An easy 10 minute Vegetable Kurma recipe using the One Pot One Shot Method of cooking. Recipe for Chettinad style “Vellai” kurma. White Vegetable Kurma that can be served with Idiappam, Chappathi, Parotta , Idlis…
My daughter Mahima’s kinder garden schooling was in a very famous Chettinad school in Chennai. They had a system of providing food to all the kids during school hours. My daughter’s favorite breakfast which she used to polish off without any begging/coxing was the school’s famous Chettinad style vellai kurma served with Idiappams. We moved out of town once she completed her kinder garden and she never had a chance to taste the kurma again. I am not sure if she ever missed the school but she definitely missed the kurma. Over the years I have been trying many recipes to satisfy her high standards of expectation but none came close until I bumped into this recipe. This recipe was shared by my friend Mrs Meena Thenappam. She runs one of Chennai’s top life style restaurants called Mahamudra. What’s even better is that this can be done under 10 minutes using the One Pot One Shot method. What a perfect marriage between an authentic recipe and a fool-proof technique !
As a first step, grind together the ingredients list given here into a very smooth paste using 1/4 cup of water.
This is the consistency that you need to be grinding the ingredients. Really smooth….
Next step would be to prep the vegetables for the recipe. Do NOT use more than 2 cups of vegetables in total for this recipe here. However, the vegetables are totally your choice. I am going to be using 1/2 cup of diced potatoes, 1/4 cup of green peas and 1/4 cup of cauliflower cut into medium size chunks. You can use vegetables like carrots, beans, sweet corn kernels, chow chow and so on. Try not to skip potatoes as they add to the texture and taste. Frozen vegetables work just fine as well.
Next, we will start layering the ingredients one by one in a 2 liter pressure cooker. This recipe works in a 3 liter pressure cooker as well. Take the pressure cooker and layer as given below
Layer 1: 3 teaspoons of cooking oil (I use groundnut oil) + 4 teaspoons of Water
Layer 2: 1 finely chopped Onion
Layer 3: 2 cups of Vegetables
Layer 4: The ground kurma masala paste, 1 teaspoon Salt
Secure the lid, fix the pressure cooker whistle. And now, only now, place the cooker on either a gas stove or induction on medium-high heat which is about 900w in an induction stove. Cook for 3 whistles. Switch off and wait for the pressure to release by itself.
If this is the first time you are using this One Pot One Shot (OPOS) method for cooking, I would highly recommend that you go through my OPOS Basics page before attempting this recipe.
On opening the cooker, add 1/4 to 1/2 cup of water and adjust the consistency of the kurma. You can also chose to add coconut milk for a richer texture instead of water. I used store bought coconut milk here –
You can chose to add tadka at this stage. This is only optional. Heat a pan with 1 teaspoon of cooking oil. Add 1/2 teaspoon of fennel seeds and a sprig of curry leaves. Wait for it to splutter and add it to the kurma.
Serve this kurma with your favorite tiffin variety. I love this kurma with hot idlis whereas my daughter loves it with Idiappams.