How to make…Chettinad masala kuzhambu ----------------------------------------------------- What you need Radish, (or drumstick/chow chow/brinjal), sliced - 3 Red chilli powder - 1 tsp Coriander powder - 1/2 tsp Coriander leaves, chopped for garnishing - 2 tsp Salt - to taste Oil - 2 tsp For the paste Coconut - 1/4 cup Fennel seeds - 1/2 tsp Onion, medium sized, chopped roughly - 1 Tomato, big, chopped roughly - 1 Bay leaf - 1 Cinnamon - 1/2 inch piece Fennel seeds - 1/4 tsp Small onions - a handful Garlic pods - 4 -5 Curry leaves – a few Cooking instructions Heat 1/2 tsp of oil, add the onion and when it turns golden brown add the tomato, sauté until it turns pasty. To this add the coconut, fennel seeds and grind to a fine paste. Set aside. Heat the remaining oil, add the bayleaf, fennel seeds and cinnamon. Once it crackles add the onion, garlic, curry leaves and sauté for a minute till the onions turn brown. Add the sliced radish and sauté for two minutes. Then add red chilli powder, coriander powder and sauté for a minute. Add 1/2 cup water and the required salt. Allow it to boil until the vegetable gets cooked, then add the coconut paste and allow to boil until the oil separates (this may take around 10 minutes). The consistency should be semi-thick, but you can make it runny as per your preference. Garnish with coriander leaves. Serve hot with rice.
Posted on: Sun, 28 Jul 2013 09:16:25 +0000
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