Department of Cultural Affairs, Government of Kerala

Kerala Culture

Mixed Vegetable Kuruma


Chopped potato – 1 cup
Chopped onion – ½ cup
Green peas – ¼ cup
Chopped carrot, beans, cauliflower – 1.4 cup each
Chopped green chilies – 2 tsp
Crushed ginger-garlic – 2 tsp
Chili powder – ¼ tsp
Pepper powder – ½ tsp
Coriander powder – 2 tsp
Turmeric powder – ½ tsp
Garam masala powder – 1 tsp
Coriander leaves – ¼ tsp
Curry leaves – as required
Coconut thin milk – 1 ½ cup
Coconut thick milk – 1 cup
Cashew nuts – ¼ cup
Mustard seeds – ½ tsp
Dried red chilies - as required
Oil - as required
Salt - as required
Ghee – 1 tsp

Method of Preparation:

In a pan, add oil. Add onion, ginger, garlic and sauté well. Grind this mixture. Cook all the vegetables in a pressure cooker with thin coconut milk till you hear a whistle. In a pan add oil and splutter mustard seeds in it. Add dried red chilies and curry leaves along with cooked vegetables, ground mixture, salt and dry curry powders (chili, pepper, coriander, turmeric, garam masala). Close the lid and cook well. Let the gravy thicken. Add the thick coconut milk and cashew nut paste to it. Do not boil. Add coriander leaves and 1 tsp of ghee to it. Mix well. 


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