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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.
would definitely try it today...
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.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
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John Doe
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Ohio
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