Summa Kuzhambu chettinadu special

This is Chettinadu special Kuzhambu.As its name indicates it is plain kuzhambu without any vegetables.This kulambu is mainly given to mothers who breast feed .They say his will help in secreting more milk.

Ingredients:

Small onion (pearl onion)- 5 nos

Garlic - 3 no

Tamarind - 1/2 the lemon size(1/2 teaspoon if it is tamarind paste)

Sambar powder - 3/4 table spoon

Turmeric powder - 1/4 teaspoon

Salt - as needed

For garnishing:

Oil - 2 table spoon

Mustard seeds - 1/4 teaspoon

Uradh dhal - 1/4 teaspoon

Asafoetida - 3 pinches

Curry leaves - 3 no

Coriander leaves - 1 tablespoon(chopped)

Method :

1.Soak tamarind along with salt in 2 cups of water for 10 mins then take juice from it.Chop the onion,tomato and garlic.

2.In a kadai add oil when it gets hot add asafoetida,mustard seeds when mustard seeds splatters add urad wait until it turns brown.

3.Add onion and garlic and fry it until onion gets transparent then add tomato fry it until tomato gets soft.

4.Now add turmeric powder and sambar powder and fry it for 2 mins,then pour the tamarind juice,allow this is to boil for 5 mins .

5.Finally garnish it with coriander leaves.

Vendaikai pachadi Ladies finger pachidi

Ingredients:

Ladies finger - 7 nos

Onion - 1/4 the medium sized

Tomato - 1 medium sized

Thoor dhal (thuvaram parupu) - 4 table spoons

Tamarind - 1/4 the lemon size(if you are using tamarind paste then 1/2 teaspoon)

Coriander powder - 1/2 teaspoon

chilly powder - 1/2 teaspoon

Salt - as needed

For seasoning:

Oil- 1 table spoon

Mustard seeds - 1/4 teaspoon

Urad dhal(ulndham parupu)- 1/4 teaspoon

Asafoetida - 2 pinches

Jeera - 1/4 teaspoon

Coriander leaves - 1 table spoon

Method:

1.In pressure cooker boil the dhal for 2 whistles.In a vessel soak tamarind and salt for 10 mins and take juice out of it.

2.Wash and chop the ladies finger.In a kadai pour the oil when it gets hot add the asafoetida,mustard seeds when he mustard seeds platters add urad,and jeera when urad turns brown add the onion when it turns transparent add the ladies finger and fry it well until its slimy things goes then add tomato,fry it until tomato gets soft.

3.Now add the boiled dhal to it and add turmeric powder cover it with lid.When capsicum gets

cooked add the coriander powder ,chilly powder and tamarind juice.

4.Allow it to boil for 5 mins.Then garnish it with coriander leaves.

Capsicum pachadi Chettinadu special

In Chettinadu pachadi is very famous side dish,it resembles sambar but for sambar the dhal will be really cooked but for pachadi the dhal will be half boiled.

Ingredients

Capsicum - 1 medium sized

Onion - 1/4 the medium sized

Tomato - 1 medium sized

Thoor dhal (thuvaram parupu) - 3 table spoons

Tamarind - 1/4 the lemon size(if you are using tamarind paste then 1/2 teaspoon)

Coriander powder - 1/2 teaspoon

chilly powder - 1/2 teaspoon

Salt - as needed

For seasoning:

Oil- 1 table spoon

Mustard seeds - 1/4 teaspoon

Urad dhal(ulndham parupu)- 1/4 teaspoon

Asafoetida - 2 pinches

Jeera - 1/4 teaspoon

Coriander leaves - 1 table spoon

Method:

1.In pressure cooker boil the dhal for 2 whistles.In a vessel soak tamarind and salt for 10 mins and take juice out of it.

2.Wash and chop the capsicum.In a kadai pour the oil when it gets hot add the asafoetida,mustard seeds when the mustard seeds platters add urad,and jeera when urad turns brown add the onion when it turns transparent add the capsicum and tomato,fry it until tomato gets soft.

3.Now add the boiled dhal to it and add turmeric powder cover it with lid.When capsicum gets

cooked add the coriander powder ,chilly powder and tamarind juice.

4.Allow it to boil for 5 mins.Then garnish it with coriander leaves.

Chettinadu keerai mandi/Spinach gravy

This is simple recipe with spinach usually in India we do it with thandu keerai it is the spinach we get with stem but i tried it with normal spinach hat we get in walmart and other super markets it came out with the same taste.If you are in diet and want to eat spinach in different way then this menu is for you.

Ingredients:

Finely chopped spinach - 1 cup

Red chilly - 2 nos

Jeera 1/2 teaspoon

Rice flour - 2 table spoons

Finely chopped Onion - 1 table spoon.

Oil - 2 table spoons

Salt - as needed

Method:

1.In a kadai add the oil when it gets hot add jeera and red chilly(break red chilly in to pieces).After few seconds add the onion fry it until it turns transparent ,then add spinach.

2.when all the spinach gets fried (when the spinach is fried it shrinks),the add salt and 1/4 cup of water and cover it with lid for 5 mins.

3.In 1/4 cup water mix the rice flour pour it when the spinach is cooked allow it to boil for a minute,that's it keerai mandi is done...

Murukku or Chettinadu thenkuzhal

Murukku or Thenkuzhal is prime snack in chettinad they make this snack to give to their relation almost in all functions .The good murukku is one which will be light yellow in color.I learnt this recipe from my mom . When i was a kid she makes it every now and then , i miss her now .Even though i started to make in my house still I miss it.I did his for diwali along with Mysore pak my next blog will be of how to make Mysore pak .

Ingredients:

Idly rice (boiled rice)/Rice flour - 2 cups

Urad(Ulandham) dhal /urad flour - 3/4 cup

Jeera - 1 teaspoon(optional)

Sesame seeds - 1 teaspoon(optional)

Butter - 2 table spoons

Oil - 2 cups

Salt - as needed

Method:

1.If you are using rice flour and urad flour then mix them along with jeera and sesame seeds butter and salt or if you are using rice then soak it for 2 hrs grind i really fine and for urad dhal roast it in tawa without oil until it turns slightly brown and then powder it and finally mix it along with other ingredients.

2.The batter should be loose than consistency of chapathi batter ,now keep it in the mould which has 5 holes .

3.In a kadai pour the oil when it gets really hot make two circles with the mould by pressing it. after few seconds turn it to he other side ,when the oil stops sizzling take it from oil.

murukku ready.......

Chettinadu special VELLAI PANIYARAM

Here is a very popular chettinadu Vellai Paniyaram ,which you can find in almost all Chettinadu functions

Ingredients:

Raw Rice (Pacharisi) - 1 cup

Urad dhal - 2 Table Spoon

Salt - As required

Oil - 2 cups

Recipe:

1. Soak rice and dhal together for 3hrs.

2.Grind them finely in grinder/mixi with less water.

3.Add salt to the dough the consistency of the dough should be like dosa dough.

4.Heat oil in tawa now with small karandi pour the dough into the oil when the paniyaram starts coming up pour oilonit from the tawa it will come like poori.

5. Now turn to the next side leave it for few seconds and take it from oil and place it in kitchen tissue

6.Tomato chutney best side dish for vellaipaniyaram

Yummy Vellai paniyaram is ready