Follow these steps for perfect results
Cauliflower
broken into small florets
Green beans
cut into one-inch pieces
Carrots
cut into inch long pieces
Potatoes
cut into cubes
Onion
sliced
Sunflower Oil
Mustard seeds
Curry leaves
Fresh coconut
grated
Dry Red Chillies
Cumin seeds
Fennel seeds
Heat a wok in medium flame and add oil.
Add mustard seeds and curry leaves; let them splutter.
Add all the cut vegetables and stir.
Sprinkle some water, cover with a lid, and cook for 5 minutes.
Stir occasionally until vegetables are fully cooked.
Make a coarse mixture of grated coconut, red chilies, cumin, and fennel seeds using a mixer grinder.
Add the spice mix to the vegetables and season with salt.
Stir well and switch off the flame.
Serve with steamed rice and spicy Manathakkali Kai Vathal Kuzhambu.
Expert advice for the best results
Adjust the amount of red chilies to your spice preference.
Do not overcook the vegetables; they should retain a slight bite.
Everything you need to know before you start
10 mins
Can be prepped in advance.
Garnish with chopped cilantro.
Serve hot with rice and kuzhambu.
Serve as a side dish with roti or naan.
Pairs well with the spice and vegetables.
Discover the story behind this recipe
Chettinad cuisine is known for its aromatic spices and bold flavors.
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