Thengai Paal Kurma (Chettinad-style Coconut Milk Kurma)
Introduction:
Thengai Paal Kurma, also known as Vellai Kurma, is a delightful and aromatic dish from Chettinad cuisine. This vegetarian curry combines the richness of coconut milk with an assortment of vegetables to create a creamy, flavorful dish. Perfect for dinner, Thengai Paal Kurma is the ideal pairing for Appam, Laccha Paratha, or even simple rice. With the spicy kick from green chilies and the subtle warmth from aromatic spices, this recipe will bring the essence of South India right to your plate.
Cuisine: Chettinad
Course: Dinner
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 2 medium-sized, peeled and chopped |
| Cabbage | 1/2 cauliflower, chopped |
| Green Peas | 1/2 cup |
| Onion | 1, chopped |
| Green Chilies | 4, sliced lengthwise and thinly |
| Garlic | 4 cloves |
| Cinnamon Stick | 1 inch |
| Cardamom | 3 pods |
| Cloves | 3 whole |
| Bay Leaf | 1 leaf |
| Ghee (or Oil) | 1 tablespoon |
| Coconut Milk | 3/4 cup, thick |
| Salt | To taste |
Preparation Time
15 minutes
Cooking Time
35 minutes
Instructions
-
Prep the Potatoes:
Start by placing the potatoes in a pressure cooker, adding water and salt. Cook until you hear two whistles, then turn off the gas. Allow the pressure to release naturally. Once cool, peel the potatoes and chop them into small pieces. Set aside. -
Cook the Vegetables:
In the meantime, chop the cabbage and cauliflower. Bring water to a boil and blanch the cabbage for about 3 minutes. Drain the water and set it aside. -
Spice Infusion:
Heat ghee or oil in a large pan over medium heat. Once hot, add the cinnamon stick, cardamom pods, and bay leaf. Let the spices sizzle for 15 seconds, releasing their fragrance. -
Sautรฉ the Onion and Garlic:
Add the chopped onion and sliced green chilies to the pan. Stir-fry until the onions soften and turn translucent. Add the garlic cloves, finely chopped, and cook for another 2 minutes. -
Add the Vegetables:
Once the onions and garlic are aromatic, add the cooked potatoes, blanched cabbage, and green peas. Stir well to mix the ingredients together. -
Simmer:
Pour in one cup of water and add salt to taste. Mix everything together and bring to a boil. Once the water starts boiling, reduce the heat and stir in the coconut milk. Let the mixture cook for about 5 minutes. -
Final Touch:
After 5 minutes, check the consistency of the kurma. If you prefer a thicker sauce, let it cook a little longer. Once the desired consistency is achieved, turn off the gas. -
Serve:
Your Thengai Paal Kurma is now ready! Serve hot with Appam, Laccha Paratha, or steamed rice for a delicious, comforting meal.
Tips for the Perfect Thengai Paal Kurma:
- Vegetable Variations: Feel free to use other vegetables like carrots, beans, or even potatoes to add variety to the kurma.
- Adjust the Spice Level: You can adjust the heat by increasing or reducing the number of green chilies used.
- Thicker Coconut Milk: For a creamier texture, use thick coconut milk, which will give the dish a luscious, rich consistency.
- Frying the Spices: Sautรฉing the cinnamon, cardamom, and bay leaf in ghee helps release their flavors, which makes the dish more aromatic.
Enjoy the flavors of Chettinad cuisine with this easy-to-make, creamy Thengai Paal Kurma. Perfect for a cozy dinner, this dish promises to be a crowd-pleaser.
