Chettinad Curry Recipe
By May 5, 2013
Published:- Yield: 4 bowls (4 Servings)
- Prep: 15 mins
- Cook: 15 mins
- Ready In: 30 mins
Ingredients
- 2 cups Mixed Vegetables boiled (Cauliflower, peas, french beans)
- 2 tbsp Khus khus (poppy seeds)
- 1 tbsp Cashew nuts broken
- 3/4 cup Cabbage chopped
- 3 medium size Tomatoes
- 1/2 tsp Red chilli powder
- 1 cup Milk
- 3 tbsp Oil
- Salt to taste
- 1/2 cup Coconut freshly grated for Chettinad Masala
- 1 tsp Coriander seeds (dhania)
- 1/2 tsp Cumin seeds (jeera)
- 2 small Whole dried kashmiri red chillies broken into pieces
- 3 Cardamoms
- 1 tsp Fennel seeds (saunf)
- 3 Cloves (lavang)
- 25 mm (1 Cinnamon
- 1 tbsp Oil
Instructions
- Heat the oil and roast all the ingredients of the Chettinad Masala and keep aside
- Soak the Khus Khus and cashew nuts in hot water for 5 mins
- Drain all the water and grind all the roasted ingredients along with cashew and khus khus
- Take a vessel filled with water and boil it; add tomatoes in it for 20 seconds
- Remove the tomatoes skin and seeds inside and finely chop them
- Take another non-stick pan ad add the remaining oil in it
- Add curry leaves and cabbage, and cook for sometime
- Then add tomatoes, ground paste, turmeric powder, red chilli powder and salt
- Keep cooking until oil starts separating
- Mix well and add 1 cup of water, vegetables and milk
- Cover and let it simmer for 2 minutes
- Serve hot with steamed rice