Udupi Kurma
A creamy and aromatic mixed vegetable curry from the temple town of Udupi. This mildly spiced kurma gets its unique flavor from a fresh coconut and poppy seed masala, perfect with pooris or chapatis.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Masala Paste
- b.In a small bowl, soak the khus khus (poppy seeds) and cashew nuts in 60 ml (1/4 cup) of warm water for 15-20 minutes. This helps in grinding them to a smooth paste.
- c.Transfer the soaked cashews and khus khus along with the soaking water to a blender jar.
- d.Add the grated coconut, green chilies, ginger, garlic, cinnamon stick, cloves, green cardamom pods, and fennel seeds to the jar.
- e.Add a few tablespoons of water as needed and grind everything to a very smooth, fine paste. Set aside.
- 2
Step 2
- a.Sauté Aromatics and Vegetables
- b.Heat oil in a heavy-bottomed pan or pressure cooker over medium heat.
- c.Add the bay leaf and finely chopped onion. Sauté for 3-4 minutes until the onions turn soft and translucent.
- d.Add the cubed potatoes, carrots, green beans, and green peas. Stir well.
- e.Sprinkle in the turmeric powder and salt. Mix to coat the vegetables evenly and sauté for another 2 minutes.
- 3
Step 3
- a.Cook the Vegetables
- b.Pour in 240 ml (1 cup) of water. Stir well and bring the mixture to a boil.
- c.If using a pan, cover and simmer on low-medium heat for 12-15 minutes, or until the vegetables are tender.
- d.If using a pressure cooker, close the lid and cook for 2 whistles on medium heat. Let the pressure release naturally.
- 4
Step 4
- a.Combine and Simmer the Kurma
- b.Once the vegetables are cooked, add the prepared masala paste to the pan.
- c.Rinse the blender jar with the remaining 60 ml (1/4 cup) of water and add it to the pan to ensure no masala is wasted.
- d.Stir gently to combine everything. Bring the kurma to a gentle simmer over low heat.
- e.Cook for 5-7 minutes, stirring occasionally, until the raw aroma of the masala disappears and the gravy thickens. Do not boil vigorously, as this can cause the coconut paste to split.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat. Stir in the fresh lemon juice for a hint of tanginess.
- c.Garnish with freshly chopped coriander leaves.
- d.Serve the delicious Udupi Kurma hot with pooris, chapatis, neer dosa, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor and creamy texture, always use fresh grated coconut. Desiccated coconut will alter the taste and consistency.
- 2Soaking the poppy seeds and cashews is a crucial step for a smooth paste. Do not skip it.
- 3To make the kurma richer, you can add 2-3 tablespoons of thick coconut milk or fresh cream at the end, just before turning off the heat.
- 4Adjust the number of green chilies to suit your preferred spice level.
- 5Ensure the vegetables are cooked until just tender, not mushy, to maintain their texture in the final dish.
Adapt it for your goals.
Vegetable Choice
Feel free to add other vegetables like cauliflower florets, sweet corn, or diced bell peppers along with the other veggies.
Sattvic (No Onion/Garlic)Sattvic (No Onion/Garlic)
For a traditional temple-style version, omit the onion and garlic. The kurma will still be flavorful from the whole spices and coconut paste.
Nut FreeNut-Free
If you have a nut allergy, you can skip the cashews. To maintain the creamy texture, increase the quantity of poppy seeds to 1.5 tablespoons.
Richer GravyRicher Gravy
For a more indulgent version, substitute half of the water used for cooking the vegetables with thin coconut milk.
Why this is on our healthy list.
Rich in Dietary Fiber
The variety of vegetables like carrots, beans, and peas makes this dish an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides Healthy Fats
Coconut and cashew nuts are good sources of healthy fats, including medium-chain triglycerides (MCTs) from coconut, which can provide quick energy and support heart health when consumed in moderation.
Source of Plant-Based Nutrients
This kurma is entirely plant-based and packed with vitamins and minerals from vegetables and spices. It's a wholesome and satisfying meal for those following a vegetarian or vegan diet.
Boosts Immunity
Spices like ginger, garlic, turmeric, and cloves contain anti-inflammatory and antioxidant properties that can help strengthen the immune system and protect the body against infections.
Frequently asked questions
One serving of Udupi Kurma (approximately 1 cup or 255g) contains around 230-260 calories, depending on the amount of oil and coconut used.