Kurma Recipe Without Coconut Easy Cooking Procedure Hotel Style

Kurma Recipe Without Coconut is a flavorful South Indian-style curry that skips traditional coconut yet delivers rich taste and creamy texture using alternatives like cashews and roasted gram. This version pairs perfectly with Idli, dosa, roti, rice or parotta and brings a hotel-style experience right into your kitchen using accessible ingredients and clear steps.

Recipe Card

Ingredients List With Exact Quantities

These measurements were tested to yield a balanced, mildly spiced hotel-style Kurma without using coconut and still maintaining depth of flavor. For a vegetarian and vegan dish, avoid dairy products and use neutral oil.

• Oil: 2 tbsp (30 ml)
• Whole Spices: Bay leaf – 1, Cloves – 4, Cinnamon stick (1 inch) – 1, Green cardamom – 2
• Onion: Medium, finely chopped – 1 (150 g)
• Tomatoes: Ripe, medium, chopped – 2 (200 g)
• Green chillies: Slit – 1 to 2
• Ginger-garlic paste: 1 tsp (5 g)
• Boiled Mixed Vegetables: 3 cups (carrots, beans, peas, potatoes) – ~450 g
• Roasted gram (pottukadalai): 2 tbsp (18 g)
• Cashews (unsalted): 6 pieces (12 g)
• Poppy seeds (khus khus): 1 tsp (3 g)
• Ground Spices: Turmeric – ½ tsp (1.5 g), Kashmiri red chilli powder – 1 tsp (2 g), Garam masala – ½ tsp (2 g)
• Salt: To taste (~1 tsp / 5 g)
• Water: ~2 cups (500 ml)
• Fresh coriander: 2 tbsp, chopped (6 g)

Step-By-Step Instructions With Timings

1. Prepare The Vegetables (10 mins)

Wash and chop the vegetables into small, bite-sized pieces. Fill a pot with water, add a pinch of salt and boil the vegetables for about 8–10 minutes until they are ¾ cooked. Drain and set aside. This ensures even cooking later in the curry and prevents mushy vegetables in the gravy. Understanding Kurma Recipe Without Coconut is essential.

2. Roast And Grind The Base (5 mins Grinding, 3 mins Roast)

Heat a small pan on medium heat. Add roasted gram, cashews, poppy seeds and green chilli. Dry roast gently for about 2–3 minutes until aromatic but not browned. Transfer to a grinder, add a little water (about 2 tbsp), and grind to a smooth paste. This forms the creamy base for the kurma without coconut, mimicking richness often provided by coconut paste in traditional versions.

3. Saute Spices And Aromatics (5 mins)

In a deep pan or kadai, heat the oil over medium flame. Add bay leaf, cloves, cinnamon and cardamom. Let them crackle for about 30 seconds. Add chopped onions and sauté until translucent (about 3–4 minutes). Stir in the ginger-garlic paste and cook for another minute until the raw smell dissipates.

4. Build The Curry Base (8 mins)

Add chopped tomatoes and slit green chillies to the pan. Cook for about 4–5 minutes until the tomatoes turn mushy and begin releasing oil. Now add turmeric, Kashmiri red chilli, garam masala and salt. Mix well. Add the ground paste and stir into the tomato mixture for about 2 minutes. This relates to Kurma Recipe Without Coconut.

5. Cook Kurma With Vegetables (12 mins)

Pour in around 2 cups of water to make a medium-thick gravy. Then gently fold in the boiled mixed vegetables. Bring the curry to a gentle boil. Lower the heat to simmer for 10–12 minutes, allowing the flavor to meld and the vegetables to absorb the spices. The consistency should neither be too watery nor too thick. Add water if needed.

6. Final Touch And Serve (2 mins)

Switch off the heat. Sprinkle chopped fresh coriander and mix once. Serve hot with dosa, idli, roti, rice or parotta. This South Indian kurma is creamy even without coconut, thanks to roasted gram and cashews blending into the sauce.

Chef’s Tips From Personal Experience

• When I visited Chennai, I tasted a hotel’s coconut-free kurma with dosa, and the rich texture came solely from nuts and roasted gram — that inspired this variation.
• Always roast roasted gram and cashews before grinding; raw nuts can impart a bitter taste.
• If the gravy thickens too fast during cooking, keep the flame low and add 1–2 tbsp of water to avoid burning the base.
• For extra aroma, add a pinch of black pepper powder near the end.
• You can use cauliflower florets or peas interchangeably based on seasonal produce.

Pro Tips For Success

• Don’t rush boiling the vegetables; undercooked veggies will remain hard in the curry.
• Adjust green chillies to control heat — 1 chilli yields mild heat, whereas 2–3 provides a spicy punch.
• Use Kashmiri red chilli for color and mild spice; standard chilli powders can overpower the dish.
• Clean your grinder promptly after making the paste; nutty blends can stick and become difficult to remove once dried.

Chef’s Notes: Substitutions & Storage

Substitutions

• If roasted gram is unavailable, increase cashew count to 10 pieces for creaminess.
• Almonds or melon seeds can be used in place of cashews for a slightly different nutritive profile.
• No tomatoes? Use ½ cup plain yogurt whisked until smooth at the step before adding vegetables — this adds tanginess and body.
• For vegan protein boost, add boiled chickpeas or soya chunks.

Storage Tips

Refrigerate leftover kurma in an airtight container for up to 3 days. Reheat gently on low heat adding 2–3 tbsp water to restore consistency. The gravy also freezes well for up to 1 month; thaw overnight in the fridge before reheating. Learn more about Kurma Recipe Without Coconut.

Nutrition Information Per Serving (Approximate)

The nutrition estimate below is based on a similar no-coconut kurma recipe with vegetables and nut base.

Frequently Asked Questions

Can Kurma Be Made Without Coconut Yet Remain Creamy?

Yes — by using roasted gram, cashews, poppy seeds and nuts, you create a thick, creamy paste that mimics the texture typically provided by coconut. This approach is common in some South Indian vegetarian kitchens.

How Do I Make This Gluten-Free?

Most ingredients in this kurma are naturally gluten-free. Just ensure your spice powders and roasted gram are certified gluten-free if you have a sensitivity.

Can I Prepare This Ahead Of Time?

Absolutely. Prepare the spice paste a day ahead and refrigerate. Assemble and cook the curry on the serving day for best flavor.

What Is The Best Pairing For This Kurma?

This curry is excellent with dosa, idli, rotis, parotta or steamed rice. In hotels across South India, this kind of kurma is often served with breakfast sets.

Closing Thoughts From The Chef

Kurma Recipe Without Coconut proves that you don’t need coconut to enjoy a rich, satisfying South Indian curry. I personally recommend trying this with fresh rice or crisp dosa to truly taste how the nutty base elevates the dish. What surprised me most when I first made this variation was how deeply satisfying the flavor became without traditional coconut — all thanks to simple ingredients and careful roasting. Experiment with veggies and spices to suit your palate, and enjoy a restaurant-like experience at home.