Veg Kurma Recipe South Indian Style Easy Home Cooking

Veg Kurma Recipe South Indian style is a creamy, aromatic mixed vegetable curry made with fresh vegetables, coconut, cashews and whole spices, traditionally served with dosa, idli, roti, poori and rice. This Veg Kurma brings together fragrant spices and rich coconut-based gravy that’s common in South Indian kitchens and restaurants.

Recipe Card

Ingredients You Will Need

• Vegetables
• 1 medium carrot, diced (100 g)
• 1 medium potato, diced (150 g)
• ¾ cup cauliflower florets (90 g)
• ½ cup green peas (70 g)
• ½ cup French beans, chopped (70 g)
• For the Masala Paste
• ½ cup fresh grated coconut (50 g)
• 8–10 cashews, soaked (15 g)
• 1 teaspoon poppy seeds (optional) (2 g)
• ½ teaspoon fennel seeds (1 g)
• ¼ cup water (for grinding)
• Whole Spices & Aromatics
• 2 teaspoons oil (10 ml)
• 1 cinnamon stick (2.5 cm)
• 2 cloves
• 2 green cardamoms
• 1 bay leaf
• 1 large onion, finely chopped (120 g)
• 1 large tomato, chopped (120 g)
• 1–2 green chilies, slit
• 1 tablespoon ginger-garlic paste (15 g)
• Powdered Spices
• ¼ teaspoon turmeric powder (1 g)
• 1 teaspoon red chili powder (2 g)
• 1 teaspoon coriander powder (2 g)
• Salt to taste (about 1 teaspoon)
• Garnish
• 2 tablespoons fresh coriander leaves

Step-by-Step Instructions

1. Prepare The Masala Paste (5 mins)

Add grated coconut, soaked cashews, poppy seeds and fennel seeds into a blender with ¼ cup water. Grind into a smooth paste — this gives the curry its rich flavor.

2. Cook The Vegetables (10 mins)

In a pot or pressure cooker, add the diced carrot, potato, cauliflower, beans and green peas with a pinch of salt and ½ cup water. Cook until just tender – about 8–10 minutes on the stovetop or 1 whistle in a pressure cooker and natural release. Understanding Veg Kurma Recipe South is essential.

3. Temper The Spices (2 mins)

Heat 2 teaspoons of oil in a deep pan on medium flame. Add bay leaf, cinnamon, cloves and cardamom. Sauté until fragrant — about 30 seconds.

4. Sauté Aromatics (5 mins)

Add finely chopped onions and saute until translucent (about 3 minutes). Then add ginger-garlic paste and green chilies and cook until raw smell fades (about 2 minutes).

5. Add Tomato & Spices (3 mins)

Add chopped tomato, turmeric, red chili and coriander powders. Cook until tomatoes soften and oil leaves the sides — around 3 minutes. This relates to Veg Kurma Recipe South.

6. Combine Vegetables & Masala (5 mins)

Add the cooked vegetables into the spiced onion-tomato mix. Stir gently, then add the prepared coconut-cashew paste. Add ⅓–½ cup water if needed to adjust consistency.

7. Simmer The Kurma (5 mins)

Let the kurma simmer on low flame for about 5 minutes so the flavors marry. Taste and adjust salt. Garnish with fresh coriander leaves before serving.

Serving Suggestions

This South Indian Veg Kurma pairs beautifully with Khushka Rice — a fragrant rice dish commonly served with curries in South India — as well as with dosa, idli, parotta, chapati or poori for a satisfying meal. Learn more about Veg Kurma Recipe South.

Pro Tips From My Kitchen

• Best Texture: Dice veggies into similar sizes for uniform cooking and presentation.
• Nut Paste Tips: Soak cashews for at least 10 minutes — it makes the paste smoother and richer.
• Balanced Heat: I often reduce green chilies if serving kids or guests who prefer mild spice.
• Richer Gravy: A splash of fresh coconut milk at the end can improve the creaminess.
• Restaurant-Style Finish: A pinch of garam masala (½ tsp) adds depth if you like deeper aroma.

Chef’s Notes

Substitutions

• If you don’t have poppy seeds, use extra cashews or roasted chana dal (toasted gram) for thickness.
• For a vegan version, skip ginger-garlic paste and use plant-based yogurt or coconut cream instead of dairy yogurt (if using). Samples across South Indian veg kurma versions include coconut and cashew base without yogurt.

Storage Tips

• Store leftover kurma in an airtight container in the refrigerator for up to 2 days.
• Reheat on low flame with splash of water to loosen the gravy.

Nutrition Per Serving (Approx.)

These values are aligned with typical vegetable korma nutrition (207 calories per 200 g serving) found in Indian recipe databases. {@turn0search24}

FAQs You Might Ask

Can I Make Veg Kurma Ahead Of Time?

Yes — you can cook it a day early. Refrigerate and reheat before serving. Add a little water if the gravy thickens.

Is South Indian Kurma Spicy?

South Indian style kurma tends to be mild to moderately spiced and rich in coconut flavor. Adjust chilies to match your heat preference.

Can I Use Frozen Vegetables?

Frozen mixed vegetables work well and cut prep time. Just add a few extra minutes of simmering if needed.

When I visited a local Chennai restaurant years ago, I was amazed at the subtle aroma of coconut, cardamom and fresh vegetables in their veg kurma. It taught me the power of balancing spices with creamy textures — a lesson I carry into every batch I cook.

I personally recommend pairing this with set dosa on weekend mornings to bring out its comforting South Indian essence.