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Carrot kurma also known as carrot korma, carrot gravy or carrot curry is a simple side dish that is made with carrots, coconut and a few spices. The carrots add a sweetness, while the fresh coconut masala gives the kurma a lovely flavour and thickness. It is easy to make and perfect with chapati or pulao.

Carrot Kurma Recipe

I had some carrots sitting in my fridge and was wondering what to make with them before they went bad. Thats when I thought of trying a simple carrot kurma and I had never made it before.

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About Carrot Kurma
Ingredients
Step by Step Pictures
Expert Tips
FAQ
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About Carrot Kurma

Carrot is one of those vegetables that we almost always have in our kitchen. I usually make simple recipes like carrot poriyal, carrot rice, carrot halwa, carrot kheer or carrot thoran with it. This time, I wanted to try something different, so I made this simple carrot kurma and it turned out really delicious.

I make different types of kurma at home, but this carrot curry is one of the easiest ones. I made a yellow paste for this gravy. The freshly ground coconut masala gives the kurma creamy taste.

This is a simple coconut based carrot gravy made with carrot, beans, coconut, poppy seeds, ginger, garlic and a few basic spices. It is also a no onion kurma, which makes it a nice change if you are bored with the usual onion tomato based side dishes. Serve this carrot curry hot with ragi roti, chapati or parotta.

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Ingredients

Vegetables : I used carrots and beans for this kurma. You can also add peas, potatoes, cauliflower or other vegetables you have at home.
Coconut : Fresh coconut is ground to give thickness to the curry.
Roasted gram dal and poppy seeds - these two helps thicken the gravy and gives a smooth, creamy texture.
Whole spices - I used cinnamon and fennel seeds for aroma.
Ginger & Garlic : Ginger and garlic adds authentic aroma to the curry.
Dry red chilli : Usually we use chilli powder, but I added red chillies for spicyness.
Turmeric powder : Turmeric powder gives the yellow colour.
Coriander leaves : Fresh coriander leaves added at the end for flavour and aroma.

Step by Step Pictures

Yellow Paste

1)Start by making the yellow paste. Take coconut, poppy seeds, fennel seeds, cinnamon, roasted gram dal in a blender.

2)Add in ginger and garlic cloves.

3)Add in dry red chillies and turmeric powder into the blender. Add little water and make it into a thick paste.

4)We will use this in the end. Set aside.

Pressure cooking vegetables

5)Now take carrot, beans and tomatoes in a pressure cooker.

6) Add salt and water and pressure cook for 3 whistle.

7)Now turn off the heat and let the steam go by itself.

Make kurma

8)Now add the ground masala and mix well. You may add more water if needed.

9)Bring it to a boil and simmer for 5 mins. Taste check and adjust seasonings.

10)Add coriander leaves and mix well.

11)Carrot kurma is ready to serve.

12)Enjoy.

Expert Tips

You can also add other vegetables like peas, potatoes and cauliflower along with carrots.
Don't overcook the vegetables. They should be soft but still hold their shape.
Grind the coconut masala into a thick and smooth paste. This gives the kurma a creamy texture.
If preferred, you can cook the vegetables and ground coconut masala together in a pressure cooker for an easy one pot kurma.
Add water as needed and adjust the consistency according to your preference.

Storage and Serving

Allow the carrot kurma to cool completely and store it in an airtight container. It can be refrigerated for 2 to 3 days. Reheat it gently before serving.

Carrot kurma tastes especially good with ragi roti, chapati, poori and parotta. It also pairs well with idli, dosa, appam, idiyappam, ghee rice and pulao.

FAQ

Q. Can I add other vegetables to carrot kurma ?

Yes. You can add vegetables like peas, potatoes and cauliflower along with carrots.

Q. Can I make this kurma without poppy seeds ?

Yes, you can skip poppy seeds if you don't have them. You can also use cashews instead. The kurma will still taste delicious.

Q. Can I use frozen coconut ?

Yes, frozen coconut can be used. Thaw it before grinding to get a smooth coconut masala.

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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

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