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
Meat – 1/2 Kilo
Red Chilli Powder – 2 Tablespoon
Dhaniya Powder – 3 Tablespoon
Somph – 2 Tablespoon
Jheera – 2 Tablespoon
Khus Khus – 1 Tablespoon
Grated Coconut – 5 Tablespoon
Cashewnuts – 8
Cinnamon – 1 Inch Piece
Cloves – 3
Garlic – 1 Full pod peeled
Onions – 2 Cut into bits
Tomatoes – 2 Chopped
Salt – To taste

Method
Grind or mix chilly powder and dhania powder together with a little water.
Grind somph, jheera, khus khus and ginger together.
Grind coconut and cashewnuts together.
Heat oil in a vessel, fry cinnamon, curry leaves, cloves, cut garlic and cut onions, fry well.
Then add dhania and chilly masala, then samph, jheera masala fry well.
Add the cleaned meat pieces and fry for 15 to 20 minutes
Then add the coconut mixture and the cut tomatoes.
Pour adequate amount of water.
Add salt to taste and pressure cook.
When meat is well cooked remove and serve, garnish with chopped coriander leaves.

Ingredients:

1 cup – Fresh tender curry leaves
6 flakes – Garlic (peeled)
1 inch piece – Ginger
marble sized – Tamarind
1 Tbl. sp.(level) -coriander seeds
4 or 5 – Red chillies
2 – Green chillies
2 Tbl sps (heaped) – Grated fresh coconut
1/2 cup – Small onions peeled
as required – Salt

For seasoning:
1/4 tsp – Mustard seeds
1/2 tsp – Urad dhal
little-asfoetida
Method:

Fry red chillies, green chillies, garlic, ginger and curry leaves in little oil for few minutes.
Dry roast coriander seeds separately.
Grind everything together along with soaked tamarind, coconut and salt.
Slice onions finely.
Heat little oil, fry the seasonings, onion till it turns golden.
Add ground paste and fry for few minutes till good smell comes.
Add just enough water and boil for few minutes. Serve with idli or cooked rice.