Vegetable chettinad is a flavourful vegan Indian curry made with homemade chettinad masala. It is a perfect dish to pair with chapati or rice and makes a wholesome midweek dinner.
Chettinad cuisine is well known for its culinary delicacies. Though the spices used in different dishes are all the same, the aroma, flavour and taste they offer to the dish are extremely different. Chettinad masala is an essential spice blend used in this cuisine that provides intense flavour to the dish and one can feel the pronounced depth of flavours and aroma.
This mixed vegetable curry is so simple to make with less effort and gets ready in less than an hour if you have premade Chettinad masala on hand. It makes a good vegan weeknight dinner and goes well with any flatbread, plain rice and mildly flavoured rice.
This authentic south Indian curry is a great dish to have on curry night if you are looking to try new culinary delicacies rather than having a regular paneer curry such as paneer makhani, malai matar paneer, paneer jalfrezi, kadai paneer or methi malai paneer. Ensure to have jugs of chilled mango lassi, rose lassi or masala lassi to cater for the guests who are not accustomed to the spicy food. For vegan guests serve chilled simple lemonade or flavoured mango lemonade. These Indian drinks help soothe and minimise the burning sensation.
Vegetables: Onion, tomato, curry leaves, coriander, carrot, beans, green chillies, green peas, potatoes, ginger-garlic paste.
Liquid: Oil, water.
Heat the oil in a skillet or deep bottomed pan over medium heat, add the cumin and let it crackle.
Now add the red chillies, curry leaves and sauté until they release a strong aroma.
Add the onion, sauté and cook them for 2 minutes or until they are soft and lightly brown, stirring occasionally.
Now add the ginger-garlic paste, green chilli, sauté well and cook until the raw aroma of ginger and garlic vanishes.
Add the tomatoes, sauté and cook for 2 minutes or until the tomatoes are soft.
Now add vegetables, turmeric, chilli powder, Chettinad masala, salt, mix until all the ingredients are well combined.
Add water, mix well, close and simmer for 10-15 minutes or until vegetables are completely cooked.
Finally, add the coriander leaves, mix well and turn the heat off.
Serve this incredibly delicious vegetable Chettinad curry with rice, chapati or naan.
Adjust chillies and Chettinad masala to suit your palate.
Feel free to use cauliflower, cabbage or any vegetables of your choice. This is an ideal dish to use up leftover vegetables from the fridge that otherwise would end up in a bin!
Water could be substituted with vegetable stock for added flavour.
Paneer makes an amazing addition. Either add paneer cubes along with the vegetables or make paneer Chettinad without any vegetables.
This mixed vegetable chettinad curry pairs well with chapati, paratha or naan.
For a typical South Indian thali, serve it with plain rice, mango dal, a simple side dish such as kohlrabi curry or drumstick leaves curry, an accompaniment such as mango thokku or pachadi, rasam, yogurt and papad.
This vegan mixed vegetable curry stays fresh for up to 3 days if stored properly in the fridge.
Store it in the freezer for longer shelf life. Divide it into desired portions, pack each portion in a freezer-friendly container and pop them in a freezer. Thaw each portion in the fridge overnight and reheat until piping hot when you are ready to eat.
Vegetable Chettinad (Vegan spicy vegetable curry)
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 4 Teaspoon Oil
- 1 Teaspoon Cumin
- 2 Dried red chillies broken into 2-3 pieces
- 1 Green chillies chopped
- few Curry leaves
- 2 medium (or) 1 cup Onion chopped
- 1 large (or) ¾ cup Tomato chopped
- 1 Teaspoon Ginger garlic paste
- 3 medium (or) 1 cup Carrot cut into 2 inch long slices
- 14 (or) 1 cup Beans cut into 2 inch long slices
- ½ cup Green peas
- 2 medium (or) 1 cup Potato cut into cubes
- pinch Turmeric
- 1 Teaspoon Chilli powder adjust to taste
- 2 Teaspoon Chettinad masala
- Salt as required
- 1.5 cups Water
- Handful Coriander leaves
- Heat oil in a skillet or heavy pan over medium heat, add cumin and let it crackle.4 Teaspoon Oil, 1 Teaspoon Cumin
- Now add red chillies, curry leaves and sauté until red chillies release strong aroma.2 Dried red chillies, 1 Green chillies, few Curry leaves
- Add onion, sauté and cook for 2 minutes or until onions are soft and light brown stirring occasionally.2 medium (or) 1 cup Onion
- Now add ginger garlic paste, green chillies, sauté well and cook until raw aroma of ginger garlic vanishes.1 Teaspoon Ginger garlic paste
- Add tomatoes, sauté and cook for 2 minutes or until tomatoes are soft.1 large (or) ¾ cup Tomato
- Now add vegetables, turmeric, chilli powder, chettinad masala, salt, mix until all ingredients are well combined.3 medium (or) 1 cup Carrot, 14 (or) 1 cup Beans, ½ cup Green peas, 2 medium (or) 1 cup Potato, pinch Turmeric, 1 Teaspoon Chilli powder, 2 Teaspoon Chettinad masala, Salt
- Add water mix well, close and simmer for another 10-15 minutes or until vegetables are completely cooked.1.5 cups Water
- Finally add coriander leaves, mix well and turn off the heat.Handful Coriander leaves
- Serve incredibly delicious vegetable chettinad curry with rice, chapathi, naan.
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