If you have abundantly village side vegetables like brinjals,drumsticks at home, you have to give a try to this Chettinad Masala Kuzhambu.This fingerlicking kuzhambu goes for a super quick cooking process and this gravy goes for an easy breezy freshly grounded masala paste too.Most of the chettinad gravies always have few common ingredients like coriander seeds,coconut,fennel seeds,dry red chillies,cashew nuts or roasted channadal, shallots in their masala paste. Obviously those ingredients have their important role in this gravy too and they gives a wonderful taste,flavour,spiciness and thickness to this gravy.
Add immediately the curry leaves, shallots and garlic, saute for few minutes until they turns brown.
Chettinad masala kuzhambu makes a prefect pair when served along with rice as well as with dosas or idlies, we call this masala kuzhambu as two in one kuzhambu coz this gravy suits prefectly for both lunch and dinner. I prepared this masala kuzhambu with brinjal and potatoes, you can makes this gravy with any vegetable but somehow my personall preference goes to brinjals,potatoes and drumsticks.This is my third and last post of this 4th week of blogging marathon as i chosed Course wise meal from any state, as my choice is gravy served during lunch from Chettinad cuisine.Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.
1/2kg Brinjal (cut as small pieces)
2nos Potato (cut as small pieces)
15nos Small onions /Shallots
5nos Garlic cloves
1no Bay leaf
1/2inch Cinnamon stick
1/2tsp Fennel seeds
1/2tsp Chilly powder
Few curry leaves
Oil
Salt
Chopped coriander leaves
To grind:
1/4cup Coconut
1tsp Fennel seeds
3nos Dry red chillies
1tbsp Coriander seeds
1no Onion (sliced roughly)
1no Tomato (sliced roughly)
5nos Cashews
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 the brinjal pieces, potato pieces, saute everything for few more minutes.
Now add a cup of water,chilly powder and salt, bring it to boil.
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 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.
:.