Mom Special – Veg Kurma

Moms have some kind of magic in whatever they do…don’t they? And the best example is their cooking 🙂

I am sure each one of you’ll have a lot of favorite dishes that your mom prepares but fail to recreate it or you seem to be missing something every time you try preparing the dish. Its the same with me !

One among the list of  yummy food that my mom prepares with utmost perfection is her version of Veg Kurma :)I have tried her recipe a lot of times but it never came close what she prepares. This time I had the chance to learn and capture it live 🙂 YES ! Parents are here 🙂 One among the numerous joys of having parents visit you in the US is the unbeatable pampering you receive from them 24/7 🙂

So today my family had the pleasure of tasting my Mom’s Veg Kurma and trust me, this is absolutely delicious 🙂

Love you loads maa and thank you for cooking :*

So here is the recipe for Mamma’s perfect Vegetable Kurma…



Mix Vegetables (Chayote, carrots, beans, green peas) – about 2 cups – chopped finely

Onions – 1 small

Tomatoes – 1 – chopped finely


To Grind:

Shredded coconut – 1/2 cup

Coriander leaves – 1/4 bunch

Pudina leaves – 2 to 3

Green chillies – 2 to 3

Garlic – 1 clove

Ginger – 1/2 inch

Cashew nuts – 2 tsp

Fried Gram dal – 1 tsp

Cloves – 2

Cinnamon – 1/2 inch

Cumin seeds – 1 tsp

Ghee – 1/2 tsp


In a small frying pan, heat 1/2 tsp ghee and sauté cloves, cinnamon, and garlic well till the raw smell of the garlic is gone.


Grind the sautéed clove, cinnamon, garlic and the rest of the ingredients mentioned under the ‘to grind’ section into a fine paste.

In a pressure cooker pan / or a deep bottomed pan, heat oil and sauté onions until translucent . Then add rest of the chopped veggies, salt, turmeric and a half cup of water.


Allow the veggies to cook well either by pressure cooking just for one whistle (making sure the veggies are not over-cooked) or by boiling well till they are cooked to perfection.

Now add the ground paste, mix well and allow to boil for about 10 minutes.

Garnish with coriander leaves.

Serve hot with hot rotis / chapathis 🙂





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