Kerala Kuruma Recipe

Serves: 3
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Skill Level: Easy

Kerala Kuruma is a mild, creamy and flavourful curry made with vegetables, mushrooms or chicken. Using our Kerala Kuruma Spice Mix, this recipe produces a smooth, aromatic sauce enriched with cashew paste or coconut milk — a classic Kerala dish with gentle heat and rich depth.

Shopping List

  • Vegetables OR mushrooms OR diced chicken – 500 g
  • Cashew nuts – 35 g (soaked) OR thick coconut milk – ½ can
  • Onions – 250 g, chopped
  • Tomatoes – 250 g, chopped
  • Coriander leaves – 1 handful
  • Kerala Kuruma Spice Mix – 2.5 tbsp
  • Cumin seeds (optional) – a pinch
  • Oil – as required
  • Salt – to taste

Cooking Method

  1. Prepare cashews (if using)
    Soak 35 g cashew nuts in hot water and set aside.
  2. Cook the base
    Heat oil in a pan.
    Add cumin seeds if using, and sauté briefly.
    Add the diced onions and cook until medium brown.
  3. Add the tomatoes and spice mix
    Lower the heat and add 2.5 tbsp Kerala Kuruma Spice Mix.
    Sauté for 1 minute.
    Add the chopped tomatoes and blend well with the spices.
    Pour in 3 tbsp hot water and cook with a lid on for 3–5 minutes, stirring occasionally.
  4. (Avoid burning the onion–tomato mixture — this step builds the flavour.)
  5. Add vegetables or chicken
    Open the lid and stir.
    Cook until the mixture becomes medium dry or you see oil separating from the masala.
    Add the vegetables or chicken and pour in enough hot water to cook them through.
    Add salt to taste.
  6. Finish with cashew paste or coconut milk
    Blend the soaked cashews into a fine paste and stir into the curry,
    or add thick coconut milk.
    Mix thoroughly.
  7. Serve
    Top with chopped fresh coriander and serve with rice or chapati.

Recipe Notes

  • Mild, creamy and aromatic Kerala curry
  • Naturally gluten free and nut free (when using coconut milk)
  • Cashews give a richer, thicker texture
  • Works equally well with vegetables, mushrooms or chicken