Chettinadu Mutton Curry

Today being the 4th Tuesday I am sharing a finger licking,Chettinadu style mutton curry for Tamizhar Samayal Tuesday event.
This version of mutton curry,is yet simple and flavorful with the freshly ground spice paste.You can serve this mutton curry with rice as well as rotis and parotas.Since I served it with rice made it slightly in thicker side.Lets move on to the recipe.................................

Basic Information

Preparation time 15 minutes

Cooking time 40-50 minutes

Serves 3(generously)

Ingredients

Ingredient	Quantity
Mutton(with bones)	1 lb(bite size pieces)
Onion(finely chopped)	2 (medium size)
Tomato(finely chopped)	2 (medium size)
Ginger &Garlic paste	1 tbs
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1/4 tsp
Curry leaves/karivepillai	2 sprig
Coriander leaves/kothamalli	1 tbs(chopped)
Lemon juice(optional)	1-2 tsp
Salt	2 tsp
Oil	3 tbs

To roast and grind

Ingredient	Quantity
Red chilly/varamilagai	4-5
Coriander seeds/dhaniya	1 tbs
Black pepper/milagu	1 tsp
Cumin seeds/jeeragam	1/2 tsp
Fennel seeds/sombhu	1 tsp

Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	5 tbs
Poppy seeds/kaskasa	1 tsp
Fennel seeds/sombhu	1 tsp

For the tempering

Ingredient	Quantity
Cloves/lavangam	4-5
Cinnamon/pattai	1 inch
Bay leaf	1
Cumin seeds/jeeragam	1/2 tsp
Fennel seeds/sombhu	1/4 tsp

Method

• Heat a pressure pan or cooker with a tbs of oil and add a tsp of ginger-garlic paste,fry it for a minute.Add in the curry leaves,mutton pieces and saute it till the mutton changes it color.Add the red chilly powder and turmeric powder,a tsp of salt,mix it well.Add around 11/2-2 cups of water and pressure cook it for 4-5 whistles in a medium flame or till the mutton gets soft.

• Meanwhile heat a pan and dry roast the given ingredients till a nice aroma comes out.Grind it to a fine paste and set it aside.Also grind the coconut,fennel and poppy seeds to a fine paste along with little water separately,keep it aside.

• Heat a pan with remaining oil and do the tempering with the whole spices and saute the onion and curry leaves till transparent,add the ginger&garlic paste and fry it for a while.

• Add in the chopped tomatoes and cook it till mushy.Add the mutton stock and the ground masala paste,cook it for 4-5 minutes.

• Now add the mutton pieces and coconut paste,adjust the consistency with water,let it boil till the oil separates or it reaches the desired consistency.

• Finally sprinkle the chopped coriander leaves and put off the flame.Add the lemon juice if needed.

• Serve it with rice or parotta.

Enjoy............................................................

• The amount of spices given is for a medium spicier version.
• Original recipe calls for shallots but I used the regular onion,as shallots we get shallots rarely here.
• If there is no mutton stock left after cooking add around a cup of water as soon as pressure subsides.

This recipe is off to Tamaizhar Samayal Tuesday.

Sumber http://www.naliniscooking.com

Kozhi Saaru/Village style Chicken Stew

After a small break I am here with a flavorful village style kozhi saaru which is my grand mother's signature recipe.
As today is the 2nd Tuesday and sharing this recipe for Tamizhar Samyal Tuesday Event happenings at my space.
This kozhi saaru is mainly prepared for breakfast to accompany idlys but it tastes well with rice also.My grand mother used naatu kozhi(country chicken) for this recipe,but here I used the chicken legs.Lets move on to the recipe............................

Basic Information

Preparation time 20 minutes
Cooking time 40 minutes
Serves 3

Ingredients

Ingredient	Quantity
Chicken(with bones)	1 lb
Onion/ vengayam(finely chopped)	1 (medium size)
Green chilly/pachamilagai	2
Turmeric powder/manjal podi	1/4 tsp
Red Chilly powder/milagai podi	1 tsp
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	1tbs(chopped)
Salt	11/2tsp
Oil	2-3 tbs

To saute and grind

Ingredient	Quantity
Shallots/chinna vengayam	10
Red chilly/varamilagai	3-4
Tomato	2(medium size)
Ginger/inji	1 inch piece
Garlic/poondu	4-5 cloves
Coriander powder/kothamalli podi	1 tbs
Coconut(grated)	3 tbs
Cloves/lavangam	3
Cinnamon/pattai	1 inch piece
Poppy seeds/kasakasa	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Fennel seeds/sombu	1 tsp
Black pepper/milagu	1 tsp

Method

• Clean and wash the chicken,cut into bite sized pieces.To this add the turmeric powder,red chilly powder and 1/2 tsp of salt.Mix it well,set it aside.

• Heat a pan with a tsp of oil and  crackle the cumin and fennel seeds then goes in the whole spices.Add in the shallots,ginger and garlic.Saute it until transparent.

• Add in the chopped tomatoes and cook it till it becomes mushy,finally add in the grated coconut and mix it well.After cooling grind it to a fine paste.

• Heat the pan with the remaining oil,add in the chopped onion,green chillies and curry leaves.Saute it for a minute.

• Now add in the chicken pieces and saute it till the color changes.At this stage add in the ground paste and mix well till everything blends well.Add around 3 cups of water and remaining salt.Cook it covered in a medium flame till the chicken becomes soft and tender.Stir in between to prevent burning.

• Finally sprinkle the coriander leaves and put off the flame.

Serve it with idly,dosa or rice.

Enjoy....................................................

• The stew needs to be slightly thinso adjust the water accordingly.
• If you want to use ginger&garlic paste then omit the whole ginger and garlic,add it along with the onions while sauteing for the curry.

This recipe is off to Tamaizhar Samayal Tuesday.

Sumber http://www.naliniscooking.com

Kothamalli Thogayal/Coriander Chutney

Thogayal or chutneys are always I make whenever we want to have a simple and comforting lunch.
Kothamalli thogayal can be mixed along with white rice along with a dash of ghee or it can be served as an accompaniment for variety rice.Also this can be used as a side dish for idly and dosa.Usually my mom makes thogayal is in a slightly thicker side as she uses stone mortar to grind.The consistency is purely personal preference so adjust accordingly.
This recipe is with coconut and this can be stored in the refrigerator for 2 days and already I have shared Kothamalli thokku.
As today is the 4th Tuesday I sharing this recipe for the Tamizhar Samayal Tuesday Event started by me.Off to the recipe....................................

Basic Information

Preparation time 15 minutes
Cooking time 10 minutes
Serves 2

Ingredients

Ingredient	Quantity
Coriander leaves/Kothamalli	1 cup(tightly packed)
Urad dhal/ulutham paruppu	2 tbs
Red chilly/varamilagai	3-4
Coconut/thenagi(grated)	4 tbs
Tamarind/Puli	1 inch piece
Salt	to taste
Oil	2 tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/4tsp
Curry leaves/karivepillai	few leaves
Asafoetida/perungayam	a pinch

Method

Heat a tsp of oil and fry the red chillies and urad dhal to a golden brown color and remove it.Heat the same pan add 1/2 tsp of oil and saute the coriander leaves for a minute then add the grated coconut and fry it for a minute.

Grind the fried urad dhal,red chillies,tamarind and salt to a coarse powder.Now add the coriander and coconut and grind to a coarse paste with water as needed.

Do the tempering with 1/2 tsp of oil and add it to the ground thogayal and mix it well.
Kothamalli thogayal ready.Serve it with rice and ghee.

Enjoy...............................................

• Few sprigs of mint leaves can also be added for extra flavor.
• The amount of tamarind is very important to get a nice taste.

This recipe is off to Tamaizhar Samayal Tuesday.

Sumber http://www.naliniscooking.com

Thattapayir (Cow peas) Kulambhu

For today's Tamizhar Samayal Tuesday I am sharing you all a authentic kulambhu made in our households.This is a simple yet finger licking kulambhu made in no time and no need of prior soaking.It can be with veggies like brinjal and drumstick.All you need is dry roast the cowpeas/thattapayir and cook it.This kulambhu goes very well with rice as well as idly and dosa,tastes even better on the next day.Now off to the recipe........................................

Basic Information

Preparation Time 15 minutes
Cooking Time 25 minutes
Serves 3-4

Ingredients

Ingredient	Quantity
Thattapayir/cowpeas	1/2 cup
Onion(chopped)	1(medium size)
Tomato	1(medium size)
Garlic/poondu(chopped)	7-8cloves
Turmeric powder	1/4 tsp
Sambar Powder	1 tbs
Tamarind /puli	small lemon size
Curry leaves/karivepillai	1 sprig
Salt	1 tsp
Oil	2 tbs

Grind to a fine paste

Ingredient	Quantity
Dried red chilly/varamilagai	2
Coconut(grated)	3-4 tbs
Cumin seeds/jeeragam	1/4 tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Fenugreek seeds/vendhayam	1/8tsp
Asafoetida/perungayam	a pinch

Method

Dry roast the cow peas in a pan in a slow flame,till a nice aroma comes out .To this add around 2 cups of water and cook it till it becomes soft (not mushy).Extract the tamarind and grind the given ingredients to grind to a fine paste with little water, keep it aside.

Heat a pan with oil and do the tempering,now add in the chopped onion and garlic.Saute it till transparent.
Add the tomato,salt and cook it soft and mushy.

Now add in the sambar powder and give it a mix.Now add the tamarind water and allow to cook till the raw smell goes away.

Add in the salt and cook it till it becomes thick,add the coconut paste and cook it for 3-4 minutes. 

Finally add the cooked cow peas and cook it for 3-4 minutes.

Serve it with rice and poriyal,pappad.

Enjoy........................................

• The roasted cowpes can be cooked in a pressure cooker for a whistle
• Here I used the fat clove of garlic,if it is a smaller one 10-12 cloves can be used.

This recipe is off to This recipe is off to Tamizhar Samayal Tuesday event.

Sumber http://www.naliniscooking.com

Chicken Kulambhu - Madurai Munniyandi Vilas Style

Coming to this month Tamizhar Samayal Tuesday event I made this yummy chicken kulambhu which is popular in Munniyandi Vilas a popular non-veg restaurant.
Being brought up in vegetarian grandparents place non-veg recipes were once in a blue moon before marriage.So no experience about the non-veg recipes in restaurant and how it tastes,whereas hubby dear is other way.He is a non-veg lover and had tried in may restaurants and one such thing he loved is the chicken kulambhu served in Munniandi Vilas.
When I googled for this recipe I landed here,last week I tried this kulambhu and came out so delicious.Hubby dear said the taste is almost close which served in restaurant.Off to the recipe..........................

Basic Information

Preparation time 15 minutes
Cooking time 30-35 minutes
Serves 3(generously)

Ingredients

Ingredient	Quantity
Chicken(with bones)	11/2 lbs
Onion/ vengayam(finely chopped)	1 (medium size)
Tomato(chopped)	1 (medium size)
Green chilly/pachamilagai(chopped)	1
Ginger&garlic paste	2 tsp
Coconut paste	2 tbs
Turmeric powder/manjal podi	1/2 tsp
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	1tbs(chopped)
Salt	11/2tsp
Oil	3tbs

To roast and grind

Ingredient	Quantity
Red chilly/varamilagai	6
Coriander seeds/dhaniya	1 tbs
Raw rice/pacharisi	1 tsp
Black pepper/milagu	1 tsp
Fennel seeds/sombu	1/2 tsp
Poppy seeds/kasakasaa	1 tsp
Roasted gram dhal/pottukadalai	1 tsp
Cinnamon/pattai	1 inch
Cloves/lavangam	3
Dessicated coconut	1 tsp

For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Bay leaf	1
Fennel seeds/sombu	1/2 tsp
Red chilly/varamilagai	2(broken)

Method

• Clean and cut the chicken to bite size pieces and keep it aside.

• Dry roast the given ingredients given to a golden color or till the aroma comes out.Grind it to a fine powder and set it aside.

• Heat a pan with oil and crackle the fennel,mustard seeds.Add the bay leaf,red chilly.

• Add the curry leaves and green chilly,then add the onion and saute it till transparent.

• Now goes in the ginger and garlic paste,fry it for a minute.Add the chopped tomato and cook it till mushy.

• Add the chicken pieces and turmeric powder and saute it till the color of the chicken changes.

• Now add the ground spice powder and mix it well it it coats well.

• At this stage add around 2 cups of water and the coconut paste,let it cook for 5-8 minutes.

• Then simmer it for another 5 minutes or  till the oil gets separated.

• Add the chopped coriander leaves and put off the stove.

• Serve it after an hour to get the flavors incorporate well.

Enjoy...........................................................

This recipe is off to This recipe is off to Tamizhar Samayal Tuesday event.

Sumber http://www.naliniscooking.com

Pallipalayam Chicken Fry

For this week Tamizhar Samayal Tuesday,I am sharing you  the famous Pallipalayam chicken fry.Pallipalayam is a place in Erode district in Tamilnadu which quiet famous for chicken dishes.
This chicken fry is a popular in non-vegetariean restaurant menu in Tamilnadu and the recipe sounds similar to the uppu varuval in Chettinadu.
The spiciness and flavor is from the redchillies used and no other special masala is used for this fry.Addition of shallots and garlic along with the dried red chillies makes this fry more flavorful and delicious.This fry tastes good with rasam and curd rice as well as with pulao and biriyani.With no further delay lets move on to the recipe......

Basic Information

Preparation Time -15 minutes
Cooking Time - 25  minutes
Serves 2-3

Ingredients

Ingredient	Quantity
Chicken(with bones)	1 lb
Shallots/chinna vengayam(finely chopped)	15
Ginger&garlic paste	1 tsp
Garlic/poondu(finely chopped)	5-6 cloves
Dried Red chilly/varamilgai(broken)	8-10
Coconut bits	1tbs(optional)
Turmeric powder	1/4tsp
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	1tbs(chopped)
Mustard seeds/kadugu	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Salt	11/2tsp
Oil	3tbs

Method

1. Clean and cut the chicken to a bite size pieces,marinate the chicken with ginger& garlic paste,1/2tsp salt and turmeric powder for 30 minutes.
2. Heat a pan with oil and crackle the mustard and cumin seeds,add in the broken red chillies,curry leaves.Now goes chopped shallots and garlic,saute it till transparent.
3. Now add the marinated chicken and saute in for couple of minutes.
4. Add salt and sprinkle around 2 tbs of water,cook it covered in a medium flame till the chicken gets tender.Stir it in between for 2 times.
5. Once the chicken is cooked,sprinkle the chopped coriander leaves and keep in a flame for 2-3 minutes till it gets dried and reaches the desired consistency.
6. Pallipalayam Chicken fry is ready.

Serve it with rice.

Enjoy.....................................................

• The amount of red chillies given here is for bit spicier version,can alter according to your taste.
• Using shallots gives a nice flavor and taste to this fry so try to use shallots,if not use a large onion for this amount of chicken.
• Cook it in a medium flame and if you feel the fry is very dry add another tsp of oil after the chicken cooked completely.
• If you are adding the coconut bits,add it along with the shallots and let it fry along with the shallots.
• If you want the fry to be milder,remove the seeds from the red chillies.
• Here I used the fat garlic cloves,if its a smaller variety then use atleast 10-12 cloves.
• Marinating with ginger & garlic paste is purely optional.

This recipe is off to This recipe is off to Tamizhar Samayal Tuesday event.

Sumber http://www.naliniscooking.com

Paavakkai Pitlai/Paagarkkai Pitlai - No Onion and Garlic Version

Today is the 2nd Tuesday and some of you know that we group of friends share Tamilnadu recipes for the event Tamizhar Samayal Tuesday.
Paavakai Pitlai is a Typical South Indian curry especially made in Tamil Cusine which is served along with rice.
This pitlai can be mixed along with white rice or an accompaniment and its slightly thicker than sambar made with freshly ground spices.Off to the recipe...........................................

Basic Information

Preparation Time 10 minutes
Cooking Time 25 minutes
Serves 2

Ingredients

Ingredient	Quantity
Bitter gourd/Paavakkai(sliced)	2(medium size)
Tomato(finely chopped)	1(medium size)
Tamarind/puli	big gooseberry size
Toor Dhal/thuvaram paruppu	1/4 cup
Turmeric powder/manjal podi	1/4 tsp
Oil	1 tbs
Curry leaves/karuvepillai	few leaves

To roast and Grind

Ingredient	Quantity
Coriander seeds/dhaniya	1 tbs
Channa dhal	1tbs
Red cilly/varamilagai	3-4
Coconut(grated)	2 tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Fenugreek seeds/vendhayam	1/8tsp
Urad dhal/uluthamparuppu	1/2tsp

Method

Pressure cook the toor dhal with enough water for 3-4 whistles.Meanwhile dry roast the coriander seeds,channal dhal and red chilly to a golden color.Finally add the coconut and fry it for a minute,put off the flame.After cooling grind it to a coarse powder and extract the tamarind set it aside.

Heat a pan with oil and do the tempering,add the sliced bitter gourd and curry leaves, fry it in a medium flame till it becomes tender.Add the chopped tomato and cook it.Now add the tamarind extract along with 1/2 cup of water and cook it covered in a medium flame.

Add in the cooked toor dhal and mix it well.Add in the salt and turmeric powder,cook it for couple of minutes.Finally add the freshly ground spice powder and cook it for one boil.Put off the flame.

Serve it with rice.

Enjoy..............................................

• If you want to add onion,add around 3-4 tbs of finely chopped onion after the tempering.
• A small piece of jaggery or a tsp of brown sugar can be added after adding the spice powder but I didn't.

This recipe is off to Tamizhar Samayal Tuesday event.

Sumber http://www.naliniscooking.com

Mutton Kulambhu Using Kulambhu Milagai Thool

I have already shared a version of mutton kulambhu with freshly ground spices but today's version is different one using the kulambhu milagai thool.
As this kulambhu milagai thool has all the garam masala spices which normally used for the tempering so w don't use any extra spices for tempering
If you don't have kulambhu milagai thool,use the redchilly powder and coriander powder,do the tempering with whole spices.This type of kulambhu is made especially in village sides to pair up with either rice or idly and dosa.
Usually this kulambhu is made slightly watery to accompany with idly and very little coconut paste is added to give thickness to the gravy.

Basic Information
Preparation time 20 minutes
Cooking time 40 minutes
Serves 3-4


Ingredients

Ingredient	Quantity
Mutton(with bones)	1 lb
Onion/ vengayam(finely chopped)	1 (medium size)
Tomato(chopped)	2 (medium size)
Ginger&garlic paste	2 tsp
Kulambhu Milagai thool	1 tbs
Turmeric powder/manjal podi	1/2tsp
Garlic/poondu(finely chopped)	2-3 cloves
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	1 tbs(chopped)
Salt	13/4 tsp
Oil	3 tbs

Pound to a coarse paste

Ingredient	Quantity
Shallots/chinna vengayam	4-5
Garlic/poondu	2 cloves
Ginger/inji	1/2' piece
Red chilly powder	1/2tsp
Pepper/milagu	1/2tsp
Cumin seeds/jeeragam	1/2tsp

Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	3 tbs
Fennel seeds/sombu	1/2tsp
Cashews/mundiri	2 (optional)

Method

• Clean and wash the mutton pieces,pound the given ingredients in a stone mortar and keep it aside.
• Put the mutton pieces and the pound paste,turmeric powder and 1/ tsp of salt in a pressure cooker along with 2 cups of water.Cook it in a medium flame for 4-5 whistles or till the mutton becomes tender.
• Meanwhile grind the given ingredients to a fine paste and set it aside.
• Heat a pan with oil and crackle the fennel seeds,add the chopped onion,garlic and curry leaves.
• Saute it till transparent and goes in the ginger &garlic paste fry it for a minute.Now add in the chopped tomatoes,cook it until mushy.
• Add the kulambhu milagai thool and give it a mix,add the mutton stock and let it boil for 5 minutes.
• Add the ground coconut paste and let it cook for a boil.At this stage add the mutton pieces and water as per the consistency needed,simmer it for 12- 15 minutes.
• Finally sprinkle the chopped coriander and put off the flame.
• Serve it with white rice or idly,dosa.

Enjoy..........................................................

• Instead of kulambhu milagai thool,2 tsp of red chilly powder and 2 tsp of coriander powder can be used.Needed 1/4 tsp of garam masala powder can be added.
• If you are not using kulambhu milagai thool,do the tempering with whole garam masala such as cloves and cinnamon.
• If there is little mutton stock left then add some water along with that to get the consistency.

This recipe is off to Tamizhar Samayal Tuesday event.

Sumber http://www.naliniscooking.com