Tamil Nadu

Chettinad vegetable kurma

Name: Chettinad vegetable kurma
Total time: 45 min
Yield: 4 servings
Cuisine: Chettinad
Ingredients: 1/2 cup fresh grated coconut; 2 tsp soaked poppy seeds (white poppy seeds); 8 soaked cashews; 1 1/2 tsp fennel seeds; 3 dried red chilli; 3 tbsp cooking oil (vegetable oil); 1 small cinnamon stick 3 cloves, 2 cardamom whole spices; 1 star anise; 1 bay leaf (indian bay leaf); 1 sprig curry leaves; 1 large sliced onion; 2 slit green chilli; 1 tbsp ginger garlic paste; 1 large chopped tomato; 1/4 tsp turmeric (ground turmeric); 1 1/2 tsp coriander powder (ground coriander); 1 large cubed potato; 1 large cubed carrot; 15 beans cut green beans; 1 1/2 cups florets cauliflower; 1/2 cup green peas; Water, about 2 cups; Salt, to taste; a handful coriander leaves (cilantro); a few mint leaves

A kurma with Chettinad attitude: creamy coconut, roasted chilli, a whiff of star anise.

45 minTime

6 gProtein each

mediumSpice

Kurma, not korma3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

285kcal

6 gprotein

9 gfibre

45minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Fresh grated coconut½ cup

Poppy seeds (white poppy seeds)2 tsp, soaked

Cashews8, soaked

Fennel seeds1½ tsp

Dried red chilli3

Cooking oil (vegetable oil)3 tbsp

Whole spices1 small cinnamon stick, 3 cloves, 2 cardamom

Star anise1

Bay leaf (indian bay leaf)1

Curry leaves1 sprig

Onion1 large, sliced

Green chilli2, slit

Ginger garlic paste1 tbsp

Tomato1 large, chopped

Turmeric (ground turmeric)¼ tsp

Coriander powder (ground coriander)1½ tsp

Potato1 large, cubed

Carrot1 large, cubed

Green beans15 beans, cut

Cauliflower1½ cups florets

Green peas½ cup

Waterabout 2 cups

Saltto taste

Coriander leaves (cilantro)a handful

Mint leavesa few

Method

6 steps

1Soak the poppy seeds and cashews in hot water for 10 minutes. Grind with the coconut, fennel and red chillies and a little water to a very smooth paste.
2Heat the oil, add the whole spices, star anise, bay leaf and curry leaves. Add the onion and green chillies and fry until golden.
3Add the ginger garlic paste, then the tomato, turmeric and coriander powder. Cook until soft.
4Add all the vegetables, salt and 1 1/2 cups water. Cover and cook until just tender.
5Stir in the ground paste and the rest of the water. Simmer on low, stirring, until thick and the oil glistens on top. Do not boil hard.
6Add coriander and mint, rest for 5 minutes and serve.

Serve it like this

Ladle into a deep bowl, mint on top, with idiyappam or parotta alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chettinad vegetable kurma

Make it your way

Ingredients

Method

Make it a meal