Chettinad Vegetable Kurma with Idiyappam

Instructions

1. 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. 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. 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. 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. 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.