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Veg Chettinad

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Ingredients

Adjust Servings:
For Veg Chettinad Curry :
1 cup oil
1 large tomato
1 large carrot
1/2 green bell pepper
1/2 red bell pepper
1 radish
1 potatoes
1 cup green peas
1 large onion
1 inch piece of ginger, crushed
5 garlic cloves, minced
1 tsp cumin seeds
1 tsp white sugar
1 tbsp cashews,broken into small pieces
1 tsp mustard seeds
2 tsp lemon juice
1/2 tsp turmeric powder
1/2 cup coconut milk
salt and pepper as required
For Masala :
1/2 cup coconut, grated
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp peppercorns
1 tsp fennel seeds
3 cloves
2 cardamom
5 red chillies, dried and chopped
1 cinnamon stick

Nutritional information

107.5 Kcal
calories
11.5 g
carbohydrates
3.3 g
protein
5.9 g
fat
4.2 g
fiber
385 mg
sodium

Veg Chettinad

Features:
  • Veg
  • Vegan
Cuisine:
  • 2 hr 20 mins
  • Serves 4
  • Medium

Ingredients

  • For Veg Chettinad Curry :

  • For Masala :

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When it comes to traditional Chettinadu dishes, veg Chettinad tops the list! This dish is known for its distinct flavor. A variety of spices accompany this recipe to further enhance the taste of the standard veg Chettinad. This mouthwatering dish isn’t only easy to make, it’ll quickly become your favorite dish due to its taste and aroma.

Health Benefits

Tomatoes are rich in potassium, which is why they can keep your blood pressure under control. It assists in tissue growth. Tomatoes are also rich in lycopene, a carotenoid that improves health of the human eye, expels toxins, prevents heart disease, aids in tissue growth, and many more.

 

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How to make Veg Chettinad

1.Add grated coconut, cumin seeds, coriander seeds, peppercorn, fennel seeds, cloves, cinnamon, and dried red chili to a cooking pot

2. Roast the ingredients until they turn aromatic.

3.Now, transfer the ingredients to a food processor and add water.

4.Grind to a fine paste. Set aside.

5.Shell green peas and chop carrots, bell peppers, potatoes, onions, and radish.

6.Heat oil in a cooking pan. Add mustard seeds and cumin seeds and let them splutter.

7.Add cashews and sauté till it turns golden brown. Add garlic, ginger, onion, and turmeric powder. Fry until the onion turns translucent.

Add the tomatoes and lemon juice to the cooking pan and simmer until the tomatoes become tender.

9.Add the vegetables and cook for a minute.

10. Mix in the salt, and sugar along with the spice paste. Mix well and cook covered until vegetables are done and the gravy turns thicker.

11.Add some water to bring it to a gravy consistency.

12.Stir in coconut milk and simmer the curry for another 5 minutes.

13.Veg Chettinad tastes great with roti, rice, and dosa. However, the combination of pulao and veg chettinad is irresistable.

Trivia

  • Back in the day, tomatoes were believed to be poisonous.
  • Tomato is actually a fruit.
  • Tomatoes were introduced to Europe in the mid 1500’s.
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