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Chettinad Curry(Veg) Recipe
Prep Time | 15 minutes |
Cook Time | 15 minutes |
Servings |
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Ingredients
For The Chettinad Masala
- 1/2 cup freshly grated coconut
- 1 tsp coriander seeds dhania
- 1/2 tsp Cumin seeds jeera
- 2 Whole dry red chillies broken into pieces
- 3 Cardamom elaichi
- 1 tsp fennel seeds saunf
- 25 mm piece cinnamon 1", dalchini
- 1 tbsp Oil
- 2 tbsp Poppy seeds khus-khus
Other Ingredients
- 2 tbsp broken cashewnuts kaju
- 25 mm piece ginger 1", adrak
- 3 tbsp Oil
- 1/2 cup chooped onions
- 3 tomatoes blanched and grated
- salt to taste
- 1/2 tsp Turmeric powder haldi
- 1/2 tsp chilli powder
- 4-5 leaves Curry kadi patta
- 3 cups boiled mixed vegetables (cauliflower peas , french beans)
- 1/2 cup coconut milk nariyal ka doodh
Ingredients
For The Chettinad Masala
Other Ingredients
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Instructions
For the chettinad masala
- Heat the oil in a pan and fry the chettttinad masala ingredients till you get a roasted aroma. Keep aside.
How to proceed
- Soak the poppy seeds and cashewnuts in hot water for 5 minutes.
- Drain and grind with the roasted chettinad masala and ¼ cup water to make a fine paste. Keep aside.
- Heat the oil in a kadhai, add the onions and saute till the onions turn translucent.
- Add the tomatoes, salt, turmeric powder and chilli powder and cook till the tomatoes are well blended with the masala and the oil seperates from the sides.
- Add the ground paste and curry leaves and saute for 2 minutes.
- Add 1 cup of water and vegetables,cover and cook till the gravy thickens.
- Add the coconut milk,mix well and simmer for 2 to 3 minutes. Serve hot.