Mixed Vegetable Curry is a delicious, nutritious medley of assorted vegetables cooked in a flavorful spiced gravy. In Kerala-style preparation, the dish gains depth from ingredients like curry leaves and flavourful spices — delivering an aromatic, and comforting taste unique to God’s Own Country.
This wholesome South Indian mixed veg curry celebrates the vibrant flavours of Kerala cuisine — mild heat, earthy spices, and the unmistakable flavour of assorted vegetables. Perfect with steamed rice, chapati, or appam, it’s the kind of healthy vegetable curry Indian style that turns an everyday meal into a tropical feast.
🌿 Health Benefits of Vegetables
- 🧡 Rich in antioxidants: Boosts immunity and fights oxidative stress.
- 💪 High in fiber: Supports digestion and keeps you full longer.
- 💚 Packed with vitamins & minerals: Promotes healthy skin, vision, and metabolism.
- 💓 Heart-friendly: Low in fat, cholesterol-free, and supports heart health.
- 🩺 Regulates blood sugar: Especially beneficial for diabetics.
Mixed Vegetable Curry Kerala Style:
Imagine the aroma of curry leaves crackling in coconut oil, and colorful veggies simmering gently in a spiced masala gravy — that’s the comforting soul of a Kerala-style Mixed Vegetable Curry!
Homemade Kerala vegetable curry is a delicious mix of colourful vegetables. A tasty and nutritious vegetable curry preparation that’s so filling. Besides, it’s a quick and easy side dish to go with Rice, Rotis or Appam.
How to make Kerala Mix Veg Curry:
- To prepare this flavourful and easy vegetarian recipe, firstly wash all the vegetables well. You can use any veggies that are in your refrigerator or seasonal vegetables. Then peel and cut the potato and zucchini into cubes. Also cut the cauliflower florets into medium size pieces.
- Next peel and chop onions and tomatoes, crush garlic cloves.
- Heat oil in a kadai. Once the oil heats up, crackle mustard, cumin, fenugreek, aniseed and onion seeds.
- Then add chopped onion, garlic, and tomatoes. Fry for a couple of minutes over medium flame..
- Sprinkle turmeric, coriander and chilli powder. Mix well.
- Now add the cut vegetables and salt. Mix well, cover and cook on low heat for 3-4 minutes, stirring in-between. Allow the veggies to release moisture and cook in their own juices.
- Pour a little water, mix and simmer vegetables till soft. While this is a simple dish you need oodles of patience as the veggies take just a little longer to cook.
- Garnish with chopped coriander leaves and remove.
- Serve Mixed Vegetable Curry with Indian Flatbread, Rice or Appam
If you are searching for more vegetable curry recipes, then do try out Ridge Gourd Chana Dal Curry
🍛 Kerala Vegetable Curry Serving Suggestions
- Pair with Kerala parotta, appam, idiyappam, or steamed rice.
- Add a side of papadam or pickle for an authentic Kerala touch.
- Serve alongside Dal Tadka or lemon rice for a complete South Indian meal.
🌈 Veg Curry Variations
- With Coconut Milk: Add coconut milk for a creamy curry
- Dry Version: Cook till thick and semi-dry.
- Add Paneer or Tofu: For added protein and creaminess.
- Spicy Kerala Style: Add crushed pepper and curry leaves tadka on top.
💡 Tips for Perfect Mixed Vegetable Curry Kerala Style
✅ Use freshly ground coconut masala for authentic flavor.
✅ Don’t overcook the vegetables — they should retain texture.
✅ Use coconut oil for the best Kerala aroma.
✅ A small squeeze of lime juice enhances the overall taste.
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- 🥕 Cabbage Carrot Thoran – Light, healthy, and packed with Kerala-style flavors.
Mix Veg Curry Recipe details below:
Mixed Vegetable Curry
Ingredients
- Potato - 1
- Zucchini/bottle gourd - 1
- Cauliflower - 4-5 big florets
- Onion - 1
- Garlic - 2-3 pods, crushed
- Onion, finely chopped - 1
- Tomato, finely chopped -1
Spices
- Fenugreek seeds – ¼ tsp
- Mustard seeds – ¼ tsp
- Cumin seeds - ¼ tsp
- Aniseed - ¼ tsp
- Onion seed/ kalonji - ¼ tsp
- Turmeric powder – ½ tsp
- Coriander powder - 1 tsp
- Chilli powder - ¾ tsp
- Salt to taste
- Oil- 1 tbsp
- Coriander leaves to garnish
Instructions
- Cut the vegetables into ½ inch square pieces.
- Heat oil in a pan.
- Toss in all the 5 spices mentioned (1-5) above. The mustard will splutter immediately. Stir the spices for about a minute on low flame.
- Toss in crushed garlic, onion and tomato and sauté for about 2-3 minutes.
- Add the turmeric powder, coriander and chilli powder to the mixture; cook it for about 1 minute.
- Toss in the vegetables, add salt and mix well. Close the lid and cook on low flame for about 3-4 minutes.
- Add about ½ cup of water and mix well. Cook until the vegetables are soft.
- Garnish with coriander leaves and serve Mixed Vegetable Curry with chapathis.
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