Chettinad Vegetable Kurma is one of the tasty and spicy kurma recipe which goes well with idli, dosa, poori, chapathi and even white rice or ghee rice. Here we roast and grind a blend of spices which is the secret taste for Chettinad Kurma.
Ingredients for making Chettinad Vegetable Kurma
Onion - 2 nos.
Tomato - 1 no.
Carrots - 2 nos.
Beans - 10 nos.
Knol Khol - 2 nos.
Cauliflower florets - 1/2 cup
Potatoes - 1 no.
Green peans a handful
Ginger garlic paste - 2 tbsp.
Salt as required
A pinch of turmeric powder
Fennel seeds - 1 tsp.
Cardamom - 2 nos.
Bay leaf - 1 no.
Cloves - 2 nos.
Cinnamon stick - 1/2 inch
To Fry and Grind
Grated coconut - 1 cup
Coriander seeds - 1 tsp.
Cumin seeds - 1/2 tsp.
Cardamom - 2 nos.
Fennel seeds - 1 tsp.
Cinnamon - 1/2 inch
A handful of Coriander leaves
Green Chillies - 4 nos.
To soak in water for 30 minutes.
Cashews - A handful
Poppy seeds - 1 tbsp.
Procedure for making Chettinad Vegetable Kurma
1. Heat a tsp. of oil and fry the ingredients given under "To fry and grind" allow this to cool and grind with soaked cashews and poppy seeds to a coarse paste.
2. Heat oil in a kadai, add saunf, cloves, cinnamon stick and cardamom when you get a nice aroma add chopped onions and saute till transparent.
3. Add ginger garlic paste and saute well and next add chopped tomatoes and saute till it becomes mushy.
4. Next add salt and turmeric powder add the chopped vegetables saute well.
6. Close the lid and pressure cook for 2 whistles. Now the tasty Chettinad Vegetable Kurma is ready to be served with rice, chapathi, poori, dosa or idli.
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