Solai’s chettinad recipes

Chettinad Uppu Kari (Chettinad Salted Mutton Curry)

For bachelors this preparation is very easy as no grounded masala is needed.

Ingredients

Lamb meat(bone less) -300 gms

Pearl onion-20

garlic-20 pods

crushed ginger-small piece

Red chili-10

Tomato-1

To season

Oil-3 table spoons

Fennel seeds-1 teaspoon

Curry leaf-little

Procedure

Cut the meat into small pieces,wash and keep aside.In a pressure pan or small cooker season the

curry with the items given in 'to season'. Now break the chillies into halves and add to the oil.saute for

a minute Now add the crushed ginger,onion and garlic pieces.Saute them well.Add the tomato pieces

also and saute.Finally add the meat along with turmeric powder and saute well for 6 to 7 minutes in

low fire.Once the meat pieces have changed colour and oil comes on top add the salt needed and mix

well.Add 3/4 cup of water,mix well and close the cooker.Cook for 10 minutes.After the pressure

releases,open the cooker and transfer the contents into a kadai and cook till the water content if any

in the curry gets dried up.You can always switch off when you get the consistency you desire.Usually

this curry is made little dry so that it go well with rasam or curd rice

Chettinad Milagu Kozhi Varuval (Authentic Chettinad Pepper chicken)

This is yet another chettinad delicacy which is known world wide for the spicy chettinad masala taste

blended well with the tender chicken. In this type of chicken curry, pepper plays a major role in

providing the hot taste needed. I have seen so many recipes of pepper chicken in the net and in most

cases they use just pepper for the hot taste. But in the authentic chettinad preparation, half the

quantity of chili powder used normally is used and for the remaining part pepper is used. It should be

remembered that the crushed pepper should be added at the end to retain its wonderful flavor.

Ingredients

Chicken-1/2 kg ,Big onion (nicely chopped)-2

Tomatoes (chopped)-2

Ginger garlic paste-2 teaspoons

Chili powder-1 table spoon

Coriander powder-1 table spoon

Crushed pepper corns-2 table spoons

Lemon juice-1 table spoon

For seasoning

Cinnamon-3 sticks

Cardamom-3

Clove-3

Bay leaf-little

Fennel seeds-1 teaspoon

Curry leaf-little

Marinate the chicken for 30 minutes with 1 table spoon chili powder mentioned in the ingredients, 1

teaspoon turmeric powder and half the ginger garlic paste. Add half the quantity of salt required also

during marinating.

Procedure

It is always better to cook this curry in a kadai than in pressure cooker as the ingredients are added in

different stages of cooking.

Pour 2 table spoon of cooking oil and add the items given in ‘for seasoning’ one by one in the order

given. First add the nicely minced onion and sauté till oil separates. Then add the ginger garlic paste

and turmeric powder. Stir well so that the pastes don’t get burnt. Now add the tomato pieces and try

to smash it using the ladle. The smaller the pieces easier it will be to get smashed fast. Now add the

coriander powder and mix well. Add ¼ cup of water into the masala. Reduce the flame to medium.

Close the kadai and let the masal get cooked for 5 minutes. Now you can see cooked masala with oil

on top. In this stage add the marinated chicken pieces. Sauté nicely till the moisture in the chicken

comes out. Now there will be enough water in the chicken to get cooked. Add the remaining salt

needed also. Close the kadai now and in medium flame cook for 8 to 10 minutes. Check that the

chicken pieces are cooked well, if not cook for some more time. Once the pieces are cooked add the

crushed pepper corns on top and mix well. Add the lemon juice after switching off the stove. Garnish

with coriander leaves.

Chettinad Viral Meen mangai Kuzhambu (Chettinad Butterfish (murrel) Mango

gravy)

Ingredients

Head and tail pieces of viral-6 pieces

Small onion-20

Garlic pods-20

Tomatoes-2

Mango-2 small ones

Tamarind-1 teaspoon

Chili powder-1 tablespoons

Coriander powder-2 table spoons

Turmeric powder-1 teaspoon

Procedure

Marinate the fish pieces with ½ teaspoon salt and chili powder for 2 hours.

Cut the onion, garlic and tomatoes into small pieces.

Cut the mangoes into some big pieces. The seed can also be used as such

Keep the kadai in the stove. In two tablespoons of oil season the gravy with a teaspoon of fennel

seeds, fenugreek seeds and curry leaf. Sauté the onion, garlic and tomato pieces nicely. Dissolve the

tamarind juice in 3 to 4 cups of water. Add the chili powder, coriander powder, turmeric powder and

the salt needed to this water. Add this water to the sautéed things in the kadai. Keep the flame in high

and let the gravy cook for 5 minutes. Now reduce the flame to low and cook for 10 more minutes.

Now add the mango pieces and cook for 3 minutes. Once the mango pieces are cooked slowly add the

fish pieces one by one in such a way that they are inside the gravy. Now you can find that the gravy

becomes little watery due to the high water content in the gravy. To give room for this extra water

only we cook the gravy till it becomes thick before adding the fish. After adding the fish you cannot

cook for a long time. The fish will get cooked within 7 minutes .Once you feel that the fish pieces are

cooked switch off the stove. If desired a teaspoon of coconut oil can be added on top of the gravy to

get extra flavor

Chettinad Mutton Chops

Ingredients (to cook the mutton first)

Mutton-1/2 kg

Small onion-30 or big onion-1

Tomato-1

Garlic paste-1 teaspoon

Chili powder-1 table spoon

Coriander powder-1 1/2 table spoon

Fennel seeds-1 teaspoon

Keep the cooker in the stove. In one teaspoon of oil season the mutton with a teaspoon of fennel

seeds and curry leaf. Add the minced onion and tomato pieces. Sauté for a while. Add the mutton

pieces and the ginger garlic paste. Sauté for 3 minutes i.e., till water oozes out. Now add the chili

powder, coriander powder and turmeric powder. Mix well. Add just one cup of water and half the salt

needed. Close the cooker. Cook in high flame till first whistle come. Now reduce the flame to medium

and switch off the stove after 5 minutes. The mutton pieces now will be 3/4 cooked

Ingredients for Coconut paste

Cocunut-3 table spoons

Cashew -8 or Kas Kas-1 teaspoon

Fennel seeds-1 teaspoon

Grind the above items to a smooth paste

Ingredients for the Chops

Minced onion (big)-1

Tomato minced-1

Garlic-10

For seasoning

Cinamon-2 pieces

Clove-2

maruthani mokku-1

Annasi poo-1 small piece

curry leaf little

Procedure

Keep the kadai in the stove. In 1 to two tablespoons of oil, season the chops with the items given in

'to season’. Add the onion and tomato pieces and sauté till the tomato pieces get smashed. Now add

the coconut paste, little chili powder and salt. Mix everything well. Add the cooked mutton along with

the gravy in it. Mix every thing well and cook in medium fire till you get the desired consistency. In

between check for the salt and hot taste and add if needed. When the gravy gets almost evaporated it

will start getting burnt .So be very careful now and go on stirring. Switch off when it gets to your

desired consistency. Add 1 teaspoon of lemon juice and mix well. Garnish with coriander leaves

Chettinad Muttai Kuzhambu (Chettinad Egg Curry)

Ingredients

Boiled egg-4

Small onion-20 or big onion chopped-1

Tomato-1

Chopped ginger-1 teaspoon

10 pods Chopped garlic

Chili powder or sambar powder-1 teaspoon

Coriander powder-1 table spoon

Garam masala powder-1 teaspoon

For grinding

Cocunut-2 to 3 table spoon

Fennel seeds-1 teaspoon

Cumin seed-1 teaspoon

Cashewnut-8 or Kas Kas-1 teaspoon

Method

Boil the eggs. Make a small split in the middle. Grind the coconut paste. Keep the kadai in the stove.

In a teaspoon of oil season the curry with a teaspoon of fennel seed, a green chili and curry leaf. Add

the onion and garlic pieces and sauté well. Now add the chopped ginger and garlic pieces and sauté

that too for few minutes. Finally add the chopped tomatoes and sauté till the tomato pieces get

cooked. Now add the chili powder, garam masala and coriander powder. Mix well. Be careful that the

powder doesn’t get burned. Now add 2 cups of water and the salt needed. Keep the stove in medium

flame and allow the curry to get cooked and reduce to ½ the quantity. Now mix the grounded coconut

in a cup of water and add to the curry. Cook for 5 minutes. You will find the gravy thickening due to

the cashews in the masala. Now add the boiled egg into the curry and cook for 5 more minutes in

medium fire.

Chettinad Mutton Kuzhambu or Chettinad Attukkari kuzhambu (Chettinad Mutton

Curry)

Too much of coconut is supposed to spoil the real taste of mutton. We add coconut just to make the

gravy thick

Ingredients

Mutton-1/2 kg (with bones)

Small onion-30

Tomatoes-2

Garlic-10 pods

Ginger garlic paste-1 teaspoon

Coconut grated- 2 to 3 tablespoons

Kaskas-1 teaspoon or cashews-6

Kuzhambu Milagai Thool-2 tablespoon or (freshly grinded masala)

Coriander powder-1 tablespoon

Lime juice-2 teaspoon or tamarind paste-1 teaspoon

To grind (If you want fresh masala)

Coriander seeds-2 table spoons

Red chillies-8

Fennel seeds-1 teaspoon

Cumin seed-1 teaspoon

Cinnamon-1 small piece

Cardamom-2

Clove-2

Dry roast all these items and dry grind them

Coconut paste

Grind the coconut,Kas kas and fennel seed 1 teaspoon to a smooth paste

To season

Cinamon-1/2 inch piece-2

Cardamom-2

Clove-2

Bay leaf-a small piece

Maruthani mokku-a small piece

curry leaf-little

Fennel seeds-1 teaspoon

Procedure

Wash and cut the mutton into small pieces. Cut the onion, garlic and tomatoes also into small pieces.

Keep the cooker in the stove. Heat 2 tablespoons of cooking oil. Add the items given in ‘To season’.

Then add the ginger garlic paste and stir well. Now add the chopped onion, garlic and tomatoes one

by one and sauté nicely. Add the mutton pieces along with turmeric powder now and sauté for 5

minutes. This sautéing is very impotant.In chettinad they call this as ‘Thirakkirathu’.I have heard my

grannies instructing the servants to sauté nicely till water oozes out from mutton. Now add the

kuzhambu milagai Thool and coriander powder. Mix that also well. Add 3 cups of water and the salt

needed. Mix well and close the cooker. Once the steam starts coming, Put the weight . Keep the flame

in medium. After the first whistle comes, reduce the flame and cook for 12 minutes. Wait for the

pressure to release. Once the pressure is released, open the cooker and add the grinded coconut

paste. Check for the consistency and taste. If you find the gravy thick, a cup of water can be added.

Salt or milagai thool can be added in this stage according to taste. Cook for another 5 minutes without

closing the cooker. If found too watery even after adding cocunut paste,It can be made thick by

adding a spoon of corriander powder. If you are adding tamarind extract, add it and bring the gravy to

a boil else switch off the stove and add the lemon juice. The gravy can be garnished with coriander

leaves.

Chettinad Kozhi Rasam (Chettinad Chicken Rasam)

Ingredients

Chicken (bony pieces)-250 gms

Chopped pearl onion-15

Tomato-1

Chilli powder-1/2 teaspoon

Turmeric powder-1 teaspoon

Ingredients (to grind) (Rasam powder)

Pepper corns-1 teaspoon

Small jeera -1 teaspoon

Fennel seeds-1/2 teaspoon

Corriander powder-1 teaspoon

Red chillies-2

Small onion-4

Garlic-5

Procedure

Wash the chicken nicely. Pressure cook the chicken along with the minced onion, tomatoes and chili

powder adding 5 cups of water. Add the turmeric powder and half the salt needed. Wait for a whistle

and then simmer the flame. Cook for another 8 minutes and switch off the stove.

Prepare rasam powder by grinding fennel seeds, pepper corn, small jeera and chilies first. Once they

are powdered nicely add the coriander powder. Grind once. Now add the garlic and onion and grind

together without adding water.

Open the cooker. Strain the rasam and keep aside.

Now keep the kadai in the stove.In ½ teaspoon oil season the rasam with ½ teaspoon of small jeera

and curry leaves. Pour the rasam into the kadai. Add the rasam powder and the salt needed. Bring the

rasam to a nice boil and switch off the stove.

The strained out chicken pieces can be added to the chicken fry if you prepare one separately in the

final stage and mixed well or you can fry the pieces with little onion, tomatoes and chili powder.

The rasam can be garnished with coriander leaves while serving

Chettinad Nandu Masala (Chettinad Crab Masala )

Ingredients

Crab-1 Kg ( 6 to 7) Remember crabs should be cooked immediately after cleaning since all the

essence in the crab will ooze out as time goes by

Big onion-2

Tomatoes-2

Ginger garlic paste-1 teaspoon

Coriander powder-1 table spoon

Red chili powder -1 table spoon

Turmeric powder-1 teaspoon

To grind

Cocunut-3 table spoons

Fennel seeds-1 teaspoon

Kas Kas- 1 teaspoon or (cashews-5)

To season

Cinamon-3 small pieces

Clove-2

Cardamom-3

Curry leaf-little

Cumin seeds-1 teaspoon

Fennel seeds-1 teaspoon

Procedure

After getting the crabs cleaned add ½ teaspoon salt, 1/2 teaspoon chili powder and ½ teaspoon

turmeric powder to the crab mix well and keep aside till you get the other things ready. You can break

the crabs to two halves if they are quiet big. This will help the masala to go inside the crab.

Chop the onion and tomatoes nicely. If ready made ginger garlic paste is not there, make a paste out

of 7 pods of garlic and ½ inch piece of ginger and two green chilies.

Grind the coconut to a smooth paste and keep aside

Keep the kadai in the stove. In two tablespoons of oil season the masal with the the items given in ‘To

season’ .Now add the onions and stir for 2 minutes. Add the ginger garlic paste. Stir for 1 more

minute. Add the chopped tomatoes, sauté nicely with a ladle that you smash the tomatoes. Sauté for

3 minutes. Now add the chili powder, turmeric powder and coriander powder. Add ½ teaspoon of salt

also. Mix everything well. Now add 1 cup of water. Close the kadai with a lid and keep the flame in low

and cook for 6 minutes. Now open the kadai and add the crabs .Mix well. The crabs will leave water. If

you find it very dry, add half cup of water. Close the kadai and cook for 6 more minutes in medium

flame. The crabs would have get cooked now. Open the lid and with a spatula mix everything well with

the stove on. Move all the crabs to one side of the kadai in such a way that the masal alone is on the

other side. Now add the grinded coconut into the masal .Mix the masal and the grinded coconut well.

Check for the salt and hotness. If required add to the masal and now mix the masal over the crabs

well and continue stirring for 2 to 3 minutes so that the coconut in the masal also gets cooked. The

masal will be semi solid. If you want it as a curry for Rice or paratha, add a cup of water and cook for

2 minutes. Finally garnish with chopped coriander leaves

Mutton Podimas the Chettinad Type (minced lamb curry)

Ingredients

Minced mutton-1/4 kg

Minced onion-1/2 cup

Green chillies-2

Ginger garlic paste-1 teaspoon

Egg-1

Grated coconut-2 table spoon

Bengal gram (Kadalai paruppu) boiled-2 table spoons

Method

Pressure cooks the minced mutton along with 1 teaspoon red chili powder, 1 teaspoon coriander

powder, 1/2 teaspoon turmeric powder, 1 teaspoon salt and ginger garlic paste. Add 1 ½ cups of

water also. Cook for 12 minutes in medium flame. Once the pressure is released open the cooker.

Using a strainer drain the excess water out of the mutton.Place a kadai in the stove. Pour 1

tablespoon oil. Put 2 small pieces of cinnamon, little curry leaf and the splinted green chilly. Sauté for

a minute. Now add the minced onion. Sauté till the onions turn transparent. Now add 1/2 teaspoon

chili powder and the salt needed. Remember that you added salt while cooking meat also. Add little

strained water. Cook till the water content is gone. Now break the egg and add to the minced meat

and stir with a spatula fast such that the egg gets scrambled nicely. Now add the boiled kadailai

paruppu and grated coconut. Sauté for two more minutes. Switch off the stove. If desired the dish can

be garnished with coriander leaves while serving

Chettinad Elumbu Kuzhambu (Chettinad Lamb bone curry)

This kuzhambu will be little watery only as there are no thickening agents other than coriander

powder. The sweet smell of the lamb bones itself will make the curry mouth watering

Ingredients

Nenju elumbu(Rib bones)-200 gms

Small onion-20

Garlic-10 pods

Tomato-1

Ginger garlic paste-1 spoon

Turmeric powder-1/2 teaspoon

Chili powder (kuzhambu milagai thool)-1 table spoon

Coriander powder-2 table spoon

To season

Cinnamon-1 small piece

Clove-2

Fennel seeds-1 teaspoon

Pepper corns-1 teaspoon

Small jeera-1 teaspoon

Curry leaf-little

Procedure

While buying itself get the bones cut into very small ones. Chop the onion, garlic and tomatoes. Keep

the pressure pan or cooker in the stove. In two teaspoon of oil season the kuzhambu with the items

given in ‘to season.’ Now add the onion, garlic and tomatoes chopped one by one and sauté for a

while .Add the ginger garlic paste also. When there is no water add the bone pieces (can be semi bony

too) and sauté for 5 minutes. You can see lot of water coming out. Now add the turmeric powder, chili

powder and the coriander powder. Pour 2 cups of water and mix well. Add the salt needed also. Close

the cooker. Wait for a whistle. Now keep the flame in low and cook for ten minutes. Switch off the

stove. Let the curry get cooked in the steam inside the cooker for some more time. After the steam

settles down open the cooker ,mix well and if the curry is thick add little hot water and boil for few

minutes. If desired the kuzhambu can be garnished with coriander leaves.

Chettinad Chicken (The Authentic Chettinad Chicken Recipe)

Ingredients

Chicken-750 gms

Small onion 30 or big onion 2

Tomatoes-2

Garlic 20 pods

To grind No1

Ginger ½ inch piece

Small onion-10

Garlic-10 pods

Green chillies-2

Chillie powder-1 table spoons

Coriander powder-2 table spoons

To grind No2

Coconut grated-5 table spoons

Cashew nut-5 or kasa kasa-2 teaspoons

Fennel seeds-1 teaspoon

To season

Cinnamon-2 pieces

Fennel seeds-1 teaspoon

Clove-2

Cardamom-2

Birinji leaf-little

Mint leaf-handful

Curry leaf little

Traditionally chicken is not marinated before cooking in Chettinad chicken.As they used to cook in low

fire for a long time in olden days the chicken will get the salt and hot taste once it gets cooked. These

days the chicken we use is tender and gets cooked fast in gas stove. So I feel it is better to marinate

the chicken for an hour before cooking. If you do not find time to marinate, then no problem.

To marinate

1 teaspoon kuzhambu milagai thool(the powder used for sambar)

Salt-1 teaspoon

Curd little

Ginger garlic paste-1 teaspoon

Procedure

Mince the onion, garlic and tomatoes.

Keep the kadai in the stove. Season the curry with the items given in ‘to season’ in 2 tablespoons of

oil.

Add the onions and saute with a pinch of salt for 3 minutes.

When the onions turn transparent add the garlic, sauté for some time

Add the chopped tomatoes. Sauté till the whole thing gets smashed.

Add the grinded paste of items given in No 1. Sauté it for a while.

Now add the chicken pieces and nicely mix all the masala over the chicken pieces.

You can see lot of water coming out of the chicken. Reduce the flame and cook for 10 to 15 minutes.

Once you find that the chicken pieces are almost cooked increase the flame so that the gravy becomes

thick.

Once the curry gets thick add the masala grinded with the items given in No2 and mix nicely

Cook for another 5 minutes.

If you need the curry to be little watery add the masala little earlier and switch off when the curry is in

the desired consistency.

Chettinad Meen Varuval (Chettinad fish fry)

Ingredients for Marinating

Garlic-8 pods

Small onion-8

Small jeera-1 teaspoon

Fennel seeds-1 teaspoon

Pepper-1 teaspoon

Chili powder-1 tablespoon (can be decided according to quantity of fish)

Coriander powder-1 tablespoon (this also depends on fish quantity)

Salt-1 tablespoon

Grind all the items with little water and apply the masala on the fish pieces carefully one by one and

marinate for 2 hours.If you have the time and patience fry them in a tawa.For that keep a flat bottom

tawa in the stove .pour 2 teaspoon oil and when it gets heated tilt the tawa in such a way that oil gets

spread evenly in the tawa. Now layer the fish pieces in the tawa.Keep the flame in medium. After 2

minutes pour little bit of oil over all the fish pieces. Keep the flame to low. After 5 to 6 minutes, with

the dosa ladle slowly turn back the fish pieces. Pour little oil on top of the pieces again and fry for

another 5 minutes.

If you have the luxury of taking fried food items then no need of any such strain. Keep 5 tablespoon

oil in a small frying pan and deep fry the pieces one by one in medium flame.

Meen Kuzhambu (chettinad fish curry)

Ingredients

Fish (known to be good for gravy)-1/2 kg

Small onion-20

Garlic-15 pods

Chilly powder -1 spoon or kuzhambu milagai thool-2 spoons

Coriander powder-2 tablespoons

Tomato-1

Curry leaf- little

Tamarind-gooseberry size(double the quantity you use for sambar)

First marinate the fish with

Chilly powder-1 teaspoon

Turmeric powder-1/2 teaspoon

Lemon juice-1 teaspoon

Salt-1 teaspoon

Keep the fish marinated for 1 to 2 hours.

Procedure

Soak the tamarind and required salt in 3 to 4 cups of water. Keep a flat bottom kadai in the stove.

Pour 2 to 3 spoons of oil(gingelly oil if available will be the best).Season with

Fennel seeds-1 teaspoon

Fenugreek seeds-1/2 teaspoon

Curry leaf-little

Addthe minced onion, garlic and tomato and sauté well for 3 minutes. Now add the tamarind water.

Add the chilly powder and coriander powder also and wait till the mixture boils. Once it starts boiling

keep the stove in sim and allow the curry to cook in low fire for 10 to 12 minutes till the gravy has

reduced to half. Now slowly add the fish one by one in such a way that all the pieces stay aloof. Once

the fish is added, you will find the gravy becoming watery. Increase the flame a little and cook for 5

more minutes. Always make sure that you use the gravy only 2 or 3 hours after cooking.(this time is

for the fish to get the taste of the gravy) .It is always better not to transfer the contents to another

vessel since the fishes are likely to break while transferring.

Prawn curry( Eral Masala)

Ingredients

Small onions-20

garlic-8 pods

tomato-1

chili powder-1 to 2 table spoons

lemon-1/2

ginger garlic paste-1/2 teaspoon

prawns-300 gms(cleaned)

To season

oil-2 table spoon

cinamon-a small piece

clove-2

curry leaf-little

Procedure

Clean the prawns nicely.Take out the black thing inside the prawn as it will cause stomach problem.

Cut them into 2 or 3 pieces if your prawn is pretty big in size.

Cut the onions garlic and tomato also into small pieces

Marinate the prawns with chili powder ,salt,turmeric powder,ginger garlic paste and lemon juice for an

hour

Keep the kadai in the stove.Season with the items given in'to season'

Add the onions,garlic and tomatoes one by one and little chili powder and salt also and saute nicely till

it looks like a paste.Now add the marinated prawns also and saute.You will find water comming out

from prawns.Now close the kadai with a lid and allow the prawns to cook in low fire till the water dries

out.At the most it will take only 10 minutes.Over cooking will make the prawns tough.While serving

garnish with coriander leaves.This will taste excellent with curd rice,chappathi.paratha etc.

Pakkoda Kuzhambu Or Pakkoda Kuruma

Ingredients for the pakkoda

Channa dhal (kadalai paruppu) -1/4 cup or 5 to 6 table spoons

(Only small amount of pakkoda can be used for the gravy)

Red chilli-3 Fennel seed-1 teaspoon

Salt-very little

Soak the above items for 20 minutes and coarsely grind it in the mixie with little water.

Items to grind

Cocunut-2 table spoons

Kas kas-1 teaspoon

Cashews-5

Pottukadalai-1 table spoon

In the snap I have not shown coconut but coconut is needed to make the gravy thick and so I

corrected in the next attempt

Ingredients for the gravy

Big onion (chopped)-1

Tomato (nicely chopped)-1

Garlic-5 pods

Coriander powder-1 table spoon

Sambar powder-1 table spoon

To season

Cinamon-3 pieces

Clove-2

Cardamom-2

Fennel seeds-1 teaspoon

Curry leaf-little

Procedure

Keep the grinded pakkoda mix ready. Keep little oil in the kadai for frying the pakkoda. Once the oil is

moderately hot just drop the mix shapeless into the oil and fry. No need to make round ones. We call

(ennayil uthuthu vidanum in Tamil).Fry all the mix and set aside.

Now we have to make the gravy to add the pakkoda. This gravy will always be spicy .So spices should

be added while seasoning

Keep the kadai in the stove. In one table spoon of oil season the gravy with the items in ‘to season’.

Sauté the onion, tomato and garlic pieces. Add the sambar powder and coriander powder. Sauté this

too nicely. Now add 4 to 5 cups of water. Add little turmeric powder and the salt needed. Close the

kadai and cook for 5 minutes. Now add the grinded coconut mix into the gravy and cook for 5 more

minutes. Remember that the gravy should be watery while adding the pakkoda. Pakkodas will drink

the gravy as times goes by and no gravy will be left at the end. So be sure the gravy is enough

watery. Add the pakkodas in such a way that all the pieces are inside the gravy. Do not stir the gravy

with a spoon after adding the pakkodas till they get soaked. After adding all the pakkodas allow the

gravy to boil once and switch off the stove. Garnish with coriander leaves while serving

Vazhai Poo Kola, Beetroot Kola(Banana flower curry)

Ingredients

1 banana flower withy petals cleaned and nicely minced

1 big onion minced

Grated coconut-1 table spoon

Curry leaf-little

For grinding

Thoor dhal-1 small cup

Red chilli-5

Fennel seeds-1 teaspoon

(Soak these items for 15 minutes and coarsely grind in the small jar without much water)

Procedure

Take the grinded dhal and add the minced banana flower, onion, turmeric powder, coconut and the

salt needed. Mix well. If you have a microwave, cook it inside that for five minutes. Remove it from

the oven mix well and again cook for 5 minutes. Now everything will be well cooked. Those who don’t

have a microwave can steam the mix in an idly pot. After cooking like this, keep the kadai in the stove

.In 2 to 3 table spoons of cooking oil season the curry with a teaspoon of fennel seed and curry leaf.

Add the cooked mix and cook in low fire stirring frequently. The mix should turn like puttu without

water content. The mix if left without stirring will get burnt and catch at the bottom of the kadai. If

necessary little more oil can be added. This will take 10 to 12 minutes to get done in medium fire. But

for sure all this pain will get you a great name from your loved ones for serving them something

delicious.