Health for life

Chettinad masala kuzhambu makes a pect pair when served along with rice as well as with dosas or idlies, we call this masala kuzhambu as two in one kuzhambu coz this gravy suits pectly for both lunch and dinner. I prepared this masala kuzhambu with brinjal and potatoes, you can makes this gravy with any vegetable but somehow my personall perence goes to brinjals,potatoes and drumsticks.This is my third and last post of this 4th week of blogging marathon as i chosed Course wise meal from any state, as my choice is gravy served during lunch from Chettinad cuisine.Check out the Blogging Marathon page for the other Blogging Marathoners doing this 29th edition.

1/2kg Brinjal (cut as small pieces)

2nos Potato (cut as small pieces)

15nos Small onions /Shallots

5nos Garlic cloves

1no Bay leaf

1/2inch Cinnamon stick

1/2tsp Fennel seeds

1/2tsp Chilly powder

Few curry leaves

Oil

Salt

Chopped coriander leaves

1/4cup Coconut

1tsp Fennel seeds

3nos Dry red chillies

1tbsp Coriander seeds

1no Onion (sliced roughly)

1no Tomato (sliced roughly)

5nos Cashews

Heat a teaspoon of oil, saute the roughly sliced onion,sliced tomato given under the list to grind until they turn soft.

Transfer it to the mixie jar, add the remaining spices given under the list to grind and grind everything as fine paste with enough water.

Now heat enough oil in a kadai, add the bayleaf,fennel seeds, cinnamon stick and fry until they turns brown.

Add immediately the curry leaves, shallots and garlic, saute for few minutes until they turns brown.

Now add the brinjal pieces, potato pieces, saute everything for few more minutes.

Now add a cup of water,chilly powder and salt, bring it to boil.

Add the already grounded masala paste to the cooking veggies and allow it to boil (adjust the thickness of gravy by adding enough water now)

Cook the gravy with lid closed in simmer until the oil gets separates.

Put off the stove and add the chopped coriander leaves.

Serve hot with rice and spicy potato fry.