Chettinadu Style Veg Curry

Chettinadu Style Veg Curry

Recipe Source : "Popular Restaurant Recipes" by Tarla Dalal

Ingredient :

For Curry :

• 1/4 cup cauliflower florets - boiled
• 1/4 cup fresh green peas - boiled
• 1/4 cup chopped carrots - boiled
• 1/4 cup chopped baby corn - boiled
• 1/4 cup chopped cabbage
• 1 tomato - blanched and chopped
• 1/2 tbsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• asofoetida - a pinch
• salt to taste
• 1/2 cup milk
• 1 tsp mustard seeds
• 4-5 curry leaves
• 1 tbsp chopped coriander

For Chettinadu Paste :

• 1/4 cup chopped coconut
• 1 tbsp poppy seeds
• 2-3 cashew
• 2 dry red chilies
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1 tsp fennel seeds
• 3 cloves
• 2 green cardamom
• 1/2 cinnamon stick
• 4-5 curry leaves

Method :

To Prepare Chettinadu Paste :

• Combine poppy seeds and cashew in a bowl. Add 3 tbsp warm water to it. Keep aside for 15 mins. Drain the water completely and keep aside.
• Heat oil in a pan or kadhai. Tamper broken red chilies, coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon, cloves, cardamom and curry leaves.
• Saute a while. Add chopped coconut and fry for few mins. Remove from the heat and allow to cool.
• Grind to a smooth paste along with cashew and poppy seeds. Add little water while grinding. Keep it aside.

To Prepare Curry :

• Heat 1 tbsp oil in a pan or kadhai. Tamper mustard seeds. Add chopped cabbage and curry leaves.
• Fry for few mins. Add ginger-garlic paste and chopped tomatoes. Mix well. Add boiled vegetables and chettinadu masala paste.
• Add turmeric powder, red chili powder, asofoetida and salt to taste. Add 1/2 cup water and cook it covered for 10-15 mins.
• Add milk and cook for another 10 mins till the raw smell goes. Garnish with chopped coriander and serve hot with rice.