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Chettinad Vegetable Kurma Recipe | Vegetable Korma South Indian

Chettinad Vegetable Kurma Recipe to prepare a stew of assorted veggies simmered in a thick spicy coconut based gravy which pairs well with any Indian bread.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish / Curry
Cuisine: Indian (South Indian)
Author: Padma Veeranki


  • 3 Cups Mixed vegetables chopped (Microwave any veggies if required)

To roast & grind:

  • 1 teaspoon Oil
  • 1/2 teaspoon Fennel seeds
  • 1 inch Cinnamon stick
  • 4 Cloves
  • 8 Cashew nuts
  • 1/2 ” Ginger
  • 6 cloves Garlic
  • 1 small Onion chopped
  • 3 Green chilies

Gravy Seasoning:

  • 2 Tablespoons Oil
  • 1/2 " Cinnamon stick
  • 2 Cloves
  • 1/4 teaspoon Fennel seeds
  • 2 Bay leaves
  • Few Kalpasi

For the gravy:

  • 1 Onion chopped
  • 1 Tomato chopped
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • Salt to taste
  • 1 Cup Coconut milk
  • Coriander chopped


Masala Paste:

  • Heat 1 teaspoon oil in a pan over medium heat, add fennel seeds, cinnamon, cloves and cashew nuts. Then add ginger, garlic, onion and green chillies. Roast till the onions turn translucent, turn off the heat, Cool and grind to a smooth paste.

Gravy Preparation:

  • Heat oil in a pan, add whole garam masalas and fry till aroma rises.
  • Add chopped onion, sauté for a minute, add tomato pieces. Sauté till they become soft.
  • Now add beans, peas and sauté for a minute, followed by microwaved veggies.
  • Add turmeric, red chilli powder and salt. Mix well.
  • Now add ground masala paste and sauté till the raw smell goes away.
  • Add 1 cup of water, bring to boil, cover with lid and simmer for 5 minutes until all the vegetables are tender.
  • Finally add the coconut milk, stir well and turn off the heat.
  • Garnish with coriander and serve.