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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Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder. This is a quick and easy gravy recipe with a few ingredients. Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy. In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it.

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions. Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney. RECIPE HERE. 2. Pulikuzh

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture. Similar recipes Vazhaikkai Thuvattal - Raw Banana (Plantain) Stir Fry Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal Brinjal (Egg Plant) Stir Fry - Kathirikkai Poriyal Elephant Foot Yam St

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

Mixed Vegetable Rice with Dal - One Pot Protein Rich Rice Recipe - Modern Kootanchoru

Mixed vegetable rice with step by step photos and video. Quick one pot rice within 30 minutes. Apart from kootanchoru and thuvaram paruppu sadham we make this mixed vegetable rice for weekend lunch and family get togethers. During our childhood days, my Karthi mama makes this rice for dinner and always one of our favourite rice dishes for our whole family. During his bachelor days in Delhi, they prepared this rice frequently with whatever vegetables available in their kitchen. Making of this vegetable rice doesn't involve any grinding or soaking and bachelor's can easily cook this rice. When it comes to any rice with dals, it must be slightly mushy with soft texture. But I do not like mushy rice, so I have reduced the amount of water. You can change it according to your preference. Allow the rice to cook on medium heat for 10 to 15 minutes or pressure cook for 2 whistles. Cooking time may vary depending on the quality of the rice and the pressure cooker. To make this healthy

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.

Easy Tiffin Sambar - Quick Hotel Style Tiffin Sambar for Idli, Dosa and Ven Pongal

Easy tiffin sambar with full video and step by step pictures. This tiffin sambar is a simple, easy, quick and delicious sambar for idli, dosa and ven pongal. You can easily prepare this tiffin sambar for festivals and other family occasions because it's easy and quick without any complicated steps. This tiffin sambar includes moong dal, carrots, potato, brinjal, onions, tomato and green chilly. You can also include vegetables like capsicum, yellow pumpkin for this sambar. I prefer to use moong dal for this sambar. When compared to moong dal, toor dal requires more time to cook so I omitted it. Instead of moong dal you can also use masoor dal . To keep this recipe simple, I used sambar powder and there is no need for any dry roasting and grinding works. A handful of fresh coconut is ground along with cooked tomato and sambar powder which gives a nice colour for the sambar. If you plan to prepare sambar in advance make the sambar in thin consistency because moong dal sambar thick

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi. There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast. Check out my other tiffin recipes here Idli Black

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