Recipes

4 Tasty Chettinad Recipes!

From Granny’s Kitchen!

A marriage of earthy ingredients with ancient techniques forms this feast of vintage Chettinad recipes. Try these traditional recipes from the villages of the South coast which will leave your mouth watering long after the plates are emptied!

Chinna Urrulai Kizhangu Masala (Spicy Baby Potato)

Ingredients

Small potato 1/2 Kg

Bay leaf 1

Cinnamon stick 1/2 inch piece

Cloves 2

Aniseed (saunf) 1 tsp

Curry leaves – a few

Onions, peeled and chopped – 2

Tomatoes, chopped –3

Chilli powder 1 tbsp

Coriander powder 1 tbsp

Turmeric powder 1/2 tsp

Coriander leaves, chopped – a few

Water 1 cup

Salt 2 tsp

Oil 5 tbsp

Method

Boil and peel potatoes.

Heat oil in a pan.

Add bay leaf, cinnamon stick, cloves, aniseed and curry leaves. Sauté for a minute.

Add onions and cook until transparent. Add tomatoes and cook until soft.

Add chilli powder, coriander powder and turmeric powder.

Stir until oil separates. Now add potatoes and salt.

Add a little water. Bring to a boil.

Reduce the heat to a simmer until gravy thickens and clings to potatoes.

Garnish with coriander leaves. Serve as a side dish with rice.

 

Kari Kola Varuval (Spicy Mutton Balls)                                                  

Ingredients

Minced Mutton 1/2 Kg

Clove 5

Dried red chilli 4

Aniseed (saunf) 1/2 tsp

Poppy seed (Khuskhus) 2 tsp

Bengal gram dal (Channa dal) 1/2 cup

Green chilli 3

Shallots (Small onions) peeled and chopped – 12

Garlic, peeled and chopped –1 bulb

Coconut, grated – 1/2 cup

Egg 1

Oil 2 tbsp + 2 cups

Salt 2 tsp

Method

Heat oil in a kadai (wok).

Add cloves, dried red chillies, aniseed, poppy seed, roasted Bengal gram, green chillies, shallots, garlic and coconut. Fry for a few minutes.

Heat 1 tablespoon of oil. Add mince and stir. Cook until meat is just done and liquid has evaporated but still moist.

Add salt. Remove from heat. Cool on a rack.

Grind to a smooth consistency (without water) in a grinder or blender. Remove.

Add egg. Make into balls using a light hand, as they tend to become hard.

Deep fry in hot oil until golden brown.

Serve as a snack or at lunch or dinner.

 

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