South Indian Veg Kurma Recipe | Easy 20-Min Side Dish for Chapati

In this post, I have shared how to make South Indian Veg Kurma in a pressure cooker. This is a quick and healthy side dish recipe that can be prepared in just 20 minutes using simple ingredients available in your kitchen pantry.

This veg kurma pairs perfectly with chapati, dosa, idli, poori, parotta, and even ghee rice. The coconut-based masala gives the kurma a creamy texture and rich South Indian flavour.

This recipe is beginner-friendly, bachelor-friendly, and perfect for busy weekdays when you want to make a simple homemade kurma without spending too much time in the kitchen.

Let’s see how to make this simple and flavorful South Indian veg kurma step by step in one pot.

For this recipe, I used homemade ginger garlic paste which gives the kurma a more fresh and flavorful taste.

What is Kurma?

Kurma is a creamy and mildly spiced Indian gravy recipe made using vegetables, whole spices, onion, tomato, and a coconut-based masala paste. In South Indian style kurma, ingredients like coconut, fennel seeds, poppy seeds, and whole spices are commonly used to give the gravy a rich aroma and smooth texture.

This veg kurma is usually served as a side dish for chapati, dosa, idli, poori, parotta, and even ghee rice. Every region has its own style of making kurma, and this version is a simple homemade South Indian vegetable kurma prepared in a pressure cooker.

You can also serve this creamy vegetable kurma with flavorful coconut milk rice for a comforting homemade meal.

Ingredients for Vegetable Kurma Recipe

Vegetables

• 1 cup carrot (chopped)
• 1 cup cauliflower florets
• 1 cup fresh green peas

For Masala Base

• 2 tbsp oil
• 1 bay leaf
• Small piece kalpasi
• ¼ tbsp fennel seeds
• 1 medium onion (sliced)
• 1 medium tomato (chopped)
• 1 tbsp ginger garlic paste
• ½ tbsp red chilli powder
• Salt as needed

For the Kurma Paste

• 2 tbsp grated coconut
• 1 tbsp fennel seeds
• 2 green chillies
• 1 small strand of mint leaves
• 1 small cinnamon stick
• 3 cardamom pods
• 1 tbsp khas khas (poppy seeds)
• 2 cloves
• Little water for grinding

This South Indian veg kurma pairs perfectly with crispy dosa recipes for breakfast or dinner.

How to make Simple Vegetable Kurma Recipe

Step 1: Saute the Whole Spices

Heat oil in a pressure cooker or cooker pan. Add bay leaf, kalpasi, and fennel seeds. Saute for a few seconds until aromatic.

Step 2: Cook the Onion

Add sliced onion and saute well until the onions turn golden brown. This step gives a nice flavour and depth to the veg kurma.

Step 3: Add Tomato and Masala

Add chopped tomato, ginger garlic paste, and red chilli powder. Saute until the raw smell goes away and the oil starts releasing from the masala.

Step 4: Add the Vegetables

Add carrot, cauliflower, and fresh green peas. Mix everything well with the masala and add salt as needed.

Step 5: Pressure Cook

Add little water and pressure cook for 1 whistle on medium flame.

Step 6: Prepare the Kurma Paste

Meanwhile, add grated coconut, fennel seeds, green chillies, cinnamon stick, cardamom, cloves, khas khas, and mint leaves to a blender. Add little water and grind into a smooth paste.

Step 7: Add the Ground Paste

Once the pressure releases naturally, open the cooker and add the prepared coconut masala paste.

Step 8: Boil the Kurma

Mix well and let the kurma boil for 5 minutes until the gravy turns creamy and flavorful.

Step 9: Garnish and Serve

Finally, add chopped coriander leaves and serve the South Indian veg kurma hot with chapati, dosa, idli, poori, parotta, or ghee rice.

Tips

• Do not overcook the vegetables.
• Mint leaves give a fresh aroma to the kurma.
• You can add beans or potato for variation.
• This kurma tastes even better after resting for a few minutes.

South Indian Veg Kurma Recipe

A simple and flavorful South Indian veg kurma made with carrot, cauliflower, green peas, coconut, and whole spices. This creamy one-pot kurma is prepared in a pressure cooker and pairs perfectly with chapati, dosa, idli, poori, parotta, and ghee rice.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 people

Course: Side Dish

Cuisine: south indian

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

Masala Base

• 2 tbsp oil
• 1 bay leaf
• Small piece kalpasi
• ¼ tbsp fennel seeds
• 1 medium onion sliced
• 1 medium tomato chopped
• 1 tbsp ginger garlic paste
• ½ tbsp red chilli powder
• Salt as needed
• 1 Cup Carrot (chopped)
• 1 Cup Cauliflower florets
• 1 Cup Fresh green peas

Kurma Paste

• 2 tbsp grated coconut
• 1 tbsp fennel seeds
• 2 green chillies
• 1 small cinnamon stick
• 3 cardamom pods
• 1 tbsp khas khas
• 2 cloves
• 1 small strand mint leaves
• Little water for grinding

Equipment

• Blender
• Pressure Cooker

Method

 

1. Heat oil in a pressure cooker and add bay leaf, kalpasi, and fennel seeds. Saute for a few seconds.
2. Add sliced onion and saute until golden brown.
3. Add chopped tomato, ginger garlic paste, and red chilli powder. Saute until the raw smell disappears and oil releases from the masala.
4. Add carrot, cauliflower, green peas, and salt. Mix well.
5. Add little water and pressure cook for 1 whistle on medium flame.
6. Meanwhile, grind coconut, fennel seeds, green chillies, cinnamon, cardamom, cloves, khas khas, mint leaves, and little water into a smooth paste.
7. Once the pressure releases naturally, open the cooker and add the prepared paste.
8. Mix well and boil the kurma for 5 minutes until creamy.
9. Garnish with coriander leaves and serve hot.

Notes

• Sauteing onions until golden brown gives a rich flavor to the kurma.
• Fresh coconut gives the best taste and texture.
• Adjust water quantity based on the consistency you prefer.

Adding kalpasi gives the veg kurma a unique South Indian hotel-style aroma and deep flavor.

If you are looking for more easy side dish recipes for chapati, then do try this flavorful soya kheema recipe which is protein-rich, filling, and perfect for lunch or dinner.

FAQs for South Indian Veg Kurma Recipe

Health Benefits of Veg Kurma Recipe

Rich in Vegetables

This South Indian veg kurma is made with carrot, cauliflower, and green peas, which are naturally rich in fiber, vitamins, and antioxidants.

Good Source of Healthy Fats

Fresh coconut used in the kurma paste adds healthy fats and gives energy while also making the gravy creamy and satisfying.

Filling and Wholesome

The combination of vegetables, coconut, and whole spices makes this kurma filling and perfect for a balanced homemade meal.

Contains Digestive Spices

Ingredients like fennel seeds, cardamom, cinnamon, cloves, and kalpasi add aroma while also helping digestion naturally.

Beginner-Friendly Homemade Recipe

Since this kurma is homemade with simple pantry ingredients, it can be healthier than many restaurant-style gravies that use excess oil or cream.

Can Be Paired with Healthy Meals

This veg kurma pairs well with chapati, idli, dosa, appam, or even ghee rice, making it a versatile South Indian side dish for lunch or dinner.

I hope you found this South Indian veg kurma recipe simple and easy to make at home. This one-pot vegetable kurma is creamy, flavorful, and perfect for busy days when you want a quick side dish for chapati, dosa, idli, poori, or ghee rice.

If you try this recipe, do share your experience in the comments below. I would love to know how it turned out for you. You can also share this recipe with your friends and family and Subscribe to our newsletter to get simple South Indian recipes, healthy meal ideas, beginner-friendly cooking tips, and traditional homemade recipes directly to your inbox.

Happy Cooking 🙂