South Indian Hotel-Style Veg Kurma
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Hotel veg kurma is fragrant, mildly sweet and coconut-forward. We grind coconut with cashews, fennel and roasted chana dal, then simmer mixed vegetables until the gravy coats every piece.
Ingredients
How to Make It
Grind coconut, soaked cashews, roasted chana, fennel, coriander, cumin and cloves to a smooth paste.
Sauté onion in oil; add chopped vegetables with a little water and cook until nearly tender.
Stir in kurma paste; simmer 8–10 minutes until creamy. Add yogurt off heat if using.
Adjust salt; finish with curry leaves tempering.
Nutrition per serving
* Approximate values per serving
Health Benefits
Vegetable volume plus a coconut-cashew paste gives satisfaction without a heavy cream pour — a balanced pairing for idli, dosa or millet.
Pro Tips
- →Soak cashews for a silkier paste.
- →Keep heat medium so coconut doesn’t catch.
- →Cut vegetables evenly.
Variations
- 1Add soya chunks for protein.
- 2Skip yogurt for vegan kurma.
Frequently Asked Questions
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