Perky Vegetable Kurma

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • Onions - 2
  • Tomato -1
  • Ginger - 1 small piece
  • Garlic - 6 cloves
  • Cardamom - 1 pod
  • Cloves -2
  • Coriander powder - 3 tsps
  • Chilli powder - 1.5 tsps
  • Coconut milk - 1 cup
  • Mixed vegetable : carrot, beetroot, cauliflower - 2 cups
  • Salt to taste
  • Turmeric powder - 1 tsp
  • Coriander leaves - 1 tbsp
  • Oil
  • Seasoning:
  • Mustard seed - 1 tsps
  • Urad dal - 1 tsps
  • Curry leaves - 1 sprig

How to Make Perky Vegetable Kurma

  • Heat oil in a kadai. Add cardamom, cloves, ginger and garlic. Fry for a few minutes.
  • Add half the chopped onions and fry till they turn golden brown.
  • Add coriander powder and fry for a few seconds.
  • Set aside to cool and grind to a smooth paste.
  • Reheat kadai with oil, add mustard and let it splutter.
  • Add urad dal and fry till it turns deep red.
  • Add the remaining onions and fry till golden brown.
  • Add chopped tomato and cook till it softens.
  • Add chopped vegetables, ground masala, chilli powder, salt and 1/2 cup water.
  • Bring to a boil and simmer with lid on for 15 minutes.
  • Once the vegetables are tender, add coconut milk. Stir and bring to a boil.
  • Take off heat, garnish with chopped coriander.
  • Serve with rice or rotis.

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