Kothamalli Kurma (Coriander Leaves and Vegetable Kurma)

Serving: 4 |Type: Veg Kurma/ Gravy


Beans(Cut) -½ cup
Carrot(diced) -2
Potato(diced) -1
Lima Beans -½ cup
Onion(diced) -½ cup
Tomato(diced) -1
Salt -to taste
Coriander leaves -1tbsp


Oil -2tbsp
Sombu -½tsp
Cumin -½tsp
Fenugreek -¼tsp
Red Chili -1
Curry Leaves -few
Kal pasi -few

For grinding:

Grated coconut -4tbsp
Cashew nut -10
Sombu -½tsp
Cumin -½tsp
Garlic -2
Ginger -1 inch
Cloves -2
Coriander Leaves -¼ cup
Green chili -2
Red chili -3


  1. Grind everything with water and keep it aside.
  2. Take a vessel and heat with oil add seasoning fry without burning.
  3. Add onion sauté  for 1 minute, then add ginger garlic paste sauté for 30 seconds and finally add tomatoes and a pinch of salt, sauté well until the tomatoes get mashed.
  4. Then add all vegetables and salt, sauté  for 5 minutes on medium flame.
  5. Now add ground paste and 1 or 2 cups of water cook until all the vegetables get soft.
  6. Garnish with coriander leaves.
  7. Serve with biriyani, roti or rice.

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One Response to “Kothamalli Kurma (Coriander Leaves and Vegetable Kurma)”

  1. Maha says:

    Absolutely delicious!!! thanks for the wonderful recipe

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