Chettinad Shallot Masala Kuzhambu/Chettinad Vengaya Masala Kuzhambu

Usually prepared with country side vegetables, Chettinad masala kuzhambu can be prepared very well simply with Shallots aka small pearl onions. This fingerlicking no tamarind kuzhambu goes for an easy and quick cooking process. The basic ingredient for this gravy is a coconut based grounded masala. Most of the chettinad gravies calls for grounded spiced coconut paste and that is the best part of their cuisine. My today's post is also prepared with masala paste which calls for freshly grated coconut, cashew nuts, fennel seeds and dry red chillies with sauteed onions and tomatoes. This paste brings wonderful taste, spiciness and definitely the thickness to this simple gravy.

This chettinad Masala Kuzhambu makes a prefect pair to enjoy with some hot steaming topped with ghee and served with some papads. Such a divine combination na, while typing itself my mouth is just watering here. Trust me, this shallot masala kuzhambu are just prefect to pack in anyone's lunch box. Not to forget that this kuzhambu makes an excellent side dish to serve along with breakfast dishes like idlies or dosas. Am running this week's blogging marathon with Healthy weekday lunches as theme, nothing can be healthier than having this shallot loaded kuzhambu, hence this post is going to this week's theme.

2cups Small onions /Shallots
5nos Garlic cloves
1no Bay leaf
1/2inch Cinnamon stick
1/2tsp Fennel seeds
1/2tsp Chilly powder
Few curry leaves
Oil
Salt
Chopped coriander leaves

To grind:
1/4cup Coconut
1tsp Fennel seeds
3nos Dry red chillies
1tbsp Coriander seeds
1no Onion (sliced roughly)
1no Tomato (sliced roughly)
5nos Cashews

Heat a teaspoon of oil, saute the roughly sliced onion,sliced tomato given under the list 'to grind' until they turn soft.

Transfer it to the mixie jar, add the remaining spices given under the list 'to grind' and grind everything as fine paste with enough water.

Now heat enough oil in a kadai, add the bayleaf,fennel seeds, cinnamon stick and fry until they turns brown.

Add immediately the curry leaves, shallots and garlic, saute for few minutes until they turns brown.

Now add a cup of water,chilly powder and salt, bring it to boil.

Add the already grounded masala paste to the cooking shallots and allow it to boil (adjust the thickness of gravy by adding enough water now).

Cook the gravy with lid closed in simmer until the oil gets separates.

Put off the stove and add the chopped coriander leaves.

Serve hot with rice and spicy potato fry or fryums.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM.