Vegetable Kuruma Recipe

Wash and cut all vegetables as listed. Parboil potatoes and carrots together in lightly salted boiling water for 5–7 minutes until just tender but not falling apart. Drain and set aside. Blanch cauliflower florets in boiling water for 2 minutes, then drain. If using frozen peas, thaw or rinse under warm water.

Grind nuts & coconut

In a small blender or spice grinder combine grated coconut, raw cashews, poppy seeds (if using) and 3 tablespoons of water. Grind to a smooth paste (add an extra tablespoon water if needed) and set aside. The paste should be creamy and free of large bits.

Heat 2 tablespoons oil or ghee in a wide skillet or heavy-bottomed pan over medium heat. Add mustard seeds if using and let them sputter for a few seconds. Add bay leaf, cardamom pods, cloves and cinnamon stick and sauté for 30 seconds until fragrant. Add curry leaves (if using), then add chopped onion and sauté 5–7 minutes until soft and golden.

Add minced garlic, grated ginger and slit green chili. Sauté 1–2 minutes until raw aroma goes away but not browned.

Stir in chopped tomato (or crushed tomato) and cook 3–4 minutes until tomato softens and oil begins to separate at the edges.

Add turmeric, red chili powder and coriander powder. Cook 1–2 minutes, stirring, to roast the spices and remove rawness.

Add the prepared coconut-cashew paste and mix thoroughly. Cook 2–3 minutes, stirring, so the paste incorporates with the onion-tomato base and becomes fragrant. If the mixture thickens too much, add 2–3 tablespoons water to loosen.

Pour in 1 cup water or vegetable stock and stir to combine. Bring to a gentle simmer.

Add the parboiled potatoes, carrots, blanched cauliflower, green beans and peas. Gently fold so the vegetables are coated in the kuruma gravy. Cover and simmer over low heat 6–8 minutes until vegetables are cooked through and flavors have melded. Stir once or twice to prevent sticking.

Season with salt to taste and sprinkle garam masala. Stir in fresh cream or coconut milk if using, and simmer 1–2 minutes to warm through.

Turn off heat. Stir in chopped cilantro and squeeze lemon juice if desired. Remove whole spices like cinnamon stick and bay leaf before serving (optional).

Serve Vegetable Kuruma hot with steamed rice, jeera rice, or Indian breads like parotta, chapati, or naan.