Sunday, April 13, 2014
Kalla Veettu Aviyal
This is another common side dish prepared for chettiar breakfast. As the name indicates chettiars would have copied the preparation of this gravy from some other community. I remember my Great grandma instructing the cook at home to make this gravy for breakfast. So I believe this Aviyal have remained the favorite of chettiars since a long time.
Ingredients
Brinjal-2 to 3
Potato-1
Tomato-1
Onion-1
To grind masala
Coconut-4 table spoons
Fennel seeds-1 teaspoon
Cashewnut-5 or pottukadalai-1 table spoon
Red chillies-5
To season
cinamon-a small piece
Clove-2
Fenel seeds-1 teaspoon
Curry leaf-little
Procedure
Grind the items mentioned in’ to grind’ to a smooth paste.
Cut the brinjal and potato into small pieces (Always put the brinjal and potato in water after cutting. This will prevent them from changing color)
Cut the onions and tomato also into small pieces.
Keep the kadai in the stove. Pour 2 table spoons oil
Season with the items mentioned in’ to season’
Put the onions and tomatoes first and sauté for 2 minutes
Then add the brinjal and potato pieces sauté for a minute
Add 2 to 3 cups of water and little turmeric powder
Half close the kadai with a lid.
Keep the flame in medium
Cook till the potatoes are well cooked
Once the potato pieces gets cooked add the grinded masala along with the water needed
( Quantity of water depends on the consistency in which you want the gravy)
Allow the curry to boil for 5 minutes in medium flame after adding the masala.
When it boils the gravy will get thicker in consistency because of the cashews (or pottukadalai) in the grinded paste.
Switch off the stove and garnish with coriander leaves .
Brinjal-2 to 3
Potato-1
Tomato-1
Onion-1
To grind masala
Coconut-4 table spoons
Fennel seeds-1 teaspoon
Cashewnut-5 or pottukadalai-1 table spoon
Red chillies-5
To season
cinamon-a small piece
Clove-2
Fenel seeds-1 teaspoon
Curry leaf-little
Procedure
Grind the items mentioned in’ to grind’ to a smooth paste.
Cut the brinjal and potato into small pieces (Always put the brinjal and potato in water after cutting. This will prevent them from changing color)
Cut the onions and tomato also into small pieces.
Keep the kadai in the stove. Pour 2 table spoons oil
Season with the items mentioned in’ to season’
Put the onions and tomatoes first and sauté for 2 minutes
Then add the brinjal and potato pieces sauté for a minute
Add 2 to 3 cups of water and little turmeric powder
Half close the kadai with a lid.
Keep the flame in medium
Cook till the potatoes are well cooked
Once the potato pieces gets cooked add the grinded masala along with the water needed
( Quantity of water depends on the consistency in which you want the gravy)
Allow the curry to boil for 5 minutes in medium flame after adding the masala.
When it boils the gravy will get thicker in consistency because of the cashews (or pottukadalai) in the grinded paste.
Switch off the stove and garnish with coriander leaves .
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