Chettinad Recipes

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:

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.

Ingredients
Crab – 5 Cut into 4 and legs removed
Grind to a paste
Red Chillies – 15
Pepper – 1 Teaspoon
Garlic – 1 Full Pod
Turmeric Powder – 1/2 Teaspoon
salt – To taste
Oil – 4 Teaspoon
Tamarind – 1 Lime size

Method

Wash the crabs well, cut into half remove the legs separately.
Heat the oil in a deep frying pan, add the crabs and cook well until the water content from the crabs is exhausted.
Mix the ground masala in 2 glasses of water. Add tamarind, salt and pour it on the crab and fry well till the crabs is cooked well, and if more water is required sprinkle water, if you feel it is too hot, add a cup of coconut milk and cook well and remove.