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A creamy and mildly spiced mixed vegetable curry from the Udupi region of Karnataka. This light, coconut-based kurma is a perfect side dish for dosas, chapatis, or pooris.
For 4 servings
Prepare the Vegetables
Grind the Masala Paste
Cook the Kurma
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A creamy and mildly spiced mixed vegetable curry from the Udupi region of Karnataka. This light, coconut-based kurma is a perfect side dish for dosas, chapatis, or pooris.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 259.79 calories per serving with 5.99g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish and Garnish
Substitute 1 cup of water with 1 cup of thin coconut milk for a richer and creamier gravy. Add it after the masala paste is cooked.
Omit the cashews and poppy seeds. To thicken the gravy, add 1 tablespoon of roasted gram dal (pottukadalai) while grinding the masala paste.
Increase the number of green chilies to 4-5 or add 1/4 teaspoon of red chili powder along with the turmeric powder for extra heat.
Add 100g of cubed paneer or firm tofu along with the boiled vegetables for a protein-rich version.
The variety of vegetables like carrots, beans, and peas makes this dish high in dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Coconut and cashews provide monounsaturated and polyunsaturated fats. These healthy fats are beneficial for heart health and contribute to the creamy texture of the kurma.
The assortment of vegetables ensures a good supply of essential vitamins like Vitamin A, C, and K, and minerals such as potassium and manganese, which are vital for overall health.
Spices like ginger, garlic, and turmeric are known for their potent anti-inflammatory and antioxidant properties, which can help combat oxidative stress and boost immunity.
A single serving of Udupi Vegetable Kurma (approximately 1 cup) contains around 220-250 calories, depending on the specific vegetables and amount of oil used.
Yes, it is a healthy dish. It's packed with fiber and vitamins from various vegetables, contains healthy fats from coconut and cashews, and uses whole spices with numerous health benefits. It is also naturally vegetarian and gluten-free.
This recipe is naturally vegan as it uses coconut oil. Just ensure you do not substitute it with ghee or butter to maintain its vegan status.
This kurma pairs exceptionally well with South Indian breads like Neer Dosa, Set Dosa, Appam, and Idiyappam. It also tastes great with Chapatis, Pooris, and plain steamed rice.
You can store leftover kurma in an airtight container in the refrigerator for up to 2-3 days. The gravy will thicken upon cooling, so you may need to add a splash of water while reheating.
Yes, you can use a frozen mixed vegetable medley. There is no need to thaw them; simply add them to boiling water and cook until tender, which may take less time than fresh vegetables.