Chettinad Potato

Chettinad is a well known for its Cuisine.This cuisine is usually Spicy and flavourful.They usually don’t use Spices which are already ground,They prepare their fresh spices everyday by grinding whole spices.This dish is a simple potato preparation.The spices which are given is really upto taste,you can increase or decrease as per taste.But more the spice more the taste will be….

Ingredients:

Baby Potato-10

Onion -1chopped

Oil-3 tbslpn

Salt to taste
Coriander leaves / Cilantro-for garnishing

For Chettinad masala:

Urad dal / Ulundam Paruppu-2 tblspn

Peppar-1 tsp

Dry Red chilli-4

Method:


Cook potatoes in salted water till it is tender...It will take around 20-30 mins..Drain it and peel the skin off..Set this aside for a moment

In a frying pan heat a tsp of oil..Add in urad dal, pepper and dry red chilli and toast for 5 min or untill golden.Let it cool down then grind it into a fine powder.

In a kadai heat the remaining oil ,Add in the onions and cook for 2 min.

Add in the potatoes and mix well.Season with salt..


Fry this till it gets golden on all sides..

Now add in the ground masala and mix well.

Let it cook on a small flame for 5 min.

Serve hot with Rice.

Chettinad Thakkali Curry

In our place( south of tamilnadu) we usually have lunch which mainly base on these types of dishes..A southindian typical lunch will include Rice, any gravy mostly these types of kulambu, poriyal and even sometimes avial and we finish it with curd and pickle…Looks like a heavy lunch but we got used to it..Amma makes the same gravy again and again, but I love to go adventurous with my foods. This is a chettinad style gravy which is so easy to make and it taste really awesome..

Ingrediants:

Tomatoes – 3 to 4 large chopped

Coriander Leaves / Cilantro for garnishing

Salt to taste

Sugar – 1tsp (optional)

Oil – 1 tblspn

For Roasting and Grinding:

Onion / Shallots / Sambar Onion – ½  cup

Coconut – ¾ cup

Roasted Channa Dal / Pori Kadalai / Dalia – 1 tblspn

Coriander Seeds / Malli – 2 tblspn

Cumin Seeds / Jeerakam -1 tsp

Dry Red Chilli – 2 to 3

Oil – 1 tsp

For Tempering / Seasonings:

Oil – 1 tblspn

Mustard Seeds / Kaduku -1 tsp

Curry leaves – 1 spring

Method:

Heat 1 tsp of oil in a kadai..Add roasted channa dal, coriander seeds, cumin seeds, dry red chilli and fry till light golden. Add onions and sauté for 2 mins. Add in coconut and mix well. Allow it to cool down and grind into a smooth paste.

Heat 1 tblspn oil and add in tomatoes in it. Add some salt, sugar and cook untill it turns mushy about 10 mins.

Add the ground masala and mix well. Pour enough water to make a sauce.

Cover and simmer for 10-15 mins untill oil separates.

Garnish with coriander leaves.

Now make seasoning by heating 1 tblspn of oil and add in mustard seeds and allow it to pop..Now add curry leaves and mix well. Pour this over the gravy and mix well.

Serve hot with rice.