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    Home » Recipes » Chettinad Cuisine

    Chettinad Vazhakkai Kurma Recipe with Video

    Published: Aug 20, 2012 by Radhika . 24 Comments

    28 shares
    Jump to Recipe Jump to Video

    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.

    chettinad vazhakkai kurma recipe

    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.

    Table of Contents:
    • About
    • Ingredients
    • Instructions
    • Expert Tips
    • FAQ
    • Watch Video
    • Related Recipes
    • Recipe

    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 the Chettinad Vazhakkai Curry that also happens to be the same Aachi’s recipe.

    chettinad vazhakkai kurma

    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,

    chettinad vazhakkai kurma recipe step1

    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.

    chettinad vazhakkai kurma recipe step2

    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.

    chettinad vazhakkai kurma recipe step3

    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.

    chettinad vazhakkai kurma recipe step4

    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.

    chettinad plantain kurma

    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

    Subscribe to my Youtube Channel for more such recipe videos.

    Related Recipes

    • Chettinad Tomato Soup Recipe
    • Chettinad Thakkali Kulambu Recipe + Video
    • Vazhakkai Kola Urundai Recipe | Raw Banana Kofta
    • Sundaikkai Masaal Vadai Recipe

    See more Chettinad Recipes

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

    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
    Print Recipe Pin Recipe
    Prep Time : 10 mins
    Cook Time : 20 mins
    Total Time : 30 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
    Prevent your screen from going dark

    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
    Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!
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    Reader Interactions

    Comments

    1. Vidya Sreeram

      August 24, 2016 at 10:49 am

      5 stars
      Tried this today n was a super hit at my home. Thanks so much for the recipe?

      Reply
      • Radhika

        August 24, 2016 at 12:27 pm

        Hi Vidya !!! Yaay...happy to hear that all at home loved it. Thank you for your feedback.

        Reply
    2. Anbu

      June 19, 2014 at 7:16 pm

      Hi i tried it and came out really well. Thank u so much!

      Reply
    3. Veena Theagarajan

      August 21, 2012 at 4:01 pm

      so nice gravy.. Love the color

      Reply
    4. Veena Theagarajan

      August 21, 2012 at 3:59 pm

      So yummy and nice color.. also different spices for gravy love it

      Great-secret-of-life.blogspot.com

      Reply
    5. Preeti

      August 21, 2012 at 2:24 pm

      Very tempting recipe....loving the inviting colour too.

      Reply
    6. Prathibha

      August 21, 2012 at 9:00 am

      very delicious kurma...looks perfect wid rice

      Reply
    7. Anu

      August 21, 2012 at 4:05 am

      Looks super and yum.

      Reply
    8. Kavi Foodomania

      August 20, 2012 at 9:12 pm

      looks amazing Radhi! But I hate Vazhakka! 🙁 I wanna try authentic Chettinad flavors once. Do you think potato would be okay in this recipe?

      Reply
    9. Sayantani

      August 20, 2012 at 8:14 pm

      such a pretty colour you have got for this curry. love this version.

      Reply
    10. nayana

      August 20, 2012 at 7:50 pm

      looks very colourful and tasty.....

      Reply
    11. Shobha

      August 20, 2012 at 7:06 pm

      I love Chettinad food..will surely try it out when I come to India..difficult to find raw bananas here.

      Reply
    12. Priya

      August 20, 2012 at 6:36 pm

      Wont mind having it anytime..Inviting kurma, love chettinad cuisine very much.

      Reply
    13. Vijayalakshmi Dharmaraj

      August 20, 2012 at 5:44 pm

      Traditional kurma...

      Reply
    14. tamilsasikitchen

      August 20, 2012 at 4:51 pm

      Looks delicious dear....

      Reply
    15. Kaveri Venkatesh

      August 20, 2012 at 3:59 pm

      The Kurma looks very yum..full of flavors

      Reply
    16. Roshni

      August 20, 2012 at 2:28 pm

      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

      Reply
    17. Shruti Dhingra Wahi

      August 20, 2012 at 1:16 pm

      Looks Yummy 🙂

      Reply
    18. Priya Sreeram

      August 20, 2012 at 1:03 pm

      I am a huge fan of chettinad cuisine and this kurma has my attention; nice recipe radhika

      Reply
    19. Hamsamalini Chandrasekaran

      August 20, 2012 at 12:00 pm

      So authentic recipe. Kurma with plantain is new to me. Sure to give a try.

      Reply
    20. Hamaree Rasoi

      August 20, 2012 at 10:05 am

      Delicious and lovely looking korma. Simply tempting.
      Deepa

      Reply
    21. DivyaGCP

      August 20, 2012 at 9:59 am

      Delicious Kurma. Looks very inviting..

      Reply
    22. Ramya

      August 20, 2012 at 9:40 am

      Looks soo spicy and flavourful! Wud love to try it!

      Reply
    23. Sanoli Ghosh

      August 20, 2012 at 9:10 am

      The colour of this gravy looks awesome. I like plantain too.

      Reply

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