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A bowl of South Indian Nilgiri vegetable kurma, featuring colorful pieces of carrot, potato, cauliflower, beans, and peas, all cooked in a rich green coconut-coriander masala gravy, served on a green banana leaf background.

Nilgiris Vegetable Kurma

Gayathri Vijayakumar
A vibrant South Indian vegetable curry made with a fresh green masala of coriander, mint, coconut, and spices. This Nilgiris Vegetable Kurma is creamy, aromatic, and perfect to enjoy with parottas, chapatis, or steamed rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Indian
Servings 4 people
Calories 277 kcal

Ingredients
 
 

For the green masala paste

  • ½ cup Coriander leaves
  • ¼ cup Mint Leaves
  • 3 Green Chillies
  • ½ cup Coconut
  • 1 teaspoon Fennel Seeds
  • 10 Cashew Nuts
  • 1 inch Cinnamon
  • 2 Cardamom
  • 2 Clove
  • Water as needed, to make the paste

For the Kurma

  • 2 tablespoon Oil
  • 1 Bay Leaf
  • 1 large Onion thinly sliced
  • 2 teaspoon Ginger garlic paste
  • 1 medium Tomato chopped
  • 4 cups Mixed Vegetables I used green peas, cauliflower, beans, carrot and potato
  • Salt as needed
  • 2 cups Water
  • ½ teaspoon Chilli Powder
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Coriander Powder

Instructions
 

  • Wash, peel, and chop all the vegetables into medium-sized cubes. Keep them ready. You can use a mix of your favorite vegetables, but traditionally carrot, beans, potato, peas, and cauliflower are used for this dish.
  • While you are prepping the vegetables, soak cashews in warm water for 10 minutes.
  • In a blender, add cinnamon stick, cloves, cardamom, grated coconut, green chilies, coriander leaves, mint leaves, fennel seeds, cashews, and a little water. Grind to a smooth paste.
  • The texture should be thick and creamy — this paste is what gives the kurma its beautiful green colour and unique flavour.
  • Heat oil in a pressure cooker. Add the bay leaf. Once it splutters, add the sliced onions and sauté them till they turn soft and light golden. Add ginger garlic paste and cook till the raw smell disappears.
  • Add chopped tomatoes. Cook until they turn mushy.
  • Add the chopped vegetables and mix gently. Add salt, turmeric powder, red chilli powder, and coriander powder. Give a gentle mix to the vegetables.
  • Add water and cook for 1 whistle. Once the pressure settles down, add the ground paste.
  • Cook it on a medium flame for about 4–5 minutes. You’ll notice the oil separating from the sides – that’s when the masala is perfectly cooked, and the raw smell disappears.
  • Adjust salt and consistency. If you prefer a thicker kurma, simmer it uncovered for a few more minutes. If it’s too thick, add a little more water.
  • Turn off the heat once everything comes together beautifully. Garnish with a few fresh coriander leaves.
  • Your hot, aromatic Nilgiris Vegetable Kurma is ready to serve!

Nutrition

Calories: 277kcalCarbohydrates: 36gProtein: 8gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 217mgPotassium: 640mgFiber: 12gSugar: 4gVitamin A: 9831IUVitamin C: 32mgCalcium: 90mgIron: 3mg
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