by Tarla Dalal
Added to 120 cookbooks
This recipe has been viewed 32976 times
Here's a spicy curry from Tamilnadu that tastes best with steamed rice. The Chettinad masala for this curry can even be made a week in advance and stored in air-tight bottles.
- Heat the oil in a pan and fry the chettttinad masala ingredients till you get a roasted aroma. Keep aside.
- Soak the poppy seeds and cashewnuts in hot water for 5 minutes.
- Drain and grind with the roasted chettinad masala and ¼ cup water to make a fine paste. Keep aside.
- Boil vesselfull of water and immerse the tomatoes in it for 20 seconds.
- Remove, de-skin and deseed the tomatoes. Chop finely and keep aside.
- Heat the remaining oil in another pan, add the curry leaves and cabbage.
- Sauté for some time and then add the tomatoes, ground paste, turmeric powder, red chilli powder and salt.
- Cook till the tomatoes are well blended with the masala and oil separates from the sides.
- Mix well and add one cup of water, the vegetables and milk.
- Cover and simmer for a few minutes.
- Serve hot.
Nutrient values per serving
|Vitamin A||760.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||50.3 mg|
|Folic Acid||35.2 mcg|
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