Think Chettinad recipes and you are immediately reminded of the scrumptious vellai paniyaram, adikoozh, kandharappam, masala seeyam, meen varuval and chicken chettinad. Most of the Chettinad curries are best complimented with rice and rice based accompaniments like appams, idlis, dosais, adais and idiyappams. Popular TV chef Revathy Shanmugam tells you how to make easy Chettinad recipes at home.

 

CHETTINAD SOUP

A perfect appetizer

 

Ingredients 

Sundaikkai (Turkey Berry)          1cup
Onion                                               2
Tomatoes                                        3
Cookedtoor dal                             ½ cup
Garlic [pounded]                         1tbsp
Green chilies                                     3
Turmeric powder                       ¼ tsp
Coriander leaves
Salt  to taste
Milk [boiled]                              ¼ cup

Seasoning

Aniseeds                                      ½ tsp
Black pepper                               1tsp
Cinnamon                                   1 piece
Cloves                                          2
Oil                                               2tsp
Ghee                                           2tsp

 

Preperation

1. Chop the tomatoes and onions.Wash and pound the Sundaikkai.
2. Heat oil and ghee in a wok.Add the seasoning ingredients along with onions,tomatoes, sundaikkai and the slit green chilies. Sauté for five minutes.
3. Add cooked toor dal, turmeric powder, salt and three cups of water. Boil for five minutes and add pounded garlic and milk. Bring down and keep the vessel covered for five minutes.
4. Strainand add coriander and boil further [if needed]. Serve hot.

 

UPPU KARI

This simple dish is an authentic Karaikudi recipe

 

 

Ingredients:

Mutton (referred to as kari)            1/2 kg
Red chilies                                            10
Aniseeds                                               1 tsp
Black gram                                           1 tbsp
Oil                                                         4 tbsp
Salt to taste

Method:

1. Break red chillies into two pieces.
2. Heat kadai and add the aniseeds, black gram and red chillies.
3. When the mixture turns golden brown, add the washed mutton.
4. Cover the kadai and cook till the curry is half done.
5. Now add salt and sauté till the mutton is cooked and add the water until it is fully absorbed.
6. Bring down and serve hot with rice.

Also Read: Muslim Style Mutton Biriyani

 

 

KOZHI PIRATTAL

This curry tastes best when accompanied with Rasam or Sambar

 

 

Ingredients:

Chicken                       ½ kg
Onions                          2
Tomatoes                     3
Turmeric powder      ½ tsp
Salt to taste
Oil                                 6tbsp
Curry leaves                 few

To grind:

Garlic                        6 flakes
Aniseeds                   1tsp
Black pepper            2tsp
Jeera                          1tsp
Khuskhus                 1tbsp
Chili powder            1tbsp
Dhania powder        1tbsp
Cinnamon                2 pieces
Cloves                       3

Method:

1. Chop the onions and tomatoes and set it aside.
2. Grind the above ingredients to a fine paste.
3. Heat oil in a kadai and add the finely chopped onions and sauté till it turns golden brown.
4. Now add the washed chicken, turmeric powder and stir for five minutes.
5. Add the ground paste, tomatoes and salt. Cover and cook on medium flame till the chicken is fully cooked.
6. Add boiling water [1cup] and boil till the gravy is semi solid. Finally add curry leaves.
7. Keep it covered for few minutes and serve hot.

Also Read: Rasam Done 5 Ways

 

 

CHANNA MANDI 

An aromatic side dish for appams and dosais

 

 

Ingredients:

Chick pea (channa)              ½ cup
Capsicum                               1
Mango ginger                      50 gms
Tamarind                             Lime size ball
Shallots                                 10
Garlic                                     8
Green chillies                       6
Chili powder                         ½ tsp
Rice flour                              2tsp
Salt to taste
Oil                                         4tbsp

Seasoning:

Mustard                              1tsp
Fenugreek                          1tsp
Red chillies                        3
Asafoetida                         ½ tsp

Method:

1. Soak channa in water for about six hours.Pressure cook by adding salt.
2. Peel and cut the shallots, garlic, green chillies and mango ginger.
3. Extract pulp from tamarind by adding 1- 1/2 cup water.
4. Heat oil and add the seasoning ingredients.
5. Now add the onions, garlic and green chillies and sauté for five minutes.
6. Add capsicum,mango ginger, chili powder and salt. Sauté for another five minutes.
7. Now add tamarind pulp and boil for five minutes.
8. Finally add rice flour mixed with 3tbsp. of water.Boil for three minutes.
9. Bring down and serve hot.

 

KARI THERAKKAL 

Tender lamb stir fried with shallots, garlic and spices

 

 

Ingredients:

Mutton                               ½ kg
Onions                                 2
Tomatoes                           3
Chili powder                    1tbsp
Dhania powder               1tbsp
Pepperpowder                2tsp
Jeera powder                  2tsp
Turmericpowder          ½ tsp
Ginger, garlic paste       2tbsp
Salt to taste
Oil                                    ¼ cup

For seasoning:

Whole garam masala     3 each

Method:

1. Heat a kadai and add the masalas, chopped onions and sauté till the mixture becomes translucent.
2. Add the washed mutton and cook for five to six minutes.
3. Now add the rest of the ingredients. Cover and cook on a slow flame for ten minutes.
4. Now add enough water and cook till the mutton is well cooked.
5. Serve hot.

Also Read: 5 Ways With Prawns That You Must Try!