Style - Chettinad
Rating - 4/5
Serves - 5-6
Last made - Dec 2022
Rating - 4/5
Serves - 5-6
Last made - Dec 2022
Ingredients
Masala
Sesame oil - 1 tbsp
Fennel seeds - 1/2 tsp
Cumin seeds - 1/3 tsp
Pepper corns - 10
Curry leaves - 1 sprig
Garlic pods - 3-4
Small onions - 6-7 (sliced)
Coconut - 1/2 cup (1/4 cup coconut milk)
Main ingredients
Curry leaves
Mustard - 1/2 tsp
Fenugreek - 1/4 tsp
Onion - 1 sprig
Small onions - 5-6 (sliced)
Garlic - 2 tbsp (Smashed)
Tomatoes - 2 (diced)
Salt
Turmeric powder - 1/2 tsp
Avaraikai (flat valor) - 1 cup
Brinjal (small) - 5-6 sliced
Drumstick - 1
Shrimp - 15-20
Moachai or raw peanuts - 1/3 cup
Sambar powder - 2 tsp
Chili powder - 1/2 tsp
Coriander powder -1 tsp
Tamarind (small lime) - soak in water
Method
Masala
- Heat oil in a pan. Add fennel seeds, cumin seeds, pepper corns and fry for a few seconds.
- Add curry leaves, garlic pods and fry for a minute or so without burning.
- Add sliced small onions and saute until translucent
- Add coconut and fry (optional if using coconut milk)
- Allow to cool. Grind with little water as possible.
- Add coconut milk if using milk instead of grated coconut
Main prep
- Heat oil in a pan. Add mustard and fry until pops
- Add fenugreek, and garlic. Fry for a minute
- Add small onions and fry until translucent
- Add salt and tomatoes. Fry until tomatoes are mushy
- Add flat valor and fry for a minute
- Add brinjal, drumstick & mochai / peanuts and fry for 3-4 mins
- Add shrimp and cook until shrimp curls. Reduce heat
- Add sambar powder, chili powder and coriander powder. Cook for 1-2 mins
- Increase heat and add tamarind water and mix well. Cook for a couple of mins until dry without burning and raw smell is gone.
- Add water and cook covered for 10-12 mins (until well cooked)
- Add masala and cook covered for 5-6 mins
- Reduce heat and cook for 2-3 mins
Reference
https://www.youtube.com/watch?v=6odFuxrMDGk0 comments:
Subscribe to:
Post Comments (Atom)