Chettinad Masala Kuzhambu Recipe
Chettinad masala kuzhambu is a signature Tamilnadu delicacy from the vibrant Chettinad cuisine, which is famous for its intense spice blend and rustic flavours. This gravy is made by cooking brinjal in a rich base of coconut onion, tomato and fennel seeds which is enhanced by grounded spices.
Equipment
- Blender
- Cooking pot
Ingredients
For Roasting & Grinding to Masala
- 1 tablespoon Coconut Oil
- 1 medium Onion peeled & chopped
- 2 medium Tomato chopped
- ½ cup Fresh Coconut grated
- 1 teaspoon Fennel Seeds
For Kuzhambu base
- 3 tablespoon Coconut Oil
- 1 teaspoon Fennel Seeds
- 1 no Bay Leaf
- 1 piece Cinnamon
- 1 medium Onion peeled & chopped
- 5 cloves Garlic peeled & chopped
- 2 medium Brinjal chopped
- 2 teaspoon Tamarind Pulp optional
- 2 teaspoon Red Chilli Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 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 tamarind pulp and cook till brinjal is half cooked, add in coconut masala and cook till oil separates.
- Serve over rice.
Nutrition
Serving: 1servingsCalories: 263kcalCarbohydrates: 27gProtein: 5gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 31mgPotassium: 871mgFiber: 11gSugar: 13gVitamin A: 882IUVitamin C: 20mgCalcium: 84mgIron: 2mg
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