Cook a spicy and flavorful Chettinad Vegetable Curry with our Pure Kachi Ghani Coconut Oil. A perfect dish to enjoy with rice, dosa, or chapati.
Ingredients:
To make this dish, take 2 cups of mixed vegetables such as chopped carrot, beans, potato, and cauliflower. You can use fresh or lightly boiled vegetables, but they should be cut into small, even pieces so they cook evenly. Take 1 large onion and chop it finely. Also, take 2 medium-sized tomatoes and chop them. Add 2 green chilies, either finely chopped or slit in the middle, depending on how spicy you want the dish.
You will need 2 tablespoons of pure coconut oil for cooking, which gives a rich aroma and authentic South Indian flavor. A few curry leaves can be added for extra taste and fragrance. For spices, take 1 tablespoon of Chettinad masala powder, which adds a bold and spicy flavor typical of Chettinad dishes. Also add 1 teaspoon of ginger-garlic paste, which helps enhance the flavor of the vegetables. Lastly, add salt to taste according to your preference.
How to Make:
Step 1: Heat the oil and add the basic ingredients
Take a pan and place it on medium flame. Add 2 tablespoons of organic coconut oil. Let it heat for a few seconds. Then add a few fresh curry leaves and 2 green chilies (either chopped or slit). Let them fry for a short time. You will hear a gentle crackling sound and the oil will begin to smell nice.
Step 2: Add and cook the onions
Now add 1 large onion, finely chopped. Stir and cook the onion until it turns soft and light golden in color. This may take about 3 to 4 minutes. Cooking the onion like this gives a good flavor to the dish.
Step 3: Add ginger-garlic paste
Add 1 teaspoon of ginger-garlic paste to the pan. Fry it for about one minute while stirring. The raw smell will go away, and you will get a nice aroma.
Step 4: Add tomatoes and cook well
Now add 2 chopped tomatoes. Stir them with the onion and cook for 4 to 5 minutes until the tomatoes become soft and break down. The mixture should become thick and slightly mushy.
Step 5: Add spices and salt
Add 1 tablespoon of Chettinad masala powder and salt as per your taste. Mix everything well so that the spices combine properly with the onion and tomato mixture.
Step 6: Add vegetables and some water
Add 2 cups of mixed vegetables like chopped carrot, beans, potato, and cauliflower. Stir well so that the masala coats the vegetables nicely. Add about ¼ to ½ cup of water to help cook the vegetables without drying out the dish.
Step 7: Cover and cook the vegetables
Cover the pan with a lid. Let it cook on low to medium flame for 10 to 15 minutes. Open the lid and stir once or twice to make sure it doesn’t stick or burn. If needed, add a little more water. Cook until all the vegetables become soft and the masala becomes thick and flavorful.
Step 8: Serve the dish
Once the vegetables are cooked properly and the masala is thick, turn off the flame. Serve the hot Chettinad-style vegetable curry with rice, chapati, or dosa. It is full of taste and makes a perfect meal.
