Chettinad Vegetable Kurma

Name: Chettinad Vegetable Kurma
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 1 pcs potato (medium, peeled and cubed); 1 pcs carrot (medium, peeled and cubed); 100 g beans (trimmed and cut into small pieces); 0.5 cup green peas (fresh or frozen); 150 g cauliflower (small florets); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 1 inch ginger (roughly chopped); 5 pcs garlic (cloves, peeled); 2 pcs green chili (slit); 0.5 cup fresh coconut (grated); 1 tsp poppy seeds (soaked 10 minutes); 8 pcs cashews (whole); 1 tsp fennel seeds; 0.5 tsp cumin seeds; 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch black pepper; 1 inch cinnamon (small piece); 3 pcs cloves; 2 pcs green cardamom; 1 pcs bay leaf; 2 tbsp oil; 0.5 tsp salt; 2 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.5/5(65)

TASTE SCORE

8/10

A fragrant South Indian kurma with mixed vegetables simmered in a spiced coconut and poppy seed gravy. It is gently rich, lightly spicy, and fits beautifully with idiyappam, parotta, dosa, or plain rice.

PREP

20m

COOK

25m

SERVES

1 KATORI

260 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Prep the vegetables and soak the poppy seeds.
1.Cube the potato and carrot into small even pieces.
2.Cut the beans and break the cauliflower into small florets.
3.Slice the onions, chop the tomatoes, and slit the green chili.
4.Soak the poppy seeds in a little water for 10 minutes.
TIPSmall, even vegetable pieces cook at the same rate and give the kurma a better texture.
mix · ~5 min
Grind the coconut masala.
1.Add fresh coconut, soaked poppy seeds, cashews, ginger, garlic, fennel seeds, cumin seeds, and black pepper to a blender.
2.Pour in a little water.
3.Grind to a smooth, thick paste.
saute · ~7 min
Cook the whole spices and onions.
1.Heat oil in a kadai over medium heat.
2.Add cinnamon, cloves, green cardamom, and bay leaf and cook until fragrant.
3.Add sliced onions and green chili.
4.Cook until the onions turn soft and lightly golden.
TIPKeep the heat medium so the whole spices bloom without burning.
saute · ~6 min
Build the masala base.
1.Add chopped tomatoes and cook until soft.
2.Add coriander powder, red chili powder, turmeric powder, and salt.
3.Mix well and cook until the tomatoes break down and the masala looks glossy.
saute · ~3 min
Add the ground paste and cook briefly.
Stir in the coconut masala paste and cook for 2 to 3 minutes, stirring often, until the raw smell fades and the mixture thickens slightly.
simmer · ~15 min
Simmer the vegetables in the kurma.
1.Add potato, carrot, beans, green peas, and cauliflower.
2.Pour in water and mix well.
3.Bring the kurma to a gentle boil.
4.Cover and cook until the vegetables are tender and the gravy is thick.
TIPStir once or twice while simmering so the coconut gravy does not catch at the bottom.
garnish · ~1 min
Finish with coriander leaves.
Check the seasoning, switch off the heat, and stir in the chopped coriander leaves.
serve
Serve the Chettinad Vegetable Kurma hot.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Grind the coconut-poppy seed paste very smooth, or the kurma will taste grainy instead of silky.
2
Cook the onions only to light golden; dark browning can overpower the delicate coconut gravy.
3
After adding the ground paste, stir constantly for the first few minutes so it does not stick to the kadai.
4
Cut potato, carrot, beans, and cauliflower into similarly small pieces so they finish cooking together.
5
Keep the simmer gentle once water is added; a hard boil can make the coconut-based gravy split.
6
If serving with idiyappam or dosa, leave the kurma slightly looser because it thickens as it stands.
7
This kurma tastes even better after 30 minutes of rest, when the fennel, pepper, and whole spices settle into the gravy.
8
Reheat on low heat with a splash of water, since coconut and cashew gravy thickens noticeably in the fridge.