Sunday, 2 September 2012

Vegetable kurma l kukskitchen


1 - Vegetables - 250 g (Carrot, beans, potato, cauliflower, green peas)
     Turmeric – 1/4 tsp
     Salt to taste
2 - Ghee – 1 tbsp
3 - Cinnamon stick – 2 pieces
     Green cardamom – 4
     Cloves -4
     Fennel seeds - 1 tsp
4 - Onion - 1 medium, finely chopped
     Green chilly - 5 slit
5 - Cashew nuts – 10, soak and grind to a smooth paste
6 - Coconut milk - 200ml


- Cook vegetables and green peas in a cup water with rest of (1)

- Heat ghee in a pan and fry whole spices

- Add chillies and finely chopped onion with a pinch of salt and fry till translucent

- Add cashew paste and saute till the raw smell is gone

- Stir in cooked vegetables and simmer for 1 minute

- Add coconut milk and bring to boil

- Remove from heat soon after u see the first bubble.

Enjoy it with appam, naan or even freshly baked bread.


I frequently use a bag of frozen mixed vegetable for a quick veg kurma. They are great things to have in ur freezer.


  1. vegetable kuruma looks delicious. I will send you e-mail regarding baking partners.

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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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