Chettinad Vegetable Kuzhambu with Chana Sundal with Fresh Coconut

⏱️ 25m Prep🔥 65m Cook
Primary Dish

Chettinad Vegetable Kuzhambu

Ingredients

  • • 200 g Mixed vegetables (carrot, beans, eggplant)
  • • 10 g Tamarind paste
  • • 1 tbsp Sesame oil
  • • 1 tsp Mustard seeds
  • • 10 g Curry leaves
  • • 2 tbsp Chettinad spice paste (dry roasted fennel, cumin, peppercorns, and coconut blended)

Cooking Steps

1

In a blender, grind 3 tbsp grated coconut, 1 tsp fennel seeds, 1 tsp black peppercorns, and 1 tsp cumin into a fine paste.

2

Heat sesame oil in a pressure cooker; temper mustard seeds and curry leaves.

3

Sauté mixed vegetables until slightly browned.

4

Add the Chettinad paste and tamarind water, then pressure cook for 2 whistles.

5

Simmer for 5 minutes until the gravy thickens to desired consistency.

The Perfect Pairing

Chana Sundal with Fresh Coconut

Ingredients

  • • 150 g Dried chickpeas (soaked overnight)
  • • 30 g Fresh grated coconut
  • • 1 tsp Mustard seeds
  • • 1 tsp Urad dal
  • • 2 Green chilies
  • • 1 tbsp Coconut oil

Cooking Steps

1

Boil soaked chickpeas in a pressure cooker with water and salt for 4 whistles until tender; drain well.

2

Heat oil in a pan, add mustard seeds, urad dal, and split green chilies.

3

Add the boiled chickpeas and stir-fry for 3 minutes on medium heat.

4

Turn off the heat and fold in the fresh grated coconut and fresh coriander.