My kids absolutely love having kurma with chappatis. I too find it easier to feed the kids as much vegetables as I can when making them. I try out many kurmas changing the ingredients that I use usually to make them. You get varied taste by this and this Kurma is my absolute favorite and also my Athamma’s (MIL) among the side dishes that I make which I learned from a karaikudi Aachi who was her neighbour.
CHETTINAD VEGETABLE KURMA
Boiled vegetables- 2 cups (I used cauliflower, carrots, peas and beans)
Poppy seed (khus-khus) - 2 tbsp
Cashew nuts- Broken in small pieces- 1 tbsp
Onions – 1 (large) chopped
tomatoes- 2 (Large) chopped
Curry leaves- 1 sprig
Turmeric powder- ½ tsp
Red chilli powder- ½ tsp
Oil- 2 tbsp
salt- to taste
For the special chettinad masala:
Freshly grated coconut-1/2 cup
Coriander seeds- 1 tsp
Cumin seeds- ½ tsp
Whole red chillies - 3
Cardamom - 3
Fennel seeds - 1 tsp
Cloves - 2
Cinnamon – 1 inch piece
Oil- 1 tbspn
Heat oil in a pan and fry the ingredients mentioned under chettinad masala separately one by one till you get an aroma. Keep aside to cool. Soak the poppy seeds and cashew nuts in hot water. Drain and add it to the roasted ingredients. Grind to a smooth paste.
Heat the remaining oil in a pan. Add the curry leaves and onions. Saute for few minutes till the onion turns pink and then add the tomatoes, ground paste, turmeric powder, red chilli powder and salt.
Cook till tomatoes blend well with the masala and oil separates on the sides. Mix well and add one cup of water, boiled vegetables and milk. Cover and simmer for a few minutes. Serve hot. This goes well with chappatis and pulao.
Labels: Chettinad Cuisine, Side Dishes - Chappatis / Rotis, Side Dishes - Rice, Vegetable: Mixed