Thengai Paal Kurma Recipe - Mixed Vegetables In Coconut Gravy
A vegetarian Chettinad recipe with potato (aloo), green peas (matar), cauliflower (gobi) - florets. Ready in 50 min, serves 4.
Curated byRamesh Kumar🇮🇳
Instructions
12 steps- 1
To begin making the Thengai Paal Kurma Recipe, pressure cook the potatoes for two whistles and cut them into small cubes
potato (aloo)(2) - 2
Steam the cauliflower florets and peas and keep them aside
green peas (matar)(1/2 cup)cauliflower (gobi) - florets(1 cup) - 3
Heat ghee/oil in a kadai/wok and once the oil is hot add cinnamon, cardamom, cloves and bay leaf
inch cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(3)cloves (laung)(3)bay leaf (tej patta)(1)ghee - oil(1 tablespoon) - 4
Saute for a few seconds till the aromas are released
- 5
Once done add onion,chilies and cook until onions become transparent
onion - chopped(1)to 4 green chillies - slit vertically (adjust the number of chilies according to your spice level)(3) - 6
After the onions have become transparent add the cooked potatoes, cauliflower florets and peas
potato (aloo)(2)green peas (matar)(1/2 cup)cauliflower (gobi) - florets(1 cup)onion - chopped(1) - 7
Add salt and a cup of water
salt - as required - 8
Once the water starts boiling, add thick coconut milk and cook over medium heat for about 5 minutes
coconut milk - thick(1 cup) - 9
Adjust coconut milk according to suit your taste
to 4 green chillies - slit vertically (adjust the number of chilies according to your spice level)(3)coconut milk - thick(1 cup) - 10
If the gravy is too watery you can mash a few pieces of potato in the gravy to make the gravy thicker
potato (aloo)(2)coconut milk - thick(1 cup) - 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
- 12
Serve Thengai Paal Kurma Recipe with Appam or Idiyappam or Kerala Style Whole Wheat Parotta for a perfect meal
Rate this recipe
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Thengai Paal Kurma Recipe - Mixed Vegetables In Coconut Gravy
A vegetarian Chettinad recipe with potato (aloo), green peas (matar), cauliflower (gobi) - florets. Ready in 50 min, serves 4.
Curated byRamesh Kumar🇮🇳
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Directions
12 steps- 1
To begin making the Thengai Paal Kurma Recipe, pressure cook the potatoes for two whistles and cut them into small cubes
potato (aloo)(2) - 2
Steam the cauliflower florets and peas and keep them aside
green peas (matar)(1/2 cup)cauliflower (gobi) - florets(1 cup) - 3
Heat ghee/oil in a kadai/wok and once the oil is hot add cinnamon, cardamom, cloves and bay leaf
inch cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(3)cloves (laung)(3)bay leaf (tej patta)(1)ghee - oil(1 tablespoon) - 4
Saute for a few seconds till the aromas are released
- 5
Once done add onion,chilies and cook until onions become transparent
onion - chopped(1)to 4 green chillies - slit vertically (adjust the number of chilies according to your spice level)(3) - 6
After the onions have become transparent add the cooked potatoes, cauliflower florets and peas
potato (aloo)(2)green peas (matar)(1/2 cup)cauliflower (gobi) - florets(1 cup)onion - chopped(1) - 7
Add salt and a cup of water
salt - as required - 8
Once the water starts boiling, add thick coconut milk and cook over medium heat for about 5 minutes
coconut milk - thick(1 cup) - 9
Adjust coconut milk according to suit your taste
to 4 green chillies - slit vertically (adjust the number of chilies according to your spice level)(3)coconut milk - thick(1 cup) - 10
If the gravy is too watery you can mash a few pieces of potato in the gravy to make the gravy thicker
potato (aloo)(2)coconut milk - thick(1 cup) - 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
- 12
Serve Thengai Paal Kurma Recipe with Appam or Idiyappam or Kerala Style Whole Wheat Parotta for a perfect meal
Rate this recipe
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