non-vegetariankosher
chettinad
Chicken Chettinad, Malabar Parotta and Onion Raita
75 min
934 cal
59gProtein
76gCarbs
45gFat
3Recipes
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Creamy, tangy Thakkali Kurma with soft Idiyappam. A delicious, gut-friendly comfort food!
A creamy and aromatic South Indian tomato curry made with a spiced coconut paste. This flavorful kurma is a classic side dish for chapati, idiyappam, or dosa, offering a perfect balance of tangy and savory notes.
Serving size: 1 cup
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Creamy, tangy Thakkali Kurma with soft Idiyappam. A delicious, gut-friendly comfort food!
This chettinad dish is perfect for dinner. With 568.86 calories and 10.5g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the ground paste: In a blender jar, combine the grated coconut, cashews, poppy seeds, fennel seeds, green chilies, ginger, and garlic. Add about 1/4 cup of water and grind everything to a very smooth, fine paste. Set aside.
Sauté the aromatics: Heat oil in a medium-sized pan or kadai over medium heat. Add the cinnamon stick, cloves, and green cardamom pods. Sauté for about 30 seconds until they become fragrant. Add the finely chopped onions and cook, stirring occasionally, until they turn soft and translucent, about 4-5 minutes.
Cook the tomatoes and spices: Add the chopped tomatoes and salt to the pan. Mix well. Cook for 6-8 minutes, stirring often, until the tomatoes break down completely and become soft and mushy. Add the turmeric powder, red chili powder, and coriander powder. Sauté for 1-2 minutes until the raw smell of the spices disappears and oil starts to separate from the masala.
Simmer the kurma: Stir in the ground coconut paste. Mix well and cook for 2-3 minutes, stirring continuously. Pour in 1.5 cups of water and mix everything together, ensuring there are no lumps. Bring the mixture to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the flavors to meld and the raw taste of the paste to cook off. Stir occasionally to prevent it from sticking to the bottom. The kurma will thicken to a creamy consistency.
Garnish and serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving. Serve hot with chapati, idiyappam, dosa, or parotta.
Serving size: 4 pieces
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.
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.
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.
Steam the Idiyappam: Boil water in a steamer or idli cooker. Place the plates with the pressed idiyappam inside the steamer. Cover and steam on medium-high heat for 8-10 minutes. The idiyappam is cooked when it looks firm and is no longer sticky to the touch. Turn off the heat and let it rest for 2 minutes before opening the lid. Gently remove the idiyappam from the plates and serve hot.