Meal Prep · South Indian
Chettinad Vegetable Curry
A vibrant, aromatic, and spicy South Indian curry bursting with fresh vegetables and authentic Chettinad spices.
Ingredients
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Step-by-step- Heat vegetable oil in a large pot or Dutch oven over medium heat. Add mustard seeds and let them splutter. Then add curry leaves.
- Add the chopped onion and sauté until translucent and lightly golden, about 5-7 minutes.
- Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
- Add the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook for 5-7 minutes, stirring occasionally, until the oil separates from the mixture.
- Stir in the Chettinad Masala paste and cook for another 2-3 minutes, allowing the flavors to meld.
- Add the mixed vegetables and water/vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the vegetables are tender-crisp.
- Pour in the coconut milk and tamarind pulp (if using). Stir well and simmer gently for 5-7 minutes, without boiling, to allow the flavors to combine and the curry to thicken slightly.
- Season with salt to taste. Garnish generously with fresh coriander leaves before serving.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 10 g |
| Fat | 28 g |
| Carbohydrates | 25 g |
| Fiber | 9 g |
| Sodium | 350 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover curry in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Freeze individual portions in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over low heat, adding a splash of water or vegetable broth if the curry is too thick. Alternatively, microwave in short intervals, stirring occasionally, until heated through.
Chef’s Corner
- For an authentic Chettinad Masala from scratch, dry roast 2 tbsp coriander seeds, 1 tsp cumin seeds, 1/2 tsp fennel seeds, 5-6 dried red chilies, 1-inch cinnamon stick, 3-4 cloves, 2 green cardamom pods, and a pinch of fenugreek seeds. Grind to a fine powder and then blend with a little water to make a paste.
- Adjust the spice level by increasing or decreasing the red chili powder and Chettinad masala. For extra heat, add a slit green chili along with the onions.
- Don’t overcook the vegetables; they should be tender but still retain some bite.
- Serve this hearty curry with steamed rice, dosa, idli, appam, or your favorite Indian flatbread like paratha or naan.
