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Photo of Restaurant style veg Kurma ( South Indian ) by Radha Natarajan at BetterButter

Restaurant style veg Kurma ( South Indian )

Radha Natarajan
10 minutes
Prep Time
25 minutes
Cook Time
6 People
Read Instructions Save For Later

ABOUT Restaurant style veg Kurma ( South Indian ) RECIPE

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 .

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Tamil Nadu
  • Blending
  • Sauteeing
  • Side Dishes
  • Egg Free

Ingredients Serving: 6

  1. 2 cups of finely diced veggies [like potatoes. , cauliflower florets,carrots, green beans]
  2. 3tbsp chopped fresh cilantro for garnish
  3. TO MAKE TO A PURÉE : 3 medium tomatoes
  4. 1 green chilli
  5. small piece of ginger
  6. pinch of turmeric powder.
  7. TO SOAK AND GRIND : 1/4 cup cashew halves soaked in hot water [almonds can also be used to substitute .]
  8. 1/4 cup fresh/desiccated coconut
  9. 2tsp poppy seeds/ Khus khus
  10. TO ROAST AND GRIND TO POWDER : 2 tsp coriander seeds
  11. 2 cloves
  12. 1 bayleaf
  13. 2 cardamom or a tsp of cardamom powder.
  14. 1 tsp fennel seeds/ saunf
  15. 1 red chilly
  16. OTHER INGREDIENTS : 2 tsp Kashmiri chilli powder
  17. 1 tsp coriander powder
  18. 2 tbsp oil
  19. 2 tbsp fresh yogurt
  20. salt to taste


  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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