Jain Food Recipes

Chettinad Curry Recipe

By avni Published: March 27, 2013

• Yield: 6 bowls (4 Servings)
• Prep: 20 mins
• Cook: 20 mins
• Ready In: 40 mins

Ingredients

• 2 Cups Boiled vegetables French beans, peas and cauliflower
• 3/4 Cup Cabbage
• Few Curry leaves
• 3 Medium size Tomatoes
• 1 Cup Water
• 1 Cup Milk
• 1/2 Tsp Turmeric powder
• 1/2 Tsp Red chilli powder
• 2 Tbsp Oil
• Salt To taste
• 1 Tbsp Cashew nuts Broken
• 1 Tbsp Khus khus Poppy seeds
• 1/2 Tsp Cumin seeds
• 1 Tsp Fennel seeds Saunf
• 1 Medium size Whole dried kashmiri red chillie
• 3 Cardamoms Elaichi
• 3 Cloves
• 1 Cinnamon
• 1/2 Cup Coconut Fresh grated
• 1 Tsp Coriander seeds Dhania

Instructions

1. Soak cashew nuts and khus khus for about 10 mins in hot water and keep aside
   
2. In a cooking pan add 1 tbsp of oil and add all the ingredients starting from cumin seeds for chettinad masala
   
3. After roasting for 5-8mins on medium flame grind it in a mixture and add the drained cashew nuts and khus khus in it. Add 1/4 cup of water to make a fine paste. Keep the masala aside
   
4. Take a big cooking pan and add 1 tbsp of oil
   
5. Add curry leaves and cabbage in it and cook for about 5 mins on medium heat
   
6. Add the whole tomato in the boiling water for about 30 secs. Remove the tomato skin and chop them finely
   
7. Boil French beans, peas and cauliflower on the double boiler (it will take about 5 mins only)
   
8. Add the tomatoes, chettinad masala paste, turmeric powder, red chilli powder and salt.
   
9. Let it cook for about 5 mins till you see the oil separating
   
10. Put all the other boiled vegetables, 1 cup of water and milk
    
11. Cover and allow it to cook for few minutes
    
12. Garnish with coriander and serve hot with chappati or rice
    

• Cuisine: Indian
• Course: Side Dish
• Skill Level: Moderate