Chettinadu Recipe
(Roasted coconut and spice sauce) with Choice: Potato | Mixed Vegetable / Chickpea | Eggplant
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Ingredients
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Roasted Coconut and Spice Sauce
Vegetable Choice
Method
Roasted Coconut and Spice Sauce
- 1
- 2
Prepare the Coconut
Add the grated coconut to the skillet and continue to roast for another 2-3 minutes until the coconut turns golden brown. Remove from heat and let it cool.
- 3
Blend the Sauce
In a blender, combine the roasted spices and coconut, turmeric powder, and salt. Add water gradually to achieve a smooth paste. Blend until the mixture is well combined and creamy.
- 4
Cook the Sauce
Heat oil in a saucepan over medium heat. Pour in the coconut-spice mixture and cook for about 5-7 minutes, stirring occasionally until the sauce thickens and oil separates.
Vegetable Preparation
- 5
- 6
Prepare Mixed Vegetables
In a separate pot, bring water to a boil and add mixed vegetables. Cook for about 5-7 minutes until they are bright in color and tender. Drain and set aside.
- 7
Chickpeas Preparation
If using canned chickpeas, rinse and drain them. If using dried chickpeas, soak them overnight and cook until soft.
- 8
Cook the Eggplant
In a pan, add a little oil and sauté the cubed eggplant over medium heat until soft and golden brown, about 8-10 minutes. Season with salt.
Combine and Serve
- 9
Mix Together
In a large serving bowl, combine the cooked potatoes, mixed vegetables, chickpeas, or sautéed eggplant with the roasted coconut and spice sauce. Stir gently to coat the vegetables evenly.
- 10
Serve
Serve the Chettinadu hot with steamed rice or Indian bread of your choice. Enjoy!
