Chettinad Vegetable Kurma Recipe / Kaikari Kurma

Vegetable Kurma

This Chettinad vegetable kurma is best side dish for Biryani, Pulao, Parotta, Poori, Chapati, Idiyappam, Idli and Dosa. Very easy to make with minimal ingredients but very delicious.

Ingredients

Mixed vegetables chopped( carrot, beans and peas) – 1.5 cups

Onion chopped – 1 number

Coconut milk – 400ml

Ginger and Garlic paste – 1.5 tsp

Red chilli powder – 1.5 tsp

Coriander powder – 3 tsp

Cumin powder – 1 tsp

Turmeric powder -1/4 tsp

Salt to taste

Oil – 2 tbsp

Cloves – 4 numbers

Cardamom – 3 numbers

Cinnamon stick – 2”inch

Method

  1. Heat oil in a sauce pan, when oil is hot add whole garam masalas and fry till aroma rises.

  2.  Add chopped onion to the pan and sauté for a minute.

  3.  Next add ginger and garlic paste to the onions and sauté till raw smell leaves.

  4.   Now add the mixed vegetables to the pan and sauté for a minute.

  5.   Add the red chilli powder, coriander powder, cumin powder, turmeric powder and salt to the pan and sauté again for a minute.

  6.   Add 1 cup of water to the pan, bring to boil, cover with lid and simmer for 7 mins until vegetables are tender.

  7.   Finally add the coconut milk to the simmering curry, stir well and turn off the heat.

Chettinad Kurma

Chefs tip

  1.   You can add any vegetable to this kurma like cautiflower, potato or even paneer.

  2.   Coconut milk has to be added at final stage and should not boil kurma after adding coconut milk as it tends to curdle while boiling.