Name: Chettinad Vegetable Kurma
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: chettinad
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); 1 inch Ginger (Roughly chopped); 5 clove Garlic (Peeled); 1 inch Cinnamon Stick; 4 whole Cloves; 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)

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Idiyappam & Chettinad Kurma Recipe - South Indian Vegan Meal | CraftMyMeals

Recipes in this Meal

1. Idiyappam

Delicate, thread-like steamed rice noodles from South India. Idiyappam, also known as string hoppers, is a light and healthy breakfast that pairs wonderfully with sweet coconut milk or savory curries.

Prep20 min

Cook25 min

Soak240 min

Servings4

Serving size: 1 serving

369cal

7gprotein

74gcarbs

Ingredients

2 cup raw rice (pacharisi or idli rice works best)
water (for soaking)
1 tsp salt
1 tbsp sesame oil (or any neutral oil)

Instructions

1
Soak and Grind the Rice: Wash the raw rice thoroughly in running water 3-4 times, or until the water runs clear. Soak the rice in ample fresh water for at least 4 hours, or overnight. Drain the water completely. Add the soaked rice to a high-speed blender or wet grinder. Add about 1 cup of fresh water and grind to a very smooth, fine batter. Add more water in small increments as needed to get a smooth, flowing consistency, similar to dosa batter.
2
Cook the Dough: Pour the ground batter into a heavy-bottomed non-stick pan. Add the salt and sesame oil to the batter and mix well. Place the pan on medium-low heat. Stir continuously to prevent lumps from forming. The batter will start to thicken. Keep stirring and cooking for about 8-10 minutes until it comes together as a single, non-sticky, soft dough ball.
3
Prepare and Press the Dough: Transfer the hot dough to a large bowl or plate. Let it cool for 3-4 minutes until it's warm enough to handle. While it's still warm, grease your hands with a little oil and knead the dough for 1-2 minutes until it's smooth and pliable. Grease your idiyappam press (sevai maker) and the idli plates or steamer trays. Take a portion of the warm dough and fill the press. Press the dough onto the greased plates in a circular motion to form noodle nests.

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2. Chettinad Vegetable Kurma

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 serving

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)
1 inch Ginger (Roughly chopped)
5 clove Garlic (Peeled)
1 inch Cinnamon Stick
4 whole Cloves
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.

Idiyappam with Chettinad Vegetable Kurma

Nutrition per Serving

Recipes in this Meal

1. Idiyappam

Ingredients

Instructions

2. Chettinad Vegetable Kurma

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About Idiyappam with Chettinad Vegetable Kurma

Ingredients

Instructions