November 22, 2014

Vegetable Kurma Restaurant Style

After so many trials, I discovered atlast the correct recipe of the Vegetable Kurma as made in Restaurants for Chappathi, Idiyappam and Parottas. Here is the recipe of the Authentic Vegetable Kurma....

Ingredients needed for making Vegetable Kurma:









Chopped Vegetables Carrot, Beans, Potato and Peas  1 small bowl diced into cubes. Boil them and keep aside.

Oil 2 tb spoons and Ghee 2 tea spoons

Onions chopped from 4 onions

Chopped tomatoes 2

Capsicum chopped 1

Slitted Green chillies 2

Grated coconut 2 tb spoons

Garlic heads 5

Ginger chopped from a 2 inch piece ginger

Cashews 4 


For Kurma Masala Paste:


In a pan dry roast 4 cloves, cinnamon sticks 2, Star Anice 1/2, Kasakasa (Poppy seeds), 2 tea spoons to light brown and 1/2 tea spoon fennel seeds and transfer to a plate.










Add coconut to the pan and roast till it changes colour and keep it aside. 




Add 2 tea spoons of oil to the pan and fry 2 tb spoons of chopped onion, garlic, ginger for few minutes.

Now add all the roasted and fried items with 4 cashews and grind to smooth paste with water and keep aside.

Method for making Vegetable Kuruma:











Heat a pan with 2 tab spoon of oil and 2 tea spoons of ghee. 

Add cumin seeds 1/2 tea spoon.










Fry the onions and slitted green chillies for few minutes. 


Add the Tomatoes. After tomatoes get mashed add the capsicum and fry for 2 minutes in medium flame.



Now add required salt and 2 tea spoons of red chilli powder and mixture powder 1/4 tea spoon. Add the boiled vegetables with a cup of water. Let them boil for 2 minutes. 



Now add the ground paste and mix well. Add chopped coriander leaves and serve.


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