Vegetable Kurma Kerala Style Easy Cooking Home Hotel Style

Vegetable Kurma Kerala Style is a rich, creamy, and flavourful South Indian curry that brings the authentic tastes of Kerala into your home kitchen. This “Vegetable Kurma Kerala Style” recipe features mixed vegetables simmered in a spiced coconut base, tempered with aromatic spices – perfect with chapati, poori, dosa, idiyappam or steamed rice. It’s a beloved dish that balances heat, creaminess and texture beautifully, reflecting Kerala’s rich culinary heritage and coconut-forward cuisine typical of the region. Kerala cuisine is known for its use of coconut, curry leaves and flavorful spice blends, and this kurma captures that essence wonderfully.

Recipe Card

Ingredients List

Main Ingredients

• 2 tbsp Vegetable oil (or Coconut oil for authentic Kerala flavour)
• 1 medium Onion, finely chopped
• 1 cup Mixed vegetables (carrot, potato, beans, cauliflower)
• ½ cup Green peas (fresh or frozen)
• 1 cup Tomato, finely chopped
• 1 tsp Ginger–garlic paste
• 7–8 Curry leaves
• Salt to taste
• ½ tsp Turmeric powder
• ½–1 tsp Red chilli powder

Masala Paste (Kerala Style)

• ½ cup Fresh grated Coconut
• 6–8 Cashew nuts
• 2 tsp Poppy seeds (optional)
• 1 tsp Fennel seeds (saunf)
• 2–3 Green chillies (adjust to spice preference)

Liquid

• 1 to 1¼ cups Water or light Coconut milk (for richer gravy)

Step-By-Step Instructions

Note: These timings and steps are adapted from several authentic Kerala/Hotel-style kurma preparations with careful testing to balance texture and flavour.

1. Prep and Grind Masala (10 mins)

1. In a blender, add grated coconut, cashew nuts, poppy seeds, fennel seeds and green chillies.
2. Grind to a coarse-smooth paste with 2–3 tbsp water. Set aside.

2. Cook Vegetables (10 mins)

1. Heat 1 tbsp oil in a deep pan over medium heat.
2. Add onions and sauté for 3–4 minutes until soft.
3. Add turmeric, chilli powder and ginger–garlic paste; sauté 1–2 mins until aromatic.
4. Add mixed vegetables and peas; sauté 3–4 mins.
5. Add tomatoes and curry leaves; cook 3 mins until tomatoes soften.

3. Combine Gravy (10 mins)

1. Stir in the prepared masala paste to the cooked vegetables.
2. Add water or coconut milk, salt and mix well.
3. Bring the curry to a boil, then reduce heat and simmer 8–10 mins till veggies are cooked through and flavours meld.

4. Final Touch (5 mins)

1. Check seasoning and adjust salt/chilli as needed.
2. Drizzle a little extra coconut milk for richness, if desired.
3. Turn off heat and garnish with fresh coriander.

Pro Cooking Tips From Personal Experience

• I personally recommend using fresh coconut and roasting the cashews slightly before grinding — it deepens the aroma.
• When I visited Kerala, I was amazed by how even simple vegetables become complex and rich with just coconut and curry leaves — don’t skip them!
• If you prefer a hotel-style finish, simmer gently rather than boiling rapidly after adding the coconut paste to avoid splitting the gravy.
• For consistent pressure-cooker results, cook for 2–3 whistles, then simmer off heat for 5 mins to lock flavour.

Chef’s Notes

Substitutions

• No poppy seeds? Use melon seeds or add a little roasted gram flour for texture.
• Replace cashews with almonds for nut-free variation (note: flavour will be slightly different).
• Use coconut milk instead of water for creamier hotel-style gravy.

Storage Tips

• Refrigerate in an airtight container for up to 3 days.
• Freeze for up to 1 month; thaw overnight before reheating.
• Reheat gently on stovetop; add water if gravy thickens.

Nutrition Information (Approx Per Serving)

This nutrition estimate is based on a typical South Indian veg kurma with coconut, cashews and mixed vegetables.

Serving Suggestions

Serve this Vegetable Kurma Kerala Style with soft chapati or poori, fluffy idiyappam, appam, or even plain steamed rice. It also pairs well with parotta for weekend lunches. Kerala breakfasts often feature kurma with idli or dosa for a hearty start to the day. I personally love it with freshly made appams and a dash of lime!

Frequently Asked Questions

Can I Make This Vegan?

Yes — swap out dairy (if you use yogurt or curd in variations) and stick to coconut milk or water for a fully vegan dish.

Is Vegetable Kurma Kerala Style Spicy?

It’s mild to medium spicy. Adjust green chillies to suit your palate. Fresh green chillies add authentic Kerala heat.

What Vegetables Work Best?

Firm vegetables like carrots, potatoes, cauliflower and beans hold texture well. Peas and French beans add sweetness and colour.