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Main Course

Naadan Vegetable Curry

Cooked low and slow until the masala melds into the gravy, this potato curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

1 tbsp Potatoes
1 tbsp Beetroot
1 tbsp Carrot
Green peas handful
2 small Tomatoes
1 large Onion
1 tsp Ginger — chopped
1 tsp Green chillies — finely chopped
Curry leaves, a few
½ tsp Turmeric powder
1 tsp Kashmiri chilly powder
1 tsp Mustard seeds
Cumin seeds 1/4 tsp — optional
Oil, to taste
Salt, to taste

Preparation

Step 1
Clean well and cut the veggies into halves.
Step 2
Pressure cook the halved potatoes, beetroot and carrot. Peel off the skin and set aside.
Step 3
3)Thaw and cook peas separately. Set aside too.
Step 4
4)Thinly slice onion and tomatoes.
Step 5
5)Heat the oil in a pan and let the mustard seeds crackle ad cumin seeds.
Step 6
6)Add curry leaves, onion, green chillies and ginger and sautT, till onions turn soft and pink.
Step 7
7)Add tomatoes and sautT, till it blends well.
Step 8
8)Add turmeric powder and chilly powder and sautT for a while.
Step 9
9)Add mashed veggies along with cooked peas and Stir everything together thoroughly.
Step 10
10)Add water followed by salt and Stir everything together thoroughly.
Step 11
11)Simmer for a few minutes till it¦s consistency gets thick.
Step 12
Easy to cook and light on the ingredients, this dish goes very well with chappathis, pooris, and even appamsa. And usually it¦s the leftover from the fridge which is in great demand the very next day as it tastes better the next daya.:) Another good thing is that it can even be used as a masala stuffing while making dosasa. The crimson colored masala stuffing inside the Ghee roastaquite reminding me of the Masala Dosa you get in (Indian Coffee House÷, a very popular restaurant in India. Well, if you are making masala dosas at home, at least you don¦t have to peek thru the layers of the dosa trying desperately to find the masala inside as you¦d be doing in the hotelsa.:) Honestly, I have come across such situations many a times before eventually making me go for something else that is hot, spicy and filling. :).
Step 13
Coming back to the recipe, you can emit any of the above listed veggies or include others of your choice accdg to the availability, your tastes and moods. And again, let me tell you that this is not an authentic recipe for vegetable curry as this dish is one of a kind in Indian cuisine which has undergone different kinds of experimentation since ages. Consequently, people improvised on the same based on their cuisine style to get good outcomes to suit their palates. So, guys, let your imaginations run wild, play around with the spices and cook up something exceptional to contribute to the veg curry recipe world thereby leaving a mark of the magic touch of your hands. Or rather popularly known as (Kaippunyam÷ in Malayalama. :) Good luck!
Step 14
So, on that note, happy cooking!

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Ingredientsfor 4 servings

1 tbsp Potatoes

1 tbsp Beetroot

1 tbsp Carrot

Green peas handful

2 small Tomatoes

1 large Onion

1 tsp Ginger — chopped

1 tsp Green chillies — finely chopped

Curry leaves, a few

½ tsp Turmeric powder

1 tsp Kashmiri chilly powder

1 tsp Mustard seeds

Cumin seeds 1/4 tsp — optional

Oil, to taste

Salt, to taste

Preparation

Step 1

Clean well and cut the veggies into halves.

Step 2

Pressure cook the halved potatoes, beetroot and carrot. Peel off the skin and set aside.

Step 3

3)Thaw and cook peas separately. Set aside too.

Step 4

4)Thinly slice onion and tomatoes.

Step 5

5)Heat the oil in a pan and let the mustard seeds crackle ad cumin seeds.

Step 6

6)Add curry leaves, onion, green chillies and ginger and sautT, till onions turn soft and pink.

Step 7

7)Add tomatoes and sautT, till it blends well.

Step 8

8)Add turmeric powder and chilly powder and sautT for a while.

Step 9

9)Add mashed veggies along with cooked peas and Stir everything together thoroughly.

Step 10

10)Add water followed by salt and Stir everything together thoroughly.

Step 11

11)Simmer for a few minutes till it¦s consistency gets thick.

Step 12

Easy to cook and light on the ingredients, this dish goes very well with chappathis, pooris, and even appamsa. And usually it¦s the leftover from the fridge which is in great demand the very next day as it tastes better the next daya.:) Another good thing is that it can even be used as a masala stuffing while making dosasa. The crimson colored masala stuffing inside the Ghee roastaquite reminding me of the Masala Dosa you get in (Indian Coffee House÷, a very popular restaurant in India. Well, if you are making masala dosas at home, at least you don¦t have to peek thru the layers of the dosa trying desperately to find the masala inside as you¦d be doing in the hotelsa.:) Honestly, I have come across such situations many a times before eventually making me go for something else that is hot, spicy and filling. :).

Step 13

Coming back to the recipe, you can emit any of the above listed veggies or include others of your choice accdg to the availability, your tastes and moods. And again, let me tell you that this is not an authentic recipe for vegetable curry as this dish is one of a kind in Indian cuisine which has undergone different kinds of experimentation since ages. Consequently, people improvised on the same based on their cuisine style to get good outcomes to suit their palates. So, guys, let your imaginations run wild, play around with the spices and cook up something exceptional to contribute to the veg curry recipe world thereby leaving a mark of the magic touch of your hands. Or rather popularly known as (Kaippunyam÷ in Malayalama. :) Good luck!

Step 14

So, on that note, happy cooking!