Chettinad Vegetable Kurma

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.

6. 6
   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.
7. 7
   garnish · ~1 min

   Finish with coriander leaves.

   Check the seasoning, switch off the heat, and stir in the chopped coriander leaves.

8. 8
   serve

   Serve the Chettinad Vegetable Kurma hot.

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