Chettinad Tomato Chutney
Ingredients: Medium Onion. 4 Roma Tomatoes 4 red chillies. 3 spoons of light Coconut Milk. Salt Curry Leaves. Green Onions to garnish. Seasoning: Mustard, Broken Urad Dhal, Curry Leaves. Method: Chop the onions and tomatoes in to long slices. In a kadai, add 2 spoons of oil and when hot, add mustard, broken urad dhal, red chillies and curry leaves. … Continue Reading →
Mushroom Chettinad
Ingredients: 12-14 Mushrooms, roughly chopped (I used Button Mushrooms) ¾-1 tsp Tamarind Paste 2 tbsp Coriander Leaves, finely chopped Salt to taste 1 tbsp Channa Dal (Split Yellow Peas) 3-4 Dry Red Chillies, halved (Adjust acc to taste) 1 tsp Black Pepper Corns (Adjust acc to taste) 1 tsp Mustard Seeds Few Curry Leaves 1 tsp Oil Method: Wash, pat … Continue Reading →
Chettinad Vegetable Biriyani
Ingredients: Basmati Rice – 1 1/2 cups 2 red onions chopped finely 3 tomatoes – blanched & pureed 1 carrot – cut into thin sticks 1 potato – peeled & cut into thin sticks 1 cup cauliflower florets 1 green bell pepper – chopped 1/2 cup green peas – fresh/frozen 2 green chillies – slit lengthwise 2 bay leaves 1 … Continue Reading →
Chettinad Egg curry-2
Ingredients: Boiled eggs-3 Small Onion- 15 to 20 Tomato- 1 Chili powder- 1/4 tsp Turmeric powder- 1/4 tsp Oil and Slat- as required To paste: Coriander seeds- 2 spoon Red Chili- 2 Garlic- 2 cloves Ginger- 1/2 inch Curry leaves- few Rice- 1/2 tsp Pepper corns- 1/2 tsp Fennel seeds- 1/2 tsp Cumin seeds- 1/4 tsp Grated coconut- 4 spoon … Continue Reading →
Chettinad Idli
Ingredients: Boiled rice – Puzhungal Arisi – 4 cups (heaped) Black gram – Uzhundhu – 1 cup (heaped) (dehu, whole) Rock salt – 3 tsp (heaped) Method: Soak dhal together and rice separately for 3 hours.Grind dhal till smooth and frothy with minimum water.Grind rice to fine consistency. Before removing from grinder mix salt and ground dhal to the rice … Continue Reading →