Chettinad Sausage

The day I was making this chettinad recipe, my husband as usual was poking his nose in each and every ingredients....."are you going to make a paste of the onion?"..."will you fry the onion first?"...."is it necessary to use cinnamon?" and so on.........Actually he does not like the taste of raw onion....though I assured him that the onion would not be a problem...he was not fully convinced...so he kept his eyes on what I was doing with the ingredients. But as the cooking started and the aroma of the masalas started to come out.....he was the one to go crazy over it and was looking eagerly to taste it......and it was my turn to poke him ..:)

Ingredients:

1. Chicken sausages- 7
2. Curry leaf- 15
3. Coriander powder- 1 large tbs
4. Red chilly powder- 1 tbs
5. Turmeric powder- 1/2 tbs
6. Cumin powder (roasted)- 1 tsp
7. Salt to taste
8. Cinnamon- 1 stick
9. Hing- 1/2 tsp
10. Green cardamom- 2
11. Bhuna garam masala- 1/4 tsp
12. Ginger-garlic paste- 1 large tbs
13. Onion- 2
14. Tomato- 1
15. Green chilly- 2
16. Roasted cumin seed- 1 tsp
17. Nawabi mutton masala- 1/2 tsp
18. Garlic- 2 cloves
19. Olive oil
20. Roasted coriander seed- 1 tbs

Procedure :

First cut the chicken sausages into small pieces and keep aside. Now in a blender blend 1 onion, 8 curry leaves, cumin seed, cumin powder, ginger-garlic paste, cardamom , cinnamon , turmeric , red chilly, coriander powder , roasted coriander seeds and 1 tbs oil. Do not use water to blend it. If needed add some more oil. Now marinate the sausages with this paste and add salt. Marinate for 4 to 5 hours. Now heat oil in a non stick kadhayi and add the marinated sausages. Add the left over of the marinade. Fry them on medium flame. 

In a separate kadhayi heat 2 tbs oil and add chopped onion , green chilly, curry leaves and garlic. Fry them until onion turns brown. Add the chopped tomato , ginger paste and cook over low flame until the tomato gets mashed up a little. Add half a cup of water and add little turmeric , coriander powder , hing , mutton masala and cover it. When the sausages are fried properly and they start sticking to the base, remove them from the flame and add to the tomato-onion mixture. Cover and cook for 5 to 8 minutes until the water dries up. Check the salt level and sprinkle the bhuna garam masala and turn off the heat. Serve the hot Chettinad Sausage with rice or paratha.

Do participate in the ongoing events:

The Kerala Kitchen

My Diwali My Way