Green Peas and Carrot Kurma

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • Fresh green peas - 250 g
  • Carrot - 250 g
  • Coconut grated - 1 small size
  • Green Chillies - 8 - 10
  • Curry Leaves- one medium bunch
  • Coconut oil (heated and cooled) - 2 tbsp
  • Turmeric Powder - 1/2 tsp
  • Salt - as per taste.
  • Thick Curd - 1 cup.

How to Make Green Peas and Carrot Kurma

  • Cut carrots into half inch size. Wash green peas and carrots and cook with water, curry leaves, turmeric powder and salt till tender.
  • Grind to a paste coconut and green chillies.
  • Beat the curd well.
  • Add curd and ground masala to the cooked vegetable. Allow it to boil for 2 minutes.
  • Pour the pre-heated coconut oil over the vegetable after putting off the flame. Serve hot with Poori/Chapatti or Rice. Fried papad along with this would taste excellent.