Carrot Korma /Kurma

Carrot Kurma is a delectable South Indian dish made with fresh carrots, aromatic spices, and coconut, creating a rich and creamy curry that is both healthy and flavourful. This vegetarian dish is a perfect blend of sweetness from the carrots and the savoury notes from the spices, making it an ideal accompaniment to rice, chapati, or dosa.

Ingredients and Preparation

The primary ingredients for Carrot Kurma include fresh carrots, grated coconut, and a variety of spices. The preparation begins by sautéing onions and ginger-garlic paste, followed by the addition of chopped carrots. A blend of coconut and spices is then ground into a smooth paste and added to the cooked carrots, resulting in a creamy consistency that is both satisfying and nutritious.

Nutritional Benefits

Carrots are rich in beta-carotene, which is beneficial for eye health, and are also packed with vitamins and minerals. This kurma is a great way to incorporate vegetables into your diet, making it a wholesome choice for families. The use of coconut adds healthy fats, making this dish both nourishing and indulgent.

Serving Suggestions

• With Rice: Serve Carrot Kurma over steamed rice for a comforting meal, garnished with fresh coriander leaves.
• With Indian Breads: Pair it with chapati, naan, or dosa for a delicious and filling experience.
• As Part of a Thali: Include it in a South Indian thali along with other curries, sambar, and chutneys for a complete feast.

Tips for the Best Carrot Kurma

• Use fresh, tender carrots for the best flavour and texture.
• Adjust the spice levels according to your taste by adding more or less green chilies or pepper.
• For a richer flavor, you can add a few cashews or almonds to the coconut paste.

Carrot Kurma is a must-try for those who love exploring the diverse flavours of Indian cuisine! Its creamy texture and aromatic spices make it a delightful addition to any meal, bringing warmth and comfort to your dining table.

Check my other side dish for Chappathi

Capsicum Masala

Lady’s finger Masala

Cauliflower Bell pepper stir fry

Navarathna kurma

Channa masala

Aloo Paneer Matar

Baby potatoes in cashew gravy

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Carrot Korma

Niranjana Sankaranarayanan

Korma is one of the favourite side dish for many people. My husband and I love to eat korma. I have made Navrathna korma and Mixed vegetable korma many times, but this one is different from those. One day I was in a hurry and had no time to chop the vegetables and want to make something best in less time. So opted for this recipe. When the gravy started to boil, Krish entered appreciating about the aroma of the korma. He said it is tempting. Yes you get a very good aroma from the ground masala and the vegetables added. You cannot resist yourself from tasting it.

Other Side dish for Chappathi

Capsicum Masala

Lady’s finger Masala

Cauliflower Bell pepper stir fry

Navarathna kurma

Channa masala

Aloo Paneer Matar

Baby potatoes in cashew gravy

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine Indian, South Indian

Servings 4

Equipment

• Pressure cooker
• Pan

Ingredients

  

• 4 Nos Carrot
• 3 Nos Tomatoes
• 1 No Onion
• 1/4 tsp Turmeric powder
• To taste Salt

To grind

• 1/4 Coconut
• 3 to 4 Nos Green chillies – 3 to 4 ( if the chillli is not spicy. Else use 1)
• A small piece Ginger
• 5 cloves Garlic cloves
• 1 tsp Poppy Seeds

For tempering

• 3 tsp Ghee
• 4 Nos Cloves
• 2 Nos Cardamom
• 1 inch Cinnamon stick

Instructions

 

• Grind the ingredients mentioned under to grind adding a little quantity of water.
• Chop the carrot into cubes and pressure cook it with salt and water.
• Chop the tomatoes into cubes and onions into small bits.
• In a pan add ghee and saute cardamom, clove and cinnamon stick.
• Then add the onions and saute until they turn transparent.
• Then add the chopped tomatoes and little quantity of water.
• Add salt, turmeric powder and allow them to cook for sometime.
• Now add the cooked carrot and the ground masala. Add water, to adjust the consistency.
• Allow them to cook for five more minutes.
• Garnish it with chopped coriander and serve with roti or puri.
• It also goes well with Set Dosai.

Video

Keyword Korma, Kurma, Side dish for roti

INSTRUCTIONS

• Grind the ingredients mentioned under to grind adding a little quantity of water.
• Chop the carrot into cubes and pressure cook it with salt and water.
• Chop the tomatoes into cubes and onions into small bits.
• In a pan add ghee and saute cardamom, clove and cinnamon stick.
• Then add the onions and saute until they turn transparent. Then add the chopped tomatoes and little quantity of water.
• Add salt, turmeric powder and allow them to cook for sometime.
• Now add the cooked carrot and the ground masala. Add water, to adjust the consistency .
• Allow them to cook for five more minutes.
• Garnish it with chopped coriander and serve with roti or puri. It also goes well with Set Dosai.

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