Vegetable Kuruma.

Prep: 15 min Cook: 15 min Number of Portions: 04

This recipe of vegetarian korma from Tamil Nadu replaces coconut oil having high cholesterol with  Oil, yet keeping the flavours intact.


Oil - 200 ml
Mustard seeds - 2 tbsp
Methi dana - 2 tsp
Red chilly dry whole - 5 nos
Curry leaves -10 gm
Grated coconut - 600 gms
Jeera - 2 tsp
Green cardamom - 5 nos
Cinnamon - 3 nos
Black pepper - 10 gms
Star anise - 4 nos
Garlic pod - 10 nos
Ginger whole - 50 gms
Onion large - 2 nos
Bayleaf - 2 nos
Green chilly small - 2 nos
Cashewnuts - 75 gms
Turmeric - 1 tbsp
Red chilly powder - 2 tsp
Coriander powder -1 tbsp
Salt - to taste
Cauliflower - 1 cup
Green peas - 1/2 cup
Carrots -1/2 cup
Beans - 1/2 cup
Potatoes - 1/2 cup
Fresh coriander leaves - 50 gms


  • In a large handi add 100ml Oil, to this add freshly grated coconut, add jeera, cinnamon, star anise, bayleaf, black pepper, green cardamom, half of red chilly whole, ginger, garlic pod, onion roughly sliced, green chilly, curry leaves, cashew nuts and half the turmeric. Now on a slow flame cook the mixture till it starts to change colour. Take out and put straight into a stone grinder to make into a fine paste. Keep this paste aside.
  • Cut cauliflower into florets, string the beans and cut into 1 in length, cut carrots into batons and potato into dices.
  • Heat oil, add whole dry red chilly, methi dana, and mustard seeds. When they splutter add curry leaves. Now add the vegetables and saute, sprinkle some salt.
  • Add the remaining turmeric, red chilly powder and coriander powder mixed with little water. Now add the paste and cook on slow flame. Cook till vegetables are done. Sprinkle with chopped fresh coriander.

Recipe Video