Mixed Vegetable Kurma is easy to prepare and tastes delicious. This mixed vegetable kurma or veg kurma is a great side dish for chapati, parotta, poori and kurma for lunch to pair it up with rice itself. Here we added step by step preparation methods and nutrient informations.

Calories and Nutrients

Nutrients Calculated Approximately: 6-8 tablespoon Veg Kurma

Calories: 489.28 Kcal

Macronutrients

Macronutrients Nutrition Values Daily Values (%)
Carbohydrate 31.13 grams 7.77 %
Total Fiber 11.9 grams 36.89 %
Protein 7.34 grams 10.83 %
Fat 40.93 grams 61.95 %
Saturated acids 8.84 grams 43.45 %
Dietary Cholesterol 0 mg 0 %
Sugar 5.5 grams 0 %

 

Vitamins

Vitamins Nutrition Values Daily Values (%)
Vitamin A 961.65 Mcg 65.13 %
Vitamin C 19.57 mg 34.03 %
Vitamin E 6.59 mg 32.93 %
Vitamin K 43.88 mcg 53.62 %
Thiamin 0.13 mg 11.98 %
Riboflavin 0.1 mg 7.59 %
Niacin 1.64 mg 7.71 %
Vitamin B6 0.38 mg 22.41 %
Folate 37.97 Mcg 9.48 %
Pantothenic Acid 0.36 mg 3.58 %
Choline 23.14 mg 0 %

 

Minerals

Minerals Nutrition Values Daily Values (%)
Calcium 177.79 mg 20.35 %
Copper 345 mg 21 %
Fluoride 5.86 mg 0 %
Iron 4.76 mg 35.8 %
Magnesium 78.82 mg 20.18 %
Manganese 2.14 mg 105.78 %
Phosphorus 157.65 mg 15.63 %
Potassium 0.59 mg 16 %
Selenium 5.15 Mcg 7.73 %
Sodium 4.72 mg 196.45 %
Zinc 1.44 mg 9.78 %

 

* Mg – Milli Grams
* Mcg – Micro Grams

Ingredients needed

Potato Cooked , Carrot_Raw , Cauliflower Cooked, Green Peas Cooked, Green Beans – 10 Grams (each one take 10 grams)
Onions Raw – 15 Grams
Tomato Raw – 10 Grams
Ginger Raw / Ginger Slices ( 1″ dia) – 3 Count
Garlic Raw / Garlic Cloves – 2 Count
Turmeric Powder / Turmeric Spices – 0.25TableSpoon
Red Chilli Spices / Chilli Powder – 0.5 TableSpoonEdit
Garam Masala Powder / Spices Mixture – 1Teaspoon
Coriander Leaves / Cilantro – 1 Sprig
Curry leaves – 1 Sprig
Salt – 2 Teaspoon

To temper:
Canola Oil – 2 TableSpoon
Cloves / Lowanga – 0.25 TableSpoon
Cinnamon / Pattai – 0.25 TableSpoon
Cumin Seed/ Jeera – 0.25 TableSpoon

To grind:
Coconut_Shredded – 20 Grams
Fennel Seeds – 0.5 TableSpoon
Poppy Seeds Spices/ Khus Khusa – 0.25TableSpoon
Fried gram / split / Roasted gram / Pottukadalai -15 Grams
Cashewnuts / Nuts – 5 Grams

The Preparation Methods:

STEP 1: Chop the vegetable and also chop the onions and tomatoes finely.
Grind the ingredients mentioned under “To grind” to a smooth paste.

STEP 2: Heat a small pressure cooker/pan with oil and add the tempering items in the table “to temper”.
After the cumin splutters,add curry leaves .Add onion and fry for a minute and add the ginger and garlic and fry in low flame till the raw smell.

STEP 3: Add the tomato and add the salt and fry for a minute till the tomatoes becomes mushy.

STEP 4: Add the ground paste, and add red chilli powder, garam masala powder and turmeric powder.

STEP 5: Fry in low flame till the raw smell goes off(3-4 minutes). Add the vegetables and a cup of water and mix well. Check the salt. Pressure cook for 1 whistle and after the first whistle simmer for 5 minutes. Open after the steam releases completely and add the coriander leaves and mix well.

Serve with poori/parotta or chapathi and Rice also.

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