Chettinad chicken gravy

This is a special recipe , because I made many modifications to the original recipe and made it to be perfect and tastier :-D

Ingredients:

• Chicken - 1/2 Kg ( 2 big leg pieces)
• Onion - 2
• Tomato - 2
• Garlic - 5
• Ginger - 1 1/2 inch
• Oil - 3 tablespoon
• Zimt - 2 small pieces
• Clove - 2
• Fennel - 1 teaspoon
• Jeera/cumin - 1 teaspoon
• Pepper - 1 1/4 teaspoon
• Turmeric powder - 1/4 teaspoon
• Chilli powder - 1/2 teaspoon
• Coriander powder - 1/2 teaspoon
• Grated coconut - 3 teaspoon
  
• Salt
• Coriander leaves

Method:

• Clean the chicken pieces and keep it aside.
• Grind ginger, garlic, pepper, cumin, grated coconut, 1/2 onion, 1/2 tomato into a fine paste.
• Heat oil in pan and add cloves, zimt, fennel seeds to the heated oil.
• After the fennels are golden brown, fry remaining finely chopped onions to golden brown.
• Add remaining chopped tomato pieces and pinch of salt and cook till tomatoes are totally smashed.
• Add the thick paste to the pan.
• Add turmeric powder, chilli powder, coriander powder , enough salt and cook it till raw smell goes off and the oil comes out at the sides.
• Finally add the chicken pieces.
• Add after 2- 3 mins half cup of water( or more) and cook it with closed lid for around 10 - 15 mins.
• Check if the chicken is completely cooked and cook the gravy without closing with lid for few more minutes till the required consistency is attained.
• Garnish with coriander leaves and serve it hot with rice, dosa, idli, or chappathi.

Vendaikai puli kootu - Ladysfinger gravy

I love this combination with paruppu satham..Vow!!! My mouth waters just thinking about it.. ..Thanks to my mom who taught me this recipe...


Ingredients:

• Lady's Finger-15 (approximately)
• Large Onion-2
• Tomato-2 small size or 1 large size
• Sambar powder(See previous posts)-1 1/2 teaspoon
• Cumin seeds-1 teaspoon
• Garlic-2(optional)
• Grated coconut- 2 tablespoon
• Tamarind-size of a small lemon
• Salt
• Oil- 1 tablespoon
• For seasoning : Mustard, Cumin seeds, Urad dal, Curry leaves

Method:

• Cut the lady's finger into big pieces of 1 1/2 cm length approximately.
• Soak the tamarind in warm water and take juice out of it.
• Grind one onion, garlic(optional), grated coconut, and cumin seeds into a paste.
• Heat oil in pan and add the seasoning items one by one.
• When it starts to splutter and the urad dal turns golden brown add the cut pieces of onion and then the tomatoes.
• Add little salt and fry it till the tomatoes are cooked.
• Now add the cut lady's fingers and fry it for few minutes.
• Add the sambar powder and little amount of water and allow it to cook under closed lid.
• When the lady's finger is half cooked add the paste and cook it again in closed lid.
• Do not add much water as we add in normal kuzhambu or sambar.
• Just add enough water to cook the vegetables.
• Finally when the raw smell goes out and the lady's fingers are cooked well, add the tamarind juice and enough salt.
• Allow it boil for 2 minutes or until the thick gravy consistency is attained.
• Garnish with coriander leaves before serving.
• Suits well with all kind of rices , but a best combination with paruppu satham :-)

Chettinadu Prawn - Potato masala curry

Here is one of the simple prawn curry with potatoes in chettinadu style again.


Ingredients:

• Prawns- 10 big pieces
• Potato-2
• Garlic-4 or 5
• Big Onion-2
• Tomato-1
• Turmeric powder- 1/4 teaspoon
• Chilli powder-1 teaspoon
• Coriander powder- 3/4 teaspoon
• For seasoning:Fennel, curry leaves
• Oil- 2 tablespoon
• Salt.

Method:

• Clean the prawns and allow it to dry seperately.
• Cut potatoes into large squares and mix it with chilli powder, coriander powder and salt.
• Heat oil in pan and add fennel and curry leaves.
• When it starts to splutter add the garlic paste, cut onions and then the tomatoes.
• When the tomatoes are cooked add the prawns with turmeric powder.
• After 2 minutes of frying, add the potatoes and fry it .
• Add enough salt, close the lid and allow it to cook.
• Stir with a spoon and sprinkle some water if needed in intervals.
• Brinjals can also be added if needed.
• Suits well with all kind of rices as sidedish.

Vegetable kuruma ( Gravy )

This is one of the most lovely combination with chappathi or poori.


Ingredients:

• Vegetables-2 cups
• (carrot, beans, green peas, cauliflower, potato,beetroot,..)
• Tomato - 1 (bigger size)
• Onion - 1
• Garlic-5
• Ginger- 1(make ginger garlic paste)
• cinnamon- a small piece
• cloves-2
• Poppy seeds(kasa kasa)-1 teaspoon
• Fennel(Sombu)-1 teaspoon
• Cumin seeds(jeeragam)-1 teaspoon
• Turmeric powder-1/4 teaspoon
• Chilli powder-1 teaspoon
• Coriander powder- 1/2 to 3/4 teaspoon
• Grated coconut-2 tablespoon
• Cashew-2 or 3
• Oil-3 tablespoon
• Salt
• Lemon juice for flavour(optional)
• Coriander leaves for garnishing

Method:

• Heat little oil in pan and fry the cinnamon,cloves, fennel,cumin seeds, poppy seeds.
• When it starts to splutter, add the ginger garlic paste,onion and the tomatoes.
• Finally after switching off the flame, add the grated coconut and fry it in that heat.
• Allow it to cool and grind it into a paste along with cashew, turmeric powder, chilli powder, and coriander powder.
• Cook the vegetables seperately in salted water.
• Do not use too much of water.
• Heat oil in pan and add the paste when it is hot enough.
• Fry it in medium flame till the oil comes out.
• Add the cooked vegetables along with the cooked water and required amount of salt.
• Just allow it cook for another 3 minutes or till the required consistency is attained.
• Finally after removing from the flame add three or four drops of lemon juice and garnish it with coriander leaves.
• A perfect combination with chappathi and poori.

Tip:

• The vegetables can also be added without cooking it seperately.
• After add the raw cut vegetables to the gravy, add enough water and allow it to cook in pressure cooker.
• Leave two whistles to call and remove it from flame.
• Garnish it with coriander leaves.

Chettinad Eral Masala Curry - Chettinad Prawn Masal Curry

Here is another variety of non veg recipe with prawns in chettinadu style.


Ingredients:

• Prawns-125 grams(approx 10 big pieces)
• Large Onion-1
• Tomato-1
• Garlic-5,6
• Turmeric powder-1/4 teaspoon
• Oil-2 tablespoon
• Salt
• For seasoning: Mustard, Urad dal, Cumin seeds, Curry leaves

To grind:

• Fennel(sombu)-1 teaspoon
• Khuskhus(poppy seeds/ kasakasa)-1/2 teaspoon
• Pepper-1 teaspoon
• Red chilli-2 or 3
• Grated coconut-3 tablespoon

Method:

• Grind the above said items without adding much water.
• Heat oil in pan and add the seasoning items.
• When it starts to splutter, add the onions and garlic.
• When it is half cooked in oil, add the turmeric powder and then the tomatoes.
• After the tomatoes are cooked well add the cleaned prawns.
• Fry the prawns for few minutes and allow it to cook in the closed lid with very little water.
• When the prawns are half cooked add the masala paste and required amount of salt.
• Now add approximately 1/4 cup of water and cook it with the lid closed.
• Add water little by little till the prawns are well cooked.
• Allow the gravy to cook till it reduces into a thick masala.
• Serve it with all types of rices , idlis or dosas.

Cauliflower kuruma

Ingredients:

• Cauliflower(cut pieces)-2 cups
  
• Large Onion-1
• Tomato-2(Boiled and smashed)
  
• (or tomato puree-1 tablespoon)
  
• Garlic-4,5
• Ginger-1 inch
• Fennel(Sombu)-1 teaspoon
• Turmeric Powder-1/4 teaspoon
• Chilli Powder-1/2 teaspoon
• Coriander Powder-1/2 teaspoon
• Cloves-2
• Cinnamon-small piece
• Oil-2 tablespoon
• Salt
• Coriander leaves for garnishing
  

Method:

• Make ginger garlic as fine paste.
• Heat little oil in pan and add the cloves, cinnamon, fennel.
• When it is fried, add ginger garlic paste.
• Add the cut onions and fry till it becomes transparent.
• Allow it to cool to room temperature and grind it into fine paste.
• Heat oil in pan and add the paste and the tomato puree
  
• We can also add the tomato paste prepared by smashing the boiled tomato after peeling the skin.
• Add the turmeric powder, chilli powder and coriander powder to the paste.
• Cook it till oil comes in the sides.
• Now add the cauliflower pieces and little water with required amount of salt.
• Remove it from the flame when the cauliflower is cooked well.
• Garnish with coriander leaves.
• Served with hot chappathis, puris or any kind of variety rices.
  

Pattani kuruma - Green Peas kuruma

I do this kuruma in many ways. One method which I do commonly is here. This method can be done with other varieties of peas like kidney beans, white beans, etc..

Ingredients:

• Green Peas-1 cup
• Onion- 1
• Grated coconut-1 1/2 tablespoon
• Cumin seeds-1/2 teaspoon
• Turmeric powder-1/4 teaspoon
• Chilli powder-1/2 teaspoon
• Coriander powder-1/2 teaspoon
• Cinnamon- a small piece
• Cloves-2
• Oil-3 teaspoon
• Salt

Method:

• Wash the green peas and cook it with enough water seperately.
• Grind onion, grated coconut and cumin seeds into fine paste.
• Heat oil in pan and add the cinnamon and cloves.
• Add the paste and fry it for 2-3 minutes.
• Add the turmeric powder, chilli powder, coriander powder and salt to the paste.
• Add little water and then allow it to cook well with the lid closed.
• When the masala is ready, add the cooked peas to it and allow it to boil for 2 minutes.
• A perfect side dish for all kind of rices and chappathi.

Tip: Add 1 tomato if desired, which gives a different taste.

Thakkali kuruma (Tomato Kuruma)

Whenever I want to do a quick side dish for dosa and idli, I use to do this. It is very easy and faster to do.

Ingredients:

• Tomato -3 large size
• Onion-2
• Turmeric powder-1/4 teaspoon
• Oil-2 teaspoon
• Salt

To grind:

• Coconut-2 tablespoons
• Green chillies-2 ( or 3)
• Cumin seeds-1/2 teaspoon
• Fennel(Sombu)-1/2 teaspoon
• Poppy seeds (kasakasa)-1 teaspoon
• Cashew-3(or 4)

For seasoning:

• Mustard, Curry leaves

Method:

• Boil the tomatoes in water seperately.
• Peel off the skin and smash it into paste.
• Heat oil in pan and add mustard and curry leaves for seasoning.
• When it starts to splutter, add the onions and turmeric powder.
• When the onions are cooked well add tomato and required salt.
• Grind the grated coconut, cumin seeds, fennel, poppy seeds(soak for few minutes before grinding), cashew and green chillies into fine paste.
• Add the paste to the pan and allow it to cook for 5-6 minutes with the lid closed.
• When the kuruma boils well remove it from the flame.
• This kuruma will be thinner in consistency than the regular ones.
• Suits well with idli and all kinds of dosa.

Egg gravy (Muttai kuzhambu)

A delicious recipe with eggs

Ingredients:

• Eggs-4
• Cloves-2
• Cinnamon(Pattai)- a small piece
• Cumin seeds(jeera)-1teaspoon
• Fennel(Sombu)-1 teaspoon
• Coriander seeds(thaniya)-1 1/2 teaspoon
• Red Chilli-2
• Garlic-4,5
• Ginger-1 inch
• Small Onions-15
• Tomato-1
• Turmeric powder-1/4 teaspoon
• Grated Coconut-1 tablespoon
• Salt
• Oil-1 tablespoon

Method:

• Boil the eggs seperately and cut into two pieces vertically.
• Fry all the ingredients in little oil in the same order from the cloves to grated coconut and allow it to cool for some time.
• Grind it into fine paste using little amount of water.
• Heat the remaining oil in the pan and add the paste with required amount of salt and little water.
• Cook it for ten to fifteen minutes in medium flame.
• When the oil comes in the sides and to required gravy consistency, add the egg pieces.
• Allow it to boil for two more minutes.
• Garnish with coriander leaves or curry leaves.
• A wonderful side dish for all variety of rices and idli, dosas.

Tip:

This can also be prepared by adding egg directly without boiling before. Break the eggs and pour it in different places of the cooked gravy and allow it to boil, till the egg is cooked well, without stirring.

Stuffed Brinjal(Katharikai Mootu kai/Kootu)

Do you know the plant name which produces Brinjal? It is called as egg plant. India is the second top most country to produce this vegetable.
Eggplant is effective in the treatment of high blood cholesterol called hypercholesterolemia and is also a source of folic acid and potassium.
Here is one of the tastiest recipe with brinjal.

Ingredients:

• Brinjal-5(large)
• Onion-2
• Tomato-1
• Coconut(grated)-2 tablespoon
• Cumin seeds-1 teaspoon
• Turmeric powder-1/4 teaspoon
• Chilli powder-1/2 teaspoon
• Coriander powder-1/2 teaspoon
• Oil-1 tablespoon
• Salt

For seasoning:

• Mustard,Cumin seeds,Urad dal, Curry leaves

For Garnishing:

• Coriander leaves.

Method:

• Cut the brinjal without cutting completely upto the base , i.e., -as suitable for stuffing.
• Grind onion(1 & 1/2), cumin seeds, coconut, with turmeric powder, chilli powder, coriander powder and required amount of salt into a paste.Dont use much water.
• Stuff the paste in brinjal.
• Heat oil in a pan and add mustard.
• When it splutters add the urad dal, cumin seeds and the curry leaves.
• Fry the onions and then the tomato in oil.
• Add the stuffed brinjals and the remaining paste and allow it to cook it for ten to fifteen minutes.
• When the brinjal is cooked well, add the tamarind juice or paste. Add salt if needed more.
• Allow it to boil for two more minutes.
• Garnish with tamarind leaves after taking out of flame.
• A perfect side dish for all types of rices.

Chenna Masala(Kondakadalai Kuruma)

One of the best side dishes for the Chapathi is the Channa Masala. I always wonder, why people call it as Channa Masala although they use Chickpeas for it.

Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated.


Ingredients:

• Cooked Chickpeas(Bengal gram/Kondakadalai)-1 can (400g)
• Large Onion-1
• Tomato-2
• Garlic-4,5
• Ginger-1 inch
• Fennel(Sombu)-1 teaspoon
• Turmeric Powder-1/4 teaspoon
• Chilli Powder-1/2 teaspoon
• Coriander Powder-1/2 teaspoon
• Cloves-2
• Cinnamon-small piece
• Oil-2 tablespoon
• Lemon juice-few drops
• Salt

Method:

• Boil the tomatoes and make into a paste after peeling off the skin.
• Tomato Puree can also be used instead of this paste.
• Fry Fennel, ginger garlic paste and onion in small amount of oil and make into a paste without adding much water.
• Now heat the remaining oil in pan and add cloves and cinnamon.
• Then add the paste and Tomato paste or puree (add very little water, only if needed) and cook it till oil comes in the sides.
• Finally add the cooked Chickpeas and required amount of salt to the gravy and cook it for another two minutes.
• Garnish with coriander leaves and add a few drops of lemon juice during serving.
• Suits with Chapathi, poori, Samosa, Rice.