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Ingredients Jump to Instructions ↓

  1. For The Chettinad Masala

  2. 1/2 cup freshly grated coconut

  3. 1 tsp coriander (dhania) seeds

  4. 1/2 tsp cumin seeds (jeera)

  5. 2 whole dry red chillies , broken into pieces

  6. 3 cardamom (elaichi)

  7. 1 tsp fennel seeds (saunf)

  8. 3 cloves (laung / lavang)

  9. 25 mm (1") piece cinnamon (dalchini)

  10. 1 tbsp oil

  11. Other Ingredients

  12. 2 tbsp poppy seeds (khus-khus)

  13. 2 tbsp broken cashewnuts (kaju)

  14. 25 mm (1") piece ginger (adrak)

  15. 6 cloves (laung / lavang)

  16. 3 tbsp oil

  17. 1/2 cup chooped onions

  18. 3 tomatoes , blanched and grated

  19. salt to taste

  20. 1/2 tsp turmeric powder (haldi)

  21. 1/2 tsp chilli powder

  22. 4 to 5 curry leaves (kadi patta)

  23. 3 cups boiled mixed vegetables (cauliflower , peas , french beans)

  24. 1/2 cup coconut

Instructions Jump to Ingredients ↑

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

  2. Soak the poppy seeds and cashewnuts in hot water for 5 minutes.

  3. Drain and grind with the roasted chettinad masala and ¼ cup water to make a fine paste. Keep aside.

  4. Heat the oil in a kadhai, add the onions and saute till the onions turn translucent.

  5. 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.

  6. Add the ground paste and curry leaves and saute for 2 minutes.

  7. Add 1 cup of water and vegetables,cover and cook till the gravy thickens.

  8. Add the coconut milk,mix well and simmer for 2 to 3 minutes. Serve hot.

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