Chettinad Vegetable Kurma Recipe – Restaurant Style


Ingredients :

Ingredients To Grind To Fine Paste :
1. Curd / Thayir – 1 cup
2. Soaked Roasted Chana Dal / Pottukadalai – 1/4 cup
3. Grated Coconut – 1 small cube
4. Ginger and Garlic / Inji and Poondu – finely chopped
5. Green Chili / Pachai Milagai – 2
6. Dried Red Chili / Kaaintha Milagai – 3
7. Fennel Seeds / Saunf / Sombu
8. Coriander Seeds / Dhania
9. Cashew Nuts / Munthiri – few

Other Ingredients :

  1. Onion / Vengayam – 1 cup
  2. Mixed Vegetables (Bell Peppers or Capsicum, Carrots, Cauliflower, Potato, Green Peas) – chopped
  3. Cinnamon / Pattai
  4. Cloves / Krambu
  5. Cardamom / Yellakai / Elaichi
  6. Bay Leaves / Brinji Ilai
  7. Black Stone Flower / Dagad Phool / Kalpasi
  8. Coconut Oil / Thengai Yennai
  9. Oil / Yennai
  10. Salt

 

Method :

  1. Grind all the ingredients mentioned under to grind to fine paste, set it aside
  2. Take a pan, add oil and heat it, add cinnamon, cardamom, cloves, bay leaves, dagad phool, let it splutter, then add the onions and saute it well
  3. After sauteing the onions well add the vegetables, saute them, add salt, mix well
  4. Add the grinded paste, mix well, add sufficient amount of water if required, close the lid and let the curry cook, finally before switching off the stove, add coconut oil like few drops on top, switch off the flame, the recipe is ready (Cut some lemon slices while serving it gives some more tangy taste to the curry)

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