Chettinad, a very famous part of Tamil Nadu, famous for its Chettinad chicken, peppery and tangy Chettinad recipe for all the vegetarians out there, Chettinad Paste mixed with Makhana can give a peppery bite to your teeth.

Chettinad, a very famous part of Tamil Nadu, famous for its chettinad chicken, peppery and tangy chettinad recipe for all the vegetarians out there, Chettinad Paste mixed with Makhana can give a peppery bite to your teeth.

Servings: 4

Preparation time: 1 hour.

Ingredients:

Makhana: 200 gms

Carrot(diced): 50 gms

Green Peas: 50 gms

Oil: 3 tbsp

Onion: 100 gms

Tomato: 100 gms

Cinnamon/ Dal Chini stick: 1 inch piece

Clove: 2-3 pieces

Cardamom/elaichi: 2 pieces

Cumin/Jeera: 1 tsp

Curry leaves: 10-12 pieces

Turmeric: 1 tsp

Salt: To Taste

Coriander leaves: 20 gms

For Chettinad Paste:

Onion: 100 gms

ginger: 25 gms

garlic: 25 gms

fennel/Saunf seeds: 1 tsp

Cumin/Jeera seeds: 1 tbsp

Kaali Miri/ peppercorns: 1 tsp

Red chillies: 1 tbsp

Coconut: 100 gms

Procedure:

1. Dry Roast Makhana in a Pan for 7-8 minutes.
2. In a pan, dry roast all the Chettinad Paste spices.
3. Grind to make a smooth paste out of it adding the other ingredients as well.
4. Then in a pan, Heat oil and add the cinnamon, cardamom, cloves and cumin, saute.
5. Add the chopped onions and the curry leaves. Saute until the onions are golden. Then add the Chettinad masa paste and cook until done.
6. Then add tomatoes and cook until mushy. Add some water and add the vegetables and cook until done.
7. Add the Makhana 5 minutes before serving for optimum taste.
8. Serve Hot.

Nutritional Analysis: (per serving)

Kcal (energy): 367.25 kCal

Carbohydrate: 47.32 gms

Protein: 10.71 gms

Iron: 3.10 mg

Cholesterol: 126.11 mg

Fat: 16.44 gms

Calcium: 124.1 mg

Zinc: 1.33 m