Chettinad masala kuzhambu is a signature Tamilnadu delicacy from the vibrant Chettinad cuisine, which is famous for its intense spice blend and rustic flavours. This gravy is made by cooking brinjal in a rich base of coconut onion, tomato and fennel seeds which is enhanced by grounded spices.
Chettinad Masala Kuzhambu
I have been making lots of kuzhambu recipes recently, i am getting very fond of chettinad kuzhambu and making them quite often. This is what i made couple days back and yesterday i made saiva meen kuzhambu. Delicious it was.Â
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In this gravy whole spices like bay leaf and cinnamon add warmth while chilli and coriander powder brings a perfect balance of heat and earthiness. This South Indian curry is an ideal choice to elevate a simple meal. It pairs beautifully with hot rice, idlis or even crispy dosas.
About Chettinad masala kuzhambu
This Chettinad masala kuzhambu is known for its rich and layered taste. This kuzhambu offers a perfect balance of spice, tang and warmth which lingers on the palate. It has a deep colour and beautiful aroma make it an inviting addition to any meal. This Chettinad gravy is perfect for festive spread or a simple home lunch. This gravy is a versatile and wholesome recipe which is a timeless favourite for lovers of authentic South Indian food.
This gravy is visually appealing to our eyes. It’s rich, deep colour makes the dish as beautiful to look at as it is delicious to eat. And it’s flavour intensify as it sits which makes it even better when enjoyed later. And you have to check this link for the array of kuzhambu recipes
Similar Recipes
Karamani Kuzhambu
Paruppu Urundai Kuzhambu
Cucumber Pulikary
Kara Kuzhambu
For Best Results
- Lightly roast the whole spices before grinding for a more intense and aromatic flavour.
- Make the ground masala paste ahead and store it in the fridge for quicker cooking.
- Soak brinjal before cooking. Keep the brinjal slices in salted water to prevent discoloration and bitterness.
- Use sesame oil instead of regular oil. It adds a richer and more authentic Chettinad taste.
- Cook the gravy in simmer. Slow cooking helps the flavours meld together for a deeper and well rounded taste.
- Add a splash of coconut milk towards the end for a richer texture and mild sweetness.
Ingredients
Oil: It helps to saute the ingredients evenly. I prefer using coconut oil.
Onion, garlic & tomatoes: This adds sweetness and body to the masala base. Instead of regular onion, you can use shallots too. You can use garlic and tomatoes.
Grated coconut: This gives creaminess and a mild nutty flavour to the curry.
Whole Spices – spices like Fennel seeds, bay leaf, cinnamon adds warmth and taste.,
Brinjal – It absorbs the gravy beautifully and gives a soft texture when cooked. You can use drumstick too.
Tamarind – adds sour taste to the kuzhambu.
Spice powders – chilli, coriander and turmeric powder adds flavour to the kuzhambu.
Step by Step
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| Take all your ingredients |
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| Heat some oil in a kadai |
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| Add in some onions and tomatoes |
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| saute till the tomatoes turn mushy |
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| take it in a blender |
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| add in coconut |
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| and some fennel seeds |
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| make this into a smooth puree |
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| Heat some oil in the same kadai |
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| add in some fennel seeds, cinnamon and bay leaf |
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| add in some chopped garlic cloves |
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| Â some onions |
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| cook till the onions turn soft |
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| add in sliced brinjals |
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| toss well in the oil |
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| once it is well mixed |
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| add in coriander, chilli and turmeric powder |
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| toss well |
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| pour in water and tamarind pulp |
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| mix well |
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| add some salt and cook till the brinjal is done |
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| now the brinjal is half cooked |
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| add in the coconut masala |
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| bring it to a boil and cook till oil separates |
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| done |
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| serve |
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Expert tips
- Use tender and fresh brinjals for the best texture and flavour absorption.
- Grind the masala paste to a very smooth consistency for a silky gravy.
- Always cook the kuzhambu until the raw smell of spices completely disappears.
- Let the curry rest for at least 15-20 mins after cooking. It allow flavours to deepen.
- If making in bulk, store in the refrigerator and reheat gently to retain taste.
- Pair this gravy with mild side dishes to balance the bold flavour of the kuzhambu.
Variations
Chettinad poondu kuzhambu: This is a bold and tangy garlic based curry from Chettinad cuisine, which is known for its strong aroma, spicy kick and the health benefits of fresh garlic simmered in a tamarind rich gravy.
Chettinad elumbu kuzhambu: It is a flavourful mutton bone curry where slow cooked bones release rich flavours into a spicy and aromatic gravy. It pairs well with rice and idli.
saiva meen kuzhambu: This is a vegetarian version of fish curry which is made with raw banana or yam. This gravy mimicks the texture of fish while retaining the signature Chettinad spice blend.
Chettinad mochai kara kuzhambu: This is a spicy and tangy curry which is made with mochai cooked in a thick and aromatic gravy. It offers a nutty flavour and a wholesome protein rich twist to traditional kuzhambu.
FAQ
Q: Can I make this gravy without brinjal?
Yes. You can replace brinjal with drumstick, ladies finger or even boiled potatoes.
Q: Is this gravy very spicy?
This gravy is moderately to highly spicy. But you can adjust the chilli powder to suit your taste.
Q: Can I prepare the masala paste in advance?
Yes you can make it a day ahead and store it in the refrigerator for quick cooking.
Q: Which oil is best for Chettinad kuzhambu?
Gingelly oil is ideal for authentic flavour. Though we can use other cooking oils.
Q: How long can it be stored?
When refrigerated it stays fresh for 2-3 days and the flavours often deepen over time.
Q: What can I serve with this kuzhambu?
It pairs well with hot steamed rice, idli, dosa or even chapathi.
📖 Recipe Card
Chettinad Masala Kuzhambu Recipe
Chettinad masala kuzhambu is a signature Tamilnadu delicacy from the vibrant Chettinad cuisine, which is famous for its intense spice blend and rustic flavours. This gravy is made by cooking brinjal in a rich base of coconut onion, tomato and fennel seeds which is enhanced by grounded spices.
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Servings: 4 servings
Calories: 263kcal
Ingredients
For Roasting & Grinding to Masala
Nutrition
Serving: 1servings | Calories: 263kcal | Carbohydrates: 27g | Protein: 5g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 31mg | Potassium: 871mg | Fiber: 11g | Sugar: 13g | Vitamin A: 882IU | Vitamin C: 20mg | Calcium: 84mg | Iron: 2mg
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