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
Nutrition Facts
Chettinad Masala Kuzhambu Recipe
Serving Size
1 servings
Amount per Serving
Calories
263
% Daily Value*
Fat
18
g
28
%
Saturated Fat
15
g
94
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
31
mg
1
%
Potassium
871
mg
25
%
Carbohydrates
27
g
9
%
Fiber
11
g
46
%
Sugar
13
g
14
%
Protein
5
g
10
%
Vitamin A
882
IU
18
%
Vitamin C
20
mg
24
%
Calcium
84
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.