South Indian–Style Mixed Vegetable Dry Curry

Updated on July 27, 2020
Shwetha raashi profile image

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

South Indian–Style Mixed Vegetable Dry Curry
South Indian–Style Mixed Vegetable Dry Curry

Mixed Vegetable Dry Curry From South India

This South Indian curry is easy, healthy, simple, vegan and dairy-free. It also tastes amazing.

The way we make this dish is to cook delicious and healthy vegetables with sambar powder and basic seasonings. It's a very easy recipe to customize, as you can add or omit vegetables of your choosing.

Serve this curry with phulkas, rotis, parathas and pooris. It even goes well with rice.

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 3 servings

Ingredients

  • 1/4 cup trimmed and chopped fresh green beans or French beans
  • 1/2 cup peeled and chopped potatoes
  • 1/2 cup peeled and chopped carrots
  • 1/4 cup peeled and chopped beetroot
  • 1/2 cup peas, fresh, frozen or dry
  • salt to taste
  • 1/2 cup water, to cook vegetables
  • 1/2 cup finely chopped onions
  • 1/2 cup grated dry coconut
  • 1/4 cup finely chopped fresh coriander leaves
  • 1-2 teaspoons cooking oil
  • 1 teaspoon mustard seeds
  • 1 tablespoon bengal gram
  • 1-2 dry red chilies, broken
  • 1-2 sprigs fresh curry leaves
  • 1/4 teaspoon asafoetida (hing)
  • 2-3 teaspoons sambar powder, homemade or store-bought

Instructions

  1. Wash the vegetables. Trim the ends and chop the French beans; peel and cut the carrots and beetroots; finely chop the onions and coriander leaves; peel and chop the potatoes; grate the dry coconut. Set aside. If you are using fresh peas, shell them. If using frozen peas wash and keep aside. Or use overnight soaked dry peas.
  2. In a cooker, add beans, potatoes, beetroot and carrots (add peas too if you are using fresh or dry peas. No need to add frozen peas as it takes very less time to cook). Add 1/2 cup of water and salt to taste. Close the lid and take 2 whistles. Switch off the flame and let the pressure release by itself.
  3. In a pan add 1-2 teaspoons of cooking oil. Heat over medium heat. Splutter the mustard seeds.
  4. Add 1 tablespoon of Bengal gram and fry till golden brown. Add broken red chilies, fresh curry leaves and hing. Fry everything for a few seconds.
  5. Add chopped onions and fry till translucent.
  6. Add frozen peas (if using). Cook for 1-2 minutes over medium heat.
  7. Add cooked vegetables. Cook for 1-2 minutes.
  8. Add sambar powder. Add salt if required. Mix everything and cook till the raw smell of sambar powder goes away and the water dries up (if any). Switch off the heat.
  9. Add the dry coconut and sprinkle the coriander leaves. Mix.
  10. Serve hot with rice, roti, poori, paratha or chapati.

Photo Guide

Wash, peel and chop carrots, beetroot and potatoes. Trim the ends and chop French beans. Set aside.
Wash, peel and chop carrots, beetroot and potatoes. Trim the ends and chop French beans. Set aside.
Chop onions and fresh coriander leaves. Set aside.
Chop onions and fresh coriander leaves. Set aside.
Wash 1/2 cup of peas and set aside (you can use dry, fresh or frozen peas).
Wash 1/2 cup of peas and set aside (you can use dry, fresh or frozen peas).
Grate 1/2 cup of dry coconut and set aside.
Grate 1/2 cup of dry coconut and set aside.
Add carrots, beans, potatoes, beetroot to a pressure cooker (if you are using fresh or dry peas add that too. No need to add frozen peas as it can be easily cooked).
Add carrots, beans, potatoes, beetroot to a pressure cooker (if you are using fresh or dry peas add that too. No need to add frozen peas as it can be easily cooked).
Add 1/2 cup of water and salt to taste (add just enough water to immerse the vegetables, not too much).
Add 1/2 cup of water and salt to taste (add just enough water to immerse the vegetables, not too much).
Close the lid and take 2 whistles. Switch off the heat and let the pressure release by itself.
Close the lid and take 2 whistles. Switch off the heat and let the pressure release by itself.
In a pan heat 1-2 teaspoons oil and splutter the mustard seeds.
In a pan heat 1-2 teaspoons oil and splutter the mustard seeds.
Add 1 tablespoon of Bengal gram; fry till golden brown.
Add 1 tablespoon of Bengal gram; fry till golden brown.
Add 1-2 broken red chilies, 1-2 strings of fresh curry leaves and 1/4 teaspoon of hing or asafoetida. Saute for a few seconds.
Add 1-2 broken red chilies, 1-2 strings of fresh curry leaves and 1/4 teaspoon of hing or asafoetida. Saute for a few seconds.
Add finely choppes onions.
Add finely choppes onions.
Fry till translucent.
Fry till translucent.
Add 1/2 cup of frozen peas (if using).
Add 1/2 cup of frozen peas (if using).
Saute and cook over medium heat for 1-2 minutes.
Saute and cook over medium heat for 1-2 minutes.
When the pressure of the cooker releases naturally, open the lid. Vegetables should be cooked well by now.
When the pressure of the cooker releases naturally, open the lid. Vegetables should be cooked well by now.
Add cooked vegetables to a pan, mix and cook for 1-2 minutes (don't discard the water).
Add cooked vegetables to a pan, mix and cook for 1-2 minutes (don't discard the water).
Add 2-3 teaspoons of sambar powder (I used store-bought sambar powder, you can use homemade, too) and salt to taste (vegetables are cooked with salt, so add salt sparingly).
Add 2-3 teaspoons of sambar powder (I used store-bought sambar powder, you can use homemade, too) and salt to taste (vegetables are cooked with salt, so add salt sparingly).
Cook till raw smell of sambar powder goes away and all water dries up (if any). Switch off the heat.
Cook till raw smell of sambar powder goes away and all water dries up (if any). Switch off the heat.
Add grated dry coconut and finely chopped coriander leaves.
Add grated dry coconut and finely chopped coriander leaves.
Mix everything and transfer to a serving bowl.
Mix everything and transfer to a serving bowl.
Serve hot with rice, chapati, roti, paratha or poori.
Serve hot with rice, chapati, roti, paratha or poori.
Nutrition Facts
Serving size: 1
Calories 210
Calories from Fat90
% Daily Value *
Fat 10 g15%
Saturated fat 1 g5%
Carbohydrates 33 g11%
Sugar 6 g
Fiber 5 g20%
Protein 3 g6%
Cholesterol 30 mg10%
Sodium 515 mg21%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Tips

  • Try to use organic vegetable to make this curry more healthy.
  • You can add other vegetables like capsicum, cauliflower, tomato, paneer, mushrooms, broccoli according to your taste and availability.
  • You can add spices like ginger, garlic, kasuri methi (dry fenugreek leaves), cumin powder, coriander powder, garam masala powder and so on.
  • You can directly saute and cook the vegetables. I have pressure cooked the vegetables to hasten the entire process.
  • You can even keep your vegetables crunchy and crisp.
  • Instead of pressure cooking, you can steam the vegetables using a steamer. But be careful not to overcook the vegetables.

5 stars from 1 rating of South Indian–Style Mixed Vegetable Dry Curry

Comments

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    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      13 days ago from Bengaluru

      Yes. This curry is very delicious and nutritious. Please give it a try.

    • DDE profile image

      Devika Primić 

      13 days ago from Dubrovnik, Croatia

      I like the vegetable curry and sounds delicious

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