside – this is where all the magic happens!
5. Next, heat the remaining 1 tbsp oil in a kadai or deep pan. Add the bay leaf and black stone flower. Let them sizzle for a few seconds to release their aroma.
6. Add the finely chopped onion and curry leaves. Sauté until the onion turns translucent and slightly golden brown.
7. Pour in the ground masala paste and add salt to taste. Cook for about 5-8 minutes, stirring frequently, until the masala thickens and the raw smell disappears. This is important – you want to cook out the rawness of the spices.
8. Pour in 1 cup of water, bring the kurma to a boil, then reduce the heat and simmer for another 5-7 minutes. You’ll notice the oil starting to separate from the sides – that’s a good sign! The kurma should also become wonderfully fragrant.
9. Finally, garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t be afraid to adjust the amount of water to achieve your desired consistency.
• For a richer flavor, use coconut milk instead of water.
• A pinch of sugar can balance the flavors beautifully.

Variations

• My friend Priya loves adding potatoes and carrots to her kurma for a heartier meal.
• My mom always makes a slightly sweeter version for Onam, adding a touch of jaggery to the masala paste.
• For a simpler weeknight version, I sometimes skip the black stone flower if I’m short on time. It still tastes delicious!

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your ingredients (especially any pre-made spice blends) don’t contain any animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free. However, always check the labels of your spices and other ingredients to ensure they haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ½ tsp or omit it altogether.
• Medium: Use 1 tsp of red chili powder (as per the recipe).
• Hot: Add an extra ½ tsp of red chili powder or a pinch of cayenne pepper.

Festival Adaptations

This kurma is a wonderful addition to festive spreads like Onam Sadhya or a Pongal feast. It pairs beautifully with rice, sambar, and other traditional dishes.

Serving Suggestions

This vegetable kurma is incredibly versatile! It’s fantastic with:

• Idli
• Dosa
• Idiyappam (string hoppers)
• Appam
• Rice
• Chapati or Roti

Storage Instructions

Leftover kurma can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It also freezes well – just thaw completely before reheating.

FAQs

What is Black Stone Flower (Kalpasi) and where can I find it?

Black stone flower, or Kalpasi, is a lichen used as a spice in South Indian cuisine. It has a unique smoky flavor. You can find it in Indian grocery stores, or online.

Can I use store-bought Kurma paste instead of making it from scratch?

While store-bought paste can save time, the flavor won’t be quite the same. Making it from scratch allows you to control the ingredients and customize the spice level.

How can I adjust the thickness of the Kurma?

If the kurma is too thick, add a little more water. If it’s too thin, simmer for a few more minutes to allow it to reduce.

What is the best way to roast the gram dal (pottukadalai) for this recipe?

You can dry roast the gram dal in a pan over medium heat for 5-7 minutes, stirring constantly, until it turns golden brown and fragrant. Be careful not to burn it!

Can this Kurma be made ahead of time?

Absolutely! In fact, the flavors develop even more beautifully overnight. Just store it properly and reheat when you’re ready to serve.