Quick & Easy Chappathi Kurma Recipe (South Indian Style)
30 minutes
751 reads
About Quick & Easy Chappathi Kurma Recipe (South Indian Style)
Craving a comforting and flavorful South Indian meal without spending hours in the kitchen? This quick Chappathi Kurma recipe is your answer! A delightful blend of potatoes, green peas, and aromatic spices, this kurma is perfect for a weeknight dinner or a satisfying breakfast.
The simple yet delicious combination of ingredients creates a rich and satisfying sauce that pairs wonderfully with soft chappathis. This recipe is designed for ease and speed, allowing you to enjoy a restaurant-quality meal in minimal time.
Get ready to impress your family and friends with this authentic and easy-to-follow recipe. It's the perfect solution for busy weeknights or when you're simply craving a taste of home.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Kurma
- 350 gm Potato peeled and cubed
- 100 gm Peas fresh or frozen, green
- 1 Onion finely chopped, medium
- 2 tsp Ginger Paste
- 3 tsp Garlic Paste
- 2 tbsp Mint Leaves finely chopped
- 1 tbsp Coriander finely chopped
- 1 tsp Turmeric Powder haldi
- 2 tsp Chili Powder adjust to taste
- 2 tsp Garam Masala
- 30 ml Coconut Milk
- 1.5 tsp Salt or to taste
- 250 ml Water or as needed
For Tempering
- 3 tbsp Vegetable Oil or refined oil
- 1 tsp Mustard Seeds rai
- 1 sprig Curry Leaves
- 1-2 Chilies broken, dried, red
Instructions
Prepare the Vegetables
- Cut the potatoes into 1-inch cubes. If using dried green peas, soak them overnight.
Pressure Cook the Kurma
- In a pressure cooker, combine the potatoes, green peas, onion, ginger paste, garlic paste, mint leaves, coriander leaves, turmeric powder, chili powder, garam masala, salt, and water. Pressure cook for 5 whistles.
Simmer and Adjust
- Once the pressure releases, carefully open the cooker. Mash the mixture slightly with a ladle for a slightly thicker consistency. Transfer the mixture to a pan and heat gently. Check the seasoning and consistency; add more water if needed.
Add Coconut Milk and Tempering
- Stir in the coconut milk and simmer for 5 minutes. Heat the oil for tempering in a separate small pan. Add the mustard seeds and let them splutter. Add the curry leaves and dried red chilies. Pour the tempering over the kurma and mix well.
Serve Hot
- Serve the Chappathi Kurma hot with chappathis or other Indian bread.
Recipe Notes
Expert Tips for the Perfect Chappathi Kurma
- For a richer flavor, use homemade ginger and garlic paste.
- Adjust the amount of chili powder according to your spice preference.
- If you prefer a smoother kurma, blend the cooked mixture before adding the coconut milk.
- Garnish with fresh cilantro or a squeeze of lime juice before serving for an extra touch of freshness.
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Recipe Nutrition
Calories: 116kcalCarbohydrates: 12gProtein: 2gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 570mgFiber: 2gSugar: 1g
Chef Raj Mohan
Articles: 4
4 Comments
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Looks so appetizing! Thank you for posting.
This looks so inviting! Thank you.
I’m excited to try this recipe!
This is fantastic! Thank you for sharing.