vegetable chettinad in a pan with coriander leaves rice in a bowl

Vegetable Chettinad (Vegan spicy vegetable curry)

Geetha Priyanka
Vegetable chettinad is a flavoursome and aromatic curry from chettinad cuisine that is well known for its culinary delicacies.
Marvalous and delectable chettinad cuisine from southern state Tamil Nadu has gained popularity worldwide for its intense flavour and complex blend of many well-balanced flavours. Spices used in the dishes are considered as the most defining aspects of this cuisine. Though the spices used in different dishes are all same, the aroma, flavour and the taste they offer to dish is extremely different.
5 from 5 votes
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Prep Time 10 mins
Cook Time 17 mins
Total Time 27 mins
Course curry, Main Course
Cuisine Indian
Servings 4 people


Vegan, Glutenfree

    1 cup = 250ml ; 1 tbsp = 15ml

    • 4 tbsp Oil
    • 1 tsp Cumin
    • 2 Dried red chillies
    • 1 Green chillies chopped
    • few Curry leaves
    • 2 medium Onion chopped
    • 1 large Tomato chopped
    • 2 tsp Ginger garlic paste
    • 3 medium (1 cup slices) Carrot cut into 2 inch long slices
    • 14 (1 cup slices) Beans cut into 2 inch long slices
    • 1/2 cup Green peas
    • 2 medium (1 cup cubes) Potato cut into cubes
    • pinch Turmeric
    • 1 tsp Chilli powder
    • 2 tsp 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.
    • Now add red chillies, curry leaves and sauté until red chillies release strong aroma.
    • Add onion, sauté and cook for 2 minutes or until onions are soft and light brown stirring occasionally.
    • Now add ginger garlic paste, green chillies, sauté well and cook until raw aroma of ginger garlic vanishes.
    • Add tomatoes, sauté and cook for 2 minutes or until tomatoes are soft.
    • Now add vegetables, turmeric, chilli powder, chettinad masala, salt, mix until all ingredients are well combined. 
    • Add water mix well, close and simmer for another 10-15 minutes or until vegetables are completely cooked.
    • Finally add coriander leaves, mix well and turn off the heat.
    • Serve incredibly delicious vegetable chettinad curry with rice, chapathi, naan.



    Adjust chillies and chettinad masala to suit your palate.
    Feel free to use cauliflower, cabbage or any vegetables of your choice.
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