Chettinad Recipes

Ingredients:

1/2 kg – ladies finger

oil – for frying

salt – as required

pound coarsely:

1 big (chopped) – onion

4 or 5 – greenchillies

Method: Cut ladies finger into 11/2 inch pieces. Heat oil in a pan and fry the pieces till half cooked. Add pound mixture and fry till ladies finger become dark in colour. Sprinkle salt at the end, mix well and remove from fire.

Ingredients:
1/4 kg – cluster beans
1/2 cup – thuar dhal
1 tsp – cumin seeds
10 – red chillies
2 Tbl.sps – grated fresh coconut
salt – as required
oil – for frying

Method:

 Cut cluster beans into 1/4 inch pieces and cook. till soft. Drain excess water.
 Soak thuar dhal in water for 1 hour.
 Grind it along with chillies, cuminseeds, coconut and salt to coarse paste.
 Heat oil in a deep curved pan, add mustard, curry leaves and fry cooked beans for 1 or 2 minutes.
 Add ground paste with more oil and cook in reduced flame till dry, stirring in between.

Ingredients:

Big onions – 3
Tomatoes – 4
Turmeric powder – 1/4 tsp
Dhania Powder – 11/2 tsps
Diced & mixed vegetables (Carrots, cauliflower, cabbage, potatoes etc.) – 3 cups
Cooked green peas – 1/4 cup (fresh or Dry)
Chilli powder – 11/2 tsp
Fresh thick curds – 1 cup
geen chillies – 2
Salt – as required
Oil – 3 Tbl sps
Cardamom, Cinnamon, Cloves – few

Grind together:

Grated fresh cocunt – 3 Tbl sps (heaped)
Cashewnuts – 10
Poppy seeds – 2 tsps

Method:
 Slice chillies lengthwise, cut onions and tomatoes finely.
 Steam cook all the vegetables.
 Heat oil in a frying pan.
 Add cardamom, cloves, cinnamon, green chillies and then onions.
 Fry till golden and then and chopped tomatoes.
Stir till it becomes pulpy. Add dhania powder and fry for a minute.
 Add ground paste, cooked vegetables, salt turmeric powder and chilli powder.
 Cook till it becomes thick.
 Add whipped curds at the end.
Boil for a minute and remove from fire.
Garnish with chopped coriander and serve with Idiyappam.