Poori Kurma | Special Kurma Recipe for Poori/Puri | Spicy Vegetable Kurma without coconut | Gluten Free Recipe

Hi Supermoms,

My husband's favourite tiffin combo is 'Poori- Kurma'. Poori with Potato Masala or Kurma are very popular in many families. I am sure there will be at least a few in your family who simply love this tiffin combination.  

Today, I made Poori and Kurma for lunch . Typical kurma recipes have coconut and poppy seeds as the main flavouring ingredients, right? There will also be cashew nuts ground into the mixture.  But, the beauty of today's Kurma recipe is that it does not have any of these ingredients. 

I have tasted Old Delhi's famous pumpkin and potato/aloo sabzi for poori and that inspired me to use baby pumpkin in this kurma.  Fry a few dry masalas and chillies along with onions and tomatoes and this forms a great kurma masala. I steamed the vegetables and added it to the kurma masala. The kurma gets it's finishing touches by adding well whipped curd. 

The entire recipe can be made within twenty minutes. The kurma was spicy, tangy and has all the right flavours. Finger licking good ! Beware of over eating pooris  ( which I just did 😋😉). 

The Kurma pairs very well with chapathi /chapati too. 

Poori Kurma | Special Kurma Recipe for Poori/Puri :

Preparation time : 10 minutes

Cooking time : 20 minutes

1 cup = 250 ml cup 

Serves : 4

Ingredients :

For steaming :

10  french beans ( sliced into approximately 1" pieces)

1 carrot ( peeled and sliced into approximately 1" pieces)

1 potato ( peeled and chopped)

1 cup cubed baby pumpkin ( peeled)

4 small garlic pods ( peeled ) ( whole) 

For Kurma Masala:

1 teaspoon oil ( coconut oil or sesame oil )

1 teaspoon fennel seeds/saunf

1/2 teaspoon sesame seeds

1/2" cinnamon stick

1-2 pieces kalpasi/black stone flower

1 star anise

1 teaspoon channa dal/bengal gram 

2 dry red chillies ( I used Kashmiri Chillies)

2 green chillies ( chopped)

1 onion ( sliced)

2 tomatoes ( roughly chopped) 

1/2" ginger ( chopped)

For tempering :

2 teaspoons oil or ghee

1/2 teaspoon mustard seeds

1 bay leaf

1 onion ( thinly sliced)

1 tomato ( finely chopped) 

Other ingredients :

1/2 cup whisked curd ( add or reduce according to your taste)

salt to taste

handful of coriander leaves/cilantro ( finely chopped) 

Method :

1. Add vegetables given 'For steaming' in a steaming basket and steam till they are cooked.

2. While the vegetables are steaming, fry the ingredients given under 'For Kurma Masala'. 

3. Grind it to a smooth paste and set it aside.

4. Heat a kadai/heavy bottom vessel with oil and temper with ingredients given for the same. 

5. Now add the ground kurma masala.

6. Adjust water quantity and allow it to cook over low flame for 5 minutes.

7. Add the steamed vegetables and salt. 

8. Cook over low flame for another 5 minutes .

Chef tip : The kurma should not be too thick. It should have gravy so that it is ideal to enjoy along with pooris.

9. Add the whisked curd and cook for another 2 minutes , switch off and garnish.

Optional step : For more taste, you can heat a teaspoon of ghee in a ladle and pour the hot ghee over the kurma before serving. 

Your delicious Poori Kurma is ready !!

Are you looking for more kurma recipes like this one? 

Here are a few that I have shared earlier :

- Kongunadu Urulai Kurma/ Potato Kurma

- North Arcot Style Payaru Puli Kurma

- Chettinadu Paal Kurma

- Kongunadu Thakkali Kurma

- Dindukkal Kathirikkai Kurma

- Tamil Nadu Cauliflower Kurma

- Vellai Kurma

- North Arcot Style Vegetable Kurma

- Thanjavur Kadappa

- Chettinadu Sodhi 

Happy Cooking !

With love,

Masterchefmom