Homemade mixed vegetable kurma

A flavourful Kerala style Vegetable Kurma cooked in a traditional clay pot with fresh coconut and cashew paste. Perfect accompaniment for chapathi, parotta, rice, or poori. Watch in malayalam how this simple home‑style recipe comes together with rich aroma and perfect texture!

Ingredients Used
Carrot – കാരറ്റ്
Radish – മൂലി
Potato – ഉരുളക്കിഴങ്ങ്
French Beans – ഫ്രഞ്ച് ബീൻസ്
Onion – ഉള്ളി
Tomato – തക്കാളി
Green Chillies – 2 പച്ചമുളക്
Curry Leaves – few കറിവേപ്പില
Salt – ഉപ്പ്
Turmeric Powder – മഞ്ഞൾപ്പൊടി
Grated Coconut – 1 cup തേങ്ങ ചിരകിയത്
Cashews – 5 കശുവണ്ടി
Cumin – 1 teaspoon ജീരകം
Kashmiri Red Chilli – 1 teaspoon കാശ്മീരി മുളകുപൊടി
Coriander Leaves – handful മല്ലിയില
Oil for seasoning + cumin & red chilli താളിക്കാനായി ജീരകം, ചുവപ്പ് മുളക്

Preparation Steps
Cook carrots, radish, potatoes, beans, onion, and tomato in a clay pot with green chillies, curry leaves, salt, and turmeric powder.
Make a fine paste with coconut, cashews, cumin, and Kashmiri red chilli.
Once vegetables are cooked, add the paste and simmer until the gravy thickens.
Add chopped coriander leaves and mix well.
Heat oil separately, add cumin and red chilli, and pour over the kurma for fragrant seasoning.
Serve hot with chapathi, Kerala parotta, roti, poori, or rice.

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