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We hope you got insight from reading it, now let’s go back to south indian vegetable kurma recipe. You can have south indian vegetable kurma using 26 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make South Indian Vegetable Kurma:
- Take 1/2 cup carrots diced
- Prepare 1/2 cup beans diced
- You need 1/2 cup peas
- Prepare 1/2 cup potato diced
- Provide 1/2 cup cauliflower florets
- Prepare 2 large onions diced
- Prepare 4 tbsp cooking oil
- Get 1 cup thick coconut milk
- Provide 1 cup thin coconut milk(use 1/2 coconut for thick and thin milk
- Take as required Water
- You need as per taste Salt
- Prepare Green masala
- Provide 8 green chillies
- Get 1 bunch coriander leaves
- Prepare 3 inch ' ginger
- Provide 6 cloves
- Take 2 piece cinnamon
- Prepare 1 tsp cumin seeds
- Prepare 1 tsp pepper corns
- Prepare 1/2 tsp turmeric
- Provide 4 cardamoms
- Provide 1 tsp fennel seeds
- Provide White masala
- Use 1/2 coconut
- Provide 2 tbsp cashews
- Prepare 1 tbsp poppy seeds
Steps to make South Indian Vegetable Kurma:
- Gather all ingredients for green masala and blend
- Gather all ingredients for white masala and blend
- In a medium low flame heat a pressure cooker, add in oil, saute onions till translucent.add in the green masala and saute till the raw smell goes. Now add in all the veggies, add 2 cups of water and close the lid, after two whistles turn off the stove.
- Open the lid, add water and salt now add in the white masala and thin coconut milk. When it starts to boil add in the thick coconut milk and switch off the stove, garnish with coriander leaves.
- Serve hot with southIndia appam, can also be paired with roti or string hoppers.
There is going to be some prep involved. To begin with South Indian Style Vegetable Kurma, clean, wash and chop all the vegetables into small pieces. Cook them either in a pressure cooker or open pot. Remove from flame immediately and South Indian Style Vegetable Kurma is ready to be served. South Indians love to eat chapathi with coconut based kurma varieties.
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