South Indian
Vegetable Kurma (Tamil Coconut Kurma)
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Vegetable Kurma (Tamil Coconut Kurma) is South Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Grind the coconut, roasted chana dal, fennel seeds and 2 of the green chilies with 1/2 cup of the water to a smooth paste.
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Cut the carrot, beans and potato into small, even pieces.
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Heat the oil in a pot, add the cinnamon, cloves and bay leaf, then the sliced onion and the last green chili, slit, and cook 4 minutes until soft. Add the ginger garlic paste for 1 minute, then the chopped tomato, and cook until it turns mushy.
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Add the vegetables, peas, turmeric, red chili powder, coriander powder, salt and the rest of the water, cover and simmer 10 to 12 minutes until the vegetables are just tender.
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Stir in the coconut paste and simmer 5 minutes on low heat without letting it boil hard, until the kurma is creamy and thick enough to coat a spoon. Finish with cilantro.
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This is the dinner kurma for chapati, and just as good with poori, parotta, idiyappam or a plate of idli.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Vegetable Kurma (Tamil Coconut Kurma), read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Vegetable Kurma (Tamil Coconut Kurma) carries coconut. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | Yes | Adai (Tamil Nadu Multi-Lentil Dosa) |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 190 kcal
- Protein
- 4 g
- Carbs
- 21 g
- Fat
- 11 g
- Fiber
- 6 g
- Sugar
- 6 g
- Sodium
- 600 mg
- Saturated fat
- 4 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Vegetable Kurma (Tamil Coconut Kurma) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.