Spicy Vegetable Curry Recipe – Coconut & South Indian Flavors

Last Updated on 2 months by Neha Deshmukh

Spicy Vegetable Curry Recipe – Coconut & South Indian Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, comforting curry that’s packed with goodness. This Spicy Vegetable Curry is a firm favourite in my kitchen – it’s a beautiful blend of South Indian spices, creamy coconut, and whatever colourful veggies I have on hand. I first made this when I was trying to recreate my grandmother’s cooking, and it’s been a go-to ever since! It’s surprisingly easy to make, and the aroma while it simmers is just heavenly.

Why You’ll Love This Recipe

This isn’t just another vegetable curry. It’s a flavour explosion! The combination of spices creates a warmth that’s incredibly satisfying, and the coconut milk adds a lovely richness. It’s perfect for a weeknight dinner, a special occasion, or even meal prepping. Plus, it’s a fantastic way to sneak in extra veggies.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 3-4 Green Chilies
• 1 tbsp Fried gram (Dalia)
• ½ – 1 tsp Black Peppercorns
• 1 tsp Cumin seeds
• 3 tsp Coriander seeds
• 1 inch Cinnamon stick
• 2-3 Cloves
• 1 cup Fresh grated coconut
• 2 tbsp Ghee or Oil
• 1 tsp Mustard seeds
• 1 Dry Red Chili
• 1 tsp Urad dal
• ½ tsp Hing (Asafoetida)
• 8-10 Curry leaves
• 2-3 cups Mixed Vegetables (carrots, beans, peas, cauliflower work well!)
• 1 Medium Potato, peeled and diced
• ½ – 1 tsp Turmeric powder
• 2 tbsp Cilantro, chopped

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best flavour:

Fried Gram (Dalia) – Regional Significance & Substitutes
Fried gram, or dalia, is a staple in South Indian cooking. It adds a lovely nutty flavour and helps thicken the curry. You can usually find it in Indian grocery stores. If you can’t find it, you can substitute with roasted chana dal (split chickpeas), though the flavour will be slightly different.

Spice Blend – Exploring the South Indian Flavor Profile
The spice blend is the heart of this curry. Don’t be intimidated! These spices work together to create a complex and aromatic flavour. Toasting the spices lightly before grinding enhances their flavour even more.

Coconut – Fresh vs. Dried & Preparation
Freshly grated coconut is best, if you can get it. It adds a wonderful sweetness and texture. If using dried coconut, soak it in warm water for about 30 minutes before grinding to soften it. Around 1 cup of dried coconut will yield about 2 cups of grated coconut when soaked.

Ghee vs. Oil – Impact on Flavor
Ghee (clarified butter) adds a beautiful richness and nutty flavour to the curry. However, oil works perfectly well too, especially if you prefer a lighter taste. I often use coconut oil for an extra layer of coconut flavour!

Hing (Asafoetida) – Uses & Benefits
Hing, or asafoetida, has a pungent smell in its raw form, but it transforms into a savoury, umami flavour when cooked. It’s fantastic for digestion and adds a unique depth to the curry. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Spice Paste: In a blender or grinder, combine the green chilies, fried gram, peppercorns, cumin seeds, coriander seeds, cinnamon, cloves, and coconut. Add a little water and grind into a smooth paste. Set aside.
2. Temper the Spices: Heat the ghee or oil in a large pan or pot over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the dry red chili, urad dal, hing, and curry leaves. Sauté for about 30 seconds, until fragrant.
3. Sauté the Vegetables: Add the chopped mixed vegetables and diced potato to the pan. Sprinkle with turmeric powder and salt. Sauté for 2-3 minutes, until the vegetables are lightly coated with the spices.
4. Cook the Vegetables: Pour in 1 cup of water and bring to a boil. Reduce the heat and cook the vegetables until they are tender, about 8-10 minutes.
5. Add the Spice Paste: Stir in the spice paste and mix well. Add more water if needed to achieve your desired consistency. Simmer for 2-3 minutes, allowing the flavours to meld together.
6. Garnish & Serve: Garnish with fresh cilantro. Serve hot with roti, poori, or rice.

Expert Tips

• Don’t skip the tempering step! It’s crucial for building the flavour base of the curry.
• Taste as you go and adjust the spices to your liking.
• If the curry is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

Spice Level Adjustment:
If you’re sensitive to spice, reduce the number of green chilies. You can also remove the seeds from the chilies for a milder flavour.

Vegan Adaptation – Substituting Ghee:
To make this curry vegan, simply substitute the ghee with a plant-based oil like coconut oil or vegetable oil.

Gluten-Free Confirmation:
This recipe is naturally gluten-free! Just double-check the labels of your spices to ensure they haven’t been processed in a facility that also handles gluten.

Regional Variations – Kerala Style, Tamil Nadu Style:
My friend from Kerala adds a touch of kokum (dried mangosteen) for a tangy flavour. In Tamil Nadu, they often use tamarind paste instead. Feel free to experiment!

Festival Adaptations – Onam/Pongal Special:
During Onam or Pongal, I sometimes add a handful of roasted cashews for extra richness and texture.

Serving Suggestions

This curry is incredibly versatile. It’s delicious with:

• Roti or Paratha
• Poori
• Steamed Rice
• Dosa or Idli (for breakfast!)
• A side of cooling yogurt or raita

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

What is Fried Gram (Dalia) and where can I find it?
Fried gram, or dalia, is made from roasted split chickpeas. You can find it in most Indian grocery stores, usually in the pulses and lentils section.

Can I use store-bought spice paste instead of making my own?
While store-bought spice paste can save time, the flavour won’t be quite the same. Making your own paste allows you to control the freshness and intensity of the spices.

What vegetables work best in this curry?
You can really use any vegetables you like! Carrots, beans, peas, cauliflower, potatoes, and eggplant are all great choices.

How can I adjust the consistency of the curry?
Add more water for a thinner curry, or simmer for a few more minutes for a thicker consistency.

What is Hing (Asafoetida) and is it essential to the recipe?
Hing adds a unique savoury flavour. While not essential, it really elevates the curry. If you absolutely can’t find it, you can omit it, but I highly recommend trying to source it.

Can this curry be made ahead of time?
Absolutely! This curry actually tastes even better the next day, as the flavours have time to meld. Just store it in an airtight container in the refrigerator.

Enjoy! I hope this recipe brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!