A flavourful gravy made in the Chettinad region that tastes amazing when had with Idly, dosai, aapam and idiyappam. The secret lies in the spice paste. Watch this recipe to know more. Recipe in English below the video.
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Ingredients: Paste
* Fresh coconut - 2 tbsp
* Red chilly powder - 1 tbsp
* Fennel seeds - 1tsp
Ingredients - Curry
* Cinnamon sticks - 2 inches
* Fennel seeds - 1 tsp
* Onions - 3 sliced
* Potato - 1 no (peeled and cut thin like French fries)
* Tomato - 4 nos (pureed)
* Oil - 1 tbsp
* Salt
Method:
1. Grind a fine paste with all ingredients mentioned under ‘paste’ Set aside.
2. In a wok, heat oil and temper with cinnamon sticks and fennel seeds.
3. Add sliced onions and sauté. Add salt for onions to soften.
4. Once onions are soft, add the potato. Cover and cook.
5. Remove the lid and check if potatoes are par boiled.
6. Add the tomato puree and salt.
7. Add more or less water to alter consistency of your choice.
8. Once the raw smell of the tomatoes fades away, add the ground paste.
9. Mix well and allow to boil.
10. Garnish with curry leaves and switch off stove.
11. Serve hot with rice/ idly/dosai/aapam/idiyappam
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