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Chettinad Masala Kozhambu Recipe

Chettinad Masala Kozhambu is a popular Indian Side Dish
Author :
 
On :
Wednesday, 25 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 3 - radishes, sliced
  • 1 tsp - Red Chilli powder
  • 1/2 tsp - coriander powder
  • 1 tsp - coriander leaves, chopped (optional)
  • Salt to taste
  • 2 tsp - oil
  • For grinding:
  • 1/4 cup - Coconut
  • 1/4 tsp - Fennel seeds
  • 1 - big onion, chopped roughly
  • 1 - tomato, chopped roughly
  • To temper:
  • 1 small piece - Bay Leaf
  • 1/4 inch piece - Cinnamon
  • 1/4 tsp - Fennel seeds
  • 1 handful - small Onions
  • 4 to 5 pods - Garlic
  • a few - Curry leaves
  • How to Make Chettinad Masala Kozhambu:

    1. Heat 1/2 tsp of oil, add onion and tomato, saute until nicely mushed up and the raw smell disappears.
    2. Then add this to the coconut, fennel seeds and grind it. Set aside.
    3. Heat the remaining oil, add bay leaf, fennel seeds, cinnamon. Once it crackles add onion, garlic and curry leaves and saute for a minute until slightly browned.
    4. Then add the sliced radishes and saute for 2 mins.
    5. Add chilli and coriander powder, and saute for a minute.
    6. Add 1/2 cup water and required salt.
    7. Allow it to boil for 2 mins, then add the ground paste and allow it to boil until oil separates (this may take around 10 mins).
    8. Garnish with coriander leaves. Serve with rice and even dosas.
    9. Recipe and Image courtesy: Sharmis Passions
    10. http://www.sharmispassions.com/





     

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