Restaurant style veg Kurma ( South Indian ) | How to make Restaurant style veg Kurma ( South Indian )

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ByRadha Natarajan
Created on 25th May 2017
  • Restaurant style veg Kurma ( South Indian ), How to make Restaurant style veg Kurma ( South Indian )
Restaurant style veg Kurma ( South Indian )by Radha Natarajan
  • Restaurant style veg Kurma ( South Indian ) | How to make Restaurant style veg Kurma ( South Indian ) (11 likes)

  • 0 reviews
    Rate It!
  • By Radha Natarajan
    Created on 25th May 2017

About Restaurant style veg Kurma ( South Indian )

South Indian style veg kurma is a delicious version, adapted from the North Indian one and an excellent side dish that goes well with rotis, jeera rice, pooris .

Restaurant style veg Kurma ( South Indian ) is a delicious and yummilicious dish which is one of the popular dish of Tamil Nadu. Restaurant style veg Kurma ( South Indian ) is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Restaurant style veg Kurma ( South Indian ) is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 10 minute and it takes 25 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Restaurant style veg Kurma ( South Indian ). It is an amazing dish which is perfectly appropriate for any occasion. Restaurant style veg Kurma ( South Indian ) is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Restaurant style veg Kurma ( South Indian ) is an art and while preparing this dish you can feel the aroma of this delicious Restaurant style veg Kurma ( South Indian ). Surprise your family and friends by preparing this hotel style Restaurant style veg Kurma ( South Indian ) at your home.

  • Prep Time10mins
  • Cook Time25mins
  • Serves6People
Restaurant style veg Kurma ( South Indian )

Ingredients to make Restaurant style veg Kurma ( South Indian )

  • 2 cups of finely diced veggies [like potatoes. , cauliflower florets,carrots, green beans]
  • 3tbsp chopped fresh cilantro for garnish
  • TO MAKE TO A PURÉE : 3 medium tomatoes
  • 1 green chilli
  • small piece of ginger
  • pinch of turmeric powder.
  • TO SOAK AND GRIND : 1/4 cup cashew halves soaked in hot water [Almonds can also be used to substitute .]
  • 1/4 cup fresh/desiccated coconut
  • 2tsp poppy seeds/ Khus khus
  • TO ROAST AND GRIND TO POWDER : 2 tsp coriander seeds
  • 2 cloves
  • 1 bayleaf
  • 2 cardamom or a tsp of cardamom powder.
  • 1 tsp fennel seeds/ saunf
  • 1 red chilly
  • OTHER INGREDIENTS : 2 tsp Kashmiri chilli powder
  • 1 tsp coriander powder
  • 2 tbsp oil
  • 2 tbsp fresh yogurt
  • Salt to taste

How to make Restaurant style veg Kurma ( South Indian )

  1. Cook all veggies in an open pan or pressure cook with a pinch of turmeric powder, to 1 whistle . Take care not to over cook.
  2. Purée the tomatoes , green chilly, ginger and turmeric , keep aside.
  3. Grind the soaked Cashewnuts / almonds with coconut and 2 tsp poppy seeds. Grind to smooth paste.Keep aside.
  4. Take a pan , heat well, add oil, add the tomato purée , add the turmeric powder, chilly powder , coriander powder.
  5. Keep sautéing the mixture on a low flame, when the oil comes up and the purée gets a nice shine and becomes aromatic ., add the cooked vegetables. Add salt as required. Stir well, add little water to lighten the almost dry gravy.
  6. When the vegetables look done well with a thickening gravy , add the ground spice powder . Stir well again and let mixture cook on a low flame.
  7. When all the raw smell of spices disappears, add the ground paste , and just before taking off from the gas add the whisked yogurt . Stir well again and remove.
  8. garnish with cilantro leaves . Serve with rotis, Phulkas, Naan breads or even pooris.

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