Chopped potato, carrot, green peas - 1 Cup
Chili Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Curry Leaves - 1 stalk
Oil - 2 tbsp
Salt to taste
Onion - 1
Tomato - 1
Ginger - 1 inch
Garlic - 4-5 cloves
Grated coconut - 2 tbsp
Chutney Dal - 1 tbp
Fennel seeds - 1 tsp
Cumin - 1 tsp
Cinnamon - 1 inch
Cloves - 4
Cardamon - 1
Ani seed - 1
I have added 1 cup of veggies, like potato, green peas, carrots. But you can also add the choice of your veggies. But make sure that you are adding 1 cup of vegetable, otherwise the chalna becomes thicker like 'kurma'.
Prep onion, tomato, ginger,garlic, coconut, chutney dal.
In the high flame, add 1 tsp of oil to a pan followed by fennel seed, cumin, cinnamon, cloves, ani seed and roast them.
Then add chopped onion, tomato, ginger, garlic , till everything becomes soft and tender. And allow them to cool.
Transfer above mixture to mixer / blender and ground it to form fine paste
Again, In a pan, add curry leaves and roast them in the oil. Why we are adding curry leaves separately is, there is a chance of getting bitterness if we ground it as raw.
Then add the ground paste with chili powder, coriander powder, turmeric powder and salt. Bring it to boil for 3-5 min and then keep it in simmer for about 15-20 min. So that the flavors evolve beautifully.
Serve them with crispy and soft parottas, raw onion and lemon..
You may also check for interesting South Indian recipes like Madurai Chicken Curry, Prawn Chettinadu, Chicken Kurma...
::Chutney Dal helps to get thicker consistency, but it can also be substituted with cashews.
::Adjust water, salt with lemon juice to get the desired quantity without losing its taste n flavor.
::The ingredients may look more, but they are 1 tsp each from your masala box.