Vegetable Kurma Recipe – Coconut & Fennel Seed Delight

Last Updated on 2 months by Neha Deshmukh

Vegetable Kurma Recipe – Coconut & Fennel Seed Delight

Introduction

Oh, Kurma! It’s one of those dishes that just feels like home, doesn’t it? I remember my grandmother making this for us on special occasions, and the aroma would fill the entire house. It’s a comforting, flavorful vegetable stew, and this Vegetable Kurma recipe is my take on her classic – packed with coconut, fennel, and a lovely blend of spices. It’s surprisingly easy to make, and I promise, it’s a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

This Vegetable Kurma is more than just a dish; it’s an experience. It’s wonderfully fragrant, subtly sweet, and packed with healthy vegetables. Plus, it’s incredibly versatile – perfect with rice, roti, or even a flaky parotta. It’s a great way to get your veggies in, and honestly, who can resist a creamy, coconut-infused curry?

Ingredients

Here’s what you’ll need to create this delicious Vegetable Kurma:

• 1 Onion, medium
• 1 Tomato, medium
• 1 ½ tsp Ginger garlic paste
• 1-2 Green chillies, adjust to taste
• ¼ tsp Turmeric powder
• 2 tsp Sambar powder
• 1 cup Cauliflower florets
• ¼ cup Green peas
• 1 Carrot, medium
• 5-6 Beans, trimmed
• 1 Potato, medium
• ½ cup Grated coconut
• 1 tsp Fennel seeds
• 1 tbsp Chutney kadalai (Roasted Gram Dal)
• 2-3 Cashew nuts
• 1 tbsp Oil
• 2 Cloves
• 1 inch piece Cinnamon

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Coconut & Fennel Seed Blend: The Heart of the Kurma: This is where the magic happens. The combination of coconut and fennel seeds creates a unique, aromatic base. Don’t skimp on these!
• Understanding Chutney Kadalai (Roasted Gram Dal): This adds a lovely texture and nutty flavor to the kurma. You can find it in most Indian grocery stores. If you can’t find it, you can dry roast some chana dal (split chickpeas) until golden brown and use that instead.
• Regional Variations in Sambar Powder: Sambar powder varies quite a bit depending on the region. I prefer a Madras sambar powder for this recipe, but feel free to use your favorite.
• Oil Choice: Traditional vs. Modern Options: Traditionally, coconut oil is used for making kurma, especially in South India. However, you can use any neutral-flavored oil like sunflower or vegetable oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the coconut paste. Grind the grated coconut, fennel seeds, chutney kadalai, and cashew nuts into a really smooth paste. Add a splash of water if needed to help it blend. Set this aside – it’s the star of the show!
2. Now, chop your vegetables. Dice the carrot, beans, and potato into medium-sized pieces. Blanch the cauliflower florets in hot, salted water for about 10 minutes, then drain them. This helps them cook evenly and keeps their bright color.
3. Heat the oil in a pan over medium heat. Add the cloves and cinnamon stick and let them sizzle for 2-3 seconds until fragrant. Then, add the chopped onion and cook until it turns translucent.
4. Add the ginger-garlic-chilli paste and sauté for a minute or two, until the raw smell disappears. This is important – you don’t want a raw garlic taste in your kurma!
5. Stir in the chopped tomatoes, turmeric powder, and sambar powder. Cook for a few minutes, until the tomatoes soften and become mushy.
6. Add all the chopped vegetables and about ½ cup of water. Season with salt. Cover the pan and let it cook until the vegetables are tender. Alternatively, you can pressure cook it for one whistle – that speeds things up nicely!
7. Now for the grand finale! Mix in the ground coconut paste. Add more water if you want a thinner consistency. Simmer for about 5 minutes, allowing the flavors to meld together beautifully.
8. Garnish with fresh coriander leaves. Serve hot with chapati, poori, or parotta.

Expert Tips

• Don’t overcook the vegetables! You want them to be tender but still have a little bite.
• Adjust the amount of green chillies to your spice preference.
• For a richer flavor, you can add a tablespoon of cream or yogurt at the end.

Variations

• Vegan Vegetable Kurma: Simply omit the cashew nuts or substitute with sunflower seeds.
• Gluten-Free Vegetable Kurma: This recipe is naturally gluten-free! Just double-check your sambar powder ingredients to ensure it doesn’t contain any gluten.
• Spice Level Adjustment: If you like it spicier, add an extra green chilli or a pinch of red chilli powder.
• Festival Adaptations (e.g., Onam Sadya): This kurma is a wonderful addition to a traditional Onam Sadya. You can adjust the vegetables to include those typically used in the Sadya, like pumpkin and plantain.

Serving Suggestions

This Vegetable Kurma is incredibly versatile. It’s fantastic with:

• Steaming hot rice
• Soft and fluffy chapati
• Crispy poori
• Flaky parotta
• Even a side of crusty bread for dipping!

Storage Instructions

Leftovers 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 actually tastes even better the next day as the flavors have had time to develop!

FAQs

• What is the best way to grind the coconut paste for a smooth kurma? Using a high-powered blender or food processor is best. Add a little cold water while grinding to help create a smooth paste.
• Can I use store-bought sambar powder, or is homemade better? Store-bought is perfectly fine! Just choose a good quality brand. Homemade sambar powder will have a fresher, more vibrant flavor, but it’s not essential.
• What vegetables can I substitute in this kurma recipe? Feel free to experiment! You can add peas, pumpkin, potatoes, or even mushrooms.
• How can I adjust the thickness of the kurma? Add more water for a thinner consistency, or simmer for longer to reduce the sauce.
• Can this kurma be made ahead of time? Absolutely! You can make it a day or two in advance. The flavors will meld together even more beautifully.
• What is Chutney Kadalai and where can I find it? Chutney Kadalai is roasted gram dal, also known as pottukadalai. You can find it in Indian grocery stores, usually in the pulses and lentils section.