Carrot Kurma


  • Carrots – 2 Nos
  • Green Peas – 1/2 cup
  • Potato – 1
  • Tomato – 1
  • Big Onion – 1
  • Sambar Powder – 1 teaspoon
  • Turmeric Powder – 1/4 teaspoon
  • Salt – 1 teaspoon

To grind:
Fresh ginger – small piece
Garlic – 2 flakes
Cashew Nuts – 10 Nos
Khus Khus – 1 teaspoon
Pottukadalai – 1 tablespoon
Coconut gratings – 2 tablespoon
Green chilli – 2 Nos
(Wet grind all the above to a fine paste)
For seasoning:
Oil – 2 tablelspoon
Cinnamon stick – 1 small piece
Cloves – 2
Sombu – 1 teaspoon


  1. Wash carrots and scrap the skin and cut it into small pieces. Scrap skin from potato and cut it into same size of carrot pieces. Cook carrot, potato and green peas in little water till soft. Keep aside.
  2. Chop onion and tomato finely.
  3. In a kadai put oil and when it is hot add cinnamon, cloves and sombu and fry for a while. Add chopped onion and fry till it become transperant. Then add tomato pieces and fry for one minute. Then add sambar powder, turmeric powder and salt and mix well. Add cooked vegetable and once again stir well. Now add the above ground paste along with enough water (say about 2 cups) and stir well. Cover with lid and cook on low flame till it start boiling. Remove from stove and garnish with coriander leaves.
  4. Note: You may also add few drops of lemon juice before serving.


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