Chettinad Curry

Chettinad Curry

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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.

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Chettinad Curry recipe - How to make Chettinad Curry

Preparation Time:    Cooking Time:    Total Time:     Serves 4.
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    For the chettinad masala

    1. Heat the oil in a pan and fry the chettttinad masala ingredients till you get a roasted aroma. Keep aside.
    2. Soak the poppy seeds and cashewnuts in hot water for 5 minutes.
    3. Drain and grind with the roasted chettinad masala and ¼ cup water to make a fine paste. Keep aside.
    4. Boil vesselfull of water and immerse the tomatoes in it for 20 seconds.
    5. Remove, de-skin and deseed the tomatoes. Chop finely and keep aside.
    6. Heat the remaining oil in another pan, add the curry leaves and cabbage.
    7. Sauté for some time and then add the tomatoes, ground paste, turmeric powder, red chilli powder and salt.
    8. Cook till the tomatoes are well blended with the masala and oil separates from the sides.
    9. Mix well and add one cup of water, the vegetables and milk.
    10. Cover and simmer for a few minutes.
    11. Serve hot.

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    Nutrient values per serving
    Energy308 cal
    Protein6 g
    Carbohydrates13 g
    Fiber6.1 g
    Fat24.6 g
    Cholesterol0 mg
    Vitamin A760.4 mcg
    Vitamin B10.1 mg
    Vitamin B20.2 mg
    Vitamin B30.8 mg
    Vitamin C50.3 mg
    Folic Acid35.2 mcg
    Calcium168.5 mg
    Iron1.6 mg
    Magnesium0 mg
    Phosphorus0 mg
    Sodium32.2 mg
    Potassium196.2 mg
    Zinc0.3 mg

    RECIPE SOURCE : Jain Desi KhanaBuy this cookbook

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