Thengai Paal Kurma Recipe – Thengai Paal Kurma (Recipe In Hindi)

Thengai Paal Kurma also known as Vellai Kurma is a part of Chettinad cuisine. In this, vegetables are cooked with coconut milk. You can add vegetables of your choice and green chillies add spiciness to it. Adding coconut milk gives it a creamy texture and further enhances its taste.  Potato, cabbage, green peas, onion, green chilli, garlic, cinnamon, cardamom, clove, bay leaf, ghee, coconut milk, salt   2 potatoes 1 cabbage, chopped 1/2 cup green peas 1 onion, chopped 4 green chillies, chopped straight and thin 4 cloves of garlic 1 inch cinnamon 3 cardamoms 3 cloves 1 bay leaf 1 tablespoon ghee or oil (depending on usage) ) 3/4 cup coconut milk, thick salt, as per requirement     15   35     To make Thengai Paal Kurma, first put the potatoes in a pressure cooker with water and salt. Cook till 2 whistles and turn off the gas. Let the pressure release and cool the potatoes. Remove the peel and cut it into small pieces. Also chop the cabbage and boil it in water for 3 minutes. Drain the water and keep it aside. Now heat ghee or oil in a pan. Add cinnamon, cardamom and bay leaves in it. After 15 seconds, add onion and dry red chilli and let it cook till the onion becomes soft. Now add potatoes, cabbage and peas in it. Add one cup water and salt and mix. After the water boils, add coconut milk in it and let it cook for 5 minutes. After 5 minutes, turn off the gas and serve hot. Serve Thengai Paal Kurma with Appam or Lachcha Paratha for lunch.