Chettinad Cuisine has its own distinctive taste with the use of spices - both whole and ground that add to the flavour. We love Chettinad breakfasts and make it often, also the Poondu Podi (garlic spice powder) & the Chettinad Baby Potatoes are great family favourites too !
Today's post is a simple but very flavourful curry that goes well with simple Ghee rice, any simple Pulav , Chapatis or even Parotta (the tamilnadu version of layered rotis). Adapted from this recipe, we rather liked the delicious gravy and have made it many times thereon.
Lets see how to make this..
Chettinad Vellai Kurma (Chettinad style vegan gravy)
Course : Side Dish, Cuisine : Tamilnadu (Chettinad cuisine)
Prep time : 15 mins, Cook time : 15 mins , Serves : 4
Serving suggestions : Ghee rice / Chapati / Parotta / Peas Pulao
Ingredients:
Method:
Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. The Chettiar community, who are a majority in this region, are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India.Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, crab, chicken and lamb. Chettiars do not eat beef and pork. Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram,kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi & athirasam. (source : Wiki)
Today's post is a simple but very flavourful curry that goes well with simple Ghee rice, any simple Pulav , Chapatis or even Parotta (the tamilnadu version of layered rotis). Adapted from this recipe, we rather liked the delicious gravy and have made it many times thereon.
Lets see how to make this..
Chettinad Vellai Kurma (Chettinad style vegan gravy)
Course : Side Dish, Cuisine : Tamilnadu (Chettinad cuisine)
Prep time : 15 mins, Cook time : 15 mins , Serves : 4
Serving suggestions : Ghee rice / Chapati / Parotta / Peas Pulao
Ingredients:
- Mixed Veggies - 1 cups (I used green peas, carrots, cauliflowers, beans, potatoes)
- Oil - 1 TBSP
- Tempering : Curry leaves, mustard seeds, broken red chillies (2 nos - optional)
- Salt - to taste
- Fresh coconut - 3/4 cup (about 125 gms)
- Cashews - 10 to 15
- Clove - 2 nos
- Cardamom - 2 nos
- Fennel seeds - 1/2 TBSP
- Green chillies - 1 no
- Ginger - 1/2 inch piece
Method:
- Boil all veggies till 90% done. They should have a little bite left in them.
- Without roasting, grind all the ingredients in raw form under "To paste" column, keep aside (it helps if cashews are soaked in warm water for 10 mins and then ground)
- In a pan, add oil, splutter mustard seeds, curry leaves, add the paste and fry for 2-3 mins till raw smell disappears. Now add salt and boiled veggies.
- Let it simmer on low heat for 5-6 mins till veggies are blended well
- Serve hot with any of the above serving suggestions.
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Such a comforting Kurma, who can pass out this one...:) looks Delicious Kalyani..
ReplyDeleteThat is a delicious looking Chettinad kurma. Gravy looks really yummy. Bookmarked!!
ReplyDeleteChettinad kurma looks very delicious .Love the color of the gravy.
ReplyDeleteThat is one flavorful and delicious sounding curry. It is on the mild side and kids would enjoy it too.
ReplyDeleteThis is an easy kurma preparation. Love the flavors of the curry and looks delicious
ReplyDeleteLovely kurma , i am not a big fan of mix veggies , wonder why ... But somehow i like the kurmas . They are different from the regular mix veggies .
ReplyDeleteThis is a wonderful combination which even I have made for this BM. Sweet!
ReplyDeleteFlavorful Kurma Kalyani and I love that blue bowl :)
ReplyDeleteI love vellai kurma and this is so flavorful! Looks delicious :)
ReplyDeletethis one sounds aromatic with the pristine white curry subtlely flavored with the spices...and white rice will be the combo to go with when i make it
ReplyDeleteI like your setup, that backdrop looks amazing..I am always for kurma, so bring it on!
ReplyDeleteFlavorful kurma kalyani. Beautiful color on the plate! !
ReplyDeleteFlavorful kurma kalyani. Beautiful color on the plate! !
ReplyDeleteBeautiful pictures Kalyani, I am a bid fan of chettinad cuisine may because of it's spicy flavors. Kurma looks so delicious...
ReplyDeleteyummy n flavorful.. I posted a chettinad recipe too. Same pinch.
ReplyDeleteSuch a delicious and flavorful vellai kurma,we make it often..
ReplyDeleteSuch a delicious looking Chettinad kurma. Lovely clicks too Kalyani :)
ReplyDeleteWe just love this vellai Kurma, nothing can beat this kurma with hot steaming idlies, love it to the core.
ReplyDeleteWow! that is a very flavorful kurma. Love to pair it with peas pulao.
ReplyDeletehand me some appam with this kurma.. i would be blissfully happy
ReplyDeletelove the creamy consistency of this gravy
ReplyDeleteI use pottu kadalai instead of cashews when I make kurma. I will give this version a try soon.
ReplyDeleteFlavourful kurma! goes well with chappati or parotta!
ReplyDeleteAah my favourite kuruma. Need some idiappams right now!!!
ReplyDeleteThis is such a flavourful kurma and always a favourite! :)
ReplyDelete