Vegetable Kurma Kerala Style Easy Cooking Home Hotel Style

Know the details about the Vegetable Kurma Kerala Style Easy Cooking Home Hotel Style, Vegetable Kurma Kerala Style Easy Cooking Instant

Kerala Style Vegetable Kurma: A Culinary Delight

Kerala Style Vegetable Kurma is a coconut-rich, aromatic curry that is a beloved dish in the South Indian state of Kerala. Known for its harmonious blend of vegetables, spices, and coconut, it’s a versatile dish that pairs beautifully with parotta, chapathi, appam, and idiyappam. This blog post delves deep into making this delightful dish, providing you with everything you need to know to bring a taste of Kerala to your kitchen.

Vegetable Kurma Kerala Style Easy Cooking Home Hotel Style

About Vegetable Kurma

Vegetable Kurma, or Korma, is a thick, spiced curry that uses a variety of vegetables and is enriched with a paste made from coconut, cashews, and spices. This Kerala version stands out due to its use of regional ingredients like coconut oil and black mustard seeds, which add distinct flavors unique to Kerala’s culinary tradition.

Items Required List

  • Vegetables: Carrot, potato, cauliflower, green peas.
  • For the Paste: Grated coconut, cashews, ginger, garlic cloves, green chilies, pearl onions.
  • Spices: Black mustard seeds, turmeric powder, garam masala, fennel seeds, coarsely ground pepper.
  • Others: Coconut oil or ghee, yellow or red onion, tomato, salt to taste.

Items Quantity

  • Carrot: 1 medium (cubed)
  • Potato: 1 small (cubed)
  • Cauliflower florets: ¾ – 1 cup
  • Green peas: ⅓ cup (frozen or fresh)
  • Grated coconut: ⅓ cup
  • Cashews: 6-8
  • Ginger: ½ inch piece
  • Garlic cloves: 2
  • Green chilies: 1-2
  • Pearl onions: 3
  • Black mustard seeds: 2 teaspoons
  • Coconut oil: ¼ cup
  • Onion: 1 (finely chopped)
  • Tomato: 1 (chopped)
  • Turmeric powder, garam masala, fennel seeds, pepper: As per taste

Nutritional Information

A serving of Kerala Style Vegetable Kurma (approximately 1 cup) contains about:

  • Calories: 180-220 kcal
  • Protein: 3-4 g
  • Carbohydrates: 18-22 g
  • Fat: 10-12 g
  • Dietary Fiber: 4-5 g

Note: These values are approximate and can vary based on specific ingredients used.

Cooking Time

  • Preparation time: 20 minutes
  • Cooking time: 30 minutes
  • Total time: 50 minutes

Cooking Procedure Overview

The essence of preparing Kerala Style Vegetable Kurma lies in making a rich and flavorful base paste of coconut, cashews, and spices which is then cooked with sautéed onions, tomatoes, and a mix of vegetables. The dish is simmered to perfection, allowing the flavors of the spices and coconut to infuse the vegetables.

Detailed Step-by-Step Cooking Procedure

  1. Prepare the Paste: Grind grated coconut, cashews, ginger, garlic, green chilies, and pearl onions with water to make a smooth paste.
  2. Sauté the Spices: In a large kadai, heat coconut oil and add black mustard seeds. Once they start to pop, add finely chopped onions and sauté until golden.
  3. Cook the Tomato: Add chopped tomato along with turmeric powder and cook until the tomatoes turn mushy.
  4. Add the Vegetables: Incorporate the cubed carrot, potato, cauliflower florets, and green peas. Stir well.
  5. Mix in the Paste: Add the ground paste to the kadai, along with enough water to cover the vegetables. Season with salt.
  6. Simmer the Kurma: Cover and let the kurma simmer on a low flame until the vegetables are tender and the gravy thickens.
  7. Final Touches: Sprinkle garam masala, fennel seeds powder, and ground pepper. Cook for another 2 minutes before turning off the flame.


  • Roasting the cashews before grinding them with the coconut can add an extra layer of flavor to the kurma.
  • Adjust the number of green chilies according to your spice preference.
  • Using coconut oil for cooking adds authenticity to the dish’s flavor profile.

Things to Know

  • Kerala Style Vegetable Kurma is not just about the taste; it’s also about the texture. The creaminess of the gravy comes from the coconut and cashews, so don’t skimp on these ingredients.
  • This dish is vegan-friendly when prepared with oil instead of ghee.


Can I use any other vegetables in this kurma? Yes, you can include other vegetables like beans, capsicum, or even paneer for a variation.

How can I make this kurma nut-free? For a nut-free version, you can skip the cashews. However, this might slightly alter the creaminess and taste of the kurma.

Is it possible to make this kurma without a grinder? While a grinder helps achieve a smooth paste, you can use a blender. Ensure to blend thoroughly for a fine consistency.

Embrace the flavors of Kerala with this delicious Vegetable Kurma. Whether you’re an avid fan of Indian cuisine or exploring new dishes, this recipe promises a delightful culinary experience. Happy cooking!

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