You are here: Home > Cuisine > Indian Veg Recipes > South Indian > South Indian Curries / Sabzis > Chettinad Curry ( South Indian Recipes ) Chettinad Curry ( South Indian Recipes ) 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. 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Close 14 Jul 2021 This recipe has been viewed 183868 times 5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD चेट्टीनाड करी - हिन्दी में पढ़ें (Chettinad Curry ( South Indian Recipes ) in Hindi) Chettinad Curry ( South Indian Recipes ) recipe - How to make Chettinad Curry ( South Indian Recipes ) Tags South Indian Curries / SabzisSauteIndian PartyPanKadai Veg Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 4Makes 4 servings Ingredients For The Chettinad Masala1/2 cup freshly grated coconut1 tsp coriander (dhania) (dhania) seeds1/2 tsp cumin seeds (jeera) (jeera)2 whole dry red chillies (pandi) , broken into pieces3 cardamoms (elaichi)1 tsp fennel seeds (saunf) (saunf)3 cloves (laung / lavang) (laung / lavang)25 mm (1") cinnamon (dalchini) (dalchini)1 tbsp oilOther Ingredients2 tbsp poppy seeds (khus-khus) (khus-khus)2 tbsp broken cashewnuts (kaju) (kaju)25 mm (1")piece ginger(adrak)6 garlic (lehsun) clove3 tbsp oil1/2 cup chooped onions3 tomatoes , blanched and grated salt to taste1/2 tsp turmeric powder (haldi) (haldi)1/2 tsp chilli powder4 to 5 curry leaves (kadi patta) (kadi_spell! patta)3 cups boiled mixed vegetables (cauliflower , peas , french beans)1/2 cup coconut Method For the chettinad masalaFor the chettinad masalaHeat the oil in a pan and fry the chettttinad masala ingredients till you get a roasted aroma. Keep aside.How to proceedHow to proceedSoak the poppy seeds and cashewnuts in hot water for 5 minutes.Drain, add the ginger and garlic and grind with the roasted chettinad masala and ¼ cup water to make a fine paste. Keep aside.Heat the oil in a kadhai, add the onions and saute till the onions turn translucent.Add the tomatoes, salt, turmeric powder and chilli powder and cook till the tomatoes are well blended with the masala and the oil seperates from the sides.Add the ground paste and curry leaves and saute for 2 minutes.Add 1 cup of water and vegetables,cover and cook till the gravy thickens.Add the coconut milk,mix well and simmer for 2 to 3 minutes. Serve hot.