Chettinad Paal Kurma | Milk Kurma Recipe | Coconut Milk Curry from Chettinad | Vegan and Gluten Free

Hi Supermoms,

I just finished lunch and sat down to update this Kurma recipe. Today for lunch  I made a mixed vegetable sambar with groundnuts , tomato rasam and pudalangai poriyal. We had it with piping hot rice. Though the sambar was really tasty, rasam was the most comforting food on this cold winter afternoon. 

Coming to today's recipe - the paal kurma or the coconut milk curry is a delicate side dish and is a perfect accompaniment to any spicy pulav recipe. I served it with the Chettinad Pulav for lunch and with roti for dinner.  

Fresh carrots, peas, cauliflower makes the kurma look colourful . I added coconut water along with the milk and that added more taste to the kurma. A quick and tasty recipe that you will just love cooking and serving .

Paal Kurma | Milk Kurma Recipe :

Preparation time : 10 minutes

Cooking time : 20 minutes

Serves : 4-6

1 cup = 250 ml cup 

Ingredients : 

1/2 cauliflower ( cut into florets)

1 medium size potato ( peeled and cubed)

1 carrot ( peeled and cubed )

1/4 cup fresh peas ( shelled)

1 onion ( thinly sliced)

2 tomatoes ( finely chopped)

1 cup fresh coconut milk 

1/2 cup coconut water ( I broke a fresh coconut and used the coconut water also , this is optional)

1 teaspoon lemon juice ( optional)

To be ground :

4 medium size garlic pods 

1/2 " ginger

4 green chillies ( adjust according to the heat of the chillies)

1/2 cup mint+ coriander leaves ( you can adjust this quantity according to your liking)

1 teaspoon poppy seeds/khus khus

1 teaspoon fennel seeds/sombu

4 cashew nuts

For tempering :

1 teaspoon coconut oil ( or oil of your choice)

1" piece of cinnamon ( break it into two pieces)

2 bay leaves 

2 cloves

Method :

1. Add all the ingredients given under 'to be ground' into the small jar of a mixer. 

2. Grind it to a smooth paste using 1/4 cup of water and set it aside.

Chef tip : You can add water into the mixer and allow it to sit for 10 minutes and then grind. 

3. Heat a heavy bottom vessel or kadai ( small wok ) with oil and temper with cinnamon, cloves and bay leaves 

4. Add onions and tomatoes and saute' just for a minute over low flame or till the onions turn translucent.

5. Add all the other vegetables, salt and mix well .

6. Add the ground masala , mix and add 1 cup of water .

7. Cook over low flame till the vegetables are soft. 

Chef tip: You can cover the vessel and cook . Also, adjust water quantity. 

8. Add coconut milk , coconut water and cook for another 5 minutes and switch off. 

9. Once the kurma is warm, add lemon juice ( optional step) .

Your delicious Paal Kurma is ready to be served . I served it along with Chettinad Pulav.

Happy Cooking !

With love,

Masterchefmom