Chettinad Vegetable Kurma





1) Cut the vegetables into small cubes

2) Slice the onion, slit the green chili, and dice the tomato

3) Grind the coconut along with poppy seeds and cashew nuts

4) Heat up 2 tablespoon of oil in a pan. When the oil is hot add the whole garam masala and fennel seeds. When the fennel seeds turn into a golden brown color. Add the ginger garlic paste and saute it till it loses it’s raw flavor



5) Add the onion, green chili, and curry leaves. When the onion slightly gets tender, add the vegetables and saute it for 3 to 5 minutes ( you can also add boiled vegetables)


6) Add the tomato and a required amount of salt. When the tomato gets little tender, add the ground coconut paste


7) Let the vegetables cook with coconut mixture for 10 to 15 minutes. Since we add cashew nuts with coconut, the content will stick at the bottom. So stir the content frequently


8) After 15 minutes add the thick coconut milk and let it start to boil. Switch off the flame. ( the coconut milk should not boil for a long time )


9) Finally add 1 teaspoon of ghee and garnish with coriander leaves. Now serve with Biryani, Idiyappam , roti, idly, and dosa


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