Here's
a spicy curry from tamilnadu that tastes best with steamed rice. The
chettinad masala for this curry can even be made a week in advance and
stored in air-tight bottles.
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Cooking Time:
Makes 4 servings
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Add your private note Preparation Time:
Cooking Time:
Makes 4 servings
Show me for servings
Ingredients
For The Chettinad Masala1/2 cup freshly grated coconut
1 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
2 whole dry red chillies , broken into pieces
3 cardamom (elaichi)
1 tsp fennel seeds (saunf)
3 cloves (laung / lavang)
25 mm (1") piece cinnamon (dalchini)
1 tbsp oil
Other Ingredients2 tbsp poppy seeds (khus-khus)
2 tbsp broken cashewnuts (kaju)
25 mm (1") piece ginger (adrak)
6 cloves (laung / lavang)
3 tbsp oil
1/2 cup chooped onions
3 tomatoes , blanched and grated
salt to taste
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
4 to 5 curry leaves (kadi patta)
3 cups boiled mixed vegetables (cauliflower , peas , french beans)
1/2 cup coconut
Method
For the chettinad masala
How to proceed
For the chettinad masala
- Heat the oil in a pan and fry the chettttinad masala ingredients till you get a roasted aroma. Keep aside.
How to proceed
- Soak the poppy seeds and cashewnuts in hot water for 5 minutes.
- Drain and grind with the roasted chettinad masala and ¼ cup water to make a fine paste. Keep aside.
- Heat the oil in a kadhai, add the onions and saute till the onions turn translucent.
- Add the tomatoes, salt, turmeric powder and chilli powder and cook till the tomatoes are well blended with the masala and the oil seperates from the sides.
- Add the ground paste and curry leaves and saute for 2 minutes.
- Add 1 cup of water and vegetables,cover and cook till the gravy thickens.
- Add the coconut milk,mix well and simmer for 2 to 3 minutes. Serve hot.
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