Thursday, April 14, 2016

Chettinad Curry

Chettinad Masala:
1/2 cup freshly grated coconut
1 tsp coriander seeds
1/2 tsp cumin seeds
2 whole dry red chillies, broken into pieces
3 cardamoms
1 tsp fennel seeds
3 cloves
1" cinnamon
1 tbsp oil

2 tbsp poppy seeds
2 tbsp broken cashewnuts
1" piece ginger
6 garlic clove
3 tbsp oil
1/2 cup chopped onions
3 tomatoes, blanched and grated
salt to taste
1/2 tsp turmeric powder
1/2 tsp chilli powder
4 to 5 curry leaves
3 cups boiled mixed vegetables (cauliflower, peas, french beans)
1/2 cup coconut

Heat the oil in a pan and fry the chettttinad masala ingredients till you get a roasted aroma. Keep aside.

Soak the poppy seeds and cashew nuts in hot water for 5 minutes.
Drain, add the ginger and garlic 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 separates 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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