Chettinad Kaikari Pirattal – Chettinad cuisine, enjoys a special place among food lovers, let it be a normal veggie dish or sizzling non-veg they always include a radically distinctive blend of spices covering up the key ingredient, which wakes up your taste buds. Here is one such recipe… mixed vegetables tossed with freshly ground spice blend. This curry is prepared with mixed vegetables like carrots, potatoes, beans, peas and cauliflower. I’ve ignored potatoes and beans here to suit my taste. You may choose the ones which you like to suit your needs or based on availability!
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Ingredients – 1
- Mace / Jathipoo – 1 petal
- Fennel seeds – 1 teaspoon
- Poppy seeds – 3/4 teaspoonSplit roasted gram / pottukadalai – 3 teaspoonsDry coconut / desiccated / fresh grated – 3 tablespoons
- Cinnamon stick – 1 (1/2 inch stick)
Ingredients – 2
- Onion – 1 cup (20 small onions/sambar onion- cut lengthwise)
- Mixed vegetables – 2 cups (cauliflower, carrots, peas)
- Garlic – 2 cloves crushed
- Tomato – 1/4 cup diced
- Turmeric powder – 1/4 teaspoon
- Coriander powder – 1/2 teaspoon
- Red Chili powder – 1/4 teaspoon
- Salt – 1 teaspoon
- Mustard – 1/2 teaspoon
- Cumin seeds – 1/2 teaspoon
- Curry leaves – 5
- Oil – 2 teaspoons
For the spice blend: Using a dry mixie or coffee grinder, grind cinnamon, mace flower, poppy seeds, fennel seeds, roasted gram and dry coconut to a fine powder.
For the curry : Veggies can be steamed separately and then added to the curry. Here in this recipe, I prefer to cook along with the other ingredients. Heat oil in a pan, splutter mustard, cumin seeds and curry leaves. Add the onions and garlic, saute for few minutes. Add the raw veggies, diced tomatoes, sprinkle little water, cover and steam for 4 minutes over low flame or until they turn soft and firm. Now add the turmericpowder, red chili powder, coriander powder and salt. Fry for few seconds, add the spice powder and toss to coat evenly. Switch off and serve as a side for rice.
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- Yield: 4 servings approx.
- If you don’t have a dry mixie, just grind to a paste adding little water and include at the final stage. Make sure all the water evaporates coating the masala evenly.
- Spice blend includes roasted gram flour which has the tendency to turn sticky when contact with water, making the masala stick to the bottom of the pan. So make sure the flames low and switch off as soon as you add the powder.
- You may adjust the spice powder level that you want to add.