Teresa's Recipes
Chettinad Vegetable Curry
Dive into the rich tapestry of South Indian cuisine with this Chettinad Vegetable Curry, a delightful medley of vibrant vegetables simmered in a luscious coconut milk base. This dish is celebrated for its aromatic spices and the unique blend of flavors that represent the Chettinad region of Tamil Nadu. With ingredients like fresh curry leaves, fragrant spices, and a hint of heat from green chilies, this curry is not just a meal; it's an experience that warms the soul and ignites the senses.
Ingredients
- 2 tablespoons Oil
- 1 teaspoon Fennel seeds
- 1 piece Cinnamon stick
- 4 Cloves
- 4 Cardamom pods
- 1 large, finely chopped Onion
- 4 cloves, minced Garlic
- 1-inch piece, grated Ginger
- 2, slit lengthwise Green chilies
- 10-12 leaves Curry leaves
- 1 large, chopped Tomato
- 3 cups (carrots, beans, peas, and potatoes, chopped) Mixed vegetables
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- to taste Salt
- 1 cup Coconut milk
- for garnishing Fresh coriander leaves
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 280
- Fat: 18g
- Carbs: 24g
- Protein: 5g
- Sodium: 300mg
- Sugar: 5g
Instructions
- In a large pan, heat the oil over medium heat. Add the fennel seeds, cinnamon stick, cloves, and cardamom pods. Sauté for about a minute until fragrant.
- Add the chopped onions to the pan and sauté until they turn golden brown, which should take about 5-7 minutes.
- Stir in the minced garlic, grated ginger, slit green chilies, and curry leaves. Cook for another minute until the raw aroma dissipates.
- Add the chopped tomatoes and cook until they break down and become mushy, about 5 minutes.
- Sprinkle in the turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and let it cook for an additional minute to toast the spices.
- Add the mixed vegetables and salt. Stir well to ensure the vegetables are coated with the spice mixture.
- Cover the pan and reduce the heat to low, cooking for about 10 minutes, or until the vegetables are tender.
- Pour in the coconut milk and gently stir to combine. Let it simmer for another 5 minutes to meld the flavors.
- Garnish with fresh coriander leaves before serving.
- Serve hot with steamed rice or soft roti for a complete meal.
Tips
- Feel free to customize the mixed vegetables based on your preference or seasonal availability.
- For extra creaminess, consider adding a tablespoon of tamarind paste while cooking.
- This curry pairs beautifully with a side of cucumber raita for a refreshing contrast.