Chettinad Curry

September 14, 2017


½ cup carrots, chopped.
½ cup beans, chopped.
½ cup cauliflower, cut into florets.
2 capsicums, deseeded and chopped
2 onions, finely chopped. .
3-4 tomatoes, finely chopped.
1 cup water
For the Curry

1 onion, roughly chopped.
½ cup coconut
½ tsp ginger
1 tsp garlic
¼ tsp turmeric
1 tsp pepper
2 kashmiri chili
1 tsp fennel seeds
For Tempering

1/2 inch cinnamon
2 cloves
2 cardamon
1 star anise

Grind the curry ingredients into a smooth paste. Marinate the vegetables except the onions and tomatoes with the curry paste for 10‐15 min.

Dry roast the onions, cinnamon, cloves, cardamon and star anise till the onion is translucent and the spices are fragrant. Add the tomato and sauté along with turmeric and salt. Add the marinated vegetables, water and let it simmer for 5 min or till the vegetables are done.

Garnish with curry leaves and serve hot.

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