Red Kidney Bean Curry(Rajma Curry)

Ingredients: 1 cup Rajma (Soaked overnight) 3 medium size onions 3 tomatos 5 cloves of garlic 1 tsp ginger 1 tsp cumin seeds Salt to taste Turmeric powder Vegetable oil 2 tsp coriander powder 1 tsp chicken masala(optional) 1 tsp garam masala Method: Heat oil in a pressure cooker and add some cumin seeds and bay leaf. Add onion and … Continue Reading →


Chettinad Vegetable pirattal

Ingredients: 2 Potatoes 2 Carrots 1 Onion 1 Tomato 1/2 Cup peas 1/2 Cup coconut (shredded) 2 Garlic flakes 1 tsp Fennel seeds 1/2 tsp Poppy seeds 5 Red chillies 1/2 tsp Red chilli powder 1/2 tsp Turmeric powder 1 tbsp Roasted gram Green curry leaves Salt to taste Oil for frying Method: Grind fennel seeds, poppy seeds, gram, red … Continue Reading →


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 →


Mullangi(Radish) Chutney

Ingredients: Radish – 2 Nos Medium size Green Chillies – 3 to 4 Nos Bengal Gram Dhal – 2 tablespoons Asafotida – A small pea size Tamarind – A small gooseberry size Coriander and curry leaves – few Oil – 1 to 2 teaspoons Salt – ½ teaspoon or as per taste Method: Remove the skin from the radish and … 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