Chettinad Kathrikai Avial Recipe / Chettinad Aviyal Recipe / Vegetable Stew from Chettinad / Kalla Veetu Aviyal Recipe - A Side Dish For Idli

Chettinadu Avial

Tempering Ingredients

Sesame oil - 2 tbsp

Whole black pepper - 5

Methi seeds - less than 1/8 tsp

Fennel seeds - 3/4 tsp

Cinnamon stick - a very tiny piece

Kalpasi - a tiny piece ( optional)

Ingredients fried and ground to a smooth paste

Oil - 1/2 tsp

Fennel seeds / Somph- 1 tsp

Poppy seeds / Khus Khus seeds - 1 tsp

Pottu kadalai - 1 tsp

Whole black pepper - 1/4 tsp

Jeera - 1/8 tsp

Red chilly powder - 1 tsp ( heaped)

Coriander powder - 3/4 tsp

Grated coconut - 1/4 cup

( Heat oil in a pan add all above ingredients except red chilly and coriander powder, fry till they change color. Switch off the stove and then add the dry powders, mix and let it cool. Add water and grind to a smooth paste, keep it aside)

Other ingredients

Chopped onion - 1/4 cup

Chopped tomato - 1 medium size

Garlic - 6

Diced potato - 1 large

Chopped brinjal - 4

Salt to taste

Turmeric powder - 1/4 tsp

Curry and coriander leaves few

Method

Heat oil in a pan and temper with above mentioned ingredients.

Add chopped onion, tomato, few curry leaves, garlic and vegetables, sauté in medium flame till combined.

Add salt, turmeric powder, ground masala paste and pour water as needed, cover and cook till the vegetables are cooked and gravy is slightly thick.

Switch off the stove garnish with chopped curry and coriander leaves.

Best served with hot Idli.

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