Veg Chettinad
Directions
- 1Put on an apron.
- 2Chop the cauliflower into florets.
- 3Peel the carrot.
- 4Slice the carrot into long, thin strips.
- 5Put cauliflower, carrot, and peas into a steaming bowl.
- 6Steam the vegetables.
- 7Add dry red chilies, cinnamon stick, coriander seeds, black peppercorns, cumin seeds, fennel seeds, and coconut to a pan.
- 8Dry roast the spices and coconut until aromatic.
- 9Transfer the roasted ingredients to a blender.
- 10Grind the roasted spices and coconut with water to form a paste.
- 11Finely chop the onion.
- 12Finely chop the tomato.
- 13Heat coconut oil in a pan.
- 14Add curry leaves to the hot oil.
- 15Add chopped onions and ginger-garlic paste to the pan and sauté.
- 16Add chopped tomatoes to the pan and sauté.
- 17Add the prepared Chettinad masala paste to the pan and mix well.
- 18Add turmeric powder and salt to the curry.
- 19Add the steamed mixed vegetables to the curry.
- 20Add water to the curry.
- 21Mix all ingredients well.
- 22Cover the pan with a lid and cook for 10 minutes.
- 23Garnish the Veg Chettinad with a tempering of mustard seeds and curry leaves in oil.
Ingredients
- 30 gm Coconut
- 3 No Dry Red Chillies
- 10 gm Coriander seeds
- 5 gm Fennel seeds
- 3 gm Cumin seeds
- 2 gm Black peppercorns
- 100 gm Onion (chopped)
- 150 gm Tomato (chopped)
- 15 gm Ginger-garlic paste
- 20 ml Coconut oil
- 2 sprigs Curry leaves
- T.T. Turmeric powder
- A.N Salt
- A.N Water
- 400 gm Mixed vegetables (Flower (cauliflower), Peas, Carrots)
Equipment
apronchopping boardknifepeelerbowlsteamerpanblenderladlelid
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