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indian-chettinad-vegetable-curry-recipe

Indian Chettinad Vegetable Curry Recipe

A flavorful and spicy vegetable curry from the Chettinad region of India.
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Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 tablespoon Oil
  • 1 cup Onion, chopped
  • 1 cup Tomato, chopped
  • 1 cup Mixed Vegetables (carrot, beans, peas, potato), chopped
  • 1 teaspoon Ginger-Garlic Paste
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Fennel Seeds
  • 1 cup Coconut Milk
  • to taste Salt
  • 1 cup Water

Instructions 

  1. Heat oil in a large pot over medium heat. Add cumin and fennel seeds, and let them splutter.
  2. Add chopped onions and sauté until golden brown.
  3. Add ginger-garlic paste and sauté for a minute.
  4. Add chopped tomatoes and cook until they turn soft.
  5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  6. Add mixed vegetables and sauté for a few minutes.
  7. Add water and bring to a boil. Reduce heat and let it simmer until vegetables are cooked.
  8. Add coconut milk and simmer for another 5 minutes.
  9. Serve hot with rice or roti.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Sodium: 300mg | Potassium: 400mg | Fiber: 5g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg

Keywords

Chettinad, Vegetable Curry
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