Spiced Mixed Vegetable Kurma: A Flavorful South Indian Veggie Delight

A rich, aromatic and easy mixed vegetable kurma combining coconut, spices, and seasonal veggies — perfect with rice, roti or appam. Learn step-by-step method, tips, health benefits, storage & more.

Introduction

When you crave a curry that’s aromatic, creamy yet wholesome, Mixed Vegetable Kurma is your go-to dish. This South Indian style curry brings together fresh vegetables, coconut, and a vibrant spice mix to deliver comfort in every spoonful. In this article, you’ll learn how to make it step by step, along with cultural notes, healthy tips, and serving ideas. Let’s dive in — your kitchen is about to get fragrant!

Quick Facts

Ingredients

For tempering & base:

• 2 tbsp oil (coconut or vegetable)

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1 sprig curry leaves

• 1 green chilli, slit

• 1 large onion, finely chopped

• 1 tsp ginger-garlic paste

For vegetables:

• 1 cup carrots, diced

• 1 cup green beans, cut

• 1 cup potato, diced

• 1 cup cauliflower florets

• ½ cup peas

• Salt to taste

For the coconut spice paste:

• ½ cup grated fresh coconut

• 2 tbsp cashews or split chickpeas (chana dal)

• 2 tbsp roasted gram (chana)

• 2 green chillies (adjust)

• ½ tsp fennel seeds

• ¼ tsp turmeric powder

• Water as needed

For the gravy:

• 1 large tomato, chopped

• 1 tsp garam masala

• Coriander leaves for garnish

• A little coconut milk (optional, for extra creaminess)

Step-by-Step Method

1. Tempering & sauté

1. Heat oil in a deep pan or kadai.

2. Add mustard seeds → let them splutter.

3. Add cumin seeds, curry leaves, slit green chilli, and sauté a bit.

4. Add chopped onion → sauté until translucent.

5. Stir in ginger-garlic paste → cook until raw aroma disappears.

2. Cook vegetables

1. Add diced potatoes, carrots, beans, cauliflower, and peas.

2. Sprinkle salt; mix well.

3. Add ~½ cup water, cover and cook until veggies are ¾ done.

3. Prepare coconut spice paste

1. In a blender, combine grated coconut, cashews (or chana dal), roasted gram, green chillies, fennel, turmeric, and enough water.

2. Grind into a smooth paste.

4. Combine and simmer

1. Add chopped tomato to the sautéed base → cook until tomatoes soften.

2. Pour the coconut-spice paste, mix gently with vegetables.

3. Add a little more water if needed to adjust consistency.

4. Cover and simmer for ~8–10 minutes until vegetables are tender and flavours have melded.

5. Finish & garnish

1. Stir in garam masala; adjust salt and heat.

2. Optionally, stir in a splash of coconut milk for extra creaminess.

3. Garnish with fresh coriander leaves.

Your Mixed Vegetable Kurma is ready to serve hot!

Serving Suggestions

• With steamed basmati rice or jeera rice

• With South Indian breads like chapati, roti, parotta, dosa, or idiyappam / appam

• Serve alongside papad, or cucumber raita

• For a festive spread, pair it with vegetable biryani and sweet payasam

Storage & Reheat Tips

• Store in an airtight container in fridge up to 2 days.

• Reheat gently on stove with a splash of water or milk so it doesn’t dry.

• Avoid overcooking vegetables during reheating — retain a little bite.

Health & Nutritional Benefits

• Rich in dietary fiber, vitamins, and minerals from mixed vegetables

• Coconut provides healthy fats and adds satiety

• Low on refined elements — all natural ingredients

• One-pot dish saves on oil and preserves nutrients

Tips & Variations

• Use seasonal vegetables (like beans, bell peppers, zucchini) as available

• For a nut-free version, skip cashews and increase coconut

• Adjust spiciness by varying green chillies or red chilli

• To make it vegan, skip any dairy or cream additions

• For restaurant style, temper with a final tadka of ghee + dried red chilli

Cultural & Regional Insights

Mixed vegetable kurma (or “korma”) is a staple in South India, often featured in festive menus, wedding meals, or temple prasadam. The coconut base and mild spice palette reflect Kerala / Tamil Nadu / Karnataka traditions. It pairs beautifully with both rice and local breads. This dish finds mention in many regional cookbooks and is a common vegetarian curry choice across homes.

For more South Indian vegetarian recipes, check  or browse collections at

Mixed Vegetable Kurma

• To try more South Indian gravies — see our Coconut Vegetable Stew (Avial)

• To pair with this, you may also explore Crispy Rava Idli recipe

FAQs

Q1: Can I make kurma without fresh coconut?
Yes, use frozen grated coconut or coconut milk with thick curd as an alternative. Adjust water to maintain consistency.

Q2: Can I pressure cook the vegetables?
You can, but cook for just 1 whistle to avoid over-mushy textures, then add coconut paste post-pressure.

Q3: How to make kurma nut-free (for allergy)?
Skip cashews or nuts; use more coconut and chana dal / roasted gram to thicken.

Q4: Is this recipe gluten free?
Yes — all ingredients are naturally gluten free.

Q5: Can I prepare parts of this ahead?
Yes — chop vegetables and make the coconut paste in advance. Just combine and simmer when ready to cook.

Conclusion

With its creamy coconut base, mixed vegetables, and aromatic spices, Mixed Vegetable Kurma is a versatile and comforting recipe that fits everyday meals and festive menus alike. Its balanced nutrition and soul-warming flavor make it a must in your recipe collection. Try making it this week — tag us when you do, and don’t forget to explore our other South Indian vegetarian recipes for more inspiration.