Mixed Vegetable Kurma

Kurma is a dish famous all over India and is made in different methods in different parts of India according to the availability of raw materials. Here we are preparing it in Kerala style. It includes cashew paste and coconut paste and is a mildly spicy curry. It is a mixed vegetable curry and is best to go with Palappam, Pathiri, idiyappam, Chapathi etc.

2 reviews, 2.5/5

Mixed Vegetable Kurma

South India

5 Persons

40 minutes

Items List

Name Quantity Image
Cauli flower florets 80 g
Potato 150 g
Carrot 75 g
Beans 50 g
Onion 100 g
Green peas 100 g
Green chillies 4 nos
Chopped ginger 1 tbsp
Chopped garlic 1 tbsp
Coriander leaves ½ 150ml cup
Water 4 150ml cups
Cashew nuts 8 -10 nos
Fennel seeds ½ tb sp
Scraped coconut ¾ 150ml cup
Cinnamon 1 inch x .25 inch piece
Bay leaf ½ of a big leaf
Star anise 1 star
Cloves 5 nos
Cardamom 3 nos
Salt enough to taste
Turmeric powder ¾ tsp
Pepper powder 1 tsp
Cumin seed powder 1 ½ tsp
Coriander powder 1 ½ tsp
Ghee ½ tb sp


stage 1

Soak cashew nuts and fennel seeds in hot water for 30 minutes.

stage 2

Cut the cauliflower florets in medium size, soak in hot water with turmeric and salt.

stage 3

Cut carrots and potatoes into cubes, cut beans in .5” length, slice onions, slit the green chillies into two and chop ginger and garlic. Keep these things aside.

stage 4

heat a kadai, dry roast bay leaf, cardamom, cloves, star anise and cinnamon until all of them becomes crisp. Keep it aside.

stage 5

By this time, the cashews will be soaked enough. Take a mixer jar and put the soaked cashew and fennel seeds (drain off the water). To this add the roasted spices and blend it to a coarse mixture. Then, add scraped coconut and make it a fine paste. Add water occasionally if required. Keep it aside.

stage 6

Heat the kadai and pour ghee. To this add spitted green chillies, onion, ginger, garlic, ½ tsp salt, sauté well.

stage 7

Now add onion to it. Wait for it to turn light brown colour.

stage 8

Add cauliflower florets, potato, green peas, carrot and beans to it. Also add, pepper powder, turmeric powder, salt, cumin seed powder and coriander powder. Mix thoroughly.

stage 9

Add 2 cups of water, keep it in high flame and let it boil for two minutes.

stage 10

Cover it with a lid, lower the flame and let it cook in medium-low flame until all the vegetables are fork tender.

stage 11

To the cooked vegetables, add cashew-coconut paste and add 2 cups of water and half of the coriander leaves. Keep the flame high, mix well and let it boil until raw smell of coconut, cashew and spices goes away.

stage 12

add the remaining coriander leaves and remove it from the stove.

Hot, spicy Kurma is ready to serve.


  • To manage the time, soak the cashew first, and cut the vegetables. Then roast the spices. Start cooking from stage 6 to stage 10. While cooking the vegetables at stage 10,scrape the coconut and make the paste.


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