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South Indian veg kurma served in a bowl made with carrot, cauliflower, green peas, coconut masala, and whole spices

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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.