A TV recipe show drived me towards Chettinad dishes which are spicy and originated from tamilnadu that tastes best with steamed rice. The chettinad masala for this curry can even be made a week in advance and stored in air-tight bottles.
Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 servings
For The Chettinad Masala
1/2 cup freshly grated coconut
1 tsp coriander (dhania) (dhania) seeds
1/2 tsp cumin seeds (jeera) (jeera)
2 whole dry red chillies , broken into pieces
3 cardamom (elaichi) (elaichi)_spell!
1 tsp fennel seeds (saunf) (saunf)
3 cloves (laung / lavang) (laung / lavang)
25 mm. (1″) cinnamon (dalchini) (dalchini)
1 tbsp oil
2 tbsp poppy seeds (khus-khus)
2 tbsp broken cashewnuts (kaju)
6 cloves (laung / lavang)
3 tbsp oil
1/2 cup chooped onions
3 tomatoes , blanched and grated
salt to taste
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
4 to 5 curry leaves (kadi patta)
3 cups boiled mixed vegetables (cauliflower , peas , french beans)
1/2 cup coconut
For the chettinad masala
Heat the oil in a pan and fry the chettttinad masala ingredients till you get a roasted aroma. Keep aside.
How to proceed
Soak the poppy seeds and cashewnuts in hot water for 5 minutes.
Drain and grind with the roasted chettinad masala and ¼ cup water to make a fine paste. Keep aside.
Heat the oil in a kadhai, add the onions and saute till the onions turn translucent.
Add the tomatoes, salt, turmeric powder and chilli powder and cook till the tomatoes are well blended with the masala and the oil seperates from the sides.
Add the ground paste and curry leaves and saute for 2 minutes.
Add 1 cup of water and vegetables,cover and cook till the gravy thickens.
Add the coconut milk,mix well and simmer for 2 to 3 minutes. Serve hot.