Feb 252016

Kurma is usually served with rotis, parathas or pooris. South Indian style of making kurma is different from the North Indian version otherwise, called as Navaratan Kurma. When I was growing up, we ordered Kurma only at hotels as my mom refused to make it at home. According to her, some recipes are best left to experts but I took it as a challenge and am always on the look out for different versions of kurma. I’ve tried hotel style vegetable kurma that are usually available at restaurants (recipe here) and another version of rich vegetable kurma (recipe here). This recipe originates from the Chettinad cuisine and is easy to make.


This kurma can be made in one pot and mixed vegetables can be used. I used carrot predominantly with little bit of peas and beans. Cauliflower, potatoes, and paneer can also be added for variation. The best part of making this recipe is that it doesn’t require any grinding of masala. The gravy can get quite rich because of the coconut milk, so try to limit the quantity if needed. The dish can be made spicy by increasing the quantity of red chilli powder as the coconut milk tends to mask the spiciness. Its my go to recipe for quick kurma, especially when I’m pressed for time. Enjoy!!!



Recipe Source: chettinadrecipesblog

Chettinad Carrot Kurma


  • Mixed vegetables chopped( carrot, beans and peas) – 1 1/2 cups (I added 1 cup of carrots and about 1/2 cup beans and peas)
  • Onion -- 1 (finely chopped)
  • Coconut milk – 1 3/4 cups (400 ml)
  • Ginger and Garlic paste – 1 1/2 tsp
  • Red chilli powder – 1 1/2 tsp
  • Cumin powder (Jeera Powder)– 1 tsp
  • Turmeric powder -1/4 tsp
  • Salt to taste
  • Oil – 2 Tbsp
  • Cloves – 4
  • Cardamom – 3 pods
  • Cinnamon stick – 2”inch


  1. In a deep pan pressure cooker or a heavy saucepan heat oil. Add cloves, cardamom, cinnamon stick and let it fry until the oil is infused with the spices.
  2. Add chopped onion and fry till they turn translucent. Add ginger-garlic paste and saute till there is no raw smell. Add carrots, peas, and beans and fry for a minute.
  3. Add red chilli powder, turmeric powder, cumin powder, and salt and mix until the vegetables are well coated with the masala.
  4. Add 1 cup of water to the cooker and pressure cook for just 1 whistle. If you are using a heavy saucepan then bring the water and vegetables to a boil, cover with a lid and simmer for about 7 minutes until the vegetables are cooked but not mushy.
  5. Add coconut milk to the simmering curry and stir well. Remove from heat immediately. Coconut milk needs to be added just before removing from heat and should not be boiled as they tend to curdle. Serve hot with roti, parathas or poori. Enjoy!!!




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  8 Responses to “Chettinad Carrot Kurma”

  1. The pictures are amazing as always …and I love carrot kurma..I make it much the same way..

  2. Colour of the kurma itself is very tempting, beautiful dish to relish with both rice and rotis.

  3. The coconut milk base must be a flavorful one for this kurma. A great accompaniment to rotis.

  4. My go to recipe has coconut + fennel seeds + pottu kadalai ground to a paste with green chillies for spice. Everything else is same.

  5. Love the color of this kurma.Looks very inviting.

  6. Yummy looking kurma Jayanthi. No masala grinding is a big plus — bookmarked to try soon.

  7. Love this kurma with the coconut milk. Looks so creamy!

  8. Vibrant looking kurma.

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