Chettinad Masala Kozhambu

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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

  • Heat 1/2 tsp of oil, add onion and tomato, saute until nicely mushed up and the raw smell disappears.
  • Then add this to the coconut, fennel seeds and grind it. Set aside.
  • 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.
  • Then add the sliced radishes and saute for 2 mins.
  • Add chilli and coriander powder, and saute for a minute.
  • Add 1/2 cup water and required salt.
  • 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).
  • Garnish with coriander leaves. Serve with rice and even dosas.
  • Recipe and Image courtesy: Sharmis Passions
  • http://www.sharmispassions.com/

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