Chettinad Vegetable Curry Recipe – Cashew & Coconut Milk Delight

Last Updated on 2 months by Neha Deshmukh

Chettinad Vegetable Curry Recipe – Cashew & Coconut Milk Delight

Introduction

Oh, Chettinad cuisine! Just the name conjures up images of vibrant spices and incredibly flavorful dishes. This Chettinad Vegetable Curry is a personal favorite – it’s a hug in a bowl, honestly. I first made this for a potluck with friends, and it disappeared so quickly! It’s a little bit of effort, but trust me, the explosion of flavors is totally worth it. Get ready to experience a truly special South Indian curry.

Why You’ll Love This Recipe

This isn’t your average vegetable curry. The Chettinad style brings a unique depth of flavor thanks to a special blend of roasted spices. The cashew paste adds a beautiful richness, and the coconut milk ties everything together with a subtle sweetness. It’s a fantastic way to enjoy a variety of vegetables, and it’s surprisingly versatile. Plus, it’s a great way to impress your family and friends with your cooking skills!

Ingredients

Here’s what you’ll need to create this Chettinad masterpiece:

• 2 cups Mixed Vegetables (cauliflower, peas, beans, carrots)
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red Chili Powder
• 25 Cashews
• 1/4 cup Coconut Milk
• 5 Green Cardamom Pods
• 1 Black Cardamom
• 1 inch Cinnamon Stick
• 10 Fenugreek Seeds
• 2.5 tsp Coriander Seeds
• 3 Cloves
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 1 tsp Black Peppercorns
• 4 Whole Red Chilies
• 1/2 cup Freshly Grated Coconut

Ingredient Notes

Let’s talk about what makes these ingredients special. Chettinad cuisine is all about the spices, and we’re going to dry roast them to really bring out their aroma. Don’t skip this step! Using coconut oil is also key – it adds a lovely fragrance and flavor that you won’t get with other oils.

And the cashews? They’re not just a filler! Grinding them into a paste creates a creamy, luxurious texture that elevates the curry. Trust me, it makes a huge difference. If you don’t have cashews, you could use almonds, but the flavor won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the veggies. Rinse and chop your cauliflower, peas, beans, and carrots. Then, steam them with a pinch of salt for about 15 minutes, until they’re tender-crisp. Set aside.
2. Now for the spice magic! Dry roast the cardamom pods, cinnamon stick, fenugreek seeds, coriander seeds, cloves, cumin seeds, fennel seeds, black peppercorns, and whole red chilies in a little coconut oil until they become fragrant. This usually takes about 3-5 minutes. Be careful not to burn them!
3. Add the freshly grated coconut to the roasted spices and lightly brown it. Once cooled, grind everything into a thick paste with a little water. This is your Chettinad masala paste – the heart and soul of the curry.
4. In a large pan or pot, heat a little more coconut oil and sauté chopped onions, garlic, and ginger until they turn translucent.
5. Add tomato puree, turmeric powder, red chili powder, and salt. Cook until the raw smell of the tomatoes disappears – about 5-7 minutes.
6. Time to bring it all together! Mix in the steamed vegetables into the onion-tomato base.
7. Grind the soaked cashews with water into a smooth paste. Add this cashew paste and the Chettinad masala paste to the curry. Adjust the consistency with water to your liking.
8. Finally, stir in curry leaves and coconut milk. Bring to a gentle simmer, then immediately remove from the heat. Don’t let it boil after adding the coconut milk, or it might split.

Expert Tips

• Don’t be afraid to adjust the spice levels to your preference.
• Steaming the vegetables helps them retain their color and nutrients.
• A good quality coconut oil really makes a difference in the flavor.
• Grind the masala paste as finely as possible for a smoother curry.

Variations

• My Family’s Touch: My mom always adds a small piece of jaggery to balance the spice. It’s a lovely addition!
• Potato Power: Feel free to add diced potatoes to the vegetable mix. They soak up all the flavors beautifully.
• Mushroom Magic: For a different twist, try adding sliced mushrooms.

Vegan Adaptation

This recipe is already pretty close to vegan! Just ensure your coconut milk is purely coconut-based and doesn’t contain any dairy additives.

Gluten-Free Adaptation

This recipe is naturally gluten-free. Just double-check that your spice blends haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Mild to Hot)

• Mild: Reduce the number of whole red chilies to 2, and use only 1/4 tsp of red chili powder.
• Hot: Add 2-3 more whole red chilies and increase the red chili powder to 3/4 tsp.

Festival Adaptations (Pongal, Diwali)

This curry is a wonderful addition to a festive spread! It’s often made during Pongal and Diwali in South Indian households.

Serving Suggestions

Serve this Chettinad Vegetable Curry hot with fluffy rice, warm rotis, or even crispy dosas. A side of raita (yogurt dip) can help cool things down if you’ve made it extra spicy.

Storage Instructions

Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What makes Chettinad cuisine unique?

Chettinad cuisine is known for its bold and complex spice blends, generous use of coconut oil, and fresh ingredients. It’s a cuisine that’s all about flavor!

Can I use pre-made Chettinad masala paste?

While you can, the flavor won’t be as fresh or vibrant. Making your own paste is highly recommended for the best results.

What vegetables can I substitute in this curry?

Feel free to experiment! You can add or substitute vegetables like green beans, bell peppers, or even eggplant.

How can I adjust the thickness of the curry?

Add more water for a thinner curry, or simmer for a longer time (without the coconut milk!) to reduce the liquid and thicken it.

How do I store leftover Chettinad Vegetable Curry?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently.