Recipe for Vegetable kurma made with mixed English vegetables, spices and fresh herbs. Creamy textured kurma that can be served with dosa, appam, Idiyappam, roti etc…
Nilgiri vegetable kurma has its origins in the club kitchens of the British era. The Indian chefs must have come up with this creamy kurma as a way to utilise the abundance of fresh quality produce that was available aplenty in the hills. Here is my take on the classic. The coriander and mint is ground to a paste and the vegetables are simmered in this paste. The kurma is finished with a rich sauce of coconut, poppy and cashews. This is a kurma fit for the royals. This kurma goes well with dosa, appam, Idiyappam, roti etc…
Here are the things you can buy online for making this recipe White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Teak-wood Chopping Board https://amzn.to/3hZa4qm Heavy Duty Indian Mixie https://amzn.to/3GptNKD
Here is the video of how to make Nilgiri Kai Kari Kurma
Green Paste
2 cardamom 2 cloves ¼ teaspoon fennel seeds 5 sprigs coriander leaves 5 sprigs mint leaves 5 long green chillies ½ inch piece ginger, peeled and roughly chopped 5 cloves of garlic ½ cup water
White Paste
1 tablespoon white poppy seeds 15 cashews ⅓ cup fresh shredded coconut ½ cup water
Other Ingredients
1 tablespoon coconut oil 1 tablespoon ghee ¼ teaspoon fennel seeds 1 sprig curry leaves 1 onion (1/2 cup) roughly chopped 1 teaspoon salt ½ cup fresh green peas ½ cup peeled, diced potatoes ¼ cup carrots, diced ¼ cup green beans, diced ½ cup cauliflower florets, chopped ⅓ cup plain yogurt / curd 1.5 cups water 3 sprigs coriander leaves, chopped
Green Paste – Grind all the ingredients listed under green paste to a smooth puree. Set aside. White Paste – Soak poppy seeds and cashews in half a cup of water for 20 minutes. Grind the soaked poppy seeds and cashews along with water and coconut to a smooth paste. Set aside.
Heat coconut oil and ghee in a pan until hot. Add in the fennel seeds and curry leaves. Add in the onions and saute for 3-4 minutes. Add in the green paste and salt. Saute for a minute. Add in the vegetables and add half cup of water. Mix well to combine. Cover the pan with a lid and simmer for 10 minutes.
Whisk the curd well so there are no lumps that remain and the curd is creamy. Add in the yogurt and the white paste. Wash the mixie that was used to grind the white paste with one cup of water and add it to the pan. If the kurma is very thick, dilute it with a little bit of water.
Cover the pan with a lid and simmer the kurma for 5-6 minutes. The kurma is ready. Garnish the kurma with coriander leaves.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
Green Paste
2 cardamom 2 cloves ¼ teaspoon fennel seeds 5 sprigs coriander leaves 5 sprigs mint leaves 5 long green chillies ½ inch piece ginger, peeled and roughly chopped 5 cloves of garlic ½ cup water
White Paste
1 tablespoon white poppy seeds 15 cashews ⅓ cup fresh shredded coconut ½ cup water
Other Ingredients
1 tablespoon coconut oil 1 tablespoon ghee ¼ teaspoon fennel seeds 1 sprig curry leaves 1 onion (1/2 cup) roughly chopped 1 teaspoon salt ½ cup fresh green peas ½ cup peeled, diced potatoes ¼ cup carrots, diced ¼ cup green beans, diced ½ cup cauliflower florets, chopped ⅓ cup plain yogurt / curd 1.5 cups water 3 sprigs coriander leaves, chopped
Green Paste – Grind all the ingredients listed under green paste to a smooth puree. Set aside. White Paste – Soak poppy seeds and cashews in half a cup of water for 20 minutes. Grind the soaked poppy seeds and cashews along with water and coconut to a smooth paste. Set aside.
Heat coconut oil and ghee in a pan until hot. Add in the fennel seeds and curry leaves. Add in the onions and saute for 3-4 minutes. Add in the green paste and salt. Saute for a minute. Add in the vegetables and add half cup of water. Mix well to combine. Cover the pan with a lid and simmer for 10 minutes.
Whisk the curd well so there are no lumps that remain and the curd is creamy. Add in the yogurt and the white paste. Wash the mixie that was used to grind the white paste with one cup of water and add it to the pan. If the kurma is very thick, dilute it with a little bit of water.
Cover the pan with a lid and simmer the kurma for 5-6 minutes. The kurma is ready. Garnish the kurma with coriander leaves.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/nilgiri-kurma/
A very tasty easy one-pan kothu roti recipe made with lots of vegetables and eggs. Perfect for a school lunch box or for a quick meal.
This recipe is a one-pan perfect balanced meal that can be put together in under 30 minutes. It’s loaded with vegetables. The protein in the eggs keeps one full and makes the dish very rich too. This dish can be made with parottas or with chapati. I blitz the parottas in the mixie to shred them into small pieces instead of chopping them with a knife. The texture is better if blitzed in a mixie and also saves the time of chopping.
I have used store-bought chicken masala powder for flavoring the kothu roti. The Indian chicken masala powder is a completely vegetarian product and does not contain any chicken in it. It’s generally used while cooking meat and hence the name. I usually stick to the brand Sakthi.
You can omit the eggs and do the recipe to make it vegan too.
Here are the things you can buy online for making Vegetable Kothu Roti Sakthi Chicken Masala https://amzn.to/3XyGoVU White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Heavy Duty Indian Mixie https://amzn.to/3GptNKD Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08 High Curcumin Lakadong Turmeric Powder https://amzn.to/3a99yHh
Here is the video of how to make Vegetable Kothu Roti
2 tablespoon vegetable oil 1/2 inch piece cinnamon 1 bay leaf 1/4 teaspoon fennel seeds 1 sprig curry leaves, chopped 1/2 inch ginger, finely chopped 2 green chillies, chopped 1/2 cup onions, sliced 1/2 cup carrot, cut into strips 3/4 cup cabbage, cut into strips 1/2 cup capsicum, cut into strips 1/2 cup tomatoes, deseeded, cut into strips 1/2 teaspoon red chilli flakes 1/2 teaspoon black pepper powder 1/2 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1 teaspoon chicken masala powder (or) curry masala powder 1 teaspoon salt (divided) 1/2 teaspoon sugar 2 tablespoon mint leaves, chopped 3 eggs 4 parotta (or) chapati 2 tablespoon spring onions, chopped 2 tablespoon coriander leaves, chopped
Heat oil in a wide pan till hot. Add in the cinnamon, bay leaves, fennel seeds, curry leaves and finely chopped ginger. Saute for a few seconds. Once the curry leaves and ginger is aromatic, add the green chillies. Add the onions, vegetables and tomatoes. I have deseeded the tomatoes for this recipe. Saute everything for 3-4 minutes. Once the veggies are half cooked, add the red chilli flakes, black pepper powder, red chilli powder, turmeric powder, chicken masala powder, salt and sugar. Add the chopped mint leaves. Saute the spice powders for a minute. Move the mixture to one side of a pan. Whisk three eggs and add them to the empty side of the pan. Sprinkle a pinch of salt and cook for a couple of minutes. The eggs should be scrambled to a soft texture. Once the eggs are soft, mix them with the rest of the veggies in the pan. Take four pieces of cooked parottas or chapati and add them to a mixie or a food processor. Blitz it several times so the parottas are shredded into small pieces. Do not grind fine. We are looking for a shredded texture. Pulse in batches if necessary. Add the shredded parottas to the pan and cook for a couple of minutes. Finally, sprinkle the spring onions and coriander leaves. Mix well. Our Kothu Roti is ready. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 15m
