April 4, 2016

Chettinad Vellai Kurma | Spicy gravy from Chettinad | Restaurant style Chettinad Kurma

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 !


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 dosaisappamsidiyappamsadais and idlisChettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappampaniyaram, 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
To be ground to a paste:
  • 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:
  1. Boil all veggies till  90% done. They should have a little bite left in them.
  2. 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)
  3. 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. 
  4. Let it simmer on low heat for 5-6 mins till veggies are blended well
  5. Serve hot with any of the above serving suggestions.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

  
   

25 comments:

  1. Such a comforting Kurma, who can pass out this one...:) looks Delicious Kalyani..

    ReplyDelete
  2. That is a delicious looking Chettinad kurma. Gravy looks really yummy. Bookmarked!!

    ReplyDelete
  3. Chettinad kurma looks very delicious .Love the color of the gravy.

    ReplyDelete
  4. That is one flavorful and delicious sounding curry. It is on the mild side and kids would enjoy it too.

    ReplyDelete
  5. This is an easy kurma preparation. Love the flavors of the curry and looks delicious

    ReplyDelete
  6. Lovely 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 .

    ReplyDelete
  7. This is a wonderful combination which even I have made for this BM. Sweet!

    ReplyDelete
  8. Flavorful Kurma Kalyani and I love that blue bowl :)

    ReplyDelete
  9. I love vellai kurma and this is so flavorful! Looks delicious :)

    ReplyDelete
  10. this 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

    ReplyDelete
  11. I like your setup, that backdrop looks amazing..I am always for kurma, so bring it on!

    ReplyDelete
  12. Flavorful kurma kalyani. Beautiful color on the plate! !

    ReplyDelete
  13. Flavorful kurma kalyani. Beautiful color on the plate! !

    ReplyDelete
  14. Beautiful pictures Kalyani, I am a bid fan of chettinad cuisine may because of it's spicy flavors. Kurma looks so delicious...

    ReplyDelete
  15. yummy n flavorful.. I posted a chettinad recipe too. Same pinch.

    ReplyDelete
  16. Such a delicious and flavorful vellai kurma,we make it often..

    ReplyDelete
  17. Such a delicious looking Chettinad kurma. Lovely clicks too Kalyani :)

    ReplyDelete
  18. We just love this vellai Kurma, nothing can beat this kurma with hot steaming idlies, love it to the core.

    ReplyDelete
  19. Wow! that is a very flavorful kurma. Love to pair it with peas pulao.

    ReplyDelete
  20. hand me some appam with this kurma.. i would be blissfully happy

    ReplyDelete
  21. love the creamy consistency of this gravy

    ReplyDelete
  22. I use pottu kadalai instead of cashews when I make kurma. I will give this version a try soon.

    ReplyDelete
  23. Flavourful kurma! goes well with chappati or parotta!

    ReplyDelete
  24. Aah my favourite kuruma. Need some idiappams right now!!!

    ReplyDelete
  25. This is such a flavourful kurma and always a favourite! :)

    ReplyDelete

hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

Related Posts Plugin for WordPress, Blogger...
 

Sizzling Tastebuds Copyright © 2009 Cookiez is Designed by Ipietoon for Free Blogger Template