Chettinad Pudalangaai (புடலங்காய்) Poricha Kuzhambu/Snake Guard Kurma for Breakfast

chettinad Pudalangaai Poricha Kuzhambu/Snake guard Korma

Are you looking for a very differnt variety of Kurma? Then, this is it!! Try for yourself and you will know!

My mother use to make variety of gravies with vegetables for breakfast.  So we never get bored of Idli/Dosai.

This Kurma is a unique combination of pepper, cumin and coconut masala with Snake guard/Pudalangaai(புடலங்காய்)

Ingredients:

Pudalangaai(புடலங்காய்)/Snake guard - 1

(If mini sized Pudalangaai - 3)

Onion - 1

Small Tomato - 1 (optional)

Turmeric Powder/Manjal Thool - 1/4 tsp. 

Coriander (Dhaniya) Powder/Malli Thool - 1 tsp.

Water - 1 to 2 Cups

Salt - to taste

Masala/To Grind:

Grated coconut/ Thengai  - 1 to 2 Tbs

Whole Black Pepper/ Milagu - 1 tsp

Cumin /Seeragam - 2 tsp

Red or Green Chilli - 1 to 2

(according to spice preference)

Tempering:

Oil - 2 tsp

Mustard Seeds/Kadugu - 1/4 tsp

Curry leaves/Karuveppilai - few 

Method:

Chop the Pudalangaai/Snake guard into small dices, finely chop the onions and tomato.

 

In a Cooking Pan or pot, pour cooking oil andadd the tempering ingredients - mustard Seeds/Kadugu and Karuveppilai. As it splutters add onion and sauté for two minutes. Now add the Snake guard/Pudalangaai, Turmeric and Coriander Powder. If you prefer little bit of tangy taste add 1/2 to 1 (chopped)tomato. Do not add more.  Add salt, let it cook for few minutes, now stir in the ground masala along with required amount of water.

Cook until the vegetable is done, usually snake guard takes less time to cook.

Switch off and serve hot with Idli/Dosai/Chapati for Breakfast/Tiffin.

Chettinad Pasiparuppu pacchadi/Green gram/Moong dhal Sambhar

Pasiparuppu Pachadi with Ragi Dosa!

With Idli!

This is a popular Chettinad gravy for Tiffin, like idli, all kinds of Dosas, Upma and idiyappam.

Ingredients:

Mahed Pasiparuppu/Green gram/Moong dhal!

Soaked Tamarind!

Pasiparuppu/Green gram /Moong dhal - 1/2 Cup

Big Onion (chopped) - 1

Potato (diced) - 1to 2 (medium to small)

Brinjal (diced) - 2 to 3 (medium to small)

Large ripe tomato (diced) - 1

Tamarind extract - 1 tbsp. (not much)

Split Green Chillies - 6

Turmeric powder - 1/4 tsp.

Dry Red Chillies - 2

Salt - to taste

Coriander leaves - to garnish & to enhance the flavour

Tempering:

Kadugu/Mustard seeds - 1/2 tsp.

Seeragam/Cumin seeds - 1/2 tsp.

Perungayam/ Asafetida - 1/4 tsp.

Oil - 2 tsp.

Curry leaves - few

Method:

Cooking in progress..

Take half cup of Pasiparuppu/Green gram/Moong dhal, wash and soak with enough water, add turmeric

powder.  Cook in pressure cooker for about 8 t 10 minutes, until it becomes soft and mushy. Set aside.

In a Kadai or cooking pot pour oil, add tempering ingredients, followed by chopped onions and chillies. Sauté

until it becomes translucent, now add potato and cook for few minutes. Stir in brinjal, followed by tomato. 

Cook well, now stir in the mashed Pasiparuppu/dhal. Toss in enough salt, add the tamarind extract and

simmer until the vegetables are cooked through.

Garnish with Coriander leaves, Pasiparuppu Pachadi is ready to serve.

Pasiparuppu pacchadi/Green gram/Moong dhal Sambhar!

Chettinad Chicken Kozhambu/Chicken Gravy

Chicken Gravy with Sponge Idlis!

 

 

 

 

 

Chicken Gravy with Rice!

 

 

 

 

 

This is very popular in Chettinad, which tastes great with Sponge Idlis/thick Uthappam style Dosas, Rice and Roti Prata.

This is my mother's special recipe, simple with few ingredients, which we all of us enjoy.

 

 

Dry Roasted Spices

 

Masala

 

 

Masala soaked in water

 

 

 

Masala:

Fenugreek /Vendhyam - 2 tsp.

Fennel Seeds/Sombu - 2 tsp.

Whole Black Pepper - 2tsp.

Cumin Seeds/Jeera - 2 tsp.

Dry roast all the above and grind into powder.

Turmeric Powder - 1 tsp.

Red Chilli Powder - 2 tsp.

Coriander Powder - 2 tsp.

Mix all the above with little water and set aside.

Ingredients:

Cubed Chicken with bone - 250 gm.

Shallots/Small onions (sliced) - 12

Garlic Cloves (sliced) - 10

Ripe Tomato (finely chopped) - 2

Tempering:

Star Anise - 2

Cinnamon Stick - 1 small piece

Curry leaves - few

Oil - 2 tsp.

 

Ingredients

 

 

Chicken Marinade

 

 

Marinade:

Turmeric powder - 1/2 tsp.

Ginger-garlic Paste - 1 tsp.

Coat the Chicken with lemon juice and turmeric powder to get rid of the raw smell, for 10 minutes. Wash and mix turmeric and ginger-garlic paste.

Method:

 

 

 

 

 

 

 

 

 

 

In a large cooking pot, pour oil, (we won't need more than 2 tsp., because the chicken has its own natural oil) followed by tempering ingredients.

Add onion and garlic fry for few minutes until golden; add tomato fry for two more minutes. Stir in the Chicken pieces, salt and masala. Add 4 to 5 cups of water. Cover and cook in low-medium heat until, the chicken is cooked.

Garnish with coriander leaves.

Delicious Chicken gravy is ready to be served with Idli/Dosa/Roti Prata/Rice.

 

 

Chettinad Chicken Kozhambu/Gravy!

 

 

 

Chettinad Avial/Cabbage, Carrot, Potato Kurma



Chettinad Avial/Cabbage,Carrot,Potato Kurma for Idli/Dosa/Adai & Chapati



Chettinad Avial/Cabbage,Carrot,Potato Kurma wit Soft Idlis!

Vegetables flavoured with mild spices, makes Avial/Kurma healthy and suitable for each and everyone in the family, kids, elderly as well as adults..

Ingredients:

Colorful Vegetables

Big Onion (sliced) – 1

Carrot (Cubed) - 1to 2

Big Potato (Cubed) – 1

Shredded Cabbage – ½ Cup

Slit Green Chilli – 1

Tomato (sliced) – 2 to 3

Coriander Powder – 2 tsp.

For Masala:

Roasted Gram/Pottukadalai – 1 tbsp.

Grated fresh Coconut – 2 tbsp.

Green Chilli – 5 to 6

Fennel seeds/Saunf/Sombu – 1 tsp.

Ingredients for Masala

Ground Masala

Ground Masala with Coriander Powder

Ground Masala wit Coriander Powder

Tempering:

Star Anise – 1

Curry Leaves – few

Oil – 2 tsp.

Method:

Avial/Kurma in the making..

In a large cooking pan or cooking pot, pour oil and add Star anise with Curry leaves.  Stir in the onion and sauté for few minutes until golden brown, followed by Potato and Carrot.  After few minutes add tomato and let it cook for few minutes. Now add the shredded Cabbage.

In the meantime, grind all the masala ingredients with water, into a smooth paste. Add the coriander powder and mix well.  When Vegetables are partially cooked, pour the masala with enough water and add required amount of salt.  Simmer until vegetables are cooked through.  Garnish with Coriander leaves and serve. It’s a wonderful combination for Idli/Dosa/Adai and Chappati.

Chettinad Avial/Cabbage,Carrot,Potato Kurma for Idli/Dosa/Adai & Chapati

Chettinad Vengayakos/Potato Onion Kurma for Idli/Dosa/Chapati

Vengayakos/Potato Onion Kurma with Soft Idlis!

It’s a very famous kurma variety in Chettinad; the recipe is so mild that kids like it very much. Though coconut adds richness to the gravy, it’s still very mild, since we use less spices.

The strength in Chettinad Cuisine is its simple ingredients, yet very tasty as well as healthy recipes.

Ingredients:

Ingredients

Potato (large) - 1

(Cut into small cubes)

Big Onion – 2

(Thinly sliced)

Sliced Tomato – 4

Less spicy Chilli Powder – 1 tsp.

(To add lovely colour)

Salt – to taste

Masala ingredients:

Ground Masala!

Pottukadalai/Roasted gram/Roasted Channa dhal – 1 tbsp.

Fresh (grated) Coconut – 2 tbsp.

Sombu/Fennel seeds/Saunf – 1 tsp.

Dried Red Chilli – 6

Tempering:

Star Anise – 2

Oil – 2 tsp.

Curry leaves – few.

Method:

Cooking in progress..

Grind the masala ingredients with water, into a smooth paste.  In a deep pan or kadai, pour oil and add star anise followed by curry leaves and onion. Let the onion cook until golden brown.  Add tomato and cook well until mashed, followed by potato. Sauté for few more minutes, stir in the masala with 2 to 3 cups of water. I make it little watery, because we prefer that way.  You can add water according to your taste. Add salt, cook for 10 more minutes until the veggies are cooked through. Make sure to get rid of raw smell of chilli powder.

Serve hot with Idli/Dosa/Chapati.

Vengayakos/Potato onion Kurma with Soft Chapati!

Vengayakos/Mild Potato Onion Kurma

Tips Tips Tips:

To expedite the cooking process, we can cook potato and tomato (separately) in microwave for 3 to 4 minutes. Tomatoes taste better when they are mashed well.