Brussel Sprout Kuruma or Chettinad Kalakkose Pirattal - 4th Recipe

Okay,...Here we go...My 4th Recipe of the Project 52 is Kalakkose Pirattal (Brussel Sprout Kuruma)

Recipe Courtesy  : Solai's True Chettinad Kitchen.

Ingredients

Kalakkose-10 to 15

Big onion minced-1

Tomato-1 minced

To grind

Grated cocunut-1 table spoon

Small jeera(cumin seed0-1 teaspoon0

Big jeera or sombu(fennel seed)-1 teaspoon

Pottukadalai-1 table spoon or cashews-6

Red chili-3 to 4

To season

Those who dont want it spicy can season with a teaspoon of small jeera and big jeera.

cinamon-1 small piece

Clove-2

Cardomom-2

For parties you can make the dish spicy else season it simply.

Procedure

Cut the brussel sprouts into 4 pieces. Mince onion and tomatoes.Grind the items given in to grind to a smooth paste adding water. Microwave the veg for 2 minutes in a microwavable vessel for 2 minutes. Now add little salt for the veg and again microwave for a minute. Those who dont use microwave can cook the veg in a kadai with water till the vegetable is three fourth cooked.

Keep the kadai in the stove. Add a table spoon of cooking oil.This curry tastes good with little extra oil.Season the curry. Add onions and saute for 2 to 3 minutes. Sprinkle some salt to the onions which will help the onions to get sauted fast. Now add the tomatoes.If you feel that the tomatoes you are using is not very ripe and tender grind it for a second in the mixie. Saute the tomatoes till they are really smashed. While sauting you can smash it with a laddle to help it get smashed fast. 


Once the onion and tomatoes are smashed like a gravy add the grinded masala into the kadai and cook in low fire stirring continously for 2 minutes. Add little turmeric powder and the salt neede for the masala also. Now add the cooked kalakkose along with the little water in the microwaved bowl. Cook in low fire till the masala gets coated in the veg. You can switch off in the consistency you like.Make sure that the veg gets enough time to get cooked in the masala.

Recipe Courtesy  : Solai's True Chettinad Kitchen