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Chettinad Masala Kuzhambu Recipe

Chettinad Masala Kuzhambu Recipe with step by step pictures. This recipe is quick and easy to make and it tastes well with rice, dosa and idlis too.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 241kcal

Ingredients

  • For Masala:
  • 1 tbsp Oil
  • 1 medium size Onion chopped
  • 2 chopped Tomato
  • ½ cup grated Coconut
  • 1 tsp Fennel Seeds / Saunf / Sombu
  • For Gravy:
  • 3 tbsp Oil
  • 1 tsp Fennel Seeds / Saunf / Sombu
  • 1 Bay Leaf
  • 1 small piece Cinnamon
  • 1 medium size Onion chopped
  • 5 cloves Garlic chopped
  • 2 cut into long slices Brinjal
  • 2 tsp Chilli Powder
  • 1 tbsp Coriander Powder
  • 1 tsp Turmeric Powder / Manjal Podi
  • Salt to taste

Instructions

  • Heat 1 tblspn oil in a kadai. add in the onions, tomatoes and cook till it turns mushy.
  • Take this in a blender, add in coconut and fennel seeds, make it into a fine puree. Set aside.
  • Now heat some more oil in the same kadai. Add in fennel seeds, cinnamon and bay leaf. Saute for a min.
  • Add in onion, garlic and saute for 2 mins or so.
  • Then add in brinjal and toss well. Now add in chilli, coriander and turmeric powder. Toss well.
  • Add in water and cook till brinjal is half cooked, add in coconut masala and cook till oil separates.
  • Serve over rice.

Nutrition

Serving: 1g | Calories: 241kcal | Carbohydrates: 13g | Protein: 3g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 315mg | Potassium: 495mg | Fiber: 5g | Sugar: 6g | Vitamin A: 539IU | Vitamin C: 21mg | Calcium: 86mg | Iron: 3mg
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