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Chettinad Vazhakkai Kurma recipe with video and step-by-step photos. A creamy and flavourful coconut-based gravy using plantains or green bananas served as a side dish with rice.
Though the Chettinad region is well known for its spicy Non-Veg dishes all around the world, vegetarian recipes are also equally well known because of their aroma.
They are packed with flavor that is bound to make you hungry all over again.
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I learned this recipe from my MIL, which she learned from her neighbor, who happens to be a Chettinad Aachi.
This kurma is very different from theChettinad Vazhakkai Currythat also happens to be the same Aachi’s recipe.
About
There are 2 types of pastes used to make this delicious and lip-smacking Chettinad vazhakkai kurma.
The first one is a basic coconut paste where only the coconut is ground into a paste and used.
The second paste with whole spices is roasted in oil first and then ground into a paste.
A tempering is made followed by onions and whole garlic that are sauteed till pink, followed by diced plantain which is cooked in its own steam.
The spice paste is added first and cooked along with the plantain so that the vegetable can absorb all the flavors and the spice paste will also lose any raw flavors.
The coconut paste is then added which not only thickens the kurma but also adds even more flavor and volume.
Garnish with coriander leaves and the resulting kurma is a heavenly amalgamation of aroma and flavors.
Ingredients
Vazhakkai:Also called Plantain or Raw Green Banana. Choose tender one as it will get cooked faster thereby saving time.
Onion & Garlic: While the onions are chopped fine, the garlic is used as a whole that tastes great when eating.
Tempering: Mustard, cumin, asafoetida, and curry leaves are used for tempering the dish.
Paste 1: Fresh coconut is used raw to be ground into a smooth paste.
Paste 2: Whole spices like tur dal, whole coriander, fennel, and dry red chilies are roasted in oil and then ground to a paste with little water.
Instructions
To make Chettinad Vazhakkai Kurma,
1. In a mixer jar first, take the freshly grated coconut. Grind it using 3-4 tablespoon of water to a fine paste. Transfer to a bowl.
2. Heat a pan. Add all the ingredients mentioned for the spice paste. Fry over low flame till the aroma arises. Take care not to burn them. Keep aside to cool.
3. Transfer them to the same mixie jar and grind to a smooth paste using little water. Transfer to another bowl and set aside.
4. Heat a pan with oil. Add mustard seeds. When they splutter, add cumin seeds, asafetida, curry leaves, onion, and sauté till the onion turns pink. Add garlic and diced plantain. Sauté well. Close with a lid and let it cook for 5 minutes in its own steam over low flame.
5. Add ½ cup water, turmeric powder, salt, and the spice paste of the roasted ingredients. Mix well and close with a lid. Let it cook till the plantain becomes cooked well and soft. Stir in between.
6. Add coconut paste. Mix well and at this stage, if you think the gravy is too thick, add around ¼ cup water for the coconut paste to get cooked. Cook for another 2-3 minutes over low flame.
7. Garnish with coriander leaves and serve hot as an accompaniment with any rice. It also tastes good with dosas and pooris, especially.
Expert Tips
While grinding, do not add more tur dal than mentioned. Otherwise, the kurma will become very thick upon cooling.
Use only fresh coconut for the coconut paste.
Adjust the red chilies according to your heat requirement.
Gingelly oil is recommended but if you do not like its flavor, then use any vegetable oil.
FAQ
Storage
It is best to consume it on the same day itself. Any leftovers can be refrigerated. But it will become very thick, so add enough water to dilute it before reheating either on the stove or in a microwave before serving.
Serving Suggestions
This is a great accompaniment to be served with rice. It also tastes good with dosa or pooris.
Watch Video
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Recipe
Chettinad Vazhakkai Kurma
creamy and flavourful coconut-based gravy using plantains or green bananas served as a side dish with rice.
5 from 1 vote
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Prep Time : 10 minutes mins
Cook Time : 20 minutes mins
Total Time : 30 minutes mins
Servings : 4
Course : Side Dish
Cuisine : South Indian
Author : Radhika
Ingredients
- 1 Vazhakkai or Plantain or Raw banana
- 1 Onion medium chopped finely
- 5 to 7 Garlic peeled
- ½ teaspoon Turmeric powder
- 1 tablespoon Gingelly Oil
- Salt to taste
- Coriander leaves for garnish
For Seasoning
- 1 teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 2 pinch Asafoetida
- 1 Curry leaf sprig
For Coconut Paste
- ¼ cup Fresh coconut grated
For Spice Paste
- 1 teaspoon Tur dal
- 1 tablespoon Whole Coriander seeds
- ½ teaspoon Fennel seeds
- 5 whole dry red chilies
- ½ teaspoon Oil
Instructions
Preparation
Wash and scrape the skin off the plantain using a peeler. First, cut it into half length-wise and further cut each half into 2 and start dicing it. Immerse in water till use to prevent darkening.
Make the Coconut Paste
In a mixer jar first, take the freshly grated coconut.
Add 3 to 4 tablespoon water and grind it to a smooth and fine paste. Transfer to a bowl and set this aside.
Make the spice paste
Heat a pan with ½ teaspoon oil. Add the other ingredients - tur dal, dry red chilies, coriander seeds, fennel seeds.
Fry over low flame until they become fragrant. Take care not to burn them as otherwise, the kurma will taste bitter. Switch off the stove and let it cool.
Transfer them to the same mixie jar and grind to a smooth paste using little water. Transfer to another bowl and set this aside.
Make Chettinad Vazhakkai Kurma
Heat a pan with 1 tablespoon oil. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, curry leaves, and onion.
Sauté till the onion turns pink. Add garlic and diced plantain. Mix well to combine. Close with a lid and let it cook for 5 minutes in its own steam over low flame.
Add ½ cup water, turmeric powder, salt, and the spice paste of the roasted ingredients. Mix well and close with a lid.
Stir in between. Let it cook till the plantain becomes cooked well and soft. If you press into a plantain cube, you should be able to press it well. You can smell the aroma of the spices at this stage.
Add coconut paste. Mix well and at this stage, if you find that the gravy is too thick, add around ¼ cup water for the coconut paste to get cooked.
Cook for another 2-3 minutes over low flame. Switch off the stove and garnish with coriander leaves.
Chettinad Vazhakkai Kurma is ready. Serve hot as an accompaniment with rice. It also tastes good with dosa or pooris.
Video
Notes
Both the pastes must be kept separate and added separately in 2 steps.
Keyword chettinad vazhakkai kurma, chettinad vegetarian recipes
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