KaiKari Perattal / Mixed Vegetable Pirattal / Chettinad Vegetable Curry / Pirrattal / Kaikari Piratal
Traditionally 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 also adapt to your needs.
|1 no||Mace/jathipoo(just one petal)|
|1 tsp||Fennel seed|
|¾ tsp||Poppy seeds|
|3 tsp||Split roasted gram/pottukadalai|
|3 tbsp||Dry coconut flakes/ desicated / coparai thengai|
|1 no||Cinnamon stick (very small)(1/2″)|
|2 nos||Onion (or 20 shallots)(cut lengthwise)|
|2 cup||Mixed vegetables (cauliflower, carrots, peas)|
|2 clove||Garlic (crushed)|
|¼ no||Tomato (diced)|
|¼ tsp||Turmeric powder|
|½ tsp||Coriander powder|
|¼ tsp||Red chili powder|
|1 tsp||Salt (or to taste)|
|¼ tsp||Mustard seeds|
|¼ tsp||Cumin seeds|
|5 nos||Curry leaves|
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 tumeric powder, red chili powder, corainder 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.
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.