Step 1: Dry Roast Spices

Heat 1 tbsp sesame oil in a pan. Add 1/2 tsp fenugreek seeds, 1 tbsp split chickpeas, 1 tbsp split black gram, 2 tbsp coriander seeds, 1 tbsp rice, 1 tsp cumin seeds, and 1 tsp fennel seeds. Stir and roast until the spices turn golden brown, which takes about 2-3 minutes. Then add a few curry leaves and 2-3 dry chillies. Continue roasting for another 1-2 minutes until aromatic. Transfer the roasted spices to a grinder.

Step 2: Fry Aromatics for Masala Paste

In the same pan, add 1 tbsp sesame oil. Add 8-10 garlic cloves and 8-10 shallots (or 1 onion). Sauté until the shallots become translucent, about 3-4 minutes. Add 1/4 cup shredded coconut and continue frying until the coconut turns light golden, about 2-3 minutes. Stir in 1 tbsp sambar powder and salt as required. Fry for 1 minute until fragrant. Transfer these fried aromatics to the same grinder as the dry roasted spices.

Step 3: Grind Masala Paste

Add a little water to the grinder with the roasted spices and fried aromatics. Grind everything to a smooth, fine paste.

Step 4: Cook Vegetables and Masala

Heat 2 tbsp sesame oil in a stone pot (or heavy-bottomed pot). Add 8-10 small, slit brinjals, 10-15 garlic cloves, 10-15 peeled shallots, and 1-2 drumsticks (cut into pieces). Sauté for 5-7 minutes until the brinjals start to soften. Add 2 quartered tomatoes and cook for 3-5 minutes until they soften. Add the prepared masala paste to the pot. Rinse the grinder with some water and add that water to the pot to get all the masala. Add the pulp from a lemon-sized tamarind (soaked in water for 10 minutes). Add 2-3 cups of water to adjust the consistency. Stir everything well to combine.

Step 5: Simmer the Curry

Bring the curry to a boil, then reduce the heat to a simmer. Add 1/4 tsp asafoetida. Stir occasionally and cook for 15-20 minutes, or until the vegetables are tender and the oil starts to ooze out from the sides, indicating the curry is well cooked.

Step 6: Prepare Tempering

In a separate small pan, heat 1 tbsp sesame oil. Add 1/2 tsp mustard seeds and 1/2 tsp split black gram. Let them splutter for 30 seconds. Add 3-4 crushed garlic cloves, 3-4 chopped shallots, and a few curry leaves. Fry until the shallots turn golden brown, about 2-3 minutes.

Step 7: Finish and Serve

Pour the prepared tempering over the simmering curry. Stir gently to combine. The Chettinad Spicy Curry is now ready to be served hot with rice or your preferred accompaniment.

• Roast the spices until they are aromatic and slightly golden for the best flavor in the masala paste.

• Adjust the amount of water to achieve your desired curry consistency.

• Cooking in a stone pot can enhance the traditional flavor of the Chettinad curry.

• Add other vegetables like potatoes, carrots, or gourds for variety.

• For a non-vegetarian version, chicken or mutton can be added after sautéing.