Chettinad Recipes

Updated Blog Site

2012-01-12T09:31:00.002-05:00

Hi All,

Starting 2011 I have started blogging on http://spicy-curry.blogspot.com/ and going forward you can follow my recipes on this new site.

Spicy Onion Tomato Chutney

2010-11-16T20:53:00.003-05:00

My family loves chutneys and they seem to expect different varieties throughout the month for idlys and dosas. This is one of my favorite and is kind of different because of the ginger.

Ingredients
Big Onion - 2
Plum Tomato - 3 or 4
Ginger - 2 inch piece
Garlic - 3 cloves
Green Chilli - 2
Red Chiili Powder - 1 teaspoon
Shredded Coconut - 1 tablespoon
Tamarind - small piece (Size of a small gooseberry)
Salt to taste
Mustard seeds and asafoetida for seasoning.

Method
In a pan add 2 teaspoons of oil, then add the chopped onions and tomatoes. Fry until Onions and tomatoes are completely cooked. Then add chopped ginger, garlic and fry for a few more minutes. Then add chopped green chilli and red chilli powder. Then add the coconut, tamarind and salt and fry for 5 to 10 more minutes. Let this mixture cool for 10 minutes and grind to a fine paste.

In a small pan add a little oil, when hot add mustard seeds and asafoetida fry until mustard seeds are completely done and then add this to the grinder chutney.

Enjoy this with Dosa or Idly!

Mushroom Masala

2010-11-14T23:29:00.016-05:00

This is a very unique recipe of mushroom. After several tries of various combination I finally landed with this recipe....

Ingredients for the Masala
Kashmiri Chilli Powder - 1 teaspoons (This is bright red chilli powder).
Corriander powder - 2 table spoon.
Sombu - 1 teaspoon
Jeera - 1 teaspoon
coconut - 2 teaspoons
Ripe plum big tomato - 1

Grind the above into a smooth paste.

Other Ingredients
Button Mushrooms - 1 packet
Big red onion - 1
garlic - 4 pieces (cut lengthwise into several pieces)
Sombu - little
Urad dhal - little
curry leaves
turmeric powder - a pinch
salt

Method:

In a pan, add about 1 tablespoon of olive oil. When it is hot enough add sombu and urad dhal for seasoning. Then add curry leaves, the finely chopped onions with a little salt and turmeric powder. Once the onions are completely cooked, add garlic and the grinded masala. Completely cook the masala in a slow flame for about 15 minutes. Oil should float on the top, at this point add the chopped mushrooms and cook for another 10 minutes. Finally add chopped corriander leaves for garnishing.

Varuthu Aracha Chicken Kulumbu

2010-11-14T23:17:00.010-05:00

This is another favorite recipe of mine, which is always appreciated when served! Goes well with both chapathi as well as white rice. This type of chicken kulumbu is mostly served in the southern parts of tamil nadu.

Ingredients for the Masala
Kashmiri Chiili Powder - 2 teaspoons (This is bright red chilli powder).
Corriander seeds - 1 table spoon.
Sombu - 1 teaspoon
Jeera - 1 teaspoon
kus kus - 1 teaspoon
cloves - 3
cardamon - 1
cinnamon - 1/2 inch piece
cashewnuts - few
coconut - 1/2 cup
Ripe plum big tomato - 2 to 4 (Depends on the quantity for the gravy)

Fry the above ingredients in ghee and grind them into a smooth paste. Add the tomatoes at the end after frying the other ingredients. You would get a bright red paste!

Other Ingredients
Chicken - 2 pounds (with bones)
Big red onion - 1
ginger - 1 inch piece
garlic - 4 pieces
curry leaves
turmeric powder - a pinch
salt

Method
Finely chop onions, ginger and garlic.
In the pressure cooker, add oil, add curry leaves, then finely chopped onions, ginger and garlic. Fry well. Then add the chicken pieces with some salt and turmeric powder. Then add the grinded masala. Fry well then close the pressure cooker and cook for 1 whistle and 5 minutes in simmer. Once when completely done and when you open up the pressure cooker, oil should float on top.

This would be delicious with hot white rice!

Chettinadu Chicken Kuruma (Kozhi Kuruma)

2010-11-11T23:35:00.002-05:00

Back from work around 6pm...Didn't have a clear idea what I can cook for dinner tonight. Then suddenly remembered that we had invited a couple of people for dinner! Now I had to think hard (but smart) to come up with something nice in about 45 minutes! Then I was reminded of Kozhi kuruma my mom used to make - a quick but delicious Chicken recipe. I combined this with Paal Pattani Sadham (equivalent to Peas Pulav). The combination became a super duper hit!

It is already about 11.55pm, so will post the recipe for Paal Pattani Sadham tomorrow.

Ingredients:
To Grind:
Sombu - 2 teaspoons
Kus Kus - 1 teaspoon
Green Chillies - 10
Ginger - 2 pieces
Garlic (1/2 the qty of ginger)
Corriander Powder - 2 teaspoons
Cloves - 4
Cardamom - 2
Cashewnut - 5
Chopped Onion - 2 table spoon
Coconut - 4 tablespoon

Grind the above to a smooth paste.

For Seasoning:
Bay leaves - 1
Cinnamon stick - 1
Chopped Onion - 1 cup
Chopped tomato - 1 cup

The above measurement should be for about 1.5 lbs of Chicken,.

Method.

In a pressure cooker (for fast cooking) add 3 tablespoon of oil. When the oil is hot enough add bay leaves and cinnamon stick. Then add Onions and Tomatoes and cook well. Then add cut chicken with salt and turmeric powder. Fry for a few minutes. Then add the grinded masala and mix well. Add a glass of water and then pressure cook the kuruma for about 1 whistle and 8 minutes.

Let the pressure cooker to cool for about 5 to 10 minutes then add chopped coriander leaves.

Back on board!

2010-11-11T16:48:00.005-05:00

Sorry for not being an active on this blog. After my son was born it was really difficult for me to keep up with my blogging tempo. But now I guess I have some time to send in my new creations that I have tried in the past few months. Also I am trying to get better with my camera. So hopefully you should be seeing some creative pictures of my food creations!

Cereal Mixture (a healthy version)

2008-10-22T08:36:00.003-04:00

Diwali is comming up and if you want to eat something really crunchy and nice but worried about calories then this recipe is for you. A mixture made of cereals!

Ingredients
Corn Flakes - 1 cup
Plain Cheerios - 1 cup
Frosted or sweetened wheat puffs - 1 cup
Roasted salted Peanuts - 1/4 cup
Bengal dram dhal (Pottukadalai) - 1/4 cup
Oma podi (or any other crunchy snack) - 1/4 cup
Peeled sliced alomonds - 1/4 cup
curry leaves - 1 handful
chilli powder - 1/2 teaspoon
salt - to taste

Method
In a pan add oil, then fry the curry leaves until crisp. Remove them from the oil and then add bengal gram dhal and fry for a while and keep aside. The in the same oil add the silvered almonds and fry until crisp. To this add chilli powder, salt and all the cereals, fried curry leaves, roasted bengal gram, oma podi and peanuts. Mix everything well and store in a air tight container. Will be fresh for upto 2 weeks.

Lettuce Soup

2008-10-18T10:32:00.003-04:00

I was watching Essence of Emeril yersterday on Food Network and was just carried away by this simple recipe and immediately tried it out slightly altering to my taste. And the result was just too good!

Ingredients
Boston Lettuce - 1 bunch
White Onion - 1 (finely chopped)
Garlic - 2 pieces (finely chopped)
Corrianderr leaves - 1 tablespoon (finely chopped)
Chives - 1 tablespoon (finely chopped)
Thai Basil - 1 tablespoon (finely chopped)
Jeera Pepper Powder - 1/2 teaspoon
Whole Milk - 1 table Spoon
Salt - to taste
Etra Virgin Olive Oil (EVOO)- little

Method
In a pan add EVOO and then add salt, jeera pepper powder and then the chopped onions and garlic. Sautee for a new minutes then add chopped Lettuce and sautee for a few more minutes. Add 4 to 5 cups of water, and the chopped corriander, chives and basil and allow it to boil for 20 minutes. Now using a hand blender grind the mixture then add milk and allow it to boil for a 2 minutes and serve immediately with croutons.

Paruppu Kola Urundai Kulumbu

2008-10-11T15:15:00.003-04:00

This is a Chettinad special and a feast for the vegetarians!

Ingredients for the Kola urundai
Thur dhal - 1/2 cup
Channa Dhal - 1/2 cup
Red onion - 1 (finely copped)
Corriander leaves - few
Chilli powder - 1/2 teaspoon
Sombu, jeera and kuskus dry roast and grind - 1 teaspoon
Salt - to taste.

Method
Soak the 2 dhals for about 2 hrs, then drain completely and grind to a coarse paste. Add the rest of the ingredients and mix them well. Make into small balls and steam cook for about 5-7 minutes.

Ingredients for the Kulumbu
For the Masala paste
coconut - 1 table spoon
sombu - 1 teaspoon
jeera - 1 teaspoon
kus kus - teaspoon
cumin - 1 teaspoon
raw rice - 1 teaqspoon
chilli powder - 1 teaspoon

In a pan add a little oil, and the above ingredients, fry for a few minutes and grind to a smooth paste.

Other Ingredients
Mustard seeds
Sombu
Fenugreek
Curry leaves
red onion - 1 (finely chopped)
garlic - 7 pieces (cut to length wise)
Tomato - 1.5 (finely chopped)
Tamarind paste - 2 tablespoon

In a pan add oil, then mustard seeds, sombu, fenugreek and curry leaves. Then add the chopped onions and garlic. Fry well. Then add the chopped tomatoes. Fry until the tomato is completely cooked. Then add the grinded masala, tamarind paste, and salt. When the mixture is boiling add the cooked kola urundai and close the lid and cook for 10 more minutes.

Puli Kulumbu

2008-10-08T09:08:00.002-04:00

This is one of the traditional Chettinad recipe that goes well with white rice. You can add vegetables like Brussel sprouts, Brinjal, raw banana, or drumstick or just prepare the kulumbu with just onions and garlic.

Ingredients
For the seasoning:
Mustard seeds
Sombu
Fenugreek seeds
curry leaves

Other ingredients
Garlic - 20 to 30 pieces cut lengthwise if big
Small onions (preferred) or big red onions - 1 cup finely chopped
Turmeric powder - 1/4 teaspoon
Chilli powder - 1 teaspoon
Corriander powder - 1 teasspoon
Veggies like brussel sprouts, brinjal, drumstick or raw banana - 1/2 cup if needed

Method
In a pan add oil (gingely oil preferred), then add the seasonings, then add the chopped onions and garlic and fry for a few minutes. At this time add the cut veggies (Veggies is not mandatory). In a bowl add water and then mix it with chilli powder, turmeric powde, corriander powder and salt. Add this mixture to the pan, and cook in medium flame until the kulumbu becomes thick. If you add 2 cups of water the mixture should be cooked until it reduces to 1 cup.

Adai

2008-10-02T20:47:00.003-04:00

Ingredients
Channa Dhal - 1/2 cup
Toor Dhal - 1/4 cup
Urad Dhal - 1/2 cup
Moong Dhal -1/4 cup
Idli Rice - 3/4 cup

Soak all the above for atleast 4 hours and grind it to a very coarse paste with the following ingredients.

Chilli Powder - 1/2 teaspoon
Asafotedia - little
Salt - as required

Finally add:

Shredded Coconut - little
Curry leaves - few
Chopped corriander - little
Chopped big red onions - little

And pour this batter on a tave and make the adai one by one.

Katharikkai Kosthu

2008-09-28T14:17:00.002-04:00

This is a side dish for Idli or Dosai and quite different from the regular sambars.

Ingredients
Small Bringals - 5 nos (cut into small pieces)
Mustard seeds - few
asafotedia - little
MTR Sambar powder - 2 teaspoons
Tamarind paste - 2 teaspoon
salt
ginglley oil
chopped corriander leaves

Method
In a pan add ginglley oil and fry the cut brinjal until soft. Cool it and grind to a coarse paste.

In a pan, add oil, then mustard seeds, asafotedia and then the grinded brinjals with some little water. Now add the sambar powder, salt and tamarind paste and allow it to boil for about 10 minutes and finally add the chopped corriander leaves and seerve hot with Idli or dosai.

Vengaya kosu

2008-09-27T16:15:00.002-04:00

Chettinad dishes are famous for its variety of sides other than chutney and sambars for breakfast. A few to name are Vengaya kosu, Katharikkai Pachadi, Kosu malli, thirakkal, etc., I will be listing each one of these recipes in the forthcomming posts.

Ingredients
Mustanrd seeds - few
Urad dhal - few
Big red Onions - 4
tomato - 2
Potatoes - 1
sombu - 1 teaspoon
jeera - 1/2 teaspoon
Coconut - 1 tablespoon
chilli powder - 1 teaspoon
tamarind paste - 1/4 teaspoon

Method
Grind coconut, sombu, jeera, chilli powder and salt to a smooth paste.

In a pressure cooker add oil, mustard seeds, urad dhal, curry leaves, then finely chopped onion, tomatoes and potatoes. Fry well. Then grinded paste, tamarind with some water and pressure cook for 1 whistle and 5 minutes.

Spinach Masalai

2008-09-27T16:08:00.002-04:00

Ingredients
Spinach - 1 bunch - finely chopped
mustard seeds - few
Urad dhal - few
big red onion - 1 finely chopped
Sombu - 1 teaspoon
Jeera - 1/2 teaspoon
Coconut - 1 teaspoon
Chilli powder - 1/4 teaspoon

Method
Grind Sombu, Jeera , coconut and chilli powder to a coarse paste.

In a pab add oil, urad dhal, onion and fry well. Then add the chopped spinach and add some water and cook until spinach is completely cooked. Then add the grinded paste and cook for a few more minutes.

Greengram dhal Masala

2008-09-27T15:38:00.002-04:00

If you are running short of subji's for chappathi, try out this different dhal for a change!
I find that the greengram dhal (thattapayaru) availabe here is US cooks much faster than the dhal available in India.

If in India, soak the dhal for about 2 hours and pressure cook for 1 whistle and 4 minutes
If in US, just pressure cook the dhal for 1 whistle and 2 minutes.

The below process can be used to cook Chenna Masala.

Ingredients
Greengram dhal - 1.5 cups (Cooked as per above mentioned procedure) or Kabuli Chenna
big red onion - 2 - grind to a smooth paste
Ginger paste - 1 teaspoon
Jeera - 1/2 teaspoon
Tomato - 1 finely chopped
Chilli Powder - 1/2 teaspoon
corriander powder - 1/4 teaspoon
turmeric powder - little
garam masala powder - 1/4 teaspoon
chopped corrianger leaves - 1 tablespoon
salt - to taste

Method
In a pan add oil, then add jeera, onion paste, ginger paste and saute until brown. Now add chopped tomatoes and fry well. Then add chilli powder, corriander powder, turmeric powder and salt. When oil oozes out, add the cooked dhal and garam masala powder and cook for 10 more minutes and finally add chopped corriander leaves.

Carrot Soup

2008-09-27T15:16:00.003-04:00

My sister Mallika learnt this recipe when she went for a cooking class in Chennai a few years ago. I wasn't too found of soups until I tasted this one. Do try it and send me your comments and ratings.

Ingredients
Carrots - 4 big ones
big red onion - 1/2
tomato - 2
green chillis - 1
Crushed jeera and pepper powder - 1/2 teaspoon
lemon juice - 1 teaspoon
sugar - 1/4 teaspoon
butter - 1 tablespoon
finely chopped corriander leaves - 2 tablespoon
salt

Method
Peel the carrouts and chop them into cubes and pressure cook them with chopped onions, tomatoes, green chilli and water for about 1 whistle and 3 minutes. When cool, grind the veggies to a smooth paste.

In a saucepan, add the butter and afer it melts add the jeera pepper powder, sugar, salt and then add the grinded mixture and allow it to boil. Finally add corriander leaves, lemon juice and serve with soup sticks or toasted bread.

Paruppu Usili

2008-09-27T15:07:00.002-04:00

Paruppu Usili can be made with either one of the following vegetables:
Beans - finely chopped
Raddish- peeled and grated
Beetroot- peeled and grated

Ingredients
Any one of the above veggies - 1 pound
channa dhal - 1/2 cup (soaked in water for about 3 hours)
chilli powder - 1/2 teaspoon
asafotedia - little
mustard seeds
green chillis - 1
turmeric powder little
curry leaves - few
corrianderr leaves - few
coconut - 1 tablespoon
salt

Method
Grid the drained soaked channa dhal with salt, chilli powder and asafotedia to a very coarse paste.

In a pan, add oil, then add mustard seed, finely chopped green chilli, turmeric powder and then the veggie. Add a little water and cook for about 10 minutes. Then add the grinded dhal and cook for 10 - 15 more minutes until the dhal is cooked. Finally add chopped curry leaves, corriander leaves and grated coconut.

Mutton Milagu Kari

2008-09-27T15:01:00.003-04:00

This is another traditional Chettinad recipe which is good with ghee rice or curd rice.

Ingredients for the Masala
big red onion - 1
Garlic - 2 pieces
pepper - 2.5 teaspoon
coconut - 1/4 cup
chilli powder - 1/2 teaspoon

Grid the above ingredients to a smooth paste.

Method
In a pressure cooker, add oil, then the mutton pieces (1.5 pounds), fry for a few minutes. Then add the grinded masala fry for few more minutes, then add very little water and pressure cook for 1 whistle and 15 minutes. After the pressue is released, cook the mutton until all the water is evaporated or until masala consistency.

Fish Fry - Chettinad style

2008-09-27T14:55:00.002-04:00

Ingredients for the Masala
Sombu - 1 teaspoon
Pepper - 1 teaspoon
Chilli powder - 1/2 teaspoon
turmeric powder - 1/4 teaspoon
Ginger - 1 inch piece
Garlic - 1 piece
Salt

Grid the above ingredients to a smooth paste.

Method
Mariante 2 pounds of fish (Salmon/Tilapia/King Fish) with the above masala for about 1 to 2 hours then either deep fry or shallow fry until brown.

Simple Fish Fry

2008-09-27T14:53:00.002-04:00

Ingredients
Fish (tilapia/king fish/spanish mackerel/cat fish/red snapper) - 1 pound
Chilli Powder - 1 teaspoon
Turmeric powder - little
Salt - as required

Method
Marinate the fish with chilli powder, turmeric and salt for about 1 to 2 hours and then deep fry in oil until brown.

Mutton Kulumbu

2008-09-27T14:45:00.002-04:00

This is the traditional chettinad recipe for Mutton Kulumbu that my mom usually makes. In te comming week I would be posting the other varities that I learnt after comming to the US.

Ingredients for the Masala
Sombu - 1 teaspoon
Jeera - 1 teaspoon
Kus Kus - 1/2 teaspoon
Coconut - 1 cup
Chilli powder - 1 teaspoon
Corriander powder - 1 teaspoon

Other Ingredients
Mutton - 2 pounds
Mustard seeds - little
curry leaves - few
big red oninon - 1 finely chopped
Tomato - 1 finely chopped
salt

Method
In a pressure cooker, add oil, mustard seeds, curry leaves, onions, tomatoes and fry well. Then add the mutton pieces and fry for a few more minutes. The add the grinded masala with some water and salt. When it begins to boil, close the cooker and cook for 1 whistle and 15 minutes.

Parangikai Puli Mandi

2008-09-27T14:38:00.006-04:00

This is an authentic Chettinad recipe. It is a best accomplimant for curd rice.

Ingredients
Pumpkin (Parangikai) - 1 big wedge
Chilli powder - 1 teaspoon
Corriander Powder - 1 teaspoon
Tamarind - 1 small lemon size
Fenugreek - little
jeera - 1 teaspoon
Big red onion - 1 (finely chopped)
Curry leaves - few
Gingelly oil - 4 teaspoon
jaggery - as per taste
salt

Method
In a saucepan add all the above ingredients except the pumpkin and jaggery. Add enough water and bring it to boil. Then add the pumpkin pieces and cook in medium heat until done. Finally add jaggery and cook for a few more minutes.

Green Chilli Chicken

2008-09-25T18:51:00.002-04:00

If you get totally bored with the regular curries made with coconut and red chilli spices, here is one for a variation. Goes well with Ghee rice or curd rice.

Ingredients for the Masala
Big red onion - 1/2
ginger - 1 inch piece
garlic - 4 pieces
peppercornes - 1 teaspoon
Sombu - 1 teaspoon
Jeera - 1 teaspoon
Cashewnuts - 5
Green Chillis - 15

Grind the above to a smooth paste.

Other Ingredients
Chicken breasts boneless - 1.5 pounds
Small onions (pearl onions) - 15 nos
Bay leaf - 1
Cinnamon - 1 inch piece
turmeric powder - little
salt

Method
In a pan, add oil, then the bay leaf and cinnamon, fry until brown, then add the finely chopped small onions, fry well. Then add the chicken pieces with some salt and turmeric powder. Fry for about 10 minutes with little water until about 3/4th cooked. Then add the grinded masala and cook unitl completely done.

Chettinad Chicken Masalai (Aaya's style)

2008-09-24T11:24:00.003-04:00

This is a traditional chicken masalai and is a best accompliment for chicken rasam sadam. Visit the Chicken Rasam on this blog for that recipe.

Ingredients for the Masala
Coconut - 1/2 cup
Sombu - 1 teaspoon
Jeera - 1 teaspoon
kus kus - 1/2 teaspoon
Ginger - 1/2 inch
Garlic - 3 pieces
Chilli powder - 1.5 teaspoon
Corriander powder - 1 teaspoon

Grind the above ingredients to a smooth paste

Other Ingredients
Chicken - 1.5 pounds (with bones)
Sombu - little
Urad Dhal - little
peppercornes - little
big red onion - 1
plum tomato - 1
curry leaves - little

Method
In the pressure cooker add oil, and then add the seasonings, sombu, urad dhal, peppercornes, curry leaves. Then add the chopped onions and tomatoes and fry well. Then add the chicken with some salt. Fry for a while, then add the grinded masala and pressure cook for 1 whistle and 5 minutes.

If required you can add some tamarind while adding the masala as per taste.

Chicken Salna

2008-09-24T10:39:00.005-04:00

Chicken Salna, is a gravy dish cooked by the tamil muslims and usually served with Chicken or Mutton Biryani with a side of boiled eggs! I love this dish in comination with the Mughalai Chicken Biryani.

Ingredients for the Masala
Coconut - 1/2 cup
Sombu - 1 teasspoon
Jeera - 1 teaspoon
Peppercornes - 2 teaspoons
ginger - 1 inch piece
garlic - 3 piece
Corriander leaves - 1 bunch
cloves - 2
cardamon - 1
cinnamon - 1/2 inch piece
turmeric powder - little
chilli powder - 1 teaspoon
corrinader powder - 1 teaspoon

Grind all the above ingredients to a smooth paste. I call this the indian green curry paste.

Other Ingredients
Chicken - 1.5 pounds (with bones)
big red onion - 1/2
plum tomato - 1
green chillis - 4 (finely chopped)
salt to taste

Method
In a pressure cooker add oil, then the chopped onions, tomatoes and green chillis, saute well. Then add the chicken pieces and fry for a few minutes. Then add the grinded paste, salt and pressure cook for 1 whistle and 5 minutes.