Ariso Recipes
Kerala Vegetable Kurma
Last update date: February 24, 2012
Indulge in the rich flavors of Kerala with this Vegetable Kurma. A delightful medley of vegetables, coconut milk, and aromatic spices. Perfect with parathas or pulao.
10 minutes.
South Indian
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Ingredients
4
How To Cook?
1
Heat vegetable oil in a heavy-based, non-stick saucepan over medium heat. add black mustard seeds and fry them for a few seconds until they start sputtering.
2
Add chopped onions to the pan and fry for about 8 minutes until they become soft and translucent. then, add ginger and fry for an additional 2 minutes. add bird's eye chillies, cauliflower, carrots, and potatoes. fry them for 2-3 minutes.
3
Pour water into the pan and bring it to a boil. cover the pan and simmer over low heat for 5 minutes. add green beans, season with salt according to your taste, and continue cooking for 3 minutes with the lid on.
4
Stir in tomatoes and cook for 5 minutes, stirring frequently to prevent the vegetables from sticking to the bottom of the pan. now, add coconut milk, black pepper, ground fennel, and curry leaves. simmer for another 5 minutes.
5
Turn off the heat and garnish the kurma with a pinch of cinnamon and fresh coriander. stir well until the garnishes are mixed through. serve the kerala vegetable kurma with flaky parathas or pulao.
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