Description
Vegetable Khurma is a mildly spiced South Indian curry made with a blend of vegetables simmered in a coconut-based gravy. Traditionally prepared in Tamil Nadu and parts of Kerala, this dish is known for its creamy texture, subtle sweetness, and aromatic seasoning, often served with parotta, appam, or idiappam.
The curry is made with chopped vegetables like carrots, potatoes, beans, and peas, cooked in a gravy of ground coconut, fennel seeds, poppy seeds, and green chilies. The dish is gently seasoned with whole spices like cloves, cinnamon, and bay leaves. Curry leaves and a splash of coconut oil or ghee are added for an authentic finish.
Vegetable Khurma is commonly served during festive breakfasts and vegetarian feasts in cities like Coimbatore, Madurai, and Tirunelveli, and continues to be a comforting staple among South Indian households in Mississauga, Brampton, and Scarborough.
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