Chettinad Special
Non-Veg
Chettinad Special
VegChettinad SpecialLunch
Chettinad Brinjal Pepper Masala
செட்டிநாடு கத்தரிக்காய் மிளகு மசாலா
By Ganesan Kannan
60 mins Serves 5 Medium Madurai
4.8Editor's Rating
A fiery tamarind kuzhambu with chettinad brinjal pepper masala, slow simmered in gingelly oil until the oil separates — classic Tamil village cooking.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Heat gingelly oil in a clay pot, splutter mustard and fenugreek, then fry small onions, garlic and curry leaves.
- 2
Add chettinad brinjal pepper masala and saute for 3 minutes.
- 3
Add kuzhambu milagai thool, fry on low flame for a minute so the raw smell goes.
- 4
Pour in thick tamarind extract with salt and simmer 20-25 minutes until oil floats on top.
- 5
Rest for an hour before serving — the kuzhambu tastes better the next day.
சமையல் குறிப்பு
மண் பானையில் செய்து, ஆற வைத்து பரிமாறினால் சுவை அபாரம்.
A clay pot and a full hour of resting are what give kuzhambu its depth.
Nutrition (per serving)
- Calories: 232 kcal
- Protein: 24 g
- Carbs: 22 g
- Fat: 7 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating