Hotel Style Vegetable Kurma | Chennai Parotta Kurma Recipe

Vegetable kurma is one of the healthy nutritious Side dish Recipe for both South Indian as well as North Indian breakfast and biryani recipes. The vegetables are blended with spices and ground masalas which gives a nice aroma and flavor. Here in this recipe I have shared you hotel style vegetable kurma. The secret ingredient for the richness of the hotel kurma is the curd and the ground masala paste. Read the recipe to know the preparation of hotel kurma.

Click the link to view Idli Dosa Side dish Recipes



Hotel Style Vegetable Kurma
Hotel Style Vegetable Kurma

Ingredients for making Hotel Vegetable Kurma

Onion - 2
Tomato - 1 medium sized chopped
Ginger garlic paste - 1 tbsp.
Garlic - 6 -7 pods
A cup of Chopped vegetables (beans, carrot, peas, knol khol, cauliflower, potato, etc.)
2 Tsp of Coriander powder
1 Tsp of Red Chilli powder
1 /2 Tsp garam masala powder
2 Tsp thick curd
A pinch of Turmeric powder
Salt as required.
Oil as required.

To Temper:
1 Tbsp of oil
1 no. of Bay leaf
1 no. pattai
1 sp. saunf
A sprig of curry leaves

To grind:
1/2 a cup of fresh grated coconut
10 nos. of Cashewnuts
1/2 Tsp of Poppy seeds/Khus Khus
2 green chillies
1 inch cinnamom
1 cardamom
2 cloves
2 tsp. fried gram


Method for making Hotel Vegetable Kurma

1. Grind the items mentioned in "To grind list ." Add little water to make it into a smooth paste. Keep it aside.



2. Heat oil in a pressure cooker add the ingredients one by one given under to temper. 

3. Next add the finely chopped onions fry till transparent then add the ginger garlic paste and saute well. 

4. Next add the tomatoes and saute till it becomes mushy. Now add the turmeric powder, coriander powder, garam masala powder, red chilly powder and mix well. Next add the ground coconut masala paste and mix well till the raw smell disappears. 



5. Add the chopped vegetables saute well for 5 minutes and then add curd and mix well. Then add the required amount of water and close the lid and cook in a medium flame for 1 whistle

6. After the steam is released open the cooker.

7. Garnish with coriander leaves.

Now the hot spicy kurma is ready to be served with chappatis, rotis, poori and rice.

Post a Comment

0 Comments