Skip to main content

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




Comments

Popular posts from this blog

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


Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.





Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

I always like to work any greens into our diet because they are just good for you and I happen to know these types of kootu are really delicious with any South Indian meals and also for rotis & parathas. I like paruppu keerai greens very much because it's flavorful and quite healthy. I added some chopped tomatoes for taste and soaked moong dal for thickness and as usual, small onions coconut paste for the flavours. You can eat them as a side dish or you can mix it in a bowl of plain rice and eat it as a meal. I kept the ingredients pretty simple, but if you want to make it rich you could add some chopped garlics, green chillies or even some chopped big onions. The amount of kootu that this recipe makes will vary a quite bit depending on the size of the keerai(greens) bunch. My kootu yielded about 2 cups, but you could even add another bunch if you want more.


Similar Keerai Recipes
Mudakathan Keerai DosaManathakkali K…

Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos.

Similar Tirunelveli Lunch Recipes
Tirunelveli KootanchoruBlack urid dal rice-Ulundam paruppu sadhamTirunelveli SodhiTirunelveli Idi SambarTirunelveli Puli Thanni Kuzhambu Tirunelveli Vellai Curry Kuzha…

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

Vegetable kurma for chapathi restaurant style


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.Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness. 



Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked. For a perfect kurma,taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it. After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepare this Hotel Vegetable Kur…

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.


Suraikai Adai - Bottle Gourd Dosa

Suraikai (bottle gourd) adais are healthy and filling dish for breakfast. These Suraikai (bottle gourd) adais are made with chana dal, toor dal, urid dal, rice and grated bottle gourd.

This adai is very easy to make, nutritious and perfect way to include bottle gourd for all of us. Simply soak the dals, grind them and add the grated bottle gourd, chopped onions and curry leaves. These are the three simple methods needed to make these healthy adais. You can also add grated coconuts, chopped coriander leaves for this adai. You can serve this adai without any chutney and sambar.

Check out my other similar tiffin recipes

Millets and toor dal dosaPepper dosaTomato dosa

Idi sambar - Tirunelveli Idi Sambar

Idi Sambar recipe with step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy.




An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant.
All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, broad beans and bitt…

Kara Vadai | Pattani Paruppu (Yellow Split Peas) Bonda

Kara Vadai - simple evening snack for your weekend and party appetizer too.


This Kara Vadai is very easy to make using very few ingredients. It is made with pattani paruppu (yellow split peas), urid dal and rice flour. The vadais are flavoured with green chillies, coriander leaves, mint leaves and onions. Kara Vadais with crispy outer layer and tender texture make this as a special one. I learnt this recipe from our relatives at Nanguneri. They are experts in cooking a variety of meals, tiffin varieties, evening snacks and cater for small family functions too.


Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the  combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil.


This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly ground sam…