Leave a comment

Coconut masala gravy / thengai masala kuzhambhu


For Dry powder:

Roast the each one separately and powder it.

For Masala paste

  •  Cloves   – 6
  • Elaichi  – 6
  • Poppy seeds – 1 tsp
  • Cinnamon stick – ½ “ – ¾ “stick
  • Coconut – 1 nos
  • Gingelly oil- ½  tbsp

Fry and ground the masala into thick paste using water

For Seasoning

  • Tur Dal     -1 tsp
  • Fenugreek – ½ tsp
  •  Mustard seeds – ½ tsp
  • Curry Leaves– 1 string
  • Red Chilly – 10 no (make it two pcs)

For Garnishing

  • Cilantro/ coriander-1 tbsp (finely chopped)


  1. In a Kadai, add Oil and seasonings one by one allow it to splutter.
  2. Add the onion and brinjal. Fry till raw smell is gone.
  3. Meanwhile make a paste of tamarind with 2 glass of water.
  4. Add the masala paste to the fried vegetables, tamarind water, turmeric powder, salt and hing.
  5. Close the kadai with the lid, wait till the gravy reduce to half.
  6. Now mix rice flour in ½ glass of water and add the flour paste and ground powder to the gravy make it thicker. Now switch off the stove.

Serve hot and garnish with cilantro.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: