Chettinadu garlic curry

Garlic curry chettinadu style

Ingredients to grind

Channa dal - 1 tablespoon

Cumin seeds - 1 tablespoon

Pepper- 1teaspoon

Coriander seeds - 1 tablespoon

Small onion (shallots)- 7

Garlic- 2 cloves

Fenugreek seeds - ¼ teaspoon

Mustard seeds - ½ teaspoon

Turmeric - ½ teaspoon

Chilli powder - 1 teaspoon

Coriander powder - 1/2 teaspoon

Sesame oil - 1 tablespoon

Ingredients for curry

Onion - 2 medium sized

Garlic- 10 pulse

Tamarind - 1 lemon sized

Tomato - 1 medium sized

Curry leaves- 10

Sesame oil - 4 tablespoon

Salt

Jaggery - as needed

Preparation of masala

In a pan, heat 1 tablespoon of oil and roast the grinding ingredients above. until golden brown. Blend it and keep it aside.

Preparation of curry

In kadai Add 4 tablespoons of sesame oil, add sliced onion and garlic cloves, curry leaves, sauté in the medium flame for 4 to 5 minutes until onion becomes translucent.
Add 1 medium sized chopped tomato. Sauté till the tomato becomes mushy and oil starts to leave.

Combine and cook

Add blended masala paste to the kadai and cook for 2 to 3 minutes. Add small pieces of jaggery

Pour 2 cups of tamarind water, mix well and cook for 20 minutes in medium flame 6 to 7 minutes in low flame until oil oozes out. Stir in between.

The curry will become thick, and you will see oil oozing out on top of the side. Off the flame keep covered for 10 minutes.

Ready to serve with rice.

Comments

Avocado egg toast

Deliciously Simple Avocado Toast Craving a quick, healthy, and utterly satisfying meal? This avocado toast recipe is your answer! Packed with fresh flavors and customizable to your liking, it’s perfect for breakfast, lunch, or a light snack. What You'll Need: Avocado: 1 ripe avocado - the heart of our dish! Look for one that yields slightly to gentle pressure. Bread: 2 slices of your favorite bread. Whole wheat, sourdough, or even a thick brioche will work wonderfully. Onion: 2 tablespoons of finely chopped onion. Red onion adds a nice bite, but white or yellow will do just as well. Tomato: 2 tablespoons of finely chopped tomato. Choose a juicy, ripe tomato for the best flavor. Fresh Coriander Leaves: A generous sprinkle of finely chopped coriander leaves (cilantro) for a burst of freshness. Pepper: ½ teaspoon of freshly ground black pepper, or to taste. Butter: A pat of butter for lightly toasting the bread. Salt: A pinch of salt, to balance the flavors. Lemon Juice: Ju...

Yellow rice with chicken curry

Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1 Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté finely chopped onion until softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken ...

Kalakand recipe

Kalakand: A Traditional Indian Sweet Serving: Once fully set, carefully cut the Kalakand into desired square or diamond-shaped slices Kalakand is a beloved traditional Indian sweet, cherished for its rich, milky flavor and crumbly texture. This delightful dessert is a staple during festive occasions, especially Diwali, and is made with simple, wholesome ingredients. The key to its authentic taste lies in the slow reduction of full-fat milk, which concentrates its flavor and creates the characteristic grainy texture. Ingredients: To prepare a generous batch of Kalakand, you will need the following: Milk: 2 liters (always opt for full-fat milk for the best richness and texture) Lemon Juice: 1 teaspoon (freshly squeezed is preferred, as it helps to gently curdle the milk) Brown Sugar: ¾ cup (approximately 150 grams). Brown sugar adds a lovely caramel note and depth of flavor. Ghee: 3 tablespoons (clarified butter, essential for its distinct aroma and to prevent sticking) Cardamom S...

jennicooks

Search This Blog