Chapathi Kurma And A Few Fond Memories

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 .  Road trips  were our  weekend  thing.    Travelling  with  young kids  did  call for  some  planning, but  after  the  initial hiccups we  discovered  that  the one  place  that  we  could  count on,  while  on the   road,  was  A2B.  It  worked  well  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  there . That is   what  comfort  foods  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.

Mix Vegetable Kurma


Cut Vegetables - 3 C (Carrots , beans, Chayote, caluliflower, peas khol khol, potatoes etc)
Onion - 1
Tomato -1
Green Chilli - 1
Mustard seeds - 1/2 tsp
Bay Leaf - 1
Salt - 1/2 Tsp (To Taste)
Ginger - 1"
Garlic - 3
Cardamom - 2
Cinnamon - 1" piece
Cloves - 4
Garam Masala - 1/2 Tsp
Oil - 2 Tbsp
Water - 1to 2 C (as reqiuired)
Grind to a Smooth Paste
Coconut - 1/2 C
Fennel - 1/2 tsp
Turmeric - 1/4 tsp
Cashew Nuts - 1/4 C


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.


Peas , carrots , beans, cauliflower , chayote,  khol khol , potatoes – all these are  vegetables used  to make  Kurma .  Here I have  used  carrots , beans  potatoes  and   cauliflower.


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.


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