Name: Chettinad Pearl Onion Masala Kuzhambu recipe by Priya Suresh at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2cups Shallot/Pearl Onions; 5 garlic cloves; 1 BAY LEAVES; 1/2inch Cinnamon stick; 1/2tsp Fennel seeds; 1/2tsp Chilly powder; few curry leaves; oil; Salt; Chopped coriander leaves; To Grind:; 1/4cup Grated coconut; 1tsp Fennel seeds; 3 dry red chillies; 1tbsp Coriander seeds; 1 Onion (sliced roughly); 1 Tomato (sliced roughly); 5 cashew nuts

ABOUT Chettinad Pearl Onion Masala Kuzhambu RECIPE

Chettinad masala kuzhambu can be prepared very well simply with Shallots aka small pearl onions. This fingerlicking no tamarind kuzhambu goes for an easy and quick cooking process.

Ingredients Serving: 4

2cups Shallot/Pearl Onions
5 garlic cloves
1 BAY LEAVES
1/2inch Cinnamon stick
1/2tsp Fennel seeds
1/2tsp Chilly powder
few curry leaves
oil
Salt
Chopped coriander leaves
To Grind:
1/4cup Grated coconut
1tsp Fennel seeds
3 dry red chillies
1tbsp Coriander seeds
1 Onion (sliced roughly)
1 Tomato (sliced roughly)
5 cashew nuts

Instructions

Heat a teaspoon of oil, saute the roughly sliced onion,sliced tomato given under the list 'to grind' until they turn soft.
Transfer it to the mixie jar, add the remaining spices given under the list 'to grind' and grind everything as fine paste with enough water.
Now heat enough oil in a kadai, add the bayleaf,fennel seeds, cinnamon stick and fry until they turns brown.
Add immediately the curry leaves, shallots and garlic, saute for few minutes until they turns brown.
Now add a cup of water,chilly powder and salt, bring it to boil.
Add the already grounded masala paste to the cooking shallots and allow it to boil (adjust the thickness of gravy by adding enough water now).
Cook the gravy with lid closed in simmer until the oil gets separates.
Put off the stove and add the chopped coriander leaves.
Serve hot with rice and spicy potato fry or fryums.

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