Asafoetida - a pinch. Curry leaves - a stalk. I read that quote today in Facebook ,quoted none other than by Chetan Bhagat,the well known Indian author and his novels are being converted to Bollywood movies lately like 3 idiots,Kai po che and now releasing soon"2states" which is in fact inspired by his own personal life -he being a Punjabi and his wife being a South Indian. but I did a little 007 on that I was amazed to know how healthy Tamarind is infact - It is full of antioxidants that fight against brutal disease like Cancer,promotes healthy heart,lowers cholesterol,heals inflammation,reduces fever and cold,acts like a mild laxative. Basmati rice,cooked - 3 cup. Tamarind juice - 1 - 1 1/2 cup. Turmeric powder - 1 teaspoon. Chilli powder - 1/2 teaspoon. Coriander powder - 1/2 teaspoon. Cumin powder - 1/2 teaspoon. Jaggery powder - 1 teaspoon. Fenugreek - 1 teaspoon. Chana dal - 1 teaspoon. Mustard seeds - 1/2 teaspoon. Dry red chilli - 1-2 broken piece. Peanuts - 2 tablespoon. Coconut powder - 2 tablespoon (optional). Sesame seeds,roasted & crushed lightly- 1 tablespoon. Oil - 1 tablespoon. For extracting tamarind pulp/juice- Soak 1/4 cup of tamarind in about 1/2 cup of warm water for 30 minutes and then squeeze and extract the pulp
As the second most harvested crop next to Peanuts in my In-Laws place are sweet potatoes, the people of the town make varied recipes out of it and this is the one that I love the most as its a simple and quick side dish
Poondu Kuzhambu | Spicy Garlic Curry from TamilNadu. 'Poondu' means 'Garlic 'in Tamil language. 4-6. 1 &1/2 teaspoons peppercorns. 1-2 sprigs curry leaves. This step will take at least 10-12 minutes
You can make this for your dinner or breakfast. 4-6 hours. 4-6. water ( 3 &1/2 - 4 cups )( adjust according to variety of rice you are using ). 4-5 dry red chillies
To Roast & Grind. And then add crushed ginger, garlic & curry leaves and stir fry for a minute. 20-25 minutes. Chicken 1 lb (i used chicken legs & thighs with bone). Wash chicken then marinate chicken with 1/2 tsp chilli powder & 1/ 4 tsp turmeric powder, pinch of salt and mix everything well and keep covered aside. Heat a pan, dry roast all the ingredients given under the heading "To Roast & Grind" in medium flame for 2 minutes. And add marinated chicken pieces and stir fry for 1-2 minutes. After that add ground masala and stir fry with the chicken for 6-7 minutes in medium flame. For coconut paste - Grind 3-4 tbsp coconut with 2 tbsp water to a smooth paste and use it in the recipe. 20-25 minutes. 1 lb (i used chicken legs & thighs with bone). 3-4 tbsp coconut with
Chana dal / Kadalai Paruppu - ¼ cup. This Kuzhambu thool can be used to prepare Vathal kuzhambu, Puli kuzhambu or any Non-veg kuzhambu, you can also add this to gravy made with coconut, kormas etc
Chettinad cuisine from TamilNadu is known for its spicy and delectable creations. For me, the crispy, paper-thin dosas are a breakfast essential, but lunch/dinner time with a nice gravy calls for softer dosas so that you can use them to literally wipe your plate clean
Yes though i have been born and brought up in Pondicherry, our cuisine is a interesting mixture of various cuisine from Tamilnadu,Kerala, French and Andhra obviouslt my cooking style will definitely have chettinad touch, and my love for this cuisine pulls me always to cook different dishes from this cuisine
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