Tamil Nadu Dinner - Chettinad Lamb Curry, Puliotharai (Tamarind Rice) & Poriyal
Chef Mireille's Global Creations
Chef Mireille's Global Creations
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Ingredients

  • 2 teaspoons red chile powder (cayenne pepper)
  • 1 tablespoon ground turmeric
  • 3 tablespoons water
  • 5 tablespoons oil
  • 2 teaspoons mustard seed
  • 1 large onion, thinly sliced
  • 2 tablespoons ginger paste
  • 1 tablespoon garlic paste
  • 1 lb lamb, cut into bite size pieces
  • 1 1/4 cup coconut milk
  • salt, to taste
  • 2 tablespoons tamarind extract
  • 1 sprig curry leaves
  • 2 tablespoons frozen grated coconut (defrosted) or freshly grated coconut
  • 2 teaspoons ground black pepper
  • 2 cups cooked rice
  • 2 tablespoons tamarind extract
  • 2 teaspoons coriander seed
  • 1/8 teaspoon fenugreek seeds
  • 2 teaspoons sesame seeds
  • 2 tablespoons oil
  • 4 teaspoons channa dal (yellow split peas)
  • 5 dried red chile
  • 1/4 cup dry roasted peanuts
  • 1/4 teaspoon mustard seeds
  • 1 strand curry leaves
  • a pinch of asoefetida
  • salt, to taste
  • 2 green plantains, diced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon red chile powder (cayenne pepper)
  • 1 teaspoon salt
  • 2 tablespoons water
  • 3 cups green cabbage, diced
  • 1 teaspoon mustard seed
  • 1 pinch asoefetida
  • 2 teaspoons urad dal (split black lentils)
  • 1 teaspoon channa dal (yellow split peas)
  • 1 sprig curry leaves
  • 1 dry red chile
  • 2 green chiles, split
  • 3 tablespoons frozen grated coconut, defrosted (or freshly grated coconut)

Instructions

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