Easy and Creamy Kerala Veg Kurma (Kuruma) Recipe

When we think of gravies from Kerala, the first thought that comes into our mind is ‘Coconut Milk’, and we are not wrong. Most of the luscious creamy ‘curries’ from the south make use of the goodness of coconut milk and all three extracts of it. The third extract being the thinnest milk of them all. If your masala is less and you need more gravy, add in coconut milk. If the gravy is a little runny and we need to make it thick and delicious at the same time, make use of the first extract of coconut milk. Simple, isn’t it?

Here’s a handy tip to use while cooking with coconut milk, never let the first extract boil. It will curdle and walk away from your life in vain. Let’s get to this super easy and simple veg kurma recipe:

Ingredient Quantity
Cut Vegetables 1.5 cups
Onion – finely chopped 1
Tomato – diced 1
Mustard 1.4 tsp
Curry Leaves 1 sprig
Green chillies – chopped 1
Coconut milk – 1st extract 3/4 cup
Sugar a pinch
Ginger an inch
Garlic 4 cloves
Fennel Seeds 1/8 tsp
Red chilli powder 1 tsp
Corriander powder 1.5 tsp
Turmeric powder 1/4 tsp
Garam Masala 1/8 tsp
Salt as per taste
Coconut Oil 1 tsp


  1. Pressure cook the diced vegetables with salt to 1 whistle and keep aside. Do not drain the water, that is the stock, as it holds so much flavour.
  2. Meanwhile, crush the ginger, garlic and fennel together with a little bit of salt.
  3. Into a saucepan/ kadhai/ big cheenachatti add coconut oil.  Add in the mustard seeds, once it crackles and pops, go ahead and put in the curry leaves and green chillies.
  4. Time to add the crushed ginger, garlic and fennel. Saute till the raw smell fades.
  5. Time to sweat the onions. Saute till the onion turns translucent and starts taking up a shade of golden brown. This is a good time to season. Salt time!
  6. Time to throw in the tomatoes. Place a lid and let it cook until mushy. The tomatoes will release a bit of oil, add a pinch of sugar to balance the flavours.
  7. Combine the spices: turmeric, red chilli powder, and coriander powder. The garam masala can wait.
  8. Once the spices have been cooked and it starts releasing oil from the sides (that is your cue!), the pressure cooked veggies go in with the water in which it was cooked.
  9. Let it boil and reduce a little.
  10. Simmer the heat (very important as it is time to add the first extract of coconut milk, remember what we discussed at the beginning?) and add in the coconut milk
  11. Do not let it boil. Check to season, add in the garam masala, let it simmer for a while and turn creamy.
  12. It is done. Serve hot with Appam, Chappathis, Idiyappam, Pathiri or Porotta. Enjoy.

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