About World Vegetarian Day:
World Vegetarian Day, observed on October 1st, marks the beginning of Vegetarian Awareness Month. Founded in 1977 by the North American Vegetarian Society and endorsed by the International Vegetarian Union, this day aims to promote the benefits of vegetarianism, from improving health to fostering environmental sustainability and compassion towards animals. It encourages people around the world to explore and embrace plant-based diets, highlighting the positive impact they have on our well-being and the planet.
To celebrate this day with flavors that are not only healthy but deeply rooted in tradition, here’s a special South Indian recipe—Vegetable Kurma. This wholesome dish features a variety of fresh, locally sourced vegetables cooked in a rich, aromatic coconut-based gravy. It’s a perfect way to honor the spirit of World Vegetarian Day, showcasing the beauty of plant-based meals that nourish both body and soul.
Recipe: South Indian Vegetable Kurma
Ingredients:
1 cup mixed vegetables (carrots, beans, peas, potatoes, and cauliflower)
1 onion, finely chopped
2 tomatoes, finely chopped
1 green chili, slit
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp garam masala
1/2 tsp cumin seeds
2 tbsp oil
Salt to taste
Fresh coriander leaves for garnish
For the Kurma Paste:
1/4 cup grated coconut
1 tbsp roasted gram dal (fried gram)
2 tsp fennel seeds
3-4 cashews
1 tsp poppy seeds
1/2 tsp coriander seeds
1/2 cup water
Instructions:
Prepare the Kurma Paste:
Grind grated coconut, roasted gram dal, fennel seeds, cashews, poppy seeds, and coriander seeds into a smooth paste with water. Set aside.
Cook the Vegetables:
Boil or steam the mixed vegetables until tender. Set aside.
Prepare the Base:
Heat oil in a pan. Add cumin seeds and let them splutter. Add chopped onions and green chili, sauté until the onions turn golden brown. Add the ginger-garlic paste and sauté for another minute.
Add Spices:
Add turmeric powder and garam masala. Stir well and cook for a few seconds. Add the chopped tomatoes and cook until they become soft and mushy.
Combine and Cook:
Add the ground kurma paste to the pan and cook for 2-3 minutes. Add the cooked vegetables, mix well, and add water if needed to achieve the desired consistency. Simmer for 5-7 minutes on medium heat, allowing the flavors to blend.
Season and Serve:
Add salt to taste, garnish with fresh coriander leaves, and serve hot with chapati, dosa, or rice.
Celebrate World Vegetarian Day with this hearty, flavorful vegetable kurma—a perfect tribute to the beauty of vegetarian cooking
