Spicy South Indian Veggie Chettinad Recipe

About this recipe

Spicy South Indian Veggie Chettinad is a delightful breakfast curry that combines a medley of fresh vegetables simmered in a rich, aromatic coconut-based gravy infused with a blend of traditional Chettinad spices. Perfect for an active lifestyle and body maintenance, this dish offers balanced nutrition with bold flavors, moderate heat, and a comforting texture. Served best with hot dosa, soft idlis, or steamed rice, it brings the authentic taste of Tamil Nadu to your table, making it ideal for sharing with family.

Ingredients

• 1 head Cauliflower
• 250 g Carrot
• 250 g French Beans
• - Grated Coconut
• 100 g Yellow Mustard Seeds
• 100G Oleo
• 200Ml Kara Coconut Milk Classic (200ml)
• 100 g Coriander Leaves
• - Dry Red Chillies
• 500 g Tomato - Hybrid
• 100 g Curry Leaves
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat vegetable oil in a deep pan over medium heat and add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Sauté for 1-2 minutes until aromatic.
2. 2. Add diced tomatoes and cook for 5-7 minutes until softened, stirring occasionally.
3. 3. Mix in the Chettinad spice mix, turmeric powder, and salt. Stir well to combine the spices with the tomatoes.
4. 4. Add cauliflower florets, diced carrots, and chopped green beans. Cook for 10 minutes, stirring occasionally, until the vegetables start to soften.
5. 5. Blend the grated coconut with a small amount of water to form a thick paste. Add this paste to the pan and mix thoroughly.
6. 6. Pour in coconut milk and simmer the curry on low heat for 10-15 minutes until the vegetables are fully cooked and the gravy thickens.
7. 7. Garnish with chopped coriander leaves and serve hot with dosa, idli, or steamed rice.