South Indian · serves 2

Chettinad Vegetable Curry

The Chettinad spice paste on vegetables. All the fragrance, half the work of the chicken version.

40 min Some work Vegetarian

Ingredients

  • 4 cups mixed vegetables
  • 1/2 cup grated coconut
  • 6 dried red chillies
  • 1 tbsp coriander seeds
  • 1 tsp fennel
  • 1 tsp cumin
  • 6 peppercorns
  • 1 tsp poppy seeds
  • 2 onions
  • 2 tomatoes
  • 25 curry leaves
  • 4 tbsp sesame oil

Method

  1. Dry roast all the whole spices, then the coconut till golden. Grind with a little water into a smooth paste.
  2. Sesame oil, curry leaves, onions till golden.
  3. Tomatoes and salt, cook till the oil separates.
  4. Ground paste in, fried 5 minutes — this is where the fragrance develops, don't cut it short.
  5. Vegetables and 1.5 cups water. Cover, 15 minutes.
  6. More curry leaves fried in oil on top. Rice or dosa.

Questions people ask about Chettinad Vegetable Curry

How long does Chettinad Vegetable Curry take?

About 40 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Chettinad Vegetable Curry?

Ground paste in, fried 5 minutes — this is where the fragrance develops, don't cut it short.

What can I use instead of curry leaves in Chettinad Vegetable Curry?

Use there is no real substitute. Leave them out rather than replacing them; the dish will be plainer but honest.

Can I make Chettinad Vegetable Curry ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Chettinad Vegetable Curry vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Chettinad Vegetable Curry?

Rice or dosa. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Don't know what to cook? Let it decide →

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