Hotel Style Vegetable Kurma Recipe | Hotel Chapathi Kurma Recipe | Vegetable Kurma(Hotel Style) Recipe

Hotel Style Vegetable Kurma or Chapathi Kurma recipe with step by step pictures. Today's recipe is a popular south Indian vegetable curry using coconut and cashew. This kind of kurma is served with Chapathi in Hotels, very flavorful and delicious kurma. Here, in US, most of the Indian restaurants don't serve this kind of kurma for rotis but in one of the local restaurant near to my house, they had Chapathi Kurma in their menu, they served chapathi & vegetable Kurma exactly the same way how they serve in Vegetarian Hotels in Tamil Nadu for Chapathi. The kurma was so flavorful, spicy and brought the memories of my home town Lakshmi hotel.

I often make this vegetable kurma for our dinner with Phulka or Paratha but never get chance to take pictures. This weekend i made this kurma for our lunch and took pictures to share here. This vegetable kurma pairs well with Chapathi, Paratha, Parotta, Idiyappam, Poori and also with some Mild Pulao. Vegetable kurma is easy to make and a very delicious and flavorful curry. I have already shared the recipe for Hotel Style White Kurma(With Mushrooms) and a spicy Mixed Vegetable Kurma.

Hotel Style Vegetable Kurma(Chapathi Kurma) Recipe

Prep Time : 20 Minutes | Cook time : 15 Minutes or less

Recipe Category : Side Dish | Recipe Cuisine : Indian

Serves 5-6

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Ingredients

1. Mixed Vegetables,chopped    2 cup (carrot, beans, potato, cauliflower, peas)
2. Onion  1 medium(thinly sliced or finely chopped)
3. Green Chilli    2 no.(slit open)
4. Ginger Garlic Paste   1 tsp
5. Tomato   1 no.(chopped)
6. Turmeric Powder   1/4 tsp
7. Chilli Powder    1/2 tsp
8. Coriander Powder    1 tsp
9. Garam Masala Powder    3/4 tsp
10. Salt   to taste
11. Curry leaves   few
12. Cilantro   few for garnishing

To Temper

1. Oil   2-3 tsp
2. Mustard seeds    1/4 tsp
3. Cumin seeds & Fennel seeds   1/4 tsp each
4. Clove  2 no.
5. Cinnamon  a small piece
6. Cardamom  1 no.
7. Star anise    small piece

For Coconut Paste

1. Coconut, shredded     1/3 cup(fresh or frozen)
2. Fennel seeds/Sombu    3/4 tsp
3. Poppy seeds/Khas Khas    1 tsp(soaked in 3 tbsp warm water)
4. Cashew Nuts    5 no.

Method
First chop vegetables and steam cook the vegetables till it is soft and keep aside.
Grind, soaked poppy seeds, cashew nuts, coconut and fennel seeds to a fine paste and keep ready.

Then heat oil in a pan, when it is hot add the tempering ingredients and fry well and then add curry leaves, green chilli and fry well.

And add sliced onions saute for a minute then add ginger garlic paste and saute ill the raw smell leaves.
Then add chopped tomato and saute till it is soft and mushy and add the dry powder - chilli, coriander, turmeric, garam masala stir fry well.

After that add ground coconut paste and stir fry for 1-2 minutes and then add steam cooked vegetables and mix everything well then add 3/4 - 1 cup water(or as for desired consistency), enough salt and cook covered for one boil.
Once the kurma gets boiled switch off the stove and add some fresh finely chopped cilantro.

That's it...Hotel Style Vegetable Kurma ready.
Notes:
I used frozen peas and i did not steam cook the peas and instead added directly to the coconut masala.
You can use any desired vegetable but potato is must for this kurma which adds nice flavor, texture and taste to the kurma.
Adding whole garam masala for tempering is optional but it sure gives lots of flavor and I have noticed the whole garam masala in hotel kurma too :)
Instead of garam masala powder, you can also use curry masala powder for kurma.
Soaking poppy seeds in warm or hot water is must, this helps the seeds to grind to a smooth paste.