A hearty and flavorful South Indian vegetable stir-fry, Vegetable Pirattal is a delicious medley of fresh veggies cooked in a fragrant coconut-spice masala. It’s a simple, nourishing dish that’s easy to make and packed with vibrant flavors.
Vegetable Pirattal is one of those homey, lip-smacking curries that takes you right back to your mom’s kitchen. With a beautiful medley of veggies simmered in a fragrant coconut-spice gravy, it’s pure comfort in a bowl.
About the Recipe
If you’re a veggie enthusiast who adores bold, layered flavours, this Pirattal should be right up your alley. A specialty from Tamil Nadu, it combines everyday veggies like potatoes, carrots and cauliflower in a luscious coconut-based gravy infused with garlic, fennel and red chillies. One bite, and you’re transported.
Why you’ll love this recipe: For starters, it’s a nutritional powerhouse packed with fiber, vitamins and plant-based goodness. But beyond that, it’s the intoxicating aroma and that perfect balance of heat, tanginess and creaminess that’ll have you going back for seconds (maybe thirds?). The curry leaves lend a lovely fragrance, while the ground coconut paste ensures a rich, velvety texture.
Why You’ll Love This Recipe
There’s so much to love about this vibrant veggie dish. The mix of textures and colours makes it fun to eat. The balance of spices adds warmth without being overpowering. And the fresh coconut paste lends an irresistible creaminess. Best of all, it’s a complete meal in one pot – so convenient.
Vegetable Pirattal
Cooking Tips
For best results, use fresh curry leaves – their distinctive flavor is kind of the star here. Also, toast the spices briefly before grinding to really bring out their aroma. And if you prefer more heat, just up the red chili powder to taste.
Serving and Storing Suggestions
This curry is fantastic served over steamed rice or dengan sambhar and crunchy appalam on the side. One hearty portion makes for a satisfying meal (Total prep: 45 mins). Leftovers stay fresh refrigerated for 3-4 days.
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Nutrient Benefits
Carrots and cauliflower pack in fiber, vitamin C and antioxidants. Potatoes offer a good dose of vitamin B6, while coconut is a plant-based source of healthy fats. The spice blend provides anti-inflammatory benefits too. All in all, a nutrient-dense comfort food.
Vegetable Pirattal
A hearty and flavorful South Indian vegetable stir-fry, Vegetable Pirattal is a delicious medley of fresh veggies cooked in a fragrant coconut-spice masala. It’s a simple, nourishing dish that’s easy to make and packed with vibrant flavors.
Ingredients
- 2 small carrots (peel skin, cut into thick pieces)
- 2 small potatoes (peel skin, cut into thick pieces)
- 100 g cauliflower (separate into florets, cover with warm salt water)
- 50 g green peas
- 1 onion (thinly sliced)
- 2 tomatoes (each made into 6 pieces)
- 3 tbsp oil
- 1 tbsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tbsp salt
- Bay leaf (cinnamon- for tempering)
- 2 pcs curry leaves
To grind:
- 3 tbsp grated coconut
- 1 tsp dalia
- 1 tsp fennel seeds
- 1 tsp khuskhus
- 2 cloves garlic
Instructions
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Make a paste with the ingredients to be ground.
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Heat the oil in a kadai. Flavour the oil with bay leaf and cinnamon.
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Put in the curry leaves and onions. Saute.
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Put in the remaining vegetables except peas. Once they are half cooked, add the red chilli powder, turmeric powder and saute well.
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Once the raw smells of the chilli and turmeric are gone, put in the tomatoes and saute for 2 minutes.
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Add 1/2 cup of water and let the vegetables cook. After 5 minutes, add the peas and the ground masala paste. Stir well off and on for 10 minutes. Remove from flame.
Frequently Asked Questions
Can I use frozen vegetables?
Surely, frozen veggies work great in a pinch. Just thaw them before adding to the curry. You may need to adjust the cooking time slightly.
What can I use instead of curry leaves?
Curry leaves have a very distinct flavor that’s hard to replicate. But you can try adding a bay leaf or two to the tempering instead.
Is this curry vegan-friendly?
Yes, it’s completely vegan as long as you use oil instead of ghee while tempering the spices.
Can I make it in advance?
Sure, this curry tastes even better the next day as the flavors have time to meld and develop. Just reheat gently adding a splash of water if needed.
Is there a way to thicken the gravy?
You can mash some of the cooked veggies right into the gravy to thicken it up and give it a rustic, chunky texture. Or mix in a spoonful of rice flour slurry.
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