A fragrant and spicy curry from the Chettinad region of Tamil Nadu. A medley of vegetables is simmered in a rich, aromatic gravy made from freshly roasted spices and coconut.
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Chettinad Vegetable Curry, Chapati and Onion Salad
Aromatic, perfectly spiced Chettinad veg curry with soft chapathis. A fiber-rich, soul-satisfying meal!
This chettinad dish is perfect for lunch. With 541.7900000000001 calories and 16.49g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 cup
Fresh Grated Coconut
3 tbsp Gingelly Oil (sesame oil)
1 tsp Mustard Seeds
10 pcs Curry Leaves
2 pcs Onion (medium, finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Tomato (medium, finely chopped)
0.5 tsp Turmeric Powder
500 g Mixed Vegetables (cubed potatoes, carrots, green beans, and peas)
1.5 tsp Salt (or to taste)
2 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Chettinad Masala Paste
In a dry, heavy-bottomed pan over low heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chillies, cinnamon, cloves, green cardamom, and star anise. Dry roast for 2-3 minutes until they become fragrant, stirring continuously.
Add the poppy seeds and roast for another 30 seconds.
Add the fresh grated coconut and continue to roast on low heat for 3-4 minutes, until the coconut turns a light golden brown. Be careful not to burn it.
Remove the pan from the heat and allow the spice mixture to cool completely. Transfer to a blender or mixie jar, add 1/4 cup of water, and grind to a smooth, thick paste.
2
Sauté the Aromatics
Heat the gingelly oil in a large pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter.
Add the curry leaves and sauté for about 20 seconds until they turn crisp.
Add the finely chopped onions and sauté for 6-8 minutes, until they become soft and golden brown.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 4-5 minutes, until they break down and become soft and mushy.
3
Cook the Masala and Vegetables
Add the turmeric powder and the freshly ground Chettinad masala paste to the pan. Sauté on low-medium heat for 5-7 minutes, stirring frequently. Cook until the masala darkens slightly and you see oil separating from the sides.
Add the mixed vegetables to the pan and stir gently for 2 minutes to coat them thoroughly with the masala.
Pour in 2 cups of water and add salt. Stir everything together well.
4
Simmer and Finish
Bring the curry to a rolling boil. Then, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes.
Cook until the vegetables are tender and the gravy has thickened to your desired consistency.
Once cooked, check the seasoning and adjust the salt if necessary.
Garnish with freshly chopped coriander leaves and serve hot.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
