chettinad vellai kurma /mixed vegetable korma

chettinad vellai kurma /mixed vegetable korma

chettinad vellai kurma /mixed vegetable korma

chettinad vellai kurma /mixed vegetable korma

Chettinad vellai kurma is one of the favourite side dishes I usually make for chappathi, wheat parotta or phulkas. It’s a hotel style mixed vegetable kurma that you may have had in saravana bhavan hotels.If you have not tasted one then this is the exact method I used to do for years and definitely you will be loving it once when you taste it. Except adding green chillies there is no other heat taste in this kurma. Adding cashews and coconut are the main top ingredients that should not be missed while making

chettinad vellai kurma /mixed vegetable korma

this chettinad vellai kurma. In addition to cashews some add roasted gram dal. You can add gram dal if you want your kurma to be more thicker and to increase the quantity. I have limited my chillies to keep it little bland for my family sake you can alter it by adding more chillies. Even adding khus-khus and saunf is very much needed for this kurma. If you don’t have any of the listed vegetables you can skip adding it. You can make this gravy thick or thin as you may like both the ways it will be good.

 

chettinad vellai kurma /mixed vegetable korma

 

INGREDIENTS:

Vegetables(carrot,beans ,potatoes,green peas) – 1 cup
Big onions chopped – 1 small
One slit green chilli
Ginger garlic paste – 2 -3 tsp
Salt to taste
Oil – 2 tbsp
Sugar – 1/4 tsp
Curry powder – 1 tsp
Some chopped coriander leaves

Spices to do tadka:

Cinnamon – a small piece
Cloves – 3-4
Saunf/fennel/sombu – 1/2 tsp

To grind:

Coconut grated – 1/2 cup
Cashews – 4-5 tbsp
Sombu/saunf – 2 tsp
Khus-khus – 11/2 tsp
Cloves -3-4
Cinnamon – asmall bit
Cardamom – 1-2
Green chilli – 1(as per spiciness)

METHOD:

chettinad vellai kurma /mixed vegetable korma

1.Chop all the vegetables to even size and keep ready.

chettinad vellai kurma /mixed vegetable korma

chettinad vellai kurma /mixed vegetable korma
2.Grind the “to grind” ingredients to a smooth paste and keep ready.

chettinad vellai kurma /mixed vegetable korma

chettinad vellai kurma /mixed vegetable korma
3.Keep a kadai with oil add cinnamon ,cloves,fennel then add the finely chopped onions with green chilli.

chettinad vellai kurma /mixed vegetable korma
4.When they become transparent add ginger garlic paste till the rawness goes off.

chettinad vellai kurma /mixed vegetable korma

chettinad vellai kurma /mixed vegetable korma

chettinad vellai kurma /mixed vegetable korma
5.Then add the chopped vegetables add salt and cook for some time then add some water to cook the vegetables.


6.when vegetables cook add the ground mixture and now check for salt if needed add it,bring to kurma consistency by adding water.

chettinad vellai kurma /mixed vegetable korma

chettinad vellai kurma /mixed vegetable korma

chettinad vellai kurma /mixed vegetable korma
6.When boiling add some sugar,then curry powder and when done add chopped coriander and serve with chapatti and phulka’s.

seven cup cake sweet recipe / easy 7 cup burfi

Total Time: 30 minutes

sweet

Indian

5

seven cup cake sweet recipe / easy 7 cup burfi

Ingredients

  • Kadala maavu/bengal gram flour - 1cup
  • Sugar - 3 cups
  • Milk(boiled) -1 cup
  • Ghee - 1 cup
  • Grated fresh coconut - 1cup

Instructions

  1. Keep every ingredient ready.
  2. Take a thick bottomed kadai and add some 2 tbsp ghee from the measured ghee itself and add bengal gram flour and saute till all the rawness goes off and a nice roasted smell comes.
  3. Now add all the other ingredients to this roasted flour and mix everything nicely.
  4. When adding all other ingredients switch of the stove and well mix without any lumps.
  5. Then switch on the stove and let it boil,keep stirring.
  6. At one stage it will become thick and light foams will form and it will leave the sides.
  7. Grease a suitable pan or a plate with ghee and keep ready.
  8. Pour the mixture to the pan and even out.
  9. Let it cool and when slightly cool and when it sets cut to desired shapes.
  10. Serve and enjoy.

Three cups of sugar may be too much of sweetness for many so reduce the amount and make this burfi. Always roast the besan before making this sweet otherwise the rawness of the besan will not be nice when done. Make suitable slices when its slightly cool because it it fully sets you can’t do that. Even you can add cardamom powder at the end and try.

 

 

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