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
4 Eggs
1 Onion
1 Tomato (small)
6 Garlic flakes
1/4 tsp Turmeric powder
2 tsp Coriander powder
1 tsp Red chilli powder
1/4 Cup coconut paste
1/4 tsp Fennel seeds
1/2 tsp Fenugreek seeds
2 tbsp Tamarind paste
 Cup water
Oil for cooking
Salt to taste

method:
Chop the onion, , tomato and garlic. 
Heat the oil. Add fennel seeds and fenugreek seeds. 
Add the , onion  garlic.and tomato 
Saute till they turn brown
Cook till it turns tender. 
Mix turmeric powder, red chilli, coriander powder and salt. 
Fry the mixture for few minutes. 
Add coconut, tamarind paste and water. Bring it to boil. 
boil the eggs in the water and peel the shell and drop it in the above kuzhambu. . 
Cook it covered over medium flame for 10 minutes. 
Once the eggs are cooked properly, adorn the gravy with coriander leaves. 
Serve it with steamed rice.

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.