Chapathi Kurma And A Few Fond Memories

This is  the  a popular mix  vegetable  curry  from South India.   A  variety of  vegetables  are  cooked   with  whole/powdered  garam  masala  in a  rich  creamy gravy.  It is an  easy one  pan  dish   that goes  well  with  mildly spiced  rice   preparations  or  any flat  bread.

This chapathy kurma   dinner  always  takes  me  back to the   road trips  and   the  roadside  dinners in   India.  Mix  vegetable kurma is  a  standard  fare in many South India restaurants .  Quite  rightly too ,  as these  go well with rice   dishes  like  Pulao, or Biryani  or  can  be  served  with  flat breads  like chapathi,  parotta  or  poori.   A healthy  serving  of  vegetables  paired   with  the   whole  wheat  chapathy is  a  good  wholesome  meal to have  any day .

We   fell in love  with  this  dish  after spending a few  years in Bangalore.  All free  weekends  were   devoted  to road trips.   The  kids   were  young , babies even.  Travelling  with  young kids  always  pose  challenges, and  it  was   true  in  out  case  as  well.  Be prepared  became  our  motto!

It is  one of  these  trips  that  we  discovered  A2B.   This  was  one  place  we  could  count   on  to   grab a  bite  to eat  and   without  any untoward  side  effects  afterwards.  It  worked in many of  our  forays  through  TamilNadu.    Now  whenever  I  think of  making  Kurma, I am  reminded of  the  hot  chapatis  and  the  spicy  Kurma  served  at A2B.

Isn’t  that  what comfort  foods is  all about –  bringing  back  warm  memories .

I must  warn you  though ,  this version of  Chapathi  Kurma  is  not  the  A2B or  any restaurant  knock off. This  is a  home style  version –  quick , easy and  healthy and  vegan.

A mix  of  vegetables  go into this dish.  Here are a  few  options

• • carrots
  • beans
  • potatoes
  • chayote (chow chow)
  • cauliflower
  • peas
  • bell pepper
  • khol khol (Kohlrabi )

All these  are  cooked  with a  few  spices  and   thickened  with  the  ground  kurma paste.

Here I have  used  carrots , beans  potatoes  and   cauliflower.  Here is a  step by step illustration and   a  brief   description   of  the  recipe.

Heat  the  pan  and  add the  whole  spices and  mustard .  Once  the  mustard  is popped and  spices  become  fragrant  add  the  chopped  onions. Stir  fry for  a  minute  and  add  the  ginger  and  garlic.   Once  the  onion is  softened  add  garam  masala  and  salt  followed by the  chopped  vegetables.  Stir  fry  for  a minute , add  half  cup   water   cover  and  cook over  medium heat  for  10 minutes  or  till the  vegetables  are   cooked.

Grind the  coconut ,  fennel , cashew nut  and  turmeric  to a  smooth paste  and  add  to the  cooked  vegetables. Mix  well and   add  enough  water  to   make  the  gravy of  desired  consistency. Bring  it to a  gentle boil  over  medium heat .  Taste  and   adjust  salt .  Turn off  the  heat.

Mix Vegetable Kurma

By Syama

Vegetable  Kurma is a  mix  of  vegetables  cooked  in a  fragrant  and  creamy sauce.   This is vegan  South Indian  version version  made  with  coconut and  cashew nut instead of  dairy  cream.

4.75 from 4 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Indian

Ingredients

  

• 3 C Cut Vegetables Carrots , beans, Chayote, caluliflower, peas khol khol, potatoes etc
• 1 Onion Medium
• 1 Tomato Medium
• 1 Green Chili To Taste
• 1/2 Tsp Mustard seeds
• 1 Bay Leaf
• 1/2 Tsp Salt To Taste
• 1 Inch Fresh Ginger
• 3 Cloves Garlic
• 2 Green Cardamom
• 1 Inch Cinnamon
• 4 Cloves
• 1/2 Tsp Garam Masala Notes
• 2 Tbsp Oil
• 1- 2 C Water Use as needed

Grind to a Smooth Paste

• 1/2 C Coconut
• 1/2 Tsp Fennel Seeds
• 1/4 Tsp Turmeric Powder
• 1/4 C Cashew Nuts

Instructions

 

• Chop the vegetables into bite size pieces. Finely chop the onions. Grate or mince the ginger and garlic.
• Heat 2 Tbsp oil in a pan . When the oil is hot add mustard seeds followed by the whole spices. After the mustard seeds crackle and the spices begin to give off aroma add the chopped onions. Fry for a minute and add the grated ginger, garlic and green chili. Stir fry til the onions are soft. Add garam masala and salt . Mix and add the chopped vegetables. Stir fry for a minute. Add 1/2 C water cover and cook over medium heat for 10 minutes or until the vegetables are tender.
• Place coconut , fennel turmeric and cashew nuts in a blender jar and grind to a smooth paste adding a couple of tablespoons of water as necessary.
• Add the ground paste to the softened vegetables mix. Add just enough water to get the gravy to the desired consistency. Bring it to a boil over medium heat. Turn off the heat as bubbles begin to appear on top.

Notes

Use homemade  or  store brand  garam masala.  Here is my home made  all purpose garam masala.

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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