Udupi Vegetable Kurma
A creamy and mildly spiced mixed vegetable curry from the Udupi region of Karnataka. This light, coconut-based kurma is a perfect side dish for dosas, chapatis, or pooris.
For 4 servings
Prepare the Vegetables
- Chop the potato, carrot, french beans, and cauliflower into uniform, bite-sized pieces.
- Steam or boil the chopped vegetables along with the green peas until they are tender but still retain a slight crunch, approximately 8-10 minutes.
- Once cooked, drain the water completely and set the vegetables aside.
Grind the Masala Paste
- In a small bowl, soak the cashews and poppy seeds in 1/4 cup of warm water for at least 15 minutes. This helps in creating a smoother paste.
- Transfer the soaked cashews and poppy seeds (along with the soaking water) to a high-speed blender.
- Add the grated coconut, green chilies, ginger, garlic, fennel seeds, cinnamon stick, cloves, and green cardamom pods to the blender.
- Grind everything to a very smooth, fine paste. Add a few tablespoons of extra water if needed to facilitate grinding. The consistency should be thick and creamy.
Cook the Kurma
- Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the bay leaf and sauté for 30 seconds until fragrant.
- Add the finely chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 4-5 minutes.
- Add the turmeric powder and stir for another 20 seconds.
- Lower the heat and add the ground masala paste. Cook for 6-8 minutes, stirring continuously to prevent it from sticking. The paste is cooked when it thickens, darkens slightly, and the raw smell of ginger and garlic disappears.
- Add the cooked mixed vegetables and salt. Gently mix to coat the vegetables evenly with the masala paste.
- Pour in 1.5 cups of water, stir well to combine, and bring the curry to a gentle simmer.
- Cover the pan, reduce the heat to low, and let it cook for 5-7 minutes for the flavors to meld together.
Finish and Garnish
- Turn off the heat. Check for seasoning and adjust salt if necessary.
- Stir in the fresh lemon juice. Do not cook after adding lemon juice as it can turn bitter.
- Garnish with freshly chopped coriander leaves.
- Serve the Udupi Vegetable Kurma hot with neer dosa, set dosa, appam, chapatis, or pooris.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest texture, ensure the coconut and cashew paste is ground very smoothly without any coarse bits.
- 2Do not overcook the vegetables; they should be tender yet retain a slight bite for the best texture.
- 3Sautéing the ground masala paste on low heat is a crucial step to remove its raw taste and develop deep flavors.
- 4For a richer, restaurant-style kurma, you can replace half the water with thin coconut milk.
- 5The kurma will thicken as it cools. Adjust the water quantity for your desired consistency before serving.
- 6Using fresh, grated coconut yields a much better flavor and texture than desiccated or frozen coconut.
Adapt it for your goals.
Richer Gravy
Substitute 1 cup of water with 1 cup of thin coconut milk for a richer and creamier gravy. Add it after the masala paste is cooked.
Nut Free VersionNut-Free Version
Omit the cashews and poppy seeds. To thicken the gravy, add 1 tablespoon of roasted gram dal (pottukadalai) while grinding the masala paste.
Spicier KurmaSpicier Kurma
Increase the number of green chilies to 4-5 or add 1/4 teaspoon of red chili powder along with the turmeric powder for extra heat.
Add ProteinAdd Protein
Add 100g of cubed paneer or firm tofu along with the boiled vegetables for a protein-rich version.
Why this is on our healthy list.
Rich in Dietary Fiber
The variety of vegetables like carrots, beans, and peas makes this dish high in dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Source of Healthy Fats
Coconut and cashews provide monounsaturated and polyunsaturated fats. These healthy fats are beneficial for heart health and contribute to the creamy texture of the kurma.
Packed with Vitamins and Minerals
The assortment of vegetables ensures a good supply of essential vitamins like Vitamin A, C, and K, and minerals such as potassium and manganese, which are vital for overall health.
Anti-inflammatory Properties
Spices like ginger, garlic, and turmeric are known for their potent anti-inflammatory and antioxidant properties, which can help combat oxidative stress and boost immunity.
Frequently asked questions
A single serving of Udupi Vegetable Kurma (approximately 1 cup) contains around 220-250 calories, depending on the specific vegetables and amount of oil used.