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When it comes to Chettinad cuisine, the fiery chicken curry and other non-vegetarian dishes take the centre stage. Hailing from the Chettinad region in Tamil Nadu, it is renowned for its bold, complex flavours and rich use of spices. However, there are many meat-less dishes in the cuisine too that are perfect for a vegetarian dinner. Traditionally, belonging to the Chettiar community, the dishes feature loads of freshly ground masalas and spices like star anise, fennel and pepper. Kaigari mandi to paal katti curry, these five vegetarian curries are perfect for a hearty nighttime meal to relish with your family.
Also Read: Mangalorean Kori Rotti, A Hearty Chicken Meal from Karnataka For Your Family Dinner
Paal Katti Chettinad Curry
Paal katti, or paneer, is a beloved ingredient in Indian vegetarian cuisine, and the Chettinad version gives it a unique and flavourful twist. The curry is made with soft cubes of paneer cooked in a rich, spicy gravy that incorporates traditional Chettinad spices like fennel, coriander, and red chillies. Coconut milk is also added for a creamy texture and balancing the heat. You can enjoy it with steamed rice or roti.
Chettinad Urulai Curry
Baby potatoes are the star in this tangy and spicy Chettinad Urulai Curry. The dish is prepared with roasted baby potatoes cooked in a masala made from ground spices, including cumin, coriander and black pepper. The distinct Chettinad touch comes from the dry roasting of spices and the addition of curry leaves, which infuses the dish with a robust aroma and flavour. Serve it with steamed rice or roti for a wholesome dinner.
Mushroom Chettinad
This is a vegetarian delight from Chettinad cuisine that brings nutrition with taste. To prepare the dish, mushrooms are combined with a medley of ingredients like coconut, poppy seeds, and a freshly ground spice mix that includes fennel, black pepper, and dried red chillies. Mushroom Chettinad pairs well with both steamed rice and parathas.
Chettinad Kaigari Mandi
Chettinad kaigari mandi is a delightful mixed vegetable curry that brings together seasonal vegetables in a tangy tamarind-based gravy. What sets this curry apart is the addition of rice water (mandi) in the gravy, giving it a unique texture and flavour. Vegetables such as carrots, beans, and potatoes are traditionally used in the recipe. This wholesome curry is a perfect accompaniment to rice, creating a complete meal for dinner.
Mulaikattiya Pasi Payaru Kuzhambu
This nutritious curry features sprouted green gram (pasi payaru) cooked in a coconut-based gravy. Sprouted green grams are used in this kuzhambu which enhances its nutritional value. The spices used in this dish include fennel, cumin, and dried red chillies and goes well for a light dinner.