Chettinad Gravy

Serves 1
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Directions

  1. 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.
  2. 2Roast well till aromatic.
  3. 3Add 6-7 pieces of coconut along with 6 cashews and roast.
  4. 4Grind everything to a fine paste by adding water.
  5. 5In a kadai add 2-3 tbsp oil, curry leaves, 2 red chilli, and 2 onions.
  6. 6Saute well till translucent.
  7. 7Add a puree of 2 tomatoes and saute well.
  8. 8Meanwhile cook vegetables separately in a steamer. I have added 1/4 cup fresh peas, carrots, beans and cauliflower. You can also add potatoes.
  9. 9Once the tomato is well softened, add 1.25 tsp chilli powder, the prepared masala and let it cook till oil separates.
  10. 10Add the veggies and let it cook till sometime for the veggies to absorb flavour and ooze oil.
  11. 11Serve with pulka, chapathi, parotta, idiyappam, poori or even jeera rice.
  12. 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
Chettinad Gravy | Clip Recipe