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    Home » Vegetarian Side Dishes » Nilgiris Kurma | How to make Vegetable Nilgiri Korma

    Nilgiris Kurma | How to make Vegetable Nilgiri Korma

    Published: Jul 20, 2014 · Modified: Dec 4, 2021 by Srivalli · 8 Comments

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    There are certain dishes that forever will remind you of those vacations that you take as a kid. We have spent many summers in Coonoor (near Ooty) and some in Mysore and some more in other southern parts of south India. The best ones always remain in memory because of the food that we remember eating associated with the place.I often associate this Nilgris Kurma with those hill tops, with chill weather, warm food and good company, nothing more to ask for, right. This spicy kurma always remained fresh because of it's colour and taste and of course it tastes great with parottas. I don't know how I haven't actually made it till now. Amma reminded me of this recently and we ended up making it for one of the regular week days.Kids loved it so much and I was only remembering my own childhood..

    Other easy gravies you can make can be this Gobi matar masala

    Nilgiris Kurma

     

    Ingredients Needed for Nilgiris Kurma

    Whole spices

    Bay leaf - 1 medium
    Clove - 2
    Cinnamon - 1"
    Fennel - 1/4 tsp
    Cardamon - 2 nos

    Ground Masala

    Fresh Mint leaves - 1/2 cup tightly packed
    Fresh Coriander leaves - 1/2 tightly packed
    Green chilies - 2 -3 nos

    For the gravy

    Mixed Vegetables - 2 cups (Potato, Carrots, Beans, Peas and Cauliflower)
    Onions - 2 medium
    Tomato, puree - 2 medium
    Ginger Garlic paste - 1/2 tsp
    Turmeric powder a pinch
    Salt to taste
    Oil - 2 tsp
    Red chili powder - 1/2 tsp
    Coriander powder - 1 tsp
    Cumin powder - 1/2 tsp
    Coconut paste - 2 tbsp
    Cashew paste - 2 tsbp

    How to prepare Nilgiris Kurma
    Wash and grind the fresh leaves along with green chilies to a smooth paste. Keep it aside.
    Have the coconut and cashew paste ready.
    Wash and prep the vegetables. MW for 10 mins and keep it aside.
    In a non stick pan, heat oil, add all the whole spices, saute well. Then add finely chopped onions, saute till it turns colour.
    Then add ginger garlic paste, saute for couple of mins. Once the onions and ginger garlic paste gets cooked well, add the tomato puree and simmer.
    Now add the spice powders, along with the ground spice masala. Cover with lid and cook till everything gets cooked well and oil starts coming out. This takes about 10 mins.
    Make sure you keep stirring in interval to prevent the bottom getting burnt.
    Once the masala is cooked well, add the boiled vegetables and combine well. Add required water and bring to boil. Finally add the coconut and cashew paste, simmer till it all comes together as a thick gravy.
    When ready to switch off, garnish with coriander leaves and remove from fire
    Serve with Chapati

    Notes:

    Since we add spice at different stages, please make sure to adjust to your preference. This gravy tends to be spicy, so take care.

    Adding boiled vegetables gets this kurma done very quickly. Else you can simmer vegetables with the masala itself.

    Print Pin
    5 from 2 votes

    Nilgiris Kurma | How to make Vegetable Nilgiri Korma

    Cuisine Tamil Nadu
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

    More Vegetarian Side Dishes

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    Reader Interactions

    Comments

    1. Sangeetha Nambi says

      July 20, 2014 at 11:50 pm

      Real aromatic kurma !

      Reply
    2. Ramya Venkateswaran says

      July 21, 2014 at 6:07 am

      delicious korma

      Reply
    3. Veena Theagarajan says

      July 21, 2014 at 12:10 pm

      tasty and spicy korma.

      Reply
    4. Arthy shama says

      July 22, 2014 at 9:05 am

      They look lovely and are restaurent styled 🙂

      Reply
    5. Leena Chandrashekar says

      July 22, 2014 at 9:26 am

      spicy korma looks very delicious..

      Reply
    6. Chef Mireille says

      July 27, 2014 at 6:35 pm

      korma looks so delish with all those spices

      Reply
    7. Pavani N says

      July 29, 2014 at 1:27 pm

      I made this curry long time ago with paneer and loved it. Yours with mixed veggies looks delicious. Will have to try your version next.

      Reply
    8. Archana Potdar says

      August 03, 2014 at 2:17 pm

      Awesome kurma. I love the flavours.

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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