Chettinad Gravy
Serves 1
Directions
- 1For masala take 1 star anise, 2 cinnamon, 1 cardamom, 4 cloves, 1/4 piece of kalpasi, 1 tbsp coriander seeds, 1 tsp pepper, 1 tsp fennel, 1 tsp cumin seeds.
- 2Roast well till aromatic.
- 3Add 6-7 pieces of coconut along with 6 cashews and roast.
- 4Grind everything to a fine paste by adding water.
- 5In a kadai add 2-3 tbsp oil, curry leaves, 2 red chilli, and 2 onions.
- 6Saute well till translucent.
- 7Add a puree of 2 tomatoes and saute well.
- 8Meanwhile cook vegetables separately in a steamer. I have added 1/4 cup fresh peas, carrots, beans and cauliflower. You can also add potatoes.
- 9Once the tomato is well softened, add 1.25 tsp chilli powder, the prepared masala and let it cook till oil separates.
- 10Add the veggies and let it cook till sometime for the veggies to absorb flavour and ooze oil.
- 11Serve with pulka, chapathi, parotta, idiyappam, poori or even jeera rice.
- 12Happy Eating!!!!
Ingredients
- 1 star anise
- 2 cinnamon
- 1 cardamom
- 4 cloves
- 0.25 piece kalpasi
- 1 tbsp coriander seeds
- 1 tsp pepper
- 1 tsp fennel
- 1 tsp cumin seeds
- 6 pieces coconut
- 6 cashews
- 2 tbsp oil
- curry leaves
- 2 red chilli
- 2 onions
- 2 puree tomatoes
- 0.25 cup fresh peas
- carrots
- beans
- cauliflower
- potatoes
- 1.25 tsp chilli powder
- salt
Equipment
kadaisteamer
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