Chettinad Curry
by Tarla Dalal
Added to 122 cookbooks
This recipe has been viewed 52573 times
Here's a spicy curry from Tamilnadu that tastes best with steamed rice. The Chettinad masala for this curry can even be made a week in advance and stored in air-tight bottles.
Main Procedure
For the chettinad masala- Heat the oil in a pan and fry the chettttinad masala ingredients till you get a roasted aroma. Keep aside.
- Soak the poppy seeds and cashewnuts in hot water for 5 minutes.
- Drain and grind with the roasted chettinad masala and ¼ cup water to make a fine paste. Keep aside.
- Boil vesselfull of water and immerse the tomatoes in it for 20 seconds.
- Remove, de-skin and deseed the tomatoes. Chop finely and keep aside.
- Heat the remaining oil in another pan, add the curry leaves and cabbage.
- Sauté for some time and then add the tomatoes, ground paste, turmeric powder, red chilli powder and salt.
- Cook till the tomatoes are well blended with the masala and oil separates from the sides.
- Mix well and add one cup of water, the vegetables and milk.
- Cover and simmer for a few minutes.
- Serve hot.
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Accompaniments
Nutrient values per serving
Energy | 308 cal |
Protein | 6 g |
Carbohydrates | 13 g |
Fiber | 6.1 g |
Fat | 24.6 g |
Cholesterol | 0 mg |
Vitamin A | 760.4 mcg |
Vitamin B1 | 0.1 mg |
Vitamin B2 | 0.2 mg |
Vitamin B3 | 0.8 mg |
Vitamin C | 50.3 mg |
Folic Acid | 35.2 mcg |
Calcium | 168.5 mg |
Iron | 1.6 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 32.2 mg |
Potassium | 196.2 mg |
Zinc | 0.3 mg |
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