Chettinadu Veg

  • Dinner
  • Servings
  • 4Spicy
  • 45 MinsCook Time
  • Cuisine : South Indian
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Here's a spicy curry from Tamil Nadu that tastes best with steamed rice. The chettinad masala for this curry can even be made a week in advance and stored in the fridge.


Ingredients

  • Onions - 150 gms
  • Tomatoes - 100 gms
  • Carrots - 100 gms
  • French beans - 50 gms
  • Cauliflower - 100 gms
  • Potatoes - 100 gms
  • Peas - 20 gms
  • Red Chilly - 4
  • Chilly powder - 10 gms
  • Turmeric - 10 gms
  • Oil - 150 ml
  • Chettinadu malasa - 20 gms
  • Coriander leaves - a few
  • Curry Leaves - a few
  • Ginger - 20 gms
  • Garlic - 20 gms
  • Cashew Nut - 30 gms
  • Coconut powder - 50 gms

Step By Step Method

  • Step 1. Cut all the vegetables in pieces and parboil,keep aside.

    Step 2. Prepare Ginger and Garlic Paste.

    Step 3. Roast whole garam masala which is used in chettinadu Masala, make powder and keep aside.

    Step 4. Prepare Cashew nut paste and tomato puree.

    Step 5. Chop the onion and keep aside.

    Step 6. Heat Oil, add Red chilly and chopped Onion then add ginger garlic paste.

    Step 7. Add tomato puree and cook for 2 mins.

    Step 8. Now add cashew paste, coconut powder and all the seasonings.

    Step 9. Add 150 ml of Water and cook for 2 mins.

    Step 10. Add boiled vegetables and chettinadu masala, Chopped Coriander leaves.

About Chef

MadhavKrishna

Currently working as a Productive Faculty at Indus College of Hotel Management, Vijayawada, Chef Madhav Krishna has 7 years of experience as a full time chef. He previously worked at Ambika Empire in Chennai, Yella Suits at Hyderabad and at the Taj - Vijayawada. His love for cooking and serving food to people prompted him to select this profession.