Vegetable Kuruma – South Indian Style

Cooking! – It is one of the important vertical in my life. Cooking is the part and parcel of our life. In order to have a healthy and happy meal, we always need to put in a little extra effort in cooking.  I am developing the passion for cooking and would like to share the recipes that I try. In this post, I will share the recipe of “Vegetable Kuruma” which I learnt from my mom and is my favorite. This goes well with rice, chapati and dosa.


Bay leaf – half
Star anise – 1
Pepper – 1 tablespoon
Cinnamon sticks – 1
Black Stone Flower – 1 tablespoon
Fennel seeds – 1 tablespoon
Cumin seeds – 1 tablespoon
Cloves – 3
Cardamom – 2

Onion – 1
tomato – 2
Green Chilli – 2
Ginger garlic paste – 2 tablespoon
Carrot – 1
Beetroot – 1
Potato – 1
Cauliflower – half
Tumeric powder
Corriander powder
Pepper powder
Chilli powder
Cashew – 5
Corriander leaves

1. Clean and chop the vegetables, onion , green chilli and tomato.
2. Prepare the ginger garlic paste.
3. Heat 3 tablespoons of oil in a pressure pan and temper with all the masala items.
4. Add chopped green chillis.
5. Add the chopped onions and saute it until golden brown.
6. Add the ginger garlic paste and saute it, until the raw smell of the paste goes off.
7. Add the chopped tomatoes and saute it until cooked. Add some salt to fasten the          cooking of tomato.
8. Add all the chopped vegetables and saute it for a minute.
9. Add half a spoon turmeric powder, one spoon coriander powder, half a spoon chilli powder, half a spoon pepper powder and required salt.Mix well.
10. Add some water and pressure cook, so the vegetables are cooked well.
11. Meanwhile, prepare the paste out of coconut and cashew.
12. After the vegetables are pressure cooked, add the coconut paste and mix well.
13. Leave the mixture in simmer for 10 minutes and finally, garnish with coriander leaves.

Vegetable Kuruma is ready to be served with white rice or chapati or dosa.

Wait for more recipes:)

Courtesy: Mom






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