In my family, Sunday breakfasts were always a special occasion. I remember waking up to the gentle scent of fresh coconut and spices wafting from the kitchen as my mother simmered vegetable kurma on the stove. The kitchen filled with the warm aroma of cinnamon, cardamom and toasted coconut – a fragrance that felt like home. By the time we sat down to eat, the table was set with soft, steaming appams (rice pancakes) and stringy idiyappams (rice noodle hoppers), all ready to be spooned into a pot of creamy vegetable kurma. It was a simple, comforting ritual: the subtle sweetness of coconut curry paired with fluffy rice breads, shared with family and brimming with nostalgia.
Kurma (or korma) is a traditional South Indian curry made by simmering a medley of vegetables in a rich coconut-based gravy. This curry is light yet flavorful – not as heavy as North Indian kormas that use yogurt – because its base is a paste of fresh coconut and mild spices. Many cooks add cashews, poppy seeds or roasted gram to the coconut paste for extra creaminess. Whole spices like cinnamon, cloves and cardamom are heated in oil first, releasing a wonderful aroma that infuses the curry. In fact, cooks note that these fragrant spices **“along with coconut paste bring in a wonderful aroma to the dish”**. In our home, that aroma of simmering coconut and spices meant that a cozy family meal was on the way.
Vegetable kurma is famously versatile: it can accompany rotis or puris at dinner, but in South India it is often served with breakfast breads. In Kerala and Tamil Nadu, it’s common to enjoy kurma with fluffy appams or string hoppers (idiyappams) for a comforting morning meal. As one cookbook explains, vegetable kurma is an “excellent side dish” for everything from chapathis to appams and idiyappams. Here we focus on the classic coconut‐gravy version with mixed veggies, perfect for scooping up with hot appams or idiyappams on lazy family mornings.
Ingredients
Mixed vegetables (about 3 cups total): A combination such as carrots, potatoes, green beans, peas (e.g. 1 cup chopped carrots, 1 cup diced potatoes, ½ cup beans, ½ cup peas)
Onion: 1 large, finely chopped
Ginger: 1-inch piece, grated or finely chopped
Garlic: 2 cloves, minced (optional)
Green chilies: 1–2, slit (adjust to taste for mild heat)
Ground spices: ½ teaspoon turmeric powder, 1 teaspoon coriander powder (optional: ¼ teaspoon mild red chili or Kashmiri chili powder for color)
Coconut paste ingredients: 1 cup freshly grated coconut (or frozen/thawed), 8–10 cashew nuts, 1 tablespoon poppy seeds (khus khus), ½ teaspoon fennel seeds – grind these to a smooth paste with a little water.
Whole spices (for tempering): 1 bay leaf, 1 small cinnamon stick (about 1 inch), 2–3 whole cloves, 2–3 green cardamom pods, ½ teaspoon fennel seeds.
Oil or ghee: 2 tablespoons (use coconut oil for extra flavor).
Salt: to taste.
Fresh cilantro (coriander leaves): a handful, chopped (for garnish)
Method
1. Cook the vegetables: Heat 1 tablespoon oil in a pot or pressure cooker. Add the chopped vegetables, a pinch of salt, and just enough water to cover them. Cover and cook until the veggies are tender but not mushy (about 5–7 minutes on the stove, or 1–2 whistles in a pressure cooker). Drain any excess water and set the vegetables aside. (Avoid overcooking, so they hold their shape in the curry.)
2. Grind the coconut paste: In a blender, combine the grated coconut, cashews, poppy seeds and fennel seeds with a little water. Grind to a smooth paste. This creamy paste will thicken the kurma and give it a rich coconut flavor. (If you don’t have poppy seeds, more cashews or a small roasted chana dal can substitute.)
3. Temper the spices: Heat the remaining 1 tablespoon of oil or ghee in a deep pan or kadai over medium heat. Add the bay leaf, cinnamon stick, cloves, cardamom pods, and ½ teaspoon fennel seeds. Sauté for about 30 seconds until they release a fragrant aroma.
4. Sauté aromatics: Add the chopped onion to the pan. Sauté on medium heat until the onion turns translucent and soft, about 3–4 minutes. Then add the ginger, garlic and green chilies. Cook for another 1–2 minutes until the raw smell of ginger and garlic disappears.
5. Spice it up: Sprinkle in the turmeric and coriander powders (and a little chili powder if using). Stir and cook for 30 seconds to bloom the spices. (This step ensures the spices toast slightly and become fragrant.)
6. Add the coconut paste: Pour in the ground coconut-cashew paste and mix well with the onions and spices. Cook for a minute while stirring, so the paste is heated through and coats the onions.
7. Combine and simmer: Add the boiled vegetables back into the pan along with ½ to 1 cup of water or thin coconut milk (enough to reach your desired curry consistency). Season with salt and stir to combine. Bring the curry to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 3–5 minutes so the flavors meld. Tip: Once the curry comes to a boil, keep it on low heat – overboiling after adding coconut can make the gravy grainy.
8. Finish and serve: Just before turning off the heat, stir in half of the chopped cilantro. Taste and adjust salt or spices as needed. Garnish with the remaining cilantro. Serve the vegetable kurma hot, ideally with soft appams or idiyappams on the side (the curry is a perfect match for these rice breads).
This creamy, coconut-scented kurma is best enjoyed fresh, spooned generously over pillowy appams or threadlike idiyappams. Each bite – sweet coconut, gentle spices and tender mixed vegetables – brings back the warmth of home and family gatherings. Enjoy this homestyle South Indian vegetable kurma as comfort food any time you crave that nostalgic, curry-kissed aroma and taste.
Notes: You can customize the vegetables to your liking (cauliflower, peas, or even paneer). For a Kerala-style “white kurma”, use fewer red chilies and add a bit more coconut or coconut milk for a pale, fragrant curry. Leftovers keep well in the fridge for a couple of days; simply reheat gently and add a splash of water or coconut milk if it thickens.
Sources: This recipe is inspired by traditional South Indian vegetable kurma dishes and home cooks’ tips. It reflects the classic coconut-cashew gravy method and family meal traditions of the region.
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