Chettinad Curry Recipe
By March 27, 2013
Published:- 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
- Soak cashew nuts and khus khus for about 10 mins in hot water and keep aside
- In a cooking pan add 1 tbsp of oil and add all the ingredients starting from cumin seeds for chettinad masala
- 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
- Take a big cooking pan and add 1 tbsp of oil
- Add curry leaves and cabbage in it and cook for about 5 mins on medium heat
- Add the whole tomato in the boiling water for about 30 secs. Remove the tomato skin and chop them finely
- Boil French beans, peas and cauliflower on the double boiler (it will take about 5 mins only)
- Add the tomatoes, chettinad masala paste, turmeric powder, red chilli powder and salt.
- Let it cook for about 5 mins till you see the oil separating
- Put all the other boiled vegetables, 1 cup of water and milk
- Cover and allow it to cook for few minutes
- Garnish with coriander and serve hot with chappati or rice
Comments are closed.