Kurma Recipe Rice Cooking: Easy Kurma To Serve With Rice

Kurma Recipe Rice Cooking is a traditional South Indian style vegetable kurma made to pair perfectly with steamed rice or flavored rice like Khushka Rice in festive meals and everyday lunches. Kurma (also spelled “korma” in some regions) is an aromatic, well-spiced gravy with vegetables and coconut or yogurt gravy that tastes incredible with rice. I personally recommend this version when you want a rich but easy curry to serve with plain rice, ghee rice or even jeera rice.

Recipe Card

Ingredients

Here are EXACT quantities for authentic Kurma Recipe Rice Cooking:

• 2 tablespoons oil or ghee (clarified butter)
• 1 large onion, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 green chili, slit (adjust to taste)
• ½ cup fresh grated coconut (or ¾ cup coconut milk)
• 12–15 cashew nuts
• 1 tablespoon roasted chana dal (optional)
• 1 teaspoon cumin seeds
• Whole spices: 1 cinnamon stick, 2 green cardamoms, 3 cloves
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• Salt to taste
• 1 medium carrot, peeled & chopped
• 1 cup cauliflower florets
• ½ cup green peas
• 1 medium potato, cubed
• 8–10 beans, chopped
• 1–1½ cups water
• 2 tablespoons chopped coriander leaves

Step-By-Step Instructions

1. Prepare The Vegetables (5 minutes)

Wash, peel and chop carrot, potato, cauliflower and beans into bite-sized pieces. Shell and rinse green peas. Set aside.

2. Make The Kurma Paste (10 minutes)

In a small blender jar, add grated coconut, cashew nuts, roasted chana dal (if using), cumin seeds and slit green chili. Add a splash of water and grind to a smooth paste. This paste will form the heart of your kurma gravy. Set aside.

3. Temper Spices (5 minutes)

Heat oil or ghee in a heavy-bottomed pan on medium heat. Add cinnamon stick, cardamoms and cloves. Sauté until the spices release their aroma, about 1 minute.

4. Sauté Onions, Ginger & Garlic (5 minutes)

Add finely chopped onions, ginger paste and garlic paste. Cook, stirring frequently, until onions turn soft and translucent.

5. Add Vegetable Mix (7 minutes)

Add chopped vegetables (carrot, potato, beans, cauliflower) and green peas. Stir well so they are coated in the spice mix. Sauté on medium flame for about 5–7 minutes. Add ½ cup water and cover to cook the vegetables partially. They should be firm but tender.

6. Add Kurma Paste & Water (5 minutes)

Stir in the prepared kurma paste along with turmeric powder, red chili powder and salt. Mix thoroughly. Add 1 cup water, reduce heat, and let the gravy simmer for 8–10 minutes until it thickens and the flavors marry together.

7. Final Touches (3 minutes)

Once the vegetables are cooked and the kurma gravy looks aromatic, sprinkle chopped coriander leaves. Serve hot.

Pro Tips From Personal Cooking Experience

• When I visited my grandmother’s home in Tamil Nadu, she always recommended soaking cashews for at least 15 minutes before blending — this gives a creamier gravy.
• What surprised me most was how much flavor the coconut and whole spices add compared to just spice powders. Don’t skip the whole spices!
• I personally recommend adjusting green chili amounts if serving to kids — start with one and increase later.
• For extra depth, you can roast cashews lightly before grinding.

Chef’s Notes

Substitutions

If you don’t have fresh coconut, you can use unsweetened canned coconut milk (¾ cup) instead. For vegan version, replace ghee with oil. Cashews can be swapped for almonds. Roasted chana dal is optional but adds texture and flavor.

Storage Tips

Leftover kurma can be refrigerated in an airtight container for up to 2 days. Reheat gently on stove with a splash of water to bring back the creamy texture. The gravy can also be frozen for up to 1 month — defrost in fridge before reheating.

Nutritional Information (Per Serving)

This nutrition estimate is based on similar South Indian kurma recipes that include coconut and vegetables. A white vegetable kurma variation, for example, has around 145 calories per serving and contains 8 g fat, 17 g carbohydrates, and 5 g fiber.

Serving Suggestions

This Kurma Recipe Rice Cooking pairs beautifully with plain steamed rice, ghee rice, jeera rice, or even coconut rice. For a special festive spread, serve alongside sambar and rasam. The mild heat and rich texture make it a hit with both kids and adults.

FAQs

1. Can I make this kurma in Instant Pot?

Yes — prepare the spice paste and vegetables as above, sauté in Instant Pot then pressure cook on manual for 4 minutes. Release pressure and simmer if needed. Many cooks recommend this method for time-saving.

2. Is this kurma spicy?

This version is mildly spiced to complement rice. Adjust green chilies and red chili powder to control heat.

3. Can I add yogurt?

If you prefer a slightly tangy gravy, add 2 tablespoons of whisked yogurt after step 6, stirring gently on low heat for 2 minutes. Ensure yogurt is at room temperature to avoid curdling.

Enjoy making this Kurma Recipe Rice Cooking and let me know how it turned out with your favorite rice dish!