A2B Veg Kurma Recipe Easy and Delicious Step-by-Step Guide

Welcome to a culinary adventure that brings the vibrant flavors of South Indian cuisine right to your kitchen! Today, we’re diving into the delicious world of the A2B Veg Kurma recipe.

This dish is a creamy, mildly spiced vegetable curry that’s both comforting and packed with wholesome ingredients. Perfect for vegetarians and anyone craving a hearty, flavorful meal, A2B Veg Kurma is a signature offering from the famous A2B (Adyar Ananda Bhavan) chain, known for its traditional Tamil Nadu dishes.

With a rich coconut-based gravy and a delightful blend of spices, this kurma is a wonderful accompaniment to soft idlis, fluffy dosas, or steaming hot rice. Whether you’re planning a festive feast or a simple weeknight dinner, this recipe promises an authentic taste with easy-to-follow steps.

Let’s get started on creating this classic South Indian delight that will surely become a favorite in your household!

Why You’ll Love This Recipe

A2B Veg Kurma is the perfect balance of creamy texture and aromatic spices, making it irresistibly delicious. Its versatility allows you to serve it with a variety of dishes, from traditional Indian breads to rice-based meals.

The use of fresh vegetables adds a healthy touch without compromising on flavor.

This recipe is also easy to customize based on the vegetables you have on hand, and the coconut gravy gives it a naturally rich flavor without needing heavy cream. Plus, it’s a fantastic way to introduce your family to authentic South Indian cuisine at home.

If you enjoy dishes like this, you might also want to check out our Bok Choy Indian Recipe or Bread And Gravy Recipe for more flavorful ideas.

Ingredients

• 2 cups mixed vegetables (carrots, beans, peas, potatoes, cauliflower)
• 1 large onion, finely sliced
• 2 green chilies, slit
• 1 cup fresh grated coconut or frozen grated coconut
• 2 tbsp roasted chana dal (Bengal gram)
• 1 tsp fennel seeds (saunf)
• 1 inch piece ginger, chopped
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 cup yogurt (whisked)
• 2 tbsp oil (preferably coconut or vegetable oil)
• 1/2 tsp mustard seeds
• 10-12 curry leaves
• Salt to taste
• Water as needed
• Fresh coriander leaves for garnish

Equipment

• Blender or food processor
• Deep pan or kadai
• Wooden spatula or ladle
• Knife and chopping board
• Measuring spoons and cups
• Mixing bowl

Instructions

1. Prep the vegetables: Wash and chop the mixed vegetables into bite-sized pieces. Keep them ready for cooking.
2. Make the coconut paste: In a blender, combine the grated coconut, roasted chana dal, fennel seeds, and ginger with a little water. Blend to a smooth paste and set aside.
3. Cook the vegetables: Heat 1 tbsp oil in a deep pan over medium heat. Add the chopped vegetables and sauté for 3-4 minutes. Add salt and turmeric powder, then add enough water to cover the vegetables. Cover and cook until the vegetables are tender but not mushy. Drain excess water if any.
4. Sauté the aromatics: In another pan, heat the remaining oil. Add mustard seeds and allow them to splutter. Then add curry leaves, sliced onions, and green chilies. Sauté until onions turn translucent.
5. Add the spices: Add red chili powder, coriander powder, and garam masala to the onions. Stir well and cook for 1-2 minutes on low heat.
6. Add the coconut paste: Mix the prepared coconut paste into the pan. Cook this mixture for 5 minutes on low heat, stirring occasionally to prevent sticking.
7. Combine vegetables and gravy: Add the cooked vegetables to the coconut gravy and mix gently. Cook together for 3-5 minutes to allow the flavors to meld.
8. Finish with yogurt: Lower the heat and stir in the whisked yogurt slowly, mixing continuously to avoid curdling. Cook for another 2-3 minutes without boiling.
9. Garnish and serve: Turn off the heat and garnish with fresh coriander leaves. Serve hot with idli, dosa, chapati or steamed rice.

Tips & Variations

For an extra rich kurma, you can add a handful of cashew nuts to the coconut paste while blending.

Adjust the spice level by varying the number of green chilies or red chili powder.

If you prefer a vegan version, replace yogurt with coconut milk, adding it towards the end.

To save time, use store-bought frozen mixed vegetables or pre-cut fresh veggies.

Nutrition Facts

Serving Suggestions

A2B Veg Kurma pairs beautifully with a variety of South Indian staples. It is traditionally served alongside soft idlis or crispy dosas, soaking up the flavorful gravy.

You can also enjoy it with steamed basmati rice or even chapatis for a hearty meal. For a complete spread, try pairing it with some tangy coconut chutney or a refreshing cucumber raita.

If you’re looking to explore more South Indian breakfast or dinner ideas, check out our Breakfast Wellington Recipe or the comforting Braised Pork Ribs With Radish Recipe.

Conclusion

The A2B Veg Kurma recipe is a testament to the magic of simple ingredients transformed by authentic South Indian spices and techniques. Its rich, creamy texture combined with fresh vegetables makes it a wholesome and satisfying dish suitable for any occasion.

Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding, promising flavors that evoke the taste of traditional Tamil Nadu cuisine. It’s a wonderful way to bring the warmth and comfort of homemade Indian food to your table.

So, gather your ingredients and try this delightful kurma—you’ll love the burst of flavors and the compliments it brings!

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