Chettinadu Masala Seeyam

Chettinadu cuisine is famous for its delicious and flavorful  recipes,which is popular everywhere.Today's recipe for the blogging marathon  is Masala seeyam which is a popular deep fried snack eaten along with a spicy chutney.Here follows the yummy recipe....

Ingredients

Ingredient	Quantity
Raw rice	1cup
Urad dhal	1cup
Boiled rice	1tbs
Onion(chopped)	2nos.
Green chilly	4nos.
Coconut(chopped)	4tbs
Mustard seeds	1tsp
Curry leaves	2 sprigs
Coriander leaves	as needed
Salt	to taste
Oil	for frying

Method

                         Soak the rice and dhal together for 3-4 hours and grind it to a fine paste by sprinkling water and keep aside.

  
Heat a pan with a tsp of oil and crackle the mustard seeds and saute the onion and curry leaves.Finally add in the coconut and coriander leaves,turn off the stove.Add it to the ground batter and mix it well.

Heat a pan with oil and drop a round of batter,fry it to golden color.

Enjoy it warm with the spicy chutney.

• Grinding the rice and urad dhal in a wet grinder gives a nice and smooth batter.
• Grated carrots can also be added along with onions.
• Tastes excellent when it is hot.
  

Milagai Chutney(spicy chutney)

                               Here is the recipe for spicy onion and tomato chutney which goes very well  with the Masala Seeyam.

 
Ingredients

Ingredient	Quantity
Shallots	20nos.
Tomato	2nos.
Dried Red chilly	10nos.
Tamarind Paste	1tsp
Salt	to taste
Mustard seeds	1tsp
Curry leaves	1 sprig
Sesame oil	3tbs

Method

                Grind the shallots,tomatoes,tamarind paste and salt together to a coarse paste.Heat a pan with oil and crackle with mustard seeds and curry leaves.Add in the ground paste and bring it to a boil and turn off the stove,no need to cook for a long time.

Milagai chutney is ready

• Using sesame oil gives nice flavor and taste to this chutney.
• Garlic can also be added for extra taste.

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Beetroot Kola Urundai - Chettinadu Special

Coming to the day 2 of mega BM under Journey through the cuisines A-Z series is a Chettinadu Special.
Chettinadu recipes are popular all over the world and they use varieties of spices and make the food unique.
As my maternal grandfather's base is from Karaikudi,the food culture reflects in our everyday cooking in the kitchen.Some of the dishes such as masala seeyam,kandarappam,vella paniyaram appears often in our households.
When I was thinking about the alphabet B,my sister suggested boondi,bajji and beetroot.As I have the recipe for the boondi laddu,wanted something different.
Suddenly one day got the idea of making beetroot kola urundai  after I got the fresh beets from the nearby farmers market.
For non-veg lovers,this same kola urundai is made with minced mutton instead of beetroot.The beetroot kola urundai can be served as a snack or appetizer.This method of making kola urundai is an instant method where there is no soaking of dhal.The kola urundai can be made with dhals which I will share the recipe soon.
In some of the families,a simple masala kulambhu is made and the urundai is soaked in the kulambhu and served for rice.Will share the kulambhu recipe soon in a different alphabet for this series.

                                                                      

                                                            
                                                Beetroot Kola Urundai

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   Basic Information

   Preparation time 20 minutes
   Cooking time 15-20 minutes

   Makes 25-30 

   

  Ingredients

  

Ingredient	Quantity
Beetroot (grated)	1 cup
Coconut (grated)	1 cup
Roasted gram dhal/pottukadalai	5 tbs
Shallots/chinna vengayam	5-6
Garlic/poondu	2 -3 cloves
Ginger/inji	1 inch piece
Red Chilly/varamilagai	4-5
Fennel seeds/sombu	1.5 tsp
Cashews/mundiri	4-5
Curry leaves/karivepillai	1-2 sprigs
Coriander leaves(finely chopped)	1-2 tbs
Salt	1.25 tsp
Oil	for frying

  Method 

• Powder the roasted gram dhal and set it aside.Now in a blender jar take the grated coconut,red chilly,shallots,garlic,ginger,curry leaves,fennel seeds,cashews.Pulse it without adding any water,if needed use around 2 tsp of water.Then to this pulsed mixture add the grated beetroot.If the beetroot has lots of water content after grating,then squeeze and remove the excess water.Grind it to a bit coarse paste.

• Now take the ground paste in a bowl and to this add the powdered roasted gram dhal,salt and finely chopped coriander leaves.Mix it well and make small gooseberry size of balls out of it.Keep it on a plate.

• Heat the oil in a pan and the flame should in a medium high.Once the oil becomes hot drop in 7-8 rolled balls and fry it till it becomes nice and brown.Remove it from the oil and drain it on a paper towel.

• Serve it as a starter/snack or an accompaniment for rice varieties.

                                                                                                                        

                                    

•  If the batter becomes watery add little more pottukadalai powder or besan.
• Green chillies or red chilly powder can be used.
• Oil should be in a medium flame,if the oil not hot enough the balls may separate,too hot means it changes color without cooking inside.
• Don't make the balls too big,a gooseberry size is good enough otherwise it won't cook properly or chances are there for disintegrating in the oil.

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

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