Jain Food Recipes

Chettinad Curry

Chettinad Curry Recipe

By avni Published: March 27, 2013

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



  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
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