Chettinad Recipes

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.

Ingredients:

150 gms bengal gram dhal
2 nos onions Chopped

For the gravy:
4 nos onions Chopped
2 nos garlic flakes
4 nos tomatoes Chopped
Boil in hot water and remove the skin

Grind together:
1 no onion Chopped
1 inch ginger
4 flakes garlic Chopped
5 nos red chillies
5 – green chillies Chopped
1/2 tsp Cumin seeds
2 nos cardamoms
1 inch cinnamon piece
2 nos cloves
1 Tbsp roasted chutney gram dhal
To make vadai:
Soak dhal for 2 hours, drain and grind coarsely
Add required salt.
Mix finely chopped onions.
Heat oil in a pan, make the dough into small vadai shape and deep fry.
Keep aside. [Do not deep fry till brown].

To make gravy:
Heat 3 tbsp of oil in a pan and fry garlic and onions.
Add the ground mixture, fry till oil separates.
Mix tomato paste and fry till done.
Pour 500 ml water with turmeric powder and salt.
When it starts boiling add the fried vadas in it and let it boil.
If the water is not enough add little more, otherwise the koftas will absorb the water and the gravy will become very thick.
When the gravy is thick remove from fire and garnish with cut coriander leaves.
This goes well with appam dosai and idlis.