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Chettinad Vegetable Kurma in a bowl
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Chettinad Vegetable Kurma | Chettinad Style White Vegetable Kurma

If you love the restaurant style white kurma that they serve with Parotta, then this Chettinad Vegetable Kurma will not disappoint you. It has all the right blend of spices with mixed vegetables and tastes delicious with poori, parotta or even Idli / dosai.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: Indian, South Indian
Diet: Vegetarian
Servings: 6 People
Calories: 144kcal

Ingredients

  • 1 Onion Sliced thinly
  • 1 Tomato Chopped
  • 3 Cups Mixed vegetables Finely chopped – (I used potatoes, peas, cabbage, bell pepper and carrot)
  • 1 tbsp Oil/ghee
  • ½ tsp Fennel seeds
  • a small piece Cinnamon
  • 2 Cloves
  • 2 Cardamom
  • 1 tsp Red chili powder Optional

FOR THE MASALA PASTE TO MAKE CHETTINAD VEGETABLE KURMA –

  • 1 tsp Oil
  • 1 tsp Fennel seeds
  • 1 inch stick Cinnamon
  • 2 Cardamom
  • 4 Cloves
  • 1 tsp Ginger Grated
  • 3 cloves Garlic
  • 1 tbsp Pottukadalai / Roasted gram
  • 3-4 Green chilies based on spiciness level
  • 10 Cashew nuts
  • ¼ cup Coconut Grated

Instructions

To make the masala paste -

  • In a pan, heat 1 tsp of oil and fry the dry spices. Now add the rest of the ingredients and fry them for 2-3 minutes on low flame. Turn off the heat and let it cool down for a few minutes.
  • Grind the mixture to a smooth paste and keep it aside.

TO MAKE THE KURMA –

  • In the same pan in which you fried the masala, heat 1 tbsp of oil or ghee or a combination of both. Now add the fennel seeds, cardamom, cinnamon, and cloves and fry it for a minute. Add the thinly sliced onions and fry until the onions are translucent. Do not fry until golden brown or else the kurma will change color (been there, done that).
  • Now add the tomatoes and fry for a minute. Add the rest of the chopped vegetables and mix well. Add salt needed, red chili powder (if using), and about half a cup of water, and cook the vegetables. Make sure that the vegetables do not get mushy.
  • Add the ground masala paste and a cup of water to the cooked vegetables and mix well. Make sure that the kurma is on the runny side as it thickens upon cooling. Cook further for 5 minutes and then turn off the flame.
  • Serve hot with parotta or vellai paniyaram.

Nutrition

Calories: 144kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Sodium: 130mg | Potassium: 337mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4925IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg