PACHAI NETHALI KUZHAMBU (FRESH SARDINE CURRY)

INGREDIENTS

·         ¼ Fresh sardines (small)

·         lemon  tamarind

·         1 mango

·         2tsp chilli powder

·         2 tsp. coriander powder

·         vadagam sauté

·         1 big onion

·         ¼ tsp. turmeric powder

·         4 tbsp. oil

·         salt to taste

METHOD OF PREPARATION

·         Wash and clean sardines. Extract tamarind pulp in 2 glasses of water and turmeric powder, chilli powder & coriander powder & keep aside.

·         Chop onions finely and mango pieces in to medium size. Pour oil in a frying pan and when it is hot add vadagam, onions and mango pieces and fry in slow and pour tamarind liquid.

·         When the mango pieces are cooked and the gravy becomes thick, add the sardines and bring to a boil.

·         Tastes delicious when eaten the next day.

CHETTINAD YERA THOKKU

Preparation time   :  20 min

Cooking time         : 15 min

Serves                   : 4

INGREDIENTS

·         500 grams prawn

·         2  medium tomatoes

·         2 teaspoons vinegar

·         5 curry leaves

·         4 cloves garlic, ground

·         2.5 cms  ginger, ground

·         oil as needed

·         salt to taste

Grind

·         2 tsp. chilli powder

·         2 tsp. turmeric powder

·         2 tbsps coriander powder

·         ½  coconut, grated

·         1 medium onion

·         1 tsp. mustard seeds

METHOD OF PREPARATION

·         Shell and devein prawns. Heat 2 tbsps oil and fry the curry leaves. Add ginger and garlic paste and fry for 1 min.

·         Add the ground masala and continue to fry for a wile or till the masala leaves the sides of the pan.

·         Add the prawns and chopped tomatoes. Simmer till prawns are tender.

·         Add the vinegar and salt to taste. Mix well. Remove from the fire and serve hot.

PAYA KURMAH

INGREDIENTS

·         40 no’s paya

Grinding

·         250 grams oil

·         5 grams Jeera

·         5 grams garam masala whole

·         20 grams sounf

·         25 grams khus khus

·         2 springs curry leaves

·         3 no’s coconut

·         20 no’s green chillies

·         10 grams pepper corns

·         2 no’s bay leaf

·         50 grams garlic

Sauté the above ingredients in oil and grind to a fine paste in a grinder.

Gravy

·         200 ml oil

·         1 no bay leaf

·         50 grams raw onion paste

·         30 grams ginger garlic paste

·         250 raw tomato puree

·         2 springs curry leaves

·         Salt to taste

·         200 grams curds

·         5 grams turmeric powder

METHOD OF PREPARATION

·         Clean the paya (ensure there is no hair) and par boil in water drain the water.

·         Then boil the paya again in water till well cooked along with salt, turmeric powder, and ginger garlic paste.

·         Heat oil in a handi, add bay leaf then add the raw onion paste and ginger garlic paste and fry well till the raw flavour is gone.

·         Then add the curry leaves and the turmeric powder. Add salt and check seasonings.

·         Add the boiled paya along with the stock and simmer till, the paya is fully cooked and tender.

·         Serve hot garnished with chopped coriander leaves and ginger.

KOZHI SHULLI (FRIED SPICY CHICKEN)

INGREDIENTS

·         4 – 6 chicken breasts

·         1 tsp. chilli powder

·         ¼ tsp. turmeric powder

·         ½ tsp. salt (or to taste)

METHOD OF PREPARATION

·         Wash and dry the chicken breasts remove the skin, and cut in to strips about 1 inch across. Evenly cover the chicken strips with the chilli, turmeric and salt and marinate for at least an hour.

·         Heat 2 –3 tsp. oil in a frying, and fry the chicken strips a few at a time until golden brown. Drain on kitchen paper and straight away.

PULIPPU KOOTU

Preparation time      : 30 min

Cooking time            : 30 min

Serve                          : 4 – 6

INGREDIENTS

·         ½ kg ash gourd, peeled and chopped fine

·         marble-sized tamarind

·         ¼ cup red gram dhal

·         ¼ cup Bengal gram dhal

·         ½ teaspoon turmeric powder

·         4 tablespoon grated coconut

·         salt to taste

Paste

·         2 teaspoon oil

·         ½ teaspoon peppercorn

·         2 teaspoon black gram dhal

·         1 tablespoon Bengal gram dhal

·         ½ teaspoon asafoetida powder

·         1 tablespoon coriander seeds

·         1 red chilli

For tempering

·         3 teaspoons ghee

·         1 teaspoon mustard seeds

·         1 teaspoon black gram dhal

·         2 tablespoon raw peanuts

·         1 red chilli, halved

·         A few curry leaves.

METHOD OF PREPARATION

·         Soak the tamarind in 1 cup water and extract the juice. Set aside.

·         Pressure cook together the red gram dhal and the Bengal gram dhal. 

·         Fry in the 2 teaspoons oil all the ingredients for the paste. Grind to a fine paste adding the grated coconut and a little water.

·         Heat the 3 teaspoons ghee and add all the ingredients for tempering. When the mustard seeds splutter and the peanuts are fried, add the vegetable, salt, turmeric powder, and the tamarind juice.

·         Simmer till the vegetable is tender.

·         Add the cooked dhals and simmer till well blended.

·         Add the ground paste and cook for a few more minutes. Serve hot with rice.

CHUTTA PERIYA MALIGAI

INGREDIENTS

·         6 capsicums ( as wide a range of colours as possible )

·         2 medium onions

·         I clove of garlic

·         2 tomatoes

·         Ghee

·         1 teaspoon black mustard seeds

·         2 cardamom pods

·         ½ teaspoon chilli powder

·         ¼ teaspoon turmeric

·         ¼ teaspoon salt ( or to taste )

·         2 teaspoon brown sugar ( optional )

METHODS OF PREPARATION

·         Char the skins of the capsicums. Either on a hot charcoal barbecue, under a hot grill or by holding them in a gas flame using two forks. The skin will scorch and blister, once cool enough to touch, remove the skin and any remaining stalk or seeds. (Cut the pulp into ½ inch (1.5 cm) squares).

·         Peel the onions and chop coarsely. Peel and crush the garlic was and roughly chop the tomatoes. Put aside.

In a saucepan heat 2 teaspoon (10 gm) ghee and fry the black mustard seeds, lovage seeds and the cardamom pods. When the black mustard seeds pop add the sliced onions and crushed garlic and fry until soft and golden brown. Add the chilli powder and turmeric and fry for 2 minutes. Then add the chopped tomatoes, salt and sugar. Finally add the capsicums and fry, stirring, for 5 minutes. Cover and cook for a further 3-5 minutes to allow the flavour to blend

CAULIFLOWER PORITHA KUZHAMBU

Preparation time      : 25 min

Cooking time            : 30 min

Serves                        : 4-6

INGREDIENTS

·         ½ cup red dhal

·         2 cups cauliflower (1 medium-size),

·         chopped into flowerets

·         2 tomatoes, quartered

·         1 ½ teaspoons sambar powder

·         ½ coconut, grated

·         2 teaspoons rice flour

·         ½ teaspoon turmeric powder

·         salt to taste

Paste

·         1 teaspoon oil

·         1 teaspoon coriander seeds

·         ½ teaspoon pepper corns

·         1 teaspoon black gram dhal

·          ½ teaspoon asafoetida powder

For tempering

·         2 teaspoon ghee

·         1 teaspoon mustard seeds

·         1 teaspoon black gram dhal

·         1 red chilli, halved

·         a few curry leaves

METHODS OF PREPARATION

·         Pressure cook the red gram dhal and set aside

·         Fry in the 1-teaspoon oil all the ingredients for the paste. Add 2 tablespoons of the grated coconut and grind to a paste, adding very little water.

·         From the remaining grated coconut, extract the milk. Set aside.

·         Dissolve the 2 teaspoons rice flour in ½ cup water. Set aside.

·         Cook the chopped cauliflower in sufficient water, adding the tomatoes, sambar powder, turmeric powder and salt. Simmer till the vegetables are tender.

·         Add the ground paste, the dissolved rice flour and the cooked dhal. Simmer till everything blends well.

·         Heat 2 teaspoons ghee and add all the ingredients for tempering. When the mustard seeds splutter, add to the kuzhambu.

·         Just before serving add the coconut milk.

·         Serve hot with rice.

For a traditional flavour, make this kuzhambu with ridge gourd or snake gourd.

For a more bland, light kuzhambu use green gram dhal instead of red gram dhal.