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)
Discover the magic of Kal Dosa, a soft and spongy South Indian pancake. Unlike its crispy cousin, this dosa is delightfully thick and porous, perfect for soaking up flavorful sambar and chutney. A truly comforting breakfast classic that requires overnight fermentation.
Creamy, perfectly spiced Chettinad Vegetable Kurma with Kal Dosa - a gut-friendly delight!
This chettinad dish is perfect for lunch. With 587.9300000000001 calories and 13.8g of protein per serving, it's a high-fiber option 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.
Servings4
Serving size: 2 pieces
292cal
8gprotein
33gcarbs
15gfat
Ingredients
1.5 cup Idli Rice (Parboiled rice works best)
0.5 cup Urad Dal (Whole, skinned variety)
0.25 cup Poha (Thick variety)
0.5 tsp Fenugreek Seeds (Also known as Methi seeds)
1 tsp Rock Salt (Non-iodized salt aids fermentation)
3 cup Water (For grinding, plus more for soaking)
4 tbsp Gingelly Oil (Also known as sesame oil, for cooking)
Instructions
1
Soak the Rice and Lentils (5-6 hours)
In a large bowl, rinse the idli rice 4-5 times until the water runs clear. Add fresh water to cover the rice by at least 2 inches and set aside to soak.
In a separate medium bowl, rinse the urad dal and fenugreek seeds together. Add fresh water to cover and set aside to soak.
Allow both bowls to soak for at least 5 to 6 hours.
2
Grind the Batter (25-30 minutes)
About 15 minutes before grinding, rinse and soak the poha in a small amount of water until it softens.
Drain the water from the urad dal and fenugreek seeds. Transfer them to a wet grinder or high-speed blender. Add about 3/4 cup of cold water and grind for 15-20 minutes until the batter is extremely smooth, light, and fluffy. Transfer this batter to a large, deep container (at least double the volume of the batter).
Next, drain the water from the rice and the soaked poha. Add them to the same grinder. Add about 1 cup of water and grind to a smooth, yet slightly grainy texture (like fine semolina).
Pour the rice batter into the container with the urad dal batter. Add the rock salt.
Using your clean hands, mix both batters together thoroughly for 2-3 minutes. This traditional method introduces beneficial microbes and helps kickstart fermentation.
3
Ferment the Batter (8-12 hours)
Cover the container with a lid, but do not seal it tightly; leave a small gap for gases to escape.
Place the container in a warm, draft-free place (like inside a turned-off oven with the light on) to ferment for 8 to 12 hours.
The batter is perfectly fermented when it has doubled in volume, is bubbly and frothy, and has a pleasant, slightly sour aroma.
4
Cook the Kal Dosas (15-20 minutes)
Once fermented, gently stir the batter just once or twice. Do not overmix, as this will deflate the air pockets that make the dosa soft.
Heat a cast-iron or non-stick tawa over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately. Lightly grease the tawa with oil.
Pour one ladleful of batter (about 1/3 cup) onto the center of the tawa. Do not spread it thin. Gently swirl the ladle to form a thick pancake, about 5-6 inches in diameter.
Drizzle about 1/2 teaspoon of gingelly oil around the edges and on top of the dosa.
Cover the tawa with a lid and cook for 1-2 minutes on medium heat. The top surface will become porous and appear cooked.
Uncover and flip the dosa. Cook the other side for just 30-40 seconds. The Kal Dosa should remain soft and pale, not brown and crispy.
Fold the dosa in half and remove it from the tawa.
5
Serve Hot
Repeat the process with the remaining batter, greasing the tawa lightly between each dosa.
Serve the soft and spongy Kal Dosas immediately with your choice of coconut chutney, kara chutney, or sambar.
