Chettinad Vengaya Masala Kuzhambu

Ingredients

• • Onions (small) - 2 cups
• • Garlic cloves - 6
• • Bay leaf - 1
• • Cinnamon stick - 1 inch
• • Fennel seeds - ½ teaspoon
• • Red chilly powder - ½ teaspoon
• • Salt - as required
• • Oil - as required
• • Curry leaves - 2 sprigs
• • Coriander leaves (chopped) - a few

Ingredients For Grinding Together

• • Coconut (scraped) - ¼ cup
• • Cashew nuts - 6
• • Fennel seeds - 1 teaspoon
• • Red chillies (dry) - 2
• • Coriander seeds - 1 tablespoon
• • Onion (sliced) - 1
• • Tomato (sliced) - 1

Method

• 1. Heat a teaspoon of oil in a pan, fry the onion, tomato and then grind everything together given under the list 'For grinding together' to a smooth paste.
• 2. Again heat oil in a pan, add the bay leaf, fennel seeds, cinnamon stick and fry until they turns brown.
• 3. Add the curry leaves, small onions and garlic, fry for few minutes until they turns golden brown.
• 4. Now add a cup of water, chilly powder and salt, bring it to boil.
• 5. Then add the grounded masala paste and allow it to boil.
• 6. Cook the gravy with lid closed in simmer until the oil gets separates.
• 7. Garnish with chopped coriander leaves.
• 8. Serve hot with rice.