Nadan vegetable curry

Nadan vegetable curry

A common curry for idiyappam with mixed veggies and coconut paste. This goes well with chapatis, appams and rotis too. Usually it is spicy rich and hot for wedding cuisines but I gradually altered it to suite my little one. My IL’s prefer hot side dish nevertheless have no option these days J

Ingredients:

Potatoes – 1 medium size, chopped

Carrot – ½ chopped

Soaked soya chunks – ½ cup, chopped

Onion – 1, chopped

Green chillies – 2 nos

Tomato – 1 medium size, chopped

Red Chilli powder – ½ tsp

Turmeric powder – ½ tsp

Curry leaves – a sprig

Coriander leaves – a sprig

Salt – for taste

Oil – as required

To grind:

Grated coconut – ½ cup

Garlic – 3 gloves

Garam masala powder – 1 tbsp

Water – to grind

Method:

Heat oil in a pan – sauté chopped onion, green chillies and tomato in the medium heat. Once done add all the chopped veggies, chilli powder, turmeric powder, salt and cook with required amount of water for few minutes. 

Grind the ingredients listed under ‘to grind’ to a fine paste/ get coconut milk from grated coconut and mix rest of the ingredients together. 

Add the grinded mixture to the cooked veggies on low heat. No need to boil the gravy. Garnish it with curry leaves and coriander leaves. Serve hot!