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:
- Vazhakkai (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
- Freshly grated coconut – 1/4 cup
- Tur dal – 1 tsp
- Whole Coriander seeds – 1 tbsp
- Fennel seeds – 1/2 tsp
- Whole dry red chillies – 5
- Oil - 1/2 tsp
- 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.
- 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.
- 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.
- 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.
The colour of this gravy looks awesome. I like plantain too.
Looks soo spicy and flavourful! Wud love to try it!
Delicious Kurma. Looks very inviting..
Delicious and lovely looking korma. Simply tempting.
Deepa
So authentic recipe. Kurma with plantain is new to me. Sure to give a try.
I am a huge fan of chettinad cuisine and this kurma has my attention; nice recipe radhika
Looks Yummy 🙂
This looks sooo inviting Radhika… I have tried the vazhakka curry that you mentioned and it came out good.. will try this next time i buy vazhakka. i totally love chettinad cuisine. one of my best friends is from that region and her mom makes such awesome dishes
The Kurma looks very yum..full of flavors
Looks delicious dear….
Traditional kurma…
Wont mind having it anytime..Inviting kurma, love chettinad cuisine very much.
I love Chettinad food..will surely try it out when I come to India..difficult to find raw bananas here.
looks very colourful and tasty…..
such a pretty colour you have got for this curry. love this version.
looks amazing Radhi! But I hate Vazhakka! 🙁 I wanna try authentic Chettinad flavors once. Do you think potato would be okay in this recipe?
Looks super and yum.
very delicious kurma…looks perfect wid rice
Very tempting recipe….loving the inviting colour too.
So yummy and nice color.. also different spices for gravy love it
Great-secret-of-life.blogspot.com
so nice gravy.. Love the color
Hi i tried it and came out really well. Thank u so much!
Tried this today n was a super hit at my home. Thanks so much for the recipe?
Hi Vidya !!! Yaay…happy to hear that all at home loved it. Thank you for your feedback.