Apr 12, 2015

Chettinad Aloo Masala

Chettinad Aloo Masala

Am here again with another recipe having Aloo/Batata exclusively for Aloo lovers :)..
As per my knowledge Chettinad recipe stands out because of the fresh ground masala, little spicy, any how its up to one's taste that how much spice they want.



Ingredients :

Potato : 2 -3 
Tomatoes : 2 
Onions : 2 
Curry leaves : few
Fresh grated coconut : 1tbsp 
Green Peas : 1/2 cup (optional)

Masala :
For grinding :

Cinnamon : 1- 1 1/2inch
Cardamom : 2
Cloves - 2 -3 
Coriander seeds : 1 tsp
Fennel seeds : 1 tsp
Black pepper  : 1 tsp
Red chillies / Red chilli powder : to the taste

Dry roast all the above ingredients & grind them.

Method :

Peel and cut the potato in to cubes.
Cut the onions in to slices.
Cut tomatoes into pieces .



Take a vessel, add water, bring it to boil, add cubes of potatoes to it. let it cook until it  is soft. or potatoes can be pressure cooked & then cut into cubes or as per ones wish.

Take a pan add oil, add mustard seeds, when it splutters add curry leaves, onion slices, cook until onion turns translucent, add hing, now add tomatoes, cook until the tomato becomes soft. Now add cooked cubes of potato, green peas, fry for a while. add coconut gratings, fry for few seconds, now add ground masala, salt fry for few mins, now add water let it boil for few mins , if you dont want to have gravy, add little water enough to get the potato cubes coated.


Can be had with Roti, Chapati or Rice..


Serve hot...

Few Variations:-

If you want thick gravy you can add :

Channa dal : 1/2 tsp
Urad dal : 1/2 tsp
Jeera : 1/4 tsp
Dry roast all these & grind it to fine powder.
Tomato puree : 1 tbsp
Grind coconut to fine paste :  1tbsp of grated coconut
These are optional, it does give little different taste, but you will get thick gravy.

3 comments:

siddeshwar said...

Was wondering what Chettinad speciality was. Your post clarified it, Manjula. Feel like trying this dish.

Manjula Umesh said...

Thank You..

Emmanuel said...

God bless you!
Immanuel