Nilgiri Kurma recipe| Side dish for chapathi

Nilgiri Kurma recipe, vegetables cooked in mint coriander based gravy a perfect side dish for  chapati and poori. I wanted to try a side dish for chapathi with the base we prepare for making vegetable biryani. I have tasted a similar version of korma in a restaurant buffet, and they named it as Nilgiri kurma. So i named it the same. Later when i googled, i came to know that there is a recipe for popular Nilgiri Chicken kurma. This Nilgiri Veg kurma turned out so delicious and it pairs very well with rotis and pooris. The addition of coconut milk in the end gives a nice taste to the kurma. The best crowd pleaser recipe, also goes well with Kuska biryani too. I made this Nilgiri kurma in my new Prestige Pressure pan(4 litres).
Check out

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Nilgiri Kurma recipe

Recipe Cuisine: Indian|  Recipe Category: Lunch | Dinner
Prep Time: 10 mins   |  Cook time: 30 mins |  serves: 4 | Author: Jeyashri 
Nilgiri Kurma made with vegetables,with mint coriander base,pairs well with chapati and poori.

    Mixed veggies*  3 cups
    Oil  3 tsp
    Thick Coconut milk  1/4 cup (optional)
    Mint leaves  one handful
    Coriander leaves  one handful
    Green chili  2-4
    Garlic  4 cloves
    Coconut  2 tblsp
    Onion  1
    Cashew nuts  7-8
    Fennel seeds(sombu) 1/2 tsp
    Salt  as needed 
*I used carrot, peas, beans and potato.

Method:

• Chop the veggies into cubes and keep it aside.
• In a pressure cooker or a pan,add the oil and add the roughly chopped onion,cashewnuts and peeled garlic pods.
• Saute this till they become golden brown.
• Add the fennel seeds and keep the flame low. 
• Add the mint leaves and coriander leaves.
• Switch off the flame and cook this till it shrinks.
• Add the coconut,green chili to this and allow this to cool completely.
• Grind this into a smooth paste.
• In the cooker,add the veggies and add the ground paste to this.
• Add 1-1.5 cups of water.
• Add salt and pressure cook this for 3 whisltes.
• Once the pressure settles down,open the cooker and mix well. Add the coconut milk now(if adding).
• Just give this one boil. Nilgiri kurma is ready to serve.

Method:

• Chop the veggies into cubes and keep it aside.


• In a pressure cooker or a pan,add the oil and add the roughly chopped onion,cashewnuts and peeled garlic pods.
• Saute this till they become golden brown.
• Add the fennel seeds and keep the flame low. 

• Add the mint leaves and coriander leaves.
• Switch off the flame and cook this till it shrinks.
• Add the coconut and green chili to this and allow this to cool completely.

• Grind this into a smooth paste.

• In the cooker,add the veggies and add the ground paste to this.

• Add 1-1.5 cups of water.
• Add salt and pressure cook this for 3 whisltes.

• Once the pressure settles down,open the cooker and mix well. Add the coconut milk now(if adding).

• Just give this one boil. Nilgiri kurma is ready to serve.

Notes:

1. If you get poppy seeds at your place, add 1 tsp of it while grinding.
2. Browning the onions gives a nice taste to the kurma,so do not skip it.
3. You can add paneer cubes in the Kurma too
4. If you want you can add 1 small tomato while grinding for the Nilgiri kurma.