BetterButter App

Recipes, Food Community & Kitchenwares

(8,719)
Download

For uploading your recipes please DOWNLOAD THE APP

Home / Recipes / Chettinad Masala Kuzhambu

Photo of Chettinad Masala Kuzhambu by Priya Suresh at BetterButter
18
68
4.7(3)
0

Chettinad Masala Kuzhambu

Nov-22-2015
Priya Suresh
0 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Everyday
  • Tamil Nadu
  • Sauteeing
  • Side Dishes
  • Gluten Free

Ingredients Serving: 4

  1. 1/2kg Brinjal (cut in small pieces)
  2. 2 potatoes (cut in small pieces)
  3. 15 Small onions /Shallots
  4. 5 garlic cloves
  5. 1 bay leaf
  6. 1/2 inch cinnamon stick
  7. 1/2 tsp fennel seeds
  8. 1/2 tsp chilli powder
  9. Few curry leaves
  10. oil
  11. salt to taste
  12. Chopped coriander leaves
  13. To grind: 1/4cup coconut
  14. 1 tsp fennel seeds
  15. 3 dry red chillies
  16. 1 tbsp coriander seeds
  17. 1 onion (sliced roughly)
  18. 1Tomato (sliced roughly)
  19. 5 cashews

Instructions

  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 (3)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Ravichandran Natesan
Oct-05-2018
Ravichandran Natesan   Oct-05-2018

Nice

Priya Mary
Aug-23-2016
Priya Mary   Aug-23-2016

it's taste is amazing!!! wow Priya

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE