Collection of Kurma Recipes - South Indian Kurma Varieties

Today we are going to see the collection of kurma dishes here. Kurmas are an all time favourite side dishes for chapathi, poori, parotta and dosa. It's delicious and flavorful with a thick rich coconut based gravy. Coconut based gravies are popular in South Indian cuisine. A few added spices like cinnamon, cloves, fennel, cardamom etc and ginger garlic gives flavour to the kurma. I always prefer to cook kurma with mild flavours in less oil. Though the variety in kurma is endless, here is a look at some of the kurma recipes on our blog.

1. Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days. The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices. Recipe Here

https://www.virundhombal.com/2017/02/hotel-vegetable-kurma.html

2. Soya Chunks and Green Peas Kurma

Soya chunks are rich in protein and considered to be a vegetarian substitute for meat. This kurma can be served with roti, paratha, dosa and jeera rice. Recipe Here

https://www.virundhombal.com/2017/02/soya-chunks-and-green-peas-kurma.html

3. Carrot and Green Peas Kurma
A mild gravy which is best for poori, aapam and jeera rice.In this kurma, I have added moong dal and coconut milk to add thickness and extra colour to this quick and simple recipe. Recipe Here

https://www.virundhombal.com/2017/05/carrot-and-green-peas-kurma.html

4. Paneer Capsicum Kurma
Capsicums have very low calories and numerous nutrients which help boost your immunity system. Paneer is also a favourite for all age groups and it is a high protein food. Recipe Here

https://www.virundhombal.com/2017/03/paneer-capsicum-kurma.html

5. Tomato Kurma
Tomato Kurma - easy and flavourful kurma with onions, tomatoes and coconut paste. One of the best thing about this tomato kurma is that you can use as a base gravy for many dishes. Recipe Here

https://www.virundhombal.com/2018/09/tomato-kurma.html

6. Red Soyabeans and Mushroom Kurma

A protein rich dish with a creamy coconut gravy, this kurma is a perfect accompaniment for dosa, chapathi or pooris. The flavours of soybeans and mushrooms complement each other perfectly. Recipe Here

https://www.virundhombal.com/2017/04/red-soyabeans-and-mushroom-kurma.html

7. Cauliflower Kurma

Kurmas usually involve the whole spices, onions, tomatoes and the coconut paste.This Cauliflower Kurma also includes the same ingredients, but lots of chopped small onions and chopped garlics which add a unique taste and flavor in this dish. Recipe Here

8. Mushroom Kurma
This is a simple kurma with button mushrooms in a creamy coconut gravy which can be easily done within 20 minutes. This kurma goes very well with dosa, chapathi and poori. Recipe Here

https://www.virundhombal.com/2017/11/mushroom-kurma_30.html

9. Simple Vegetable Kurma

This is a simple vegetable kurma with a combination of vegetables made with coconut paste and little garam masala powder for the flavours. There are no other extra spices or some other special ingredients like fresh cream, cashew nuts or poppy seeds. Recipe Here

https://www.virundhombal.com/2018/01/simple-vegetable-kurma.html

10. Paneer Kurma

Paneer Kurma is a delicious kurma made with paneer cubes in a creamy coconut gravy. This Kurma is very easier to prepare for your dinner.The paneer cubes combined with the coconut gravy gives a tasty side dish for your dinner. Recipe Here

https://www.virundhombal.com/2018/02/paneer-kurma.html

11. Beetroot Kurma
Beetroot kurma is a thick creamy pink colour gravy for chapathi, poori and dosa. This kurma would surely impress your kids with its beautiful colour. I like to prepare kurma with different combinations. Based on the coconut paste, this kurma is also prepared, with easy cooking methods. Recipe Here

https://www.virundhombal.com/2018/03/beetroot-kurma.html

12. German cabbage and Chick Peas Kurma
German cabbage or turnip cabbage called as noolkol. This turnips are not as popular as some other vegetable such as cauliflower or carrots, but they are nutritious and make a wonderful addition for kurmas or sabjis. Recipe Here

https://www.virundhombal.com/2018/05/turnip-and-chick-peas-kurma-noolkol.html

13. Lima Beans and Potato Kurma
This kurma is made with fresh mochai (lima beans), potatoes and other basic ingredients. This sagu dish tastes good with idiyappam, aapam, chapati and dosas. The cooking method is very easy and you can prepare it within 30 minutes. Recipe Here

https://www.virundhombal.com/2019/02/mochai-and-potato-sagu-lima-beans-and.html

14. White Vegetable Kurma - Vellai Kurma
For white vegetable kurma, I have added both coconut paste and coconut milk. The coconut milk brightens the gravy and the coconut paste grounded along with green chillies and other spices adds flavour to the dish. Recipe Here

https://www.virundhombal.com/2018/11/white-vegetable-kurma-vellai-kurma.html

15. Channa and Potato Kurma
This kurma is prepared with chickpeas(kondaikadalai), potato and flavoured with onions, tomato and whole garam masala. A perfect side to chapathi, poori, dosa and aapam. Kurmas are especially a special dish in Tamil Nadu with different varieties. In most of the South Indian restaurants this chickpeas potato kurma is served as a side dish for chola poori. Recipe Here

https://www.virundhombal.com/2019/12/chickpeas-and-potato-kurma-channa-and.html

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Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos. Here is a short video for Tirunelveli Kootanchoru

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This stir fry is prepared with shredded semi ripe papaya. This stir fry is easy to make within 10 minutes. This stir fry is similar to carrot puttu and beetroot puttu. Semi ripe papaya is light orange in colour with a crisp texture and it has a very mild flavour. The shredded papaya is flavoured with green chillies, onions and finally garnished with fresh coconut. The semi raw papayas are peeled and the innermost white layers are removed along with their tiny seeds. Then they are cut into halves or quarters and grate it using a slightly thick grater. After grating, we have to saute with mustard, chillies, onions and curry leaves. For this puttu dishes, like carrot puttu and beetroot puttu, the grated vegetables will need to be sauted first for an extra few minutes and then close and cook for 5 to 7 minutes. No water is required for this stir fry. Simply close and cook on low heat for 5 minutes. A handful of freshly grated coconut adds a beautiful colour and taste to t...

Collection of Kuzhambu varieties for lunch

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Kadalai Curry - Kerala Style Kadala Curry For Puttu, Idiyappam and Aapam - Black Chickpeas Curry

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