South indian style veg kurma is a delicious version, adapted from the north indian one and an excellent side dish that goes well with rotis, jeera rice, pooris .
Ingredients For Restaurant style veg kurma (south indian) Recipe
2 cup finely diced veggies [like potatoes. , cauliflower florets,carrots, green beans
3 tablespoon chopped fresh cilantro for garnish
3 TO MAKE TO A PURÉE : medium tomatoes
1 green chilli
piece small ginger
pinch turmeric powder
0.25 cup TO SOAK AND GRIND : cashew halves soaked in hot water [Almonds can also be used to substitute
0.25 cup fresh/desiccated coconut
2 teaspoon poppy seeds/ Khus khus
2 teaspoon TO ROAST AND GRIND TO POWDER : coriander seeds
2 Cloves
1 Bayleaf
2 teaspoon cardamom or of cardamom powder
1 teaspoon fennel seeds/ saunf
1 red chilly
2 teaspoon OTHER INGREDIENTS : Kashmiri chilli powder
1 teaspoon coriander powder
2 tablespoon Oil
2 tablespoon fresh yogurt
As required Salt
Nutrition value
167
calories per serving
13 g Fat5 g Protein8 g Carbs7 g FiberOther
Current Totals
13 g Fat
5 g Protein
8 g Carbs
7 g Fiber
MacroNutrients
Carbs
8 g
Protein
5 g
Fiber
7 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
91 mg
Iron
3 mg
Vitamin A
1016 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
48 mcg
Vitamin B12
0 mcg
Vitamin C
48 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
76 mg
Manganese
2 mg
Phosphorus
109 mg
Selenium
4 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment