Vegetable Nilgiri Kurma

There are plenty of kurma recipes in the blogosphere. One of the classic Kurma recipes is the Nilgiri Kurma. Nilgiri is one of the regions in the Western Ghats and luscious in nature. As the name goes by, this Kurma is very luscious and tasty. This Nilgiri Kurma is very famous and uses fresh ingredients than the regular spice powders. There are both vegetarian and Non- vegetarian versions of this Nilgiri Kurma. The key ingredients of this Kurma are fresh mint, coriander, and coconut. The fresh smell of the herbs renders a brownish-green color and an earthy flavor to the Kurma. Do try this Kurma and pair it up with phulka or chapati.   https://youtu.be/lMUqqyNI970
Servings: 6 yield(s)
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Ingredients
  • 1 cup Mix vegetables (( Potato, Carrot, Beans, Peas, Corn) )
  • 0.25 cup Chopped Onions
  • 0.5 cup Chopped Tomatoes
  • 1 tsp Coriander Powder
  • 0.5 tsp Red Chilli Powder
  • 1 stick Cinnamon stick
  • 0.25 tsp Salt
  • 2 tbsp Cooking Oil
    • Grind into a paste - 1
  • 0.5 cup Coriander Leaves
  • 0.25 cup Mint Leaves
  • 3 stick Green Chilli
  • 1 stick Ginger
  • 0.5 tsp Jeera Seeds
    • Grind into a paste - 2
  • 1 tsp Cashews
  • 2 tsp Grated Coconut
Instructions
  1. In a mixer jar, add coriander leaves, mint leaves, ginger, jeera seeds, and green chili. Add water and grind them to a fine paste.
  2. Heat a pan and add oil to it. Once it turns hot, add the cinnamon stick and let it roast. Add in onions and fry till transparent. Tomatoes are added next and fry till it turns mushy. Add the grounded green paste and fry till the raw smell goes off.
  3. Add coriander powder, red chilli powder and salt. Let it boil for about 5 - 7 mins.
  4. Add vegetables and water. Let it cook covered for about 7 mins until the vegetables are cooked. Meanwhile, grind coconut and cashews into a fine paste. Add the paste to the kurma and cook until it thickens. Serve hot with phulkas.
Recipe Notes

  • I have used carrots, beans, peas, and potatoes. You can use knol- knol too in this. Do not use beetroot, it might change the complete color of the kurma.
  • Increase or decrease the proportion of coriander leaves and mint leaves.
  • I have avoided using garlic in the recipe. This is to completely get the earthy flavors of the herbs and prevent the strong flavor of garlic.