Malabar Vegetable Kurma
A creamy and fragrant mixed vegetable curry from Kerala, made with a rich coconut and cashew paste. This mildly spiced white kurma is a classic accompaniment to appam, parotta, and idiyappam.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare and Cook Vegetables
- b.In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt.
- c.Add the chopped potatoes, carrots, and green beans. Cook for 5-7 minutes until they are about 80% cooked.
- d.Add the green peas and cook for another 2-3 minutes until all vegetables are tender but still hold their shape.
- e.Drain the vegetables, reserving about 1 cup of the cooking water, and set aside.
- 2
Step 2
- a.Grind the Coconut Paste
- b.While the vegetables are cooking, combine the fresh grated coconut, soaked cashews, fennel seeds, green chilies, ginger, and garlic in a blender jar.
- c.Add 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed to ensure there are no coarse bits. Set aside.
- 3
Step 3
- a.Sauté Aromatics
- b.Heat 2 tbsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the cinnamon stick, cloves, and green cardamom. Sauté for about 30 seconds until they release their aroma.
- d.Add the thinly sliced onion and sauté for 4-5 minutes until it becomes soft and translucent.
- 4
Step 4
- a.Cook the Gravy
- b.Lower the heat and add the ground coconut paste to the pan. Stir continuously and cook for 3-4 minutes until the raw smell disappears and the paste thickens slightly.
- c.Pour in 1.5 cups of water (or use the reserved vegetable stock for more flavor). Add 1 tsp of salt and whisk well to create a smooth, lump-free gravy.
- d.Bring the gravy to a gentle simmer over low-medium heat. Do not let it come to a rolling boil.
- 5
Step 5
- a.Combine and Simmer
- b.Gently add the boiled vegetables to the simmering gravy. Mix well to coat.
- c.Cover the pan and let the kurma simmer on low heat for 5-7 minutes. This allows the vegetables to absorb the flavors of the gravy.
- d.Check the seasoning and adjust the salt if necessary. Turn off the heat.
- 6
Step 6
- a.Temper and Garnish
- b.In a small pan (tadka pan), heat 1 tsp of coconut oil over medium-high heat.
- c.Once hot, add the mustard seeds and let them splutter completely.
- d.Add the curry leaves and let them sizzle and become crisp, which takes a few seconds.
- e.Immediately pour this tempering over the prepared kurma.
- f.Garnish with freshly chopped coriander leaves. Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest texture, use fresh or frozen grated coconut. Desiccated coconut can result in a grainy paste.
- 2Soaking cashews in warm water for at least 15 minutes is crucial for a smooth, rich paste.
- 3Never boil the kurma vigorously after adding the coconut paste, as it can curdle or split. A gentle, low simmer is perfect.
- 4The final tempering (tadka) in coconut oil is what gives the dish its authentic Malabar aroma and flavor. Don't skip it!
- 5For extra flavor, use the water in which the vegetables were boiled to make the gravy.
- 6You can prepare the coconut paste and boil the vegetables in advance to save time.
Adapt it for your goals.
Protein-Rich
Add 1 cup of cubed paneer or boiled chickpeas along with the vegetables in the final simmering step.
Richer GravyRicher Gravy
Add 1 tsp of poppy seeds (khus khus) and 5-6 blanched almonds while grinding the coconut paste for a richer, thicker gravy.
Different VegetablesDifferent Vegetables
Feel free to use other vegetables like cauliflower florets, sweet potatoes, or bell peppers. Adjust cooking times accordingly.
Spicier VersionSpicier Version
Increase the number of green chilies or add 1/4 tsp of black pepper powder along with the salt for a spicier kick.
Why this is on our healthy list.
Rich in Dietary Fiber
The variety of vegetables like carrots, beans, and peas makes this dish an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides Healthy Fats
Coconut and cashews are good sources of healthy fats, including medium-chain triglycerides (MCTs) from coconut, which can provide energy and support heart health when consumed in moderation.
Packed with Vitamins and Minerals
This kurma is a powerhouse of essential nutrients. Carrots provide Vitamin A, potatoes offer potassium, and green peas contribute to your intake of Vitamin K and manganese.
Anti-Inflammatory Properties
Spices like ginger, garlic, and cloves used in the recipe are known for their natural anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
Frequently asked questions
One serving of Malabar Vegetable Kurma (approximately 1 cup or 285g) contains around 280-320 calories, depending on the specific vegetables and amount of oil used.