Chettinad Veg Curry Recipe

The variety of spices and freshly ground masala makes Chettinad Cuisine the most renowned fare from Tamilnadu state of India. Here is a spicy Chettinad recipe, cooked with potatoes. You can replace with your choice of vegetables. This taste best with hot steam rice.

Heat a frying pan/kadai and add dry red chillies, cinnamon, star anise, cardamom, cloves, fennel seeds, cumin seeds, pepper corns, coriander seeds and grated coconut. Dry roast till the coconut turns golden brown in colour. Switch off and allow it to cool down. Grind the ingredients to a fine paste adding water.Heat oil in a pressure cooker. Add crushed ginger, garlic. Saute for few seconds. Add in onions and sauté till the onion turns golden brown in colour. Add tomato, with turmeric powder, chilly powder and salt. Mix well and cook in medium flame till the oil separates. Add the masala and mix well. Add the potatoes. add in water to the level of potatoes (just enough to cook ). Pressure cook for 2 whistle on high flame. Transfer to a serving bowl. Heat oil in a seasoning pan and add mustard, as it crackles, add red chillies and curry leaves. Add the seasoning to the curry. Serve hot .

Chettinad Veg Curry

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Serves: 4 Prep Time: 20 Minutes Cooking Time: 15 Minutes

Ingredients

• Potatoes – 4  (Cut into cubes)
• Onion – 1 medium (Finely chopped)
• Tomato – 2 (cut into cubes)
• Ginger – 1 tsp (crushed)
• Garlic – 2 tsp (crushed)
• Chilly powder – 1 tsp
• Turmeric powder – 2 tsp
• Salt – as needed
• Oil – as needed

For Masala

• Grated coconut – 4 tbsp
• Dry red chilly – 3
• Cinnamon – 1 small piece
• Star anise – 1 small
• Cardamom – 3
• Clove – 2-3
• Fennel seeds – 1/2 tbsp
• Cumin seeds – 1/2 tbsp
• Coriander seeds – 1 1/2 tbsp
• Pepper corns – 1/2tbsp

For Seasoning

• Oil- as needed
• Mustard – 1tsp
• Red chillies- 2
• Curry Leaves – few

Instructions

1. Heat a frying pan/kadai and add dry red chillies, cinnamon, star anise, cardamom, cloves, fennel seeds, cumin seeds, pepper corns, coriander seeds and grated coconut. Dry roast till the coconut turns golden brown in colour. Switch off and allow it to cool down. Grind the ingredients to a fine paste adding water.
2. Heat oil in a pressure cooker. Add crushed ginger, garlic. Saute for few seconds.
3. Add in onions and sauté till the onion turns golden brown in colour.
4. Add tomato, with turmeric powder, chilly powder and salt. Mix well and cook in medium flame till the oil separates.
5. Add the masala and mix well.
6. Add the potatoes. add in water to the level of potatoes (just enough to cook ). Pressure cook for 2 whistle on high flame.
7. Transfer to a serving bowl. Heat oil in a seasoning pan and add mustard, as it crackles, add red chillies and curry leaves. Add the seasoning to the curry. Serve hot .