Sunday, March 6, 2011

Chettinad Masala

Chettinad Masala
This is a recipe i saw on some website (i dont really remember which one) and liked it. So i made a few modifications of my own and the outcome was good (i think so). Hence, i am sharing it here. Its simple to make and tastes yummy with hot paranthas, phulkas, and naan.


For Chettinad Masala:

1/2 cup freshly grated coconut
1 tsp dhania (coriander seeds)
1/2 tsp jeera (cumin seeds)
2 whole dry red chillies
3 cardamom (elaichi)
1 tsp fennel seeds (saunf)
3 cloves (laung)
1" cinnamon (dalchini)
1 tbsp oil

Other Ingredients:

1 tbsp poppy seeds (khus khus)
1 tbsp cashewnuts broken
6 cloves
3 tbsp oil
3 tomatoes (medium) blanched and grated
1/2 tsp turneric powder
1/2 tsp chilli powder
4-5 curry leaves
3 cups boiled mixed vegetables
1/2 cup coconut milk
salt to taste


1. Soak poppy seeds and cashews in little hot water for five minutes.
2. Roast the masala ingredients till the aroma arises and grind them to a fine paste along with poppy seeds and cashews and keep aside.
3. Heat oil in a pan, add ginger, and grated tomotoes and add turmeric powder, salt, chilli powder and cook till tomatoes are well blended and oil begins to seperate.
4. Add ground masala paste to this tomato mixture, add curry leaves and saute for two minutes.
5. Add 1 cup water, boiled vegetables and cook covered for a few minutes till the grave thickens.
6. Finally add coconut milk, mix well, and simmer for two to three minutes.

serve hot with chappatis or phulkas.

1 comment:

  1. What an amazing click, looks beautiful and yum!


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