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Chettinad Curry


  • ½ cup chopped unpeeled carrots
  • ½ cup chopped French beans
  • ½ cup cauliflower florets
  • 2 medium-sized green bell peppers (capsicums), deseeded and chopped
  • 3-4 medium tomatoes, finely chopped
  • 1 tsp unrefined salt
  • 1 cup water
  • 1 sprig curry leaves

For the Curry Masala

  • 1 medium sized onion, roughly chopped
  • ½ cup grated fresh coconut
  • ½ tsp chopped unpeeled ginger
  • 1 tsp chopped garlic
  • ¼ tsp turmeric (haldi) powder
  • 1 tsp black pepper (kali mirch) powder
  • 2 Kashmiri red chillies
  • 1 tsp fennel seeds (s​aunf)

For the Tempering

  • 2 medium sized onions, finely chopped
  • ½” pc cinnamon
  • 2 cloves
  • 2 green cardamoms
  • 1 pc star anise


Grind curry masala ingredients with a little water to make a smooth paste. Take all the vegetables (except onions and tomatoes) in a bowl, add curry paste, mix well and marinate for 10‐15 minutes.

Dry roast the onions, cinnamon, cloves, green cardamoms and star anise in a deep pan until the onions are translucent and the spices are fragrant. Add the tomatoes and salt and cook until the tomatoes are pulpy. Add marinated vegetables and 1 cup of water and let it simmer for 5 minutes, or until the vegetables are done. Garnish with curry leaves and serve hot.

Serves 4


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