Vegetable Kurma Recipe – Authentic South Indian Coconut Curry

Last Updated on 2 months by Neha Deshmukh

Vegetable Kurma Recipe – Authentic South Indian Coconut Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Vegetable Kurma. It’s a creamy, flavorful coconut-based curry that’s a staple in South Indian cuisine. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right. But now, it’s a family favorite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Vegetable Kurma isn’t just delicious; it’s also incredibly versatile. It’s packed with goodness from a rainbow of veggies, and the coconut-based gravy is unbelievably comforting. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s perfect for a weeknight dinner or a special occasion.

Ingredients

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

• 1.5 cup mixed vegetables (carrot, beans, potato, green peas) – about 200-250g
• 1 tbsp coconut oil – about 15ml
• 1 black stone flower (kalpasi)
• 1 bay leaf
• 2 tsp ghee – about 10ml
• 0.25 tsp sugar
• Salt to taste
• 0.75 cup grated coconut – about 75g
• 2-3 green chillies
• 0.5 inch ginger
• 4 garlic cloves
• 1 tsp fennel seeds
• 1 cinnamon stick
• 1 cardamom
• 2 cloves
• 1 tsp fried gram dal (urad dal)
• 10 cashew nuts

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Coconut Oil – The Foundation of South Indian Flavor: Don’t skimp on the coconut oil! It really adds that authentic South Indian aroma and taste. If you don’t have it, you can use vegetable oil, but the flavor won’t be quite the same.
• Kalpasi (Black Stone Flower) – A Unique Aromatic: This might be a new one for some of you. Kalpasi adds a really unique, earthy aroma to the kurma. You can find it in Indian grocery stores or online. Don’t worry if you can’t find it, you can omit it, but it does add a special touch.
• Fennel Seeds – Adding a Subtle Sweetness: Fennel seeds bring a lovely subtle sweetness and anise-like flavor. Lightly toasting them before grinding enhances their aroma even more!

Regional Variations in Vegetable Choices

While I’ve used carrot, beans, potato, and peas, feel free to get creative with your veggies! Cauliflower, cabbage, and even mushrooms work beautifully. In some parts of Tamil Nadu, they add small brinjals (eggplant) too. It really depends on what’s fresh and available.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and finely chop all your vegetables – the carrot, beans, potato, and green peas. Set them aside.
2. Now, let’s make the masala paste. Grind the grated coconut, green chillies, ginger, garlic, fennel seeds, cinnamon, cardamom, cloves, fried gram dal, and cashews into a really smooth paste. Add a little water if needed to help it blend.
3. Heat the coconut oil in a pressure cooker over medium heat. Add the bay leaf and kalpasi. Let them sizzle for a few seconds to release their fragrance.
4. Add the chopped vegetables, sugar, and salt to the pressure cooker. Sauté for about a minute, just to lightly coat them in the oil and spices.
5. Mix in the ground masala paste and sauté briefly – about 30 seconds. Be careful not to burn it!
6. Add 1 cup (240ml) of water, close the pressure cooker, and cook on low flame for 1 whistle.
7. Once the pressure has released naturally, open the cooker. If the kurma is too thick, add a little more water to adjust the consistency.
8. Finally, temper the curry leaves in ghee until they are crisp. Pour this over the kurma and mix well. This adds a lovely finishing touch!
9. Serve hot and enjoy!

Expert Tips

• Don’t overcook the vegetables! You want them to retain a little bit of crunch.
• Grinding the masala paste to a very smooth consistency is key for a creamy kurma.
• Adjust the amount of green chillies to your spice preference.

Variations

• Vegan Adaptation: Simply skip the ghee for tempering the curry leaves and use coconut oil instead.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce the number of green chillies for a milder kurma, or add a pinch of red chilli powder for extra heat. My friend, Priya, loves to add a tiny bit of Kashmiri chilli powder for color and mild spice.
• Festival Adaptations (Onam, Pongal): This kurma is often made during Onam and Pongal festivals in South India. It’s a wonderful addition to the festive spread!

Serving Suggestions

Vegetable Kurma is incredibly versatile. It’s amazing with:

• Idiyappam (string hoppers)
• Chapati or roti
• Dosa
• Steamed rice

Storage Instructions

Leftover Vegetable Kurma can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to a month.

FAQs

What vegetables work best in this kurma?

Honestly, you can use almost any vegetable you like! I recommend a mix of textures and colors for the best result.

Can I make this kurma ahead of time?

Yes, absolutely! You can make the kurma a day or two in advance and store it in the refrigerator. Just reheat it gently before serving.

What is Kalpasi and where can I find it?

Kalpasi, also known as black stone flower, is a unique spice used in South Indian cooking. You can find it in Indian grocery stores or online.

Can I use store-bought curry paste instead of making my own?

While you can use store-bought curry paste in a pinch, the flavor won’t be the same. Making your own masala paste is really worth the effort!

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 it for a few minutes to allow it to reduce.

Is this kurma suitable for kids?

Yes! You can reduce the amount of green chillies or omit them altogether to make it kid-friendly.