Chettinad Curry

Prep Time
45 minutes
Cook Time
30 minutes
4 servings
  • ½ cup carrots, chopped.
  • ½ cup beans, chopped.
  • ½ cup cauliflower, cut into florets.
  • 2 capsicums, deseeded and chopped
  • 2 onions, finely chopped. .
  • 3-4 tomatoes, finely chopped.
  • 1 cup water

For the Curry

  • 1 onion, roughly chopped.
  • ½ cup coconut
  • ½ tsp ginger
  • 1 tsp garlic
  • ¼ tsp turmeric
  • 1 tsp pepper
  • 2 kashmiri chili
  • 1 tsp fennel seeds

For Tempering

  • 1/2 inch cinnamon
  • 2 cloves
  • 2 cardamon
  • 1 star anise


  • Grind the curry ingredients into a smooth paste.
  • Marinate the vegetables except for the onions and tomatoes with the curry paste for 10‐15 min.
  • Dry roast the onions, cinnamon, cloves, cardamom and star anise till the onion is translucent and the spices are fragrant.
  • Add the tomato and sauté along with turmeric and salt.
  • Add the marinated vegetables, water and let it simmer for 5 min or till the vegetables are done.
  • Garnish with curry leaves and serve hot.

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