Mixed vegetable kurma is a coconut based vegetable stew that is very popular across South India and is served as a side dish along with chapathi (flat bread) in almost all the Hotels and Restaurants and not for nothing it has been often called as Chapati Kurma too. Mopping up the creamy kurma with chapathis or rotis is the best way to have them and not only that, it goes well along with one pot meals such as pulaos and biryanis as well.
Though there are several versions of making this kurma across the many households, this is how I make it and like my Hotel Tiffin Sambar, this kurma has also been always appreciated by my guests and friends whenever I have served them as the texture and the taste comes close the ones that gets served in hotels. As on most of the nights we have only chapathis for our dinner, among all the side dishes that I make to go with it, this kurma is the one that is very much demanded and loved by my kids at home.
- The vegetables should be par boiled the first time. So take care not to over cook it.
- If you cannot get fresh peas, use frozen or dried, soaked peas.
- You can add or remove the vegetables and make this kurma according to the veggies you have on hand.
- Use coconut that’s fresh for better taste.