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)
Soft, lacy pancakes from Kerala with crispy edges and a spongy center. This fermented rice and coconut classic is naturally vegan and gluten-free, pairing wonderfully with vegetable stew or egg curry.
Creamy, aromatic Chettinad Vegetable Kurma with soft Appam. A fiber-rich, soul-satisfying meal!
This chettinad dish is perfect for dinner. With 678.4 calories and 13.93g 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: 3 pieces
383cal
8gprotein
68gcarbs
8gfat
Ingredients
1.5 cup Raw Rice (Pachari or any short-grain variety works best)
2 tbsp Urad Dal
0.25 cup Cooked Rice (Leftover plain white rice is ideal for softness)
1 cup Grated Coconut (Fresh or frozen (thawed))
2 tsp Sugar (Helps with fermentation and browning)
0.25 tsp Instant Yeast
1 tsp Salt (Adjust to taste)
1.5 cup Water (For grinding, add more if needed)
1 tbsp Vegetable Oil (For greasing the pan)
Instructions
1
Soak Rice and Dal
Rinse the raw rice and urad dal together under cool running water until the water runs clear.
Place them in a large bowl and cover with at least 3 inches of fresh water.
Let them soak for 5 to 6 hours.
2
Grind the Batter
Drain the soaking water completely from the rice and dal.
Transfer the soaked grains to a high-speed blender.
Add the grated coconut, cooked rice, and 1 cup of water.
Blend on high speed for 3-4 minutes, scraping down the sides occasionally, until you have a completely smooth, fine batter. There should be no grit when you rub it between your fingers.
Add the remaining 1/2 cup of water, or more as needed, to achieve a smooth, flowing consistency, slightly thinner than pancake batter.
3
Ferment the Batter
Pour the batter into a large, non-reactive bowl (ensure it's only half-full to allow room for rising).
Stir in the sugar, salt, and instant yeast until well combined.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot for 8 to 12 hours, or overnight.
The batter is ready when it has doubled in volume, is light and airy, and has a pleasant, slightly sour fermented aroma.
4
Cook the Appams
After fermentation, gently stir the batter once or twice. Do not overmix, as this will deflate the air bubbles that make the appam spongy.
Heat an appam pan (appachatti) over medium heat. Lightly grease it with a few drops of oil using a paper towel.
Pour one ladleful (about 1/3 cup) of batter into the center of the hot pan.
Immediately lift the pan off the heat and, holding both handles, gently swirl it in a circular motion to spread the batter thinly along the sides, leaving a thicker, spongy center.
Place the pan back on the stove, reduce the heat to low-medium, cover with a lid, and cook for 2-3 minutes.
The appam is done when the center is cooked through and full of tiny holes, and the edges are golden brown and crispy. Do not flip the appam.
Carefully remove the appam from the pan using a spatula.
5
Serve
Repeat the process with the remaining batter, greasing the pan lightly between appams if necessary.
Serve the hot, fresh appams immediately with your favorite curry, such as Kerala Vegetable Stew (Ishtu) or Egg Curry.
