CHETTIAR PULI

1
Thuvar dal 50gm
Green chillies 8 to 10
Shallots ½ cup
Garlic 5 – 6
Turmeric powder 1 tea spoon

2
Salt to taste
Tamarind pulp 1 tbl spoon

3
Oil 1 tble spoon
Mustards eed 1 teaspoon
Red chilli 2
Curry leaves

In a pressure cooker mix all ingredients of 1 set and cook till tender. When open add salt and tamarind pulp boil well adding water for enough consistency. Remove from fire. Season with 3 set of ingredients.

Chicken curry traditional

1. Chicken 1 kg
2. Coariander seeds 20gms
Red chilli 3
Pepper 1 tbl spoon
cumin seeds 2 pinches
Mustard seed 1tea spoon
Fenugreek 1 teaspoon
Cinamon 2” size

3.Ginger
Garlic
Green chillies
Onion sliced 3 nos

4.Coconut 1st milk of half coconut
Second milk
Curry leaves
Coriander leves
Salt to taste
Turmeric powder 1 tea spoon
Coconut oil 2 tbl spoon
Method
Wash and keep aside chicken pieces. In a pan dry roast 2nd set of ingredients adding the same sequence and grind to fine paste. In a thick bottomed kadai heat oil. To this add 3rd set of ingredients . Sieve well till light brown and add to this the chicken pieces. Stir well till the chicken turns. Now add the masala paste and stir well put turmeric powder ,salt and curry leaves. Close the with a lid and cook for 10mts. Open the lid stir well and add 2nd milk of coconut. Now let it cook in slow fire till the chicken is tender. When tender add 1st milk and just simmer. Remove from fire and garnish with coriander leaves

Mango –coconut chutney

½ cup of mangos (raw) cut into small pices

Grated coconut 1 cup

Smoked red chillies 4 (roasted on direct fire)

Cumin seeds 1 tea spoon

Salt to taste

Coconut oil

Grind all the ingredients except oil to a coarse paste. While grinding mangos should be added last. Add coconut oil and can be used as side dish for rice

Roasted coconut chutney

Green chillies 6 (white chillies is ideal)

Grated coconut 1 cup

Half onion sliced

Curry leaves two stem

Coconut oil 1 tble spoon

Salt to taste

Heat the oil in a kadai. Remove stem of chillies and add to oil stir well. When chillies are done add onion and to it add coconut and curry leaves together. Roast in slow fire till colour of coconut starts changing and good flavor comes. Add salt and grind when cold. Best for dosa, idali etc. If grinded adding little tamarind, it can be used as side dish for main course

Adaku Pathiri

Ingredients (Serves 4 -5)

• For the Egg Batter
• 4 : Eggs
• 4 table spoon: Sugar
• 4 table spoon: Coconut milk
• A pinch: Turmeric powder
• 3 : Cardamom
• Salt : To Taste
• For the Rice Batter
• 4 desert spoon: Rice flour
• 350 ml: Coconut milk
• 5 table spoon: Sugar
• 4 : Cardamom
• Ghee as required
• Salt : To Taste

Method

1. For egg batter, beat the eggs and sugar and add the rest of the ingredients and keep aside.

2. For rice batter, mix rice flour, coconut milk, sugar, pinch of salt, cardamom and keep aside.

3. Now both the batters are ready for steaming.

4. Take a pressure cooker and pour some water and keep a greased small vessel in it.

5. Pour 4-table spoon of rice batter into the greased vessel and steam it till it is done.

6. Spread 1 teaspoon of ghee evenly on the cooked layer.

7. Now pour 2-table spoons of egg batter and steam till done.

8. When egg batter is cooked pour again 4-table spoons of rice batter and steam it.