Chettinad Masala Kuzhambu | How to make Chettinad Masala Kuzhambu

By Priya Suresh  |  22nd Nov 2015  |  
5.0 from 2 reviews Rate It!
  • Chettinad Masala Kuzhambu, How to make Chettinad Masala Kuzhambu
Chettinad Masala Kuzhambuby Priya Suresh
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About Chettinad Masala Kuzhambu Recipe

Chettinad masala kuzhambu makes a prefect pair when served along with rice as well as dosas and idlis. We call this masala kuzhambu as two in one kuzhambu, this gravy dish is perfect for both lunch and dinner.

Chettinad Masala Kuzhambu is a delicious dish which is enjoyed by the people of every age group. The recipe by Priya Suresh teaches how to make Chettinad Masala Kuzhambu step by step in detail. This makes it easy to cook Chettinad Masala Kuzhambu in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Chettinad Masala Kuzhambu at home. This amazing and mouthwatering Chettinad Masala Kuzhambu takes few minutes for the preparation and 20 minutes for cooking. The aroma of this Chettinad Masala Kuzhambu is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Chettinad Masala Kuzhambu is a good option for you. The flavour of Chettinad Masala Kuzhambu is palatable and you will enjoy each and every bite of this. Try this Chettinad Masala Kuzhambu and impress your family and friends.

Chettinad Masala Kuzhambu

Ingredients to make Chettinad Masala Kuzhambu

  • 1/2kg Brinjal (cut in small pieces)
  • 2 potatoes (cut in small pieces)
  • 15 Small onions /shallots
  • 5 garlic cloves
  • 1 bay leaf
  • 1/2 inch cinnamon stick
  • 1/2 tsp fennel seeds
  • 1/2 tsp chilli powder
  • Few curry leaves
  • oil
  • salt to taste
  • Chopped coriander leaves
  • To grind: 1/4cup coconut
  • 1 tsp fennel seeds
  • 3 dry red chillies
  • 1 tbsp coriander seeds
  • 1 onion (sliced roughly)
  • 1Tomato (sliced roughly)
  • 5 cashews

How to make Chettinad Masala Kuzhambu

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

Reviews for Chettinad Masala Kuzhambu (2)

Priya Marya year ago

it's taste is amazing!!! wow Priya

Bindiya Sharma2 years ago

another classic dish from your kitty Priya..delicious as usual!!

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