Chettinad Masala Kuzhambu / Chettinad Masala Gravy is the one i loved since my childhood. Chettinad cuisine is one of the most aromatic cuisines in south india. It is known for is variety of spices and freshly ground masala. The Chettinad Dishes are mostly spicy and tasty. Chettinad Masala Kuzhambu is one such flavour ful recipe. It is made using Drumstick and brinjal and using freshly ground spices. Checkout other Gravies for Rice.
Chettinad Masala Kuzhambu / Chettinad Masala Gravy
Chettinad Masala Kuzhambu / Chettinad Masala Gravy is great with steamed rice and veggie stir fry recipes.
Servings: 2
Ingredients
- 1 Chopped Drumstick
- 2 Small Brinjal Chopped
- ¼ Teaspoon Turmeric Powder
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Coriander Powder
- Salt To Taste
- Water As Required
- 2 Tablespoon Oil
- 1 Inch Cinnamon
- 1 Cloves
- ½ Teaspoon Fennel Seeds
- 5 Small Onion For Tampering
- 5 Pods Garlic
- Fistful Curry Leaves
To Grind and Paste
- ⅓ Cup Coconut
To Saute and Grind
- 1 Teaspoon Fennel Seeds
- 1 Onion Chopped
- 1 Big Tomato
Instructions
- Peel the outer skin of the drumstick and chop them into 1 inch pieces. Chop brinjal and place in water. Chop onion and tomato.
- Heat oil in a wok and saute onion and garlic until glossy. Add in tomatoes and salt and saute until the tomatoes get mushy.
- Switch off the flame and cool down the mixture completely. Add them into a blender.
- Add in the coconut and required and blend them into a smooth paste.
- Heat oil in a wok and add in Cinnamon, cloves and fennel seeds. Add in chopped onion and saute them until glossy.
- Add in curry leaves and saute them. Add in the drumstick and brinjal and saute them for 4 minutes. Add in the ground paste.
- Add in required water and saute cook them. Add in turmeric Powder.
- Add in Chilli Powder and Coriander Powder.
- Allow them to cook until the oil separates in the sides of the vessel. Switch off the flame and garnish with coriander leaves
Notes
- Adjust the water of the gravy as per the required consistency.
- I have added lesser spices.Adjust the spice levels as per your taste requirements.
Step by Step Photos on how to make Chettinad Masala Kuzhambu / Chettinad Masala Gravy
- Peel the outer skin of the drumstick and chop them into 1 inch pieces. Chop brinjal and place in water. Chop onion and tomato.
- Heat oil in a wok and saute onion and garlic until glossy. Add in tomatoes and salt and saute until the tomatoes get mushy.
- Switch off the flame and cool down the mixture completely. Add them into a blender.
- Add in the coconut and required and blend them into a smooth paste.
- Heat oil in a wok and add in Cinnamon, cloves and fennel seeds. Add in chopped onion and saute them until glossy.
- Add in curry leaves and saute them. Add in the drumstick and brinjal and saute them for 4 minutes. Add in the ground paste.
- Add in required water and saute cook them. Add in turmeric Powder.
- Add in Chilli Powder and Coriander Powder.
- Allow them to cook until the oil seperates in the sides of the vessel. Switch off the flame and garnish with coriander leaves. Chettinad Masala Kuzhambu is now ready to serve.
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