Chettinad Vegetable Kurma with Masala Vada (Paruppu Vada)

Name: Chettinad Vegetable Kurma with Masala Vada (Paruppu Vada)
Prep time: 50 min
Cook time: 40 min
Ingredients: 150g Mixed vegetables (Carrots, beans, peas); 1/2 cup Fresh grated coconut; 1 tbsp Fennel seeds; 1 tbsp Poppy seeds; 2 tsp Red chili powder; 1 tsp Turmeric powder; 150ml Water; 2 tbsp Coconut oil; 1 tsp Mustard seeds; 200g Chana dal (soaked for 2 hours); 3 Dried red chilies; 1 tsp Fennel seeds; 50g Finely chopped onions; 1 tbsp Chopped curry leaves; 200ml Oil for frying; 1 tsp Salt

⏱️ 50m Prep🔥 40m Cook

Primary Dish

Chettinad Vegetable Kurma

Ingredients

• 150g Mixed vegetables (Carrots, beans, peas)
• 1/2 cup Fresh grated coconut
• 1 tbsp Fennel seeds
• 1 tbsp Poppy seeds
• 2 tsp Red chili powder
• 1 tsp Turmeric powder
• 150ml Water
• 2 tbsp Coconut oil
• 1 tsp Mustard seeds

Cooking Steps

Grind coconut, fennel seeds, and poppy seeds in a blender with a little water to a smooth paste.

Heat oil in a pressure cooker, add mustard seeds, then sauté vegetables for 3 minutes.

Add turmeric, chili powder, and the coconut paste.

Add water and pressure cook for 2 whistles on medium heat.

Release steam, stir well, and garnish with fresh cilantro.

The Perfect Pairing

Masala Vada (Paruppu Vada)

Ingredients

• 200g Chana dal (soaked for 2 hours)
• 3 Dried red chilies
• 1 tsp Fennel seeds
• 50g Finely chopped onions
• 1 tbsp Chopped curry leaves
• 200ml Oil for frying
• 1 tsp Salt

Cooking Steps

Coarsely grind soaked chana dal, red chilies, and fennel in a blender without adding water.

Transfer to a bowl and mix in chopped onions, curry leaves, and salt.

Shape into small, flat patties.

Deep fry in hot oil until golden brown and crispy on both sides.

Drain on paper towels and serve hot.