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.
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.