Chettinad Cuisine

Kara Kozhambu

for grinding

Ingredients 2bsp Khus Khus • 2 tbsp broken dal • 2 tbsp Coconut • 2 tbsp somph dry roast these and make a fine paste Other Ingredients • 1 tsp Turmeric • ½ kg Onions, chopped • ½ kg Tomatoes • Salt, to taste • 1 tbsp Garlic Ginger Paste • 4 tbsp Chili powder For Seasoning • 4 Cinnamons • 4 Cloves • 2 Curry Leaves • 2 tbsp Mustard Seeds • 1 tsp Samph • 1 Tamarind Extract, lime size • ¼ cup Gingerly Oil • 1 cup Chana Dal

How to make Chettinad Kara Kuzhambu:

• Soak chana dal for 6 hours before cooking and pressure cook it after adding 1 tsp turmeric powder and 4 tbsp chili powder. • Take a pan and heat gingerly oil in it. Put the ingredients mentioned for seasoning in it- saunf, mustard seeds, curry leaves, cinnamon and cloves in it. Fry a little. • Now, put chopped onions, tomatoes and garlic ginger paste in it along with chana dal and fry till onions and tomatoes are tender. • Put the tamarind extract in it and add salt as per taste. Boil till it gets thick and garnish with curry leaves. • Put ground paste in it and fry it till starts emitting smell of raw leaves. Serve Hot. CHETTINAD RASAM Ingreadients 1 cup Toor Dal • 1 Tomato (diced) • 1 Tamarind, lemon sized • 8 Garlic Cloves (crushed) • 1 tsp Ginger (crushed) • 2tsp Coriander (finely chopped) • 1 tsp Methi Seeds • 1 tsp Coriander Seeds • 1 tsp Pepper • 1 tsp Cumin Seeds • 3 tsp Saunf • 4 Red Chilies Method • Soak tamarind in water and extract juice out of it. • Cook dal in pressure cooker till it is soft. • Take a pan and dry roast pepper, ½ tsp cumin seeds, saunf, coriander seeds, red chilies, methi seeds and then grind it to make powder. • Take a saucepan and heat 2 tsp oil in it. When hot, put mustard seeds in it along with ½ tsp cumin seeds. • When the seeds start to crackle, put 1 red chili and saute. • Now, put chopped tomatoes, tamarind juice, ginger, garlic, 1 cup of water, salt to taste and the prepared spice powder. • Cover it and let it cook till it starts emitting a special aroma of cooked masala. • Add cooked toor dal, cover it and let it boil for another 3 to 5 minutes. • Garnish it with freshly chopped coriander leaves KARUNAI KILANGU MASIYAL Ingredients Yam (10 medium) • 2 Onions (medium) • 6 Garlic flakes • 1/2 Cup tamarind paste • 1/2 tsp Mustard seeds • 1/2 tsp Fennel seeds • 1/4 tsp Turmeric powder • Curry leaves method • Chop onions and green chillies. • Chop garlic . • Wash the yam and cook it for 10 minutes. • Peel them and mash it properly. • Add 1/4 cup of water to tamarind paste. • Heat the oil. • Add fennel seeds, mustard seeds and curry leaves. • Now mix onions, garlic pieces and chillies. • Stir it well. • Now add mashed yams and turmeric powder. • Pour tamarind paste and turn it well. • Put it over medium flame till yams starts getting roasted. • Karunai Kilangu Masiyal is ready KEERAI paruppu KOOTTU Ingredients • 1 Cup moong dal • 400 gms Spinach • 4 tsp Cumin seeds • 25 tsp Coconut (grated) • 3 Red chillies • 4 Green chillies • 1 tsp Mustard seeds • 1 tsp Oil • Salt to taste Method boil the spinach with little sugar in hot water for 7to 8 min boil the dhal with little turmeric pwd • Grind green chillies, grated coconut and cumin seeds to make a paste. • Heat the oil and season with mustard seeds and red chillies. • Add dal and boiled spinach. • Put salt and paste. • Stir it continuously while cooking. • Cook till the mixture turns thick. • Keerai Koottu is ready. PARUPPU MASIYAL Ingredients • 1 Cup moong dal • 1/2 tsp Urad dal • 3 Garlic flakes • 1 tsp Cumin seeds • 5 Curry leaves • Salt to taste • Oil for frying method • slit the garlic into halves. • Add 1 cup water to moong dal. • Mix cumin seed, salt and garlic. • Cook all the ingredients in a pressure cooker. • Smash the dal mixture properly. • Heat the oil. • Add cumin seed and urad dal. • Mix it with dal. • Stir it well. • Serve it hot. MUTTAIKOS KOLA Ingredients • 4 Cups cabbage (shredded) • 1 Cup toor dal (soaked) • 1 Cup chick peas (soaked) • 8 Red chillies • 1 Onion • 1 tsp Chilli powder • 1/2 tsp Turmeric powder • 2 tsp Fennel seeds • Salt to taste • Oil for frying Method • Chop the onions • Drain all the water and grind the dal properly. • Grind fennel seeds and chillies in a blender. • Heat the oil. • add grinded fennel and chillie mixture • Now add chopped onions and shredded cabbage. • Saute them well. • Mix turmeric powder, chilli powder and salt. • Add the grinded dal. • Now saute it over medium flame. • Fry till the mixture turns reddish brown. VAZHAKKAI PULIKULAMBU Ingredients• 1 Green plantain • 100 gms small onions • 1 Tomato • tamarind a lemon size • 6 Garlic flakes (chopped) • 1 tsp Red chilli powder • 2 tsp Coriander powder • 1/2 tsp Fennel seeds • 1/2 tsp Fenugreek seeds • Few curry leaves • Oil for frying • Salt to taste Method • Add 1 cup water to the tamarind paste. • Chop the onions and tomatoes. • Heat the oil and add fennel, fenugreek seeds and curry leaves. add chopped garlic • Now add chopped onions. • Fry till they turn light brown. • Mix chopped tomatoes and stir it well. • Add chilli powder and coriander powder. • Mix it well. • Add tamarind paste and plantain. • Mix salt. • Cook it covered for 10 minutes over medium flame. • Cook till the mixture turns thick.