Chettinad Vazhakkai Kurma – Chettinad Recipes

Updated on February 24, 2019

Chettinad Vazhakkai Kurma recipe with step by step photos. A creamy and flavourful coconut based stew using plantains or green bananas that is served as a side dish with rice.

Though the chettinad region is well known for its spicy Non-Veg dishes all around the world, the vegetarian recipes are also equally popular because of their aroma as they are packed with I flavour that is bound to make you hungry all over again.

I learned this recipe from my MIL, which she learned from her neighbor, who happen to be a Chettinad Aachi. This kurma is very much different from the Chettinad Vazhakkai Curry which also happens to be the same Aachi’s recipe.

Chettinad Vazhakkai Recipe with stepwise photos:

1. In a mixer jar first take the fresh grated coconut, grind it using 3-4 tbsp of water to a fine paste. Transfer to a bowl.

2. Heat a pan. Add all the ingredients mentioned for the spice paste and over low flame, roast 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 1/2 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 become cooked completely 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 1/4 cup water for the coconut paste to get cooked. Cook for another 2-3 minutes over low flame.

Garnish with coriander leaves and serve hot as an accompaniment with any rice. It also tastes good with rotis and pooris, especially.

Chettinad Vazhakkai Kurma recipe details below:

Print Recipe

Chettinad Vazhakkai Kurma

Chettinad Vazhakkai Kurma recipe with step by step photos.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Side Dish

Cuisine: South Indian

Servings: 4

Author: Radhika

Ingredients:

• Vazhakkai or Plantain or Raw banana – 1
• Onion – 1
• Garlic cloves – 5 to 7
• Turmeric powder – 1/2 tsp
• Mustard seeds – 1/2 tsp
• Cumin seeds – 1/4 tsp
• Asafetida – 2 pinch
• Curry leaves – 1 sprig
• Coriander leaves – for garnish
• Salt – to taste
• Oil – 1 tbsp

For the coconut paste:

• Freshly grated coconut – 1/4 cup

For the Spice paste:

• Tur dal – 1 tsp
• Whole Coriander seeds – 1 tbsp
• Fennel seeds – 1/2 tsp
• Whole dry red chillies – 5
• Oil - 1/2 tsp

Instructions:

Preparation:

• Chop the onions finely. Wash and peel the plantain. First cut them into 2 length wise and further cut each piece into 2 and start dicing them. Immerse in water till use.

For the Coconut paste:

• In a mixer jar first take the freshly grated coconut, grind it using 3-4 tbsp of water to a fine paste. Transfer to a bowl.

For the spice paste:

• Heat a pan. Add all the ingredients mentioned for the spice paste and over low flame, roast till the aroma arises. Take care not to burn them. Keep aside to cool.
• Transfer them to the same mixie jar and grind to a smooth paste using little water. Transfer to another bowl and set aside.
• Both the pastes must be kept separate and added separately in 2 steps.

How to make Chettinad Vazhakkai Kurma:

• 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.
• Add 1/2 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 become cooked completely and soft. Stir in between. You can smell the aroma of the spices at this stage.
• Add coconut paste. Mix well and at this stage if you think the gravy is too thick, add around 1/4 cup water for the coconut paste to get cooked. Cook for another 2-3 minutes over low flame.
• Garnish with coriander leaves and serve hot as an accompaniment with any rice. We also have it, if any left over with rotis or puris during dinner and it tastes so good.

Notes:

While grinding, do not add more tur dal than mentioned, else the kurma will become very thick upon cooling.