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.

Kurma (chettinad Vegetable Kurma)

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

  1. Grind the grated coconut and cashew nuts into a fine paste using a blender.
  2. Heat oil in a pan and add cumin seeds, fennel seeds, cinnamon, and cloves. Sauté until fragrant.
  3. Add the chopped onions, ginger, and garlic. Sauté until the onions turn golden brown.
  4. Now, add the chopped tomatoes and cook until they turn mushy.
  5. Next, add the mixed vegetables and sauté for a few minutes.
  6. Add turmeric powder, red chili powder, and salt. Mix well.
  7. Pour in the ground coconut-cashew paste and mix thoroughly.
  8. Add water as needed to achieve the desired consistency and let the kurma simmer for 10-15 minutes.
  9. 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