TAMIL NADU CUISINE

•Mangai Sundal•Chicken Chettinad•Pookosu Milagu Masala•Thengai Sadham•Seeiyam

MANGAI SUNDAL

MANGAI SUNDAL

Ingredients

•Whole Channa - 1 cup (soaked overnight)•Whole Urad Dhal - 1 tsp•Curry Leaves - 3 or 4•Green Chillies - 2, chopped finely•Raw mango - 1 or 2 tbsp•Hing - 1/8 tsp•Mustard Seeds - 1/4 tsp•Salt to taste•Oil - 3 tbsp

MANGAI SUNDALMethodSoak the Channa overnight. Pressure cook it till soft. In a skillet, add oil. When hot add the mustard seeds and wait till it sputters. Then add the whole pepper corns and the Urad Dhal. Cook till the Urad Dhal is slightly roasted. Then add the chopped Green chillies. Then add the raw mango pieces. Needn't cook it well as the tangy taste will add a kick to the channa. Now add salt as required. Add the cooked channa to this and toss such that it coats well with the channa. Variations:You could add Curry leaves when adding green chilies. Those will also add a nice touch. Also you can add some grated coconut for richness. Also you can squeeze some lime to add a tangy touch. You can have this as a side dish also or eat it as such for snacks.

CHICKEN CHETTINAD

CHICKEN CHETTINADIngredientsChicken – 1 kg cut into piecesOnions – 2 choppedGinger garlic paste – 2 tbspTomatoes – 2 choppedCurry leaves – 1 sprigTurmeric powder – 1 tspWater – 1 cupSalt – to tasteOil – 2 tbspCoriander leaves – 1 tbsp chopped

CHICKEN CHETTINAD

MethodHeat a little oil in a pan and roast the grated coconut till light brown.  Add rest of the ingredients and roast till aroma comes out.  Allow it to cool and grind to a paste.  Heat oil in a pan and fry onions till golden brown.  Add ginger garlic paste and fry for a minute.  Add turmeric powder, tomatoes, curry leaves and salt.  Fry till oil separates.  Now add the ground masala, water and the chicken pieces.  Mix well, cover and cook till done. Stir in between.  When the gravy is thick, switch off the flame.  Garnish with chopped coriander leaves.  Serve delicious ‘Chicken Chettinad’ with rice, roti, idli, dosa or bread.

CHICKEN CHETTINAD

For the PasteGrated coconut – 1 cupDry red chillies – 6Peppercorns – 1/2 tspPoppy seeds/ Khus khus- 2 tspCoriander seeds – 1 tspCumin seeds – 1 tspFennel seeds/ Perumjeerakam – 1 tspCinnamon – 4 ” pieceCloves – 4Cardamom – 1

POOKOSU MILAGU MASALA

POOKOSU MILAGU MASALA

Ingredients:1 large cauliflower, broken into florets1 - onion, chopped finely1 - tomato, diced1 tbsp - ginger-garlic paste1 tsp - chili powder1/2 tsp - cumin powder1/2 tsp - garam masala1/2 tsp - cumin seeds1/4 tsp - tumeric powder1/2 tsp - black pepper powder2 tbsp - oilsalt to taste

POOKOSU MILAGU MASALA

Method:Heat oil in a pan and add cumin seeds.When the cumin splutters, add the onions and saute till translucent.Add the ginger garlic paste and fry till the raw smell is gone.Add the tomatoes and cook till they turn mushy.Add chilli, cumin, tumeric & garam masala powders. Saute for a minute.Add the cauliflower florets and salt.Add 1/2 a cup of water, cover and cook till the cauliflower is just done.Finally turn off the heat and add pepper powder.Garnish with coriander leaves.

This goes well with hot rotis. It can also be used as the stuffing while preparing cauliflower masala dosas.

THENGAI SADHAM

THENGAI SADHAM

Rice 1 cupUrad dal(white)

1/4 cup

Coconut,grated

1/2 cup

Salt As needed

Ghee 1 tsp

INGREDIENTS

THENGAI SADHAM

Oil 1 tblsp

Mustard 3/4 tsp

Cashews 4 - 5,broken

Asafoetida 1/8 tsp

Green/red Chillies

3-4

Curry leaves 1 sprig

To Temper

THENGAI SADHAM

Method:•Cook rice with ratio 1:2 (adjust the water ratio according to the rice variety you use) for 3 – 4 whistles. Add a tsp of ghee and required salt and fluff the rice.•Soak urad dal for 1 hour,drain the water and dry roast it in a pan until its turns golden brown and nice aroma wafts.

THENGAI SADHAM

•Heat the pan with oil,temper with the items given under the ‘To temper’ table in order.Add the coconut and roasted urad dal and just give it a stir for 1/2 minute.

•Add it to the rice and mix well.

SEEIYAM

SEEIYAM

For the Pooranam (Inner stuffing):

•Chana dal - 1/2 cup•Jaggery - 1/2 cup•Cardamom powder - 1 tsp•Coconut - 1.5 tbspFor Outer Wrap:

•Idly Dosa Batter - 1/2 cup•Oil - to deep fry•Salt - a pinch(if needed)NOTE: Maida can be replaced with idli dosa batter and can be used as a instant version. If using maida, dilute it with water to idli dosa batter consistency

SEEIYAM

Method:For the inner pooranam : Dry roast channa dal till a nutty aroma comes, dont let it brown. Then soak it in water for atleast 1 hour.

SEEIYAMThen cook channa dal with water until soft but not mushy(It should still be in shape if you press it). Drain water from channa dal and keep aside.I was not confident in pressure cooking channa dal so cooked it in a open pan.

Dry roast coconut till the moisture leaves. Grind channa dal with jaggery to a coarse mixture- Use the pulse option in ur mixie and press it on and off, dont make it a paste.

SEEIYAMAdd roasted coconut,cardomom powder to the grinded channa dal jaggery mixture. Make small lemon sized balls and keep it ready.

Take 1/2 cup of odli dosa batter in a bowl. Take each ball and immerse it in the batter, dip well such that it coats on all sides.

Deep fry them in preaheated oil. The balls tend to stick to each other , try to leave space between. Anyways we can seperate them after taking it out too.

SEEIYAM

Turn over to other side and cook on both sides. Take them while they turn golden brown. Drain it in a tissue and enjoy your seeyams.

Notes:•You can use either idli dosa batter or maida for the outer wrap, its purely your preference. But I like the ones made with idli dosa batter as they are more crispy.•Do not add water to the idli dosa batter, if the batter is runny then the seeyams will drink more oil.