Recipes

4 Tasty Chettinad Recipes!

From Granny’s Kitchen!

Eraal Masala (Spicy Prawns)

Ingredients

Prawns                 1/2 kg

Aniseed (saunf)                1 tsp

Curry leaves 5-6

Onions, peeled and sliced – 3

Tomatoes, chopped – 3

Ginger, ground – 1/2 inch

Garlic, ground – 2 pods

Turmeric powder 1/2 tsp

Chilli powder 1 tsp

Coriander leaves, chopped – 1/4 cup

Water 1/4 cup

Oil  2 tbsp

Salt 1 tsp

Method

Heat oil in a pan. Add aniseed and curry leaves, and when they splutter, add chopped onions. Fry until transparent.

Add tomatoes. Stir-fry for a few minutes. Then add ginger and garlic paste.

Add turmeric and chilli powder. Make into a paste by adding a little water. Cook until oil separates.

Add prawns. Cook until pink. Add some more water and salt.

Cover with lid. Cook until combined. Remove before it overcooks.

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

 

Neer Kuzhakattai (Rolled Steamed Cakes)

Ingredients

Rice (paccharisi) 1 cup

Coconut, grated – 1 cup

Mustard seeds 1/2 tsp

Curry leaves – a few

Water 2 cups

Oil 3 tsp

Salt 1/2 tsp

Method

Soak rice for half an hour. Drain the water.

Grind the rice with coconut to a coarse paste using 2 cups of water.

Heat a teaspoon of oil in a kadai (wok). Add the rice paste. Stir constantly for few minutes, until paste rolls off kadai.

Remove from heat. Pinch off small amounts of dough.

Roll into elongated or rounded shapes (Kuzhakattais).

Steam kuzhakattais. Set aside.

Heat 2 teasspoons of oil in a kadai.

Add mustard seeds and curry leaves. When they splutter, add kuzhakattais, shake pan and remove from heat.

Serve as an evening snack with tomato chutney.

Thakkali Thuvayal (Thick Tomato Chutney)

Ingredients

Tomatoes, chopped – 5

Dried red chillies 20

Shallots (small onions) peeled and chopped – 20

Mustard seeds 1/2 tsp

Asafoetida 1/4 tsp

Salt 1 tsp

Oil 3 tbsp

Method

Heat 1/2 tablespoons of oil in a kadai (Wok). Add dried red chilli, shallots and tomatoes. Fry until well blended. Add salt.

Remove from heat. Cool then grind in a blender.

Heat the remaining oil. Add mustard seeds and asafoetida. When they splutter, add the blended mixture.

Cook until oil separates. Remove from heat. Serve with Neer Kuzhakattai.

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