A rich and aromatic South Indian curry from the Chettinad region. Mixed vegetables are simmered in a fragrant, freshly ground spice paste with a creamy coconut base. It's a flavorful dish that pairs beautifully with parottas, chapatis, or steamed rice.
Prep20 min
Cook30 min
Servings4
Serving size: 1 cup
296cal
6gprotein
30gcarbs
19g
Ingredients
0.75 cup Fresh Grated Coconut (Tightly packed)
1.5 tsp Fennel Seeds
1 tsp Poppy Seeds (Also known as Khus Khus)
12 whole Cashew Nuts (Adds creaminess to the gravy)
3 whole Green Chili (Adjust to your spice preference)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple, vibrant South Indian stir-fry where finely chopped carrots are tempered with classic spices and finished with fresh coconut. It's a quick, healthy, and delicious side dish that pairs perfectly with rice and sambar.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
This chettinad dish is perfect for dinner. With 928.65 calories and 17.82g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pod Green Cardamom
1 whole Star Anise (A single petal is sufficient if large)
1 tsp Stone Flower (Optional but highly recommended for authentic flavor)
3 tbsp Sesame Oil (Gingelly oil is traditional for Chettinad cuisine)
1 large Onion (Finely chopped)
2 medium Tomato (Finely chopped)
1 medium Carrot (Diced into 1/2-inch pieces)
0.75 cup Green Beans (Trimmed and cut into 1-inch pieces)
1 medium Potato (Peeled and diced into 1/2-inch pieces)
0.5 cup Green Peas (Fresh or frozen)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1.5 tsp Coriander Powder
1.25 tsp Salt (Adjust to taste)
2 cup Water (About 1/2 cup for grinding and 1.5 cups for the gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Chettinad Masala Paste
In a small pan over low heat, dry roast the cinnamon, cloves, cardamom, star anise, and stone flower for 1-2 minutes until fragrant. Be careful not to burn them. Remove from heat.
In a blender jar, combine the toasted whole spices with grated coconut, fennel seeds, poppy seeds, cashew nuts, green chilies, ginger, and garlic.
Add about 1/2 cup of water and blend to a very smooth, thick paste. Scrape down the sides as needed. Set this paste aside.
2
Sauté Aromatics and Spices
Heat sesame oil in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and translucent.
Add the chopped tomatoes and cook for another 5-7 minutes until they turn soft and mushy, and oil begins to separate from the masala.
Stir in the turmeric powder, Kashmiri red chili powder, and coriander powder. Cook for 1 minute, stirring constantly, until the raw smell of the spices disappears.
3
Cook Vegetables and Masala Paste
Add the diced potatoes, carrots, and green beans to the pan. Sauté for 2-3 minutes to coat them well with the masala.
Add the ground Chettinad masala paste and salt. Stir well and cook for 4-5 minutes, until the paste is aromatic and slightly darkened in color.
4
Simmer the Kurma
Pour in 1.5 cups of water and add the green peas. Mix everything thoroughly to combine.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 12-15 minutes, or until the vegetables are tender and the gravy has thickened to your desired consistency.
Stir occasionally to prevent it from sticking to the bottom.
5
Garnish and Serve
Once the vegetables are cooked, check the seasoning and adjust the salt if necessary.
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the kurma rest for 5-10 minutes for the flavors to meld before serving hot.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 tsp Urad Dal (Split and skinned black gram lentils)
2 pcs Dried Red Chilies (Broken into halves)
10 pcs Curry Leaves
0.25 tsp Hing (Asafoetida)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Or to taste)
3 tbsp Water (For steaming the carrots)
4 tbsp Fresh Coconut (Grated)
Instructions
1
Prepare Vegetables
Wash, peel, and finely chop the carrots into small, uniform pieces (about 1/4-inch dice). This ensures they cook quickly and evenly.
If using a whole coconut, grate it and set aside.
2
Temper the Spices
Heat coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and wait for them to splutter completely (about 30-45 seconds).
Reduce the heat to low, then add the urad dal. Sauté for about 1 minute until it turns a light golden brown.
Add the broken dried red chilies and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
Finally, add the hing and give it a quick stir.
3
Cook the Carrots
Immediately add the finely chopped carrots and turmeric powder to the pan.
Stir well for 2-3 minutes to coat the carrots thoroughly with the tempered spices.
Sprinkle the salt and 3 tablespoons of water over the carrots.
Cover the pan with a lid and cook on low to medium-low heat for 8-10 minutes. Stir occasionally to prevent sticking. The carrots should be tender but still have a slight crunch.
If the carrots seem too dry before they are cooked, you can add another tablespoon of water.
4
Garnish and Serve
Once the carrots are cooked to your liking, remove the lid.
Add the freshly grated coconut and mix gently to combine.
Cook for 1-2 more minutes, uncovered, allowing the coconut to warm through and its flavor to meld with the carrots.
Turn off the heat. Serve the Carrot Poriyal hot as a side dish with rice, sambar, rasam, or chapati.
