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Vegetable Kurma - for Idiappam


Potato - 1
Carrot - 2
Green beans - handful
Green peas - 1 cup
Onions - 1, finely chopped
Salt to taste
Olive oil - 1 tbsp
Turmeric powder - a pinch
Warm Milk - 1 cup
Yogurt - 3 tbsp
Coconut milk - 2-3 tbsp

Wet Masala:
Green chillies - 4
Salt - a pinch
Garlic - 2-3 cloves
Ginger - 1"
Cinnamon - 2 small sticks
Clove - 2
Poppy seeds/ Khus Khus - 1 tbsp (soaked in 4 tbsp water for 20 mins)
Fennel seeds - 1/2 tsp
Dhalia or roasted channa dal - 1 tsp (or cashews - 4)


Grind the ingredients for wet masala, to a fine paste.

Heat oil in a thick bottomed pan (not cast iron) and saute the onions, till they turn translucent. Add the other veggies (all cut to the same size, see picture) and saute for 2 mins. Sprinkle some water (1-2 tbsp) and let it cook covered. (Alternatively, you can cook the vegetables, in the microwave, with 2 tbsp water for 4-5 mins- The container should be tightly wrapped with a paper towel. Without paper towel, the vegetables will dry out.)
When the vegetables are half cooked, add the ground masala+turmeric powder+salt and some water and stir once. Let the vegetables cook. Once the vegetables are done, reduce the flame and add the yogurt and stir once. after 2-3 mins, when the yogurt has fully mixed with the masala and it comes to a boil, switch the stove off and add the milk and coconut milk. Leave it on the stove for 10 mins, for the flavors to fuse together. Serve hot with Idiyappam or S.Indian style Parotta or Idli / Dosas. This Kurma tastes very similar to one served with Idiyappam or Parotta at S.Indian restaurants.