Ariso Recipes
Indulge in the rich flavors of Kerala with this Vegetable Kurma. A delightful medley of vegetables, coconut milk, and aromatic spices. Perfect with parathas or pulao.
10 minutes.
South Indian
Looks Clean
Based on your Medical Conditions
Based on your Allergies/intolerances
Based on any other eating preferences you have
Heat vegetable oil in a heavy-based, non-stick saucepan over medium heat. add black mustard seeds and fry them for a few seconds until they start sputtering.
Add chopped onions to the pan and fry for about 8 minutes until they become soft and translucent. then, add ginger and fry for an additional 2 minutes. add bird's eye chillies, cauliflower, carrots, and potatoes. fry them for 2-3 minutes.
Pour water into the pan and bring it to a boil. cover the pan and simmer over low heat for 5 minutes. add green beans, season with salt according to your taste, and continue cooking for 3 minutes with the lid on.
Stir in tomatoes and cook for 5 minutes, stirring frequently to prevent the vegetables from sticking to the bottom of the pan. now, add coconut milk, black pepper, ground fennel, and curry leaves. simmer for another 5 minutes.
Turn off the heat and garnish the kurma with a pinch of cinnamon and fresh coriander. stir well until the garnishes are mixed through. serve the kerala vegetable kurma with flaky parathas or pulao.
Know the real truth about your food. Stay informed and healthy, for free.
Certified nutritionists trust our food recommendations. Safe to say, so can you :)