photo 1


Snake gourd                       ½ (of big one)

Drumstick                            1

Carrot                                     2

Beans                                      8

Onion                                      2

Coconut scrapped          ½ cup

Pepper                                 ¾ spoon

Tamarind                             ½ lime size

Green chilly                        2

Jeera                                      1 spoon (little for tempering, balance for grinding)

Red chilly                            2 (for tempering)

Curry leaf                            1 strip

Salt                                         as required

Coconut oil                        4 tbsp

Turmeric powder           small pinch

 photo 2 photo 3 photo 4


  • Heat oil in kadai, add jeera,curry leaves and red chillies.
  • Add onions, fry golden.
  • Add vegetables, salt , turmeric powder and saute well, sprinkle little water and close with lid.
  • Wet grind, coconut, jeera, green chillies and pepper.
  • Once the vegetable is 80% cooked, add tamarind extract  and sauté few times and allow to cook fully.
  • Add the paste when it is almost cooked and sauté few times and switch off.
  • Garnish with fresh curry leaves.

Very tasty Malabar veg kurma is ready.


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