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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.
For 4 servings
Prepare the Chettinad Masala Paste
Sauté Aromatics and Spices
Cook Vegetables and Masala Paste
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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.
This chettinad recipe takes 50 minutes to prepare and yields 4 servings. At 295.71 calories per serving with 6.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Kurma
Garnish and Serve
Incorporate 200g of cubed paneer or firm tofu along with the vegetables for a protein-rich version. Add them in the last 5-7 minutes of simmering.
Feel free to use other vegetables like cauliflower, bell peppers, or sweet potatoes. Adjust cooking time accordingly.
For an even richer gravy, you can increase the number of cashews to 15-18 or stir in 2 tablespoons of coconut cream at the end of cooking.
To make it nut-free, omit the cashew nuts. The poppy seeds and coconut will still provide a creamy texture.
Loaded with a variety of vegetables like carrots, beans, and peas, this kurma is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The recipe uses a blend of spices like turmeric, ginger, cloves, and cinnamon, which are well-known for their powerful anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Coconut and cashew nuts provide monounsaturated and polyunsaturated fats. These healthy fats are beneficial for heart health and contribute to the rich, creamy texture of the dish.
Spices like green chilies and fennel seeds can give a gentle boost to your metabolism. They also aid in digestion and can help prevent bloating.
Yes, it can be a healthy dish. It's packed with fiber from various vegetables and contains beneficial compounds from spices like turmeric and ginger. The coconut and cashews provide healthy fats, but should be consumed in moderation if you are watching your calorie intake.
One serving (approximately 1 cup or 255g) of this Chettinad Vegetable Kurma contains around 270-300 calories. This can vary based on the amount of oil and coconut used.
Kalpasi, or stone flower, is a type of lichen that grows on rocks and trees. It has a unique, earthy, and woody aroma that is characteristic of Chettinad cuisine. While the kurma will still be delicious without it, adding kalpasi provides a truly authentic flavor.
Coconut is a key ingredient for the creamy base and authentic taste of this kurma. You could try substituting it with a paste of soaked cashews and poppy seeds, but the flavor profile will be significantly different from the traditional Chettinad style.
This kurma pairs exceptionally well with South Indian breads like Parotta, Appam, and Idiyappam. It also goes wonderfully with Chapati, Poori, or plain steamed rice.
You can store leftover kurma in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen and become even more delicious the next day. Reheat thoroughly before serving.