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.
- 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
- 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.
- 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.
- In a pan add 1-2 teaspoons of cooking oil. Heat over medium heat. Splutter the mustard seeds.
- 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.
- Add chopped onions and fry till translucent.
- Add frozen peas (if using). Cook for 1-2 minutes over medium heat.
- Add cooked vegetables. Cook for 1-2 minutes.
- 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.
- Add the dry coconut and sprinkle the coriander leaves. Mix.
- Serve hot with rice, roti, poori, paratha or chapati.
|Serving size: 1|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Saturated fat 1 g||5%|
|Carbohydrates 33 g||11%|
|Sugar 6 g|
|Fiber 5 g||20%|
|Protein 3 g||6%|
|Cholesterol 30 mg||10%|
|Sodium 515 mg||21%|
|* 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.|
- 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.