Chettinad Curry ( Microwave Recipe )
by Tarla Dalal
A spicy curry that characterises the fiery weather and dynamic temperament of tamilnadu. The chettinad style is one of the main regional cuisines of tamilnadu. The cuisine is famous for its fried and steamed snacks, and spicy side-dishes. It is normally quite pungent even though the recipes use a significant amount of rich and bland ingredients like coconut, coconut milk, cashews and khus-khus. This particular rice accompaniment takes a long time to cook but you will enjoy the outcome. Plus, the dish can also be made in advance and refrigerated for up to a week.
Chettinad Curry ( Microwave Recipe ) recipe - How to make Chettinad Curry ( Microwave Recipe )
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Chettinad Masala
1 tbsp poppy seeds (khus-khus)
2 tbsp broken cashewnuts (kaju)
1 tbsp oil
1/2 cup freshly grated coconut
1 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1 whole dry red chilli , broken into pieces
3 cardamoms
1 tsp fennel seeds (saunf)
2 to 3 cloves (laung / lavang)
25 mm (1") piece cinnamon (dalchini)
Other Ingredients
3 tomatoes
1 1/2 cups cauliflower florets
3/4 cup green peas
3/4 cup french beans , cut diagonally
3 tbsp oil
1/2 cup chopped onions
6 cloves garlic (lehsun)
25 mm (1”) piece ginger (adrak)
salt to taste
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
4 to 5 curry leaves (kadi patta)
2 cups coconut milk (nariyal ka doodh)
For the chettinad masala
- For the chettinad masala
- Place 1 cup of water in a microwave safe bowl and microwave on high for 2 minutes. Remove from the microwave and soak the poppy seeds and cashewnuts in it for 5 minutes. Keep aside.
- Add the oil in a microwave safe bowl and microwave on high for 1 minute, add all the remaining ingredients, mix well and microwave on high for 2 minutes. Keep aside to cool.
- Add the cashewnuts, poppy seeds and ¼ cup of water and blend in a mixer to a smooth paste. Keep aside.
How to proceed
- How to proceed
- Make 4 slits on the tomatoes and place them on a microwave safe dish and microwave on high for 2½ minutes.
- Remove, de-skin and deseed the tomatoes. Chop them finely and keep aside.
- Combine the mixed vegetables with ½ cup of water and microwave on high for 12 minutes. Drain and keep aside.
- Add the oil in another microwave safe bowl and microwave on high for 1 minute, add the onions, garlic and ginger, mix well and microwave on high for 2 minutes.
- Add the tomatoes, salt, turmeric powder and chilli powder, mix well and microwave on high for 2 minutes.
- Add the ground paste and curry leaves and microwave on high for 2 minutes.
- Add the cooked vegetables and coconut milk, mix well and microwave on high for 2 minutes.
- Serve immediately.
| Energy | 651 cal |
| Protein | 9 g |
| Carbohydrates | 23.9 g |
| Fiber | 18.2 g |
| Fat | 57.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 410.5 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.5 mg |
| Vitamin C | 42.8 mg |
| Folic Acid | 44.7 mcg |
| Calcium | 74.9 mg |
| Iron | 3.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 26.2 mg |
| Potassium | 197 mg |
| Zinc | 0.5 mg |