Thengai Paal Kurma Recipe - Mixed Vegetables In Coconut Gravy
Thengai Paal Kurma Recipe is often known as Vellai Kurma and is commonly known curry in chettinad area. Tender vegetables like cauliflower, potato and peas are cooked with green chillies and coconut milk. This can be prepared in few minutes and green chilies are enough for the spiciness. The addition of coconut milk adds a creamy texture and rich flavour to the gravy. Coconut milk is the only thickening agent in the curry. Potatoes also give this Thengai Paal Kurma a little volume.
Ingredients
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2 Potato (Aloo)
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1/2 cup Green peas (Matar)
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1 cup Cauliflower (gobi)
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florets
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1 Onion
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chopped
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3 to 4 Green Chillies
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slit vertically (adjust the number of chilies according to your spice level)
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1 inch Cinnamon Stick (Dalchini)
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3 Cardamom (Elaichi) Pods/Seeds
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3 Cloves (Laung)
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1 Bay leaf (tej patta)
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1 tablespoon Ghee
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oil
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1 cup Coconut milk
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thick
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Salt
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as required
Instructions
Step 1
To begin making the Thengai Paal Kurma Recipe, pressure cook the potatoes for two whistles and cut them into small cubes
Step 2
Steam the cauliflower florets and peas and keep them aside
Step 3
Heat ghee/oil in a kadai/wok and once the oil is hot add cinnamon, cardamom, cloves and bay leaf
Step 4
Saute for a few seconds till the aromas are released
Step 5
Once done add onion,chilies and cook until onions become transparent
Step 6
After the onions have become transparent add the cooked potatoes, cauliflower florets and peas
Step 7
Add salt and a cup of water
Step 8
Once the water starts boiling, add thick coconut milk and cook over medium heat for about 5 minutes
Step 9
Adjust coconut milk according to suit your taste
Step 10
If the gravy is too watery you can mash a few pieces of potato in the gravy to make the gravy thicker
Step 11
Once the gravy has reached the desired consistency turn off the heat and transfer the Thengai Paal Kurma into a serving bowl and serve
Step 12
Serve Thengai Paal Kurma Recipe with Appam or Idiyappam or Kerala Style Whole Wheat Parotta for a perfect meal