Chettinad Cuisine

CHOW CHOW KOttu
Ingredients


• 1 Chow Chow (Medium)
• 1 Onion
• 1/2 Cup moong dal
• 1 tsp Urad dal
• 1 tbsp Coconut (grated)
• 1/2 tsp Turmeric powder
• Few green curry leaves
• 1/4 tsp Chilli powder
• Oil for frying
• Salt to taste


Method

•	Peel the chow chow and cut into pieces.
•	Cut the onions and green chillies.
•	Boil moong dal and little amount of turmeric pwd.
•	Cook it in a pressure cooker for 5 minutes.
•	Mix onions, green chillies and chow chow pieces.
•	Pour 1/2 Cup water.
•	Boil the mixture till chow chow pieces turn soft.
•	Now add turmeric powder and salt.
•	Mix cooked moong dal and add chilli powder.
•	Boil it over medium flame till the mixture turns thick.
•	Keep it aside.
•	Heat the oil.
•	Add cumin seeds, green curry leaves and urad dal.
•	AlloW them to splutter.
•	Pour it on cooked chow chow mixture.
•	Stir it.
•	finish  with grated coconut. VENDAKKAI MANDI  Ingredients • Green okra 300 gms • 1 Onion • 10 Garlic flakes • 6 Green chillies • 1/2 Cup tamarind paste • Green Curry leaves • 1/2 tsp Mustard seeds • 1/2 Cup water • Salt to taste • Oil for frying Method  • Add 1/2 cup water to the tamarind paste. • Wash the okras and cut it into small pieces. • Chop the onions and garlic. • Slit green chillies. • Heat the oil. • Fry the okra pieces. • Keep it aside. • Heat the oil again and add mustard seeds and curry leaves. • Mix chopped onions, garlic and green chilies. • Add fried okras and tamarind paste. • Mix it well. • Add raw rice water ad salt. • Boil till the mixture turns thick. • Vendakkai Mandi is ready KARUVEPILAI KULAMBU ingredients • 1 Onion • Curry leaves (10 sprigs) • 1 Tomato • 1 tbsp Toor dal • 5 Red chillies • 2 tsp Pepper • 1 tbsp Rice (raw) • 1/4 tsp Mustard seeds • 1/2 tsp Cumin seeds • 1/2 Cup tamarind paste • Salt to taste • Oil for frying Method • Cut onion, tomato and garlic. • Add 1/2 Cup of water to tamarind paste. • Heat the oil. • Add cumin seeds, black pepper, red chilies, raw rice and toor dal. • Mix curry leaves and sauté for 2 minutes. • Keep it for cooling. • Grind the above mixture to make a paste. • Heat the oil. • Add mustard seeds. • Now mix onions, garlic and tomato. • Stir it well. • Add tamarind paste and salt. • Mix it well. • Pour the grinded mixture on it. • Boil it covered till the mixture turns thick. • Karuvepilai Kulambu is ready. VAZHAKKAI PODIMAS Ingredients • 1 Raw Banana • 1 Onion • 5 Green chillies • Green Curry leaves • 1 tsp Mustard seeds • 1/2 tsp Urad dal • 1 tbsp Coconut • Salt to taste • Oil for frying How to make Vazhakkai Podimas: • Peel the banana and cut it into pieces. • Keep the banana pieces in water. • Cut onion into small pieces • Boil the banana and onion pieces. • Add salt to this mixture. • Heat the oil in a pan. • Add urad dal, mustard seeds and green curry leaves. • Mix chillies and onions. • Now add banana pieces and mix it gently. • Cook it for 2 minutes. • Add coconut to the cooked mixture. • Vazhakkai Podimas is ready VENDAKKAI MORE KULAMBU Ingredients  15 Lady Fingers • ½ cup Curd • 5 Green chilies (chopped) • 4 Flakes Ginger (grated) • 1 tsp Cumin Seed Powder • 1 tsp Mustard Seeds • ½ tsp Turmeric Powder • Salt to taste • Oil for frying How to make Vendakkai More kulambu: • Wash lady’s finger and slit it properly into 2” long pieces. • Heat the oil in a pan over medium flame and fry okra pieces separately. • Add salt to the fried lady’s finger. Keep it aside. • Heat some oil in the same pan and add mustard seeds and curry leaves to it. When the seeds start spluttering, add the fried lady’s finger to it. • Add turmeric powder to the above and stir it well. • Mix cumin seeds, , chilies and ginger to make a mixture in a bowl. • Pour the mixture, some water and salt to the lady’s finger in the pan. Boil it for 15 minutes and then turn off the flame. Allow it to cool. • Add curd to the above-made recipe and mix it well. • Vendakkai More Kulambu is ready to serve PAAL PANIYARAM Ingredients   1 cup Urad Dal • 1 cup Raw Rice • 1 Coconut • 3 cup Sugar • Few Cardamoms • Oil to fry • Salt as pr taste  How to make Paal Paniyaram: • Soak urad dal and rice for about 3 hours. • Add little salt and grind to make paste. • Extract coconut milk and add cardamom and sugar. • Heat oil and fry one tsp of the above paste in it. It should form round balls. • Add them to the coconut mixture. Mix well and serve. BEETROOT HALWA Ingredients  1 kg Beetroot (peeled off, washed & finely grated) • 2-1/2 Cups sugar • 1/2 Liter milk (boiled) • 2 to 3 Cups of water (sufficient to boil the beetroot) •  Cashew nuts •  Raisins • 5 tbsp Ghee How to make Beetroot Halwa: • Pour water in a shallow pan  and add grated beetroot. • Put a lid on the pan and simmer well until water gets evaporated. • Add sugar and half of the milk, stir constantly until the mixture achieves a thick consistency. • Now add ghee and stir well. • Add remaining milk and simmer again for just 1-2 minutes on low heat. • heat ghee fry cashwe nuts and raisins and garnish with cashew nuts and raisins. • Beetroot Halwa is ready to serve hot. SEEYAM  Ingredients   1/2 cup Moong Dal (cooked) • 1/4 cup Maida • 3 tsp Cashewnut Pieces • 1 Coconut •  sugar to taste • A few cardamoms • Water as required • Oil for frying How to make Seeyam: • Coarsely grind moong dal without water. • Grate the coconut. • Melt 3 tsp of ghee and roast grated coconut till light brown. • Add brown sugar and fry well. • Add cashewnut pieces and cardamom. • Put off the flame and add half of the moong dal, and stir to mix well. • Make small balls out of this mixture. • To make batter, mix 2 tsp sugar, maida, remaining moong dal and water. Mix well. • Dip the above-prepared balls into the batter. • Heat oil and deep-fry the balls till golden brown. • Seeyam is ready