Chettinad Vazhakkai Kurma
Chettinad Vazhakkai Kurma recipe with step by step photos.
Vazhakkai or Plantain or Raw banana – 1
Onion – 1
Garlic cloves – 5 to 7
Turmeric powder – 1/2 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1/2 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
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.
While grinding, do not add more tur dal than mentioned, else the kurma will become very thick upon cooling.