Kurma (chettinad Vegetable Kurma)
Kurma is a popular South Indian dish that is known for its rich and aromatic flavors. This Chettinad Vegetable Kurma recipe is a delightful combination of mixed vegetables cooked in a flavorful coconut and cashew-based gravy, making it a perfect accompaniment for rice, roti, or dosa.
Ingredients
- 1 cup mixed vegetables (carrots, beans, peas, potatoes)
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1/2 cup coconut, grated
- 10 cashew nuts
- 1-inch ginger, grated
- 3 garlic cloves, minced
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 cinnamon stick
- 2-3 cloves
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil
- Fresh coriander leaves for garnish
Instructions
- Grind the grated coconut and cashew nuts into a fine paste using a blender.
- Heat oil in a pan and add cumin seeds, fennel seeds, cinnamon, and cloves. Sauté until fragrant.
- Add the chopped onions, ginger, and garlic. Sauté until the onions turn golden brown.
- Now, add the chopped tomatoes and cook until they turn mushy.
- Next, add the mixed vegetables and sauté for a few minutes.
- Add turmeric powder, red chili powder, and salt. Mix well.
- Pour in the ground coconut-cashew paste and mix thoroughly.
- Add water as needed to achieve the desired consistency and let the kurma simmer for 10-15 minutes.
- Sprinkle garam masala and garnish with fresh coriander leaves before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 15g
- Protein
- 5g
- Fat
- 12g
Supplies
Pan Blender Spatula
Tools
Knife Cutting board
Serving suggestions
Serving suggestions: Serve the Chettinad Vegetable Kurma hot with steamed rice, roti, or dosa.
Tips & tricks
Tips: Adjust the spice levels according to your preference and add more water if you prefer a thinner gravy.
Cost
$10