cornstarch or maidaRaw ground paste: Grind all the ingredients with about 1-2 cups of water to a smooth paste.
about 4 cups of mixed vegetables until al-dente and keep aside.
the oil in a saute pan. Add in a teaspoon each of cumin seeds, fennel seeds and 2 sprigs of curry leaves. Let it splutter. Add in the chopped onions and salt. Saute till slightly brown. Add in the ground masala paste and let it simmer in low flame for about 5 minutes.
the raw smell goes, after 5 minutes add the boiled vegetables. Take a small cup and add a tablespoon of cornstarch or maida (All purpose flour). Add ½ cup water to it and make a slurry. Add the slurry to the gravy. The slurry helps in thickening the gravy. Do not add the corn starch or maida directly as it may lump up. Simmer for couple of minutes more.
This is a recreation of the restaurantstylekurma…of course, with my own touch. Chettinad VegetableKurma pairs well with roti, chapathi, paratha or with SouthIndian delicacies like idli, dosa, appam, idiyappam etc
RestaurantStyleVegetableKurma. VEGETABLEKURMA RECIPE | HOTEL STYLEKURMA. Mixed VegetableKurma. Its simple, easy to make and only with practice does one get the perfect kurma and of course a perfect recipe
This is the typical recipe for a whitekorma. ½ cup Freshly grated coconut , only the white parts. Restaurantstyle Veg korma is a dish which I prepare very rarely as it is quite rich with addition of coconut and cashew nuts but the taste is to die for and replicating it to a near restaurantstyle is something I aspire to do every time I set to make this
Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region