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A creamy and aromatic mixed vegetable curry from the temple town of Udupi. This mildly spiced kurma gets its unique flavor from a fresh coconut and poppy seed masala, perfect with pooris or chapatis.
For 4 servings
Prepare the Masala Paste
Sauté Aromatics and Vegetables
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A creamy and aromatic mixed vegetable curry from the temple town of Udupi. This mildly spiced kurma gets its unique flavor from a fresh coconut and poppy seed masala, perfect with pooris or chapatis.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 247.68 calories per serving with 5g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Vegetables
Combine and Simmer the Kurma
Finish and Serve
Feel free to add other vegetables like cauliflower florets, sweet corn, or diced bell peppers along with the other veggies.
For a traditional temple-style version, omit the onion and garlic. The kurma will still be flavorful from the whole spices and coconut paste.
If you have a nut allergy, you can skip the cashews. To maintain the creamy texture, increase the quantity of poppy seeds to 1.5 tablespoons.
For a more indulgent version, substitute half of the water used for cooking the vegetables with thin coconut milk.
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.
Coconut and cashew nuts are good sources of healthy fats, including medium-chain triglycerides (MCTs) from coconut, which can provide quick energy and support heart health when consumed in moderation.
This kurma is entirely plant-based and packed with vitamins and minerals from vegetables and spices. It's a wholesome and satisfying meal for those following a vegetarian or vegan diet.
Spices like ginger, garlic, turmeric, and cloves contain anti-inflammatory and antioxidant properties that can help strengthen the immune system and protect the body against infections.
One serving of Udupi Kurma (approximately 1 cup or 255g) contains around 230-260 calories, depending on the amount of oil and coconut used.
Yes, Udupi Kurma is quite healthy. It is packed with fiber from mixed vegetables, healthy fats from coconut and cashews, and plant-based protein. It is naturally vegan and gluten-free.
The fresh coconut paste is the heart of Udupi Kurma and gives it its characteristic flavor and creaminess. While you could try making it with more cashews and poppy seeds, it would significantly alter the authentic taste of the dish.
Leftover Udupi Kurma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if the gravy has thickened too much.
Absolutely! Using a pressure cooker is a great way to speed up the process. Follow the instructions until Step 2, then pressure cook the vegetables for 2 whistles. Once the pressure releases, add the masala paste and simmer as directed.