Chettinad Cauliflower curry

Ingredients: 230 ml – coconut milk 3 – baby potatoes, unpeeled and quartered 2 – tomatoes, peeled and chopped 2 – medium onions, sliced 1 1/2 tsp – black peppercorns 1 tsp – fennel seeds 3 – large dried red chillies 3 tbsp – ghee 1 1/2 tbsp – grated ginger 1/2 tsp – hot red chilli powder 1/2 tsp … Continue Reading →


Curry Leaves Thokku

Ingredients: To Grind: Kariveppilai (Curry leaves) – 2 cups Tamarind – a small lemon size Fresh ginger – a small piece To Powder: Bengal gram dhal – 1 tablespoon Urad dhal – 1 tablespoon Black Pepper – 1 teaspoon Jeera – 1 teaspoon Fenugreek seeds – 1 teaspoon Asafotida – A small gooseberry size Red chillies – 8 Nos Coriander … Continue Reading →


Bittergourd Curry

Ingredients: Bittergourd (long variety) – 2 Nos Tamarind – a small lemon size Tomato – 2 (medium size) Jaggery powdered – ½ cup Red Chilli Powder – 1 teaspoon Turmeric Powder – 1/4 teaspoon Asafotida Powder – ¼ teaspoon Oil – 1 tablespoon Mustard – ½ teaspoon Jeera – 1 teaspoon Fenugreek – ½ teaspoon Curry Leaves – few


Cow peas Curry( Thatta payar kuzhlambhu)

Ingredients: Cow peas (Thattai payaru)- 1 cup Bottle guard (Suraikkai)- 250 g Small onion- 7 to 8 Tomato- 1 big size Grated coconut- 2 teaspoon Ginger- small piece(optional) Curry leave- few Tamarind- gooseberry size Turmeric powder- 1 ½ teaspoon Cumin seeds- 1 teaspoon Fennel seeds (Perunjeeragam)- ½ spoon(Optional) Mustard seeds and Urad dhal- 1/2 teaspoon Channa dal- 1/2 teaspoon Red … Continue Reading →


Chettinad DrumStick Sambar

Ingredients: Thur dhal-a handful (100 Gms) 2 Drum sticks Small onion-10 Garlic-6 pods Coriander leaves-little Curry leaves-little Kuzhambhu milagai podi-2 teaspoons Tomato-1 Tamarind paste-1 teaspoons (qty used for sambar) For seasoning Mustard seed-1 teaspoon Fennel seed-1/2 teaspoon Fenugreek seed-1/2 teaspoon Small jeera- 1 teaspoon Method: Cook the dhal with extra water nicely in the cooker and keep aside. Keep the … Continue Reading →


Chettinad Poricha Kuzhambhu

Ingredients: Vegetables – 200 Gms Tomato – 1 small chopped Kulambu powder – 1 1/2 teaspoon Tamarind – small lemon sized – extracted Salt – to taste Oil – For frying and seasoning Fry with 2 tsp oil and grind Fennel seeds – 1 tsp cumin seeds – 1 tsp Black Pepper – 1/2 tsp khuas khusa – 1tsp fried … Continue Reading →