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Thursday, January 10, 2013

Chettinad vegetable curry

It is time for the next blogging marathon and that seems to be the only impetus to blog these days. This week, my theme revolves around cooking using a specific combination of vegetables - potato, cauliflower and green peas.
Cauliflower and fresh green peas are seen in plenty during this season in the markets here and that is the reason behind my choosing this particular combo. The recipe is adapted from Mallika Badrinath's 100 Vegetarian Curries. The original recipe uses brinjal, potato, beans and carrots. In keeping with the them, I used only cauliflower, peas and potato.

What you need
Potato - 1 medium sized, peeled and chopped into pieces
Cauliflower - a small one, separated into florets
Green peas - 1.5 cups, heaped
Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - a few
Turmeric powder - 1/2 tsp
Salt
For the masala: (Grind to a smooth paste the following ingredients along with 1/4 cup of water)
Onion - 2
Red chilli - 5 or 6(adjust to taste)
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Ginger - a one inch piece
Garlic - 4 or 5 cloves

Heat oil in your pressure cooker. Add the mustard seeds and when they pop, add the curry leaves. Reduce the flame to low and add the ground masala paste. Cook until the raw smell goes away and oil separates from the masala. Now add the chopped vegetables, turmeric powder, salt and a cup of water. Cover and cook till whistle.
When the steam has completely settled down, open and boil for a few minutes until the curry reaches a semi-liquid consistency.
Serve with roti/rice.

Do check out the Blogging Marathon page for the other Blogging Marathoners doing BM#24
Also check out my other blog to read about my recent trip to Mahabaleshwar.
 

22 comments:

Padmajha PJ said...

This combo of veggies is always a winner.Looking forward to your other recipes using this combo...

Priya said...

Love that grinding part, definitely a flavourful vegetable curry;

cookcookandcook said...

Lovely and simple to make dish.. :)

The Pumpkin Farm said...

seems like a nice and easy recipe, good one

Divya Pramil said...

Nice veggie combos..Looks so yum!!

Anu said...

Simple and healthy with veggies

Lakshmi Venkatesh said...

Nice curry and by grinding the masalas it adds more taste.

Saraswathi Tharagaram said...

Very authentic and delicious dish.

Maha Gadde said...

Very new to me...yummy and healthy.

DivyaGCP said...

Delicious and flavorful curry.. Love it..

Apu said...

I love the use of fennel in curries!! I made a Soy nuggets curry using fennel!! http://annarasaessenceoffood.blogspot.com/2013/01/peas-nutri-nuggets-curry-curried-peas.html

sanjeeta kk said...

My all time fav. veggie combo..happy 2013 to you!

Rajani S said...

There are so many curries we can come up with this combination!This looks good!

sra said...

Love veggie curries with thick gravy, and cauliflower and peas and potatoes is a great combination always!

Suma Gandlur said...

I think as Rajani mentioned, your gravy can be used for other combo of veggie stoo. Looks flavorful.

Chef Mireille said...

flavorful masala

Pavani said...

LOVE that masala.. Thanks for sharing this yummy dish. Will be trying this soon.

Srivalli said...

Very nice combo..and easy to make..

Nivedhanams Sowmya said...

very flavorful and aromatic masala!!! so tempting!!!
Sowmya
Ongoing Event - Breakfast
Ongoing Event - Tried and Tasted - Raks Kitchen

anubhavati said...

Hi Jayshri,

Lovely chettinad curry. I also love Mallika Badrinath`s book but have never seen this curry. I am guessing the secret ingredient in the recipe is the fennel.
Shobha

sra said...

I'm hopelessly behind on blogging, whether it's posting myself or commenting. Off to read about your trip...

Kathy Shea Mormino, The Chicken Chick said...

Hi! I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop:

http://www.the-chicken-chick.com/2013/03/clever-chicks-blog-hop-27-pizza-rustica.html





I hope you can make it!



Cheers,

Kathy Shea Mormino

The Chicken Chick