Chettinad Curry
by Tarla Dalal

Here's a spicy curry from Tamilnadu that tastes best with steamed rice. The Chettinad masala for this curry can even be made a week in advance and stored in air-tight bottles.

This recipe has been viewed 52574 times

Chettinad Curry recipe - How to make Chettinad Curry

2 cups boiled mixed vegetables
2 tbsp poppy seeds (khus-khus)
1 tbsp broken cashewnuts (kaju)
3 tomatoes
4 to 5 curry leaves (kadi patta)
3/4 cup chopped cabbage
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 cup milk
3 tbsp oil
salt to taste

For the Chettinad masala
1/2 cup freshly grated coconut
1 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
2 whole dry kashmiri red chillies, broken
3 cardamoms (elaichi)
1 tsp fennel seeds (saunf)
3 cloves (laung / lavang)
25 mm (1") piece cinnamon (dalchini)
1 tbsp oil

Method

For the chettinad masala

Heat the oil in a pan and fry the chettttinad masala ingredients till you get a roasted aroma. Keep aside.
Soak the poppy seeds and cashewnuts in hot water for 5 minutes.
Drain and grind with the roasted chettinad masala and ¼ cup water to make a fine paste. Keep aside.
Boil vesselfull of water and immerse the tomatoes in it for 20 seconds.
Remove, de-skin and deseed the tomatoes. Chop finely and keep aside.
Heat the remaining oil in another pan, add the curry leaves and cabbage.
Sauté for some time and then add the tomatoes, ground paste, turmeric powder, red chilli powder and salt.
Cook till the tomatoes are well blended with the masala and oil separates from the sides.
Mix well and add one cup of water, the vegetables and milk.
Cover and simmer for a few minutes.
Serve hot.

Nutrient values per serving

Energy	308 cal
Protein	6 g
Carbohydrates	13 g
Fiber	6.1 g
Fat	24.6 g
Cholesterol	0 mg
Vitamin A	760.4 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.2 mg
Vitamin B3	0.8 mg
Vitamin C	50.3 mg
Folic Acid	35.2 mcg
Calcium	168.5 mg
Iron	1.6 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	32.2 mg
Potassium	196.2 mg
Zinc	0.3 mg