Wednesday, June 25, 2014

Chettinad Kondaikadalai Kuzhambu | Black Channa Curry | Kadalai Curry

Black Channa Curry | Kondaikadalai Kuzhambu | Kadalai Curry is a traditional dish and very famous in South India. The recipe I have given here is Chettinad version and of course, kadalai curry is famous in Kerala, a perfect companion for Puttu. This chettinad style kadalai kuzhambu  can be served with tiffin items as well as for rice.
Black channa – 150 gms
Onion (finely chopped) – 1 No.
Garlic (crushed) – 3 pods
Tomatoes (finely chopped) – 2 Nos.
Red chilli powder – 2 tsp
Coriander powder – 1 tsp
Turmeric powder – ¼ tsp
Salt to taste
To grind:
Coconut gratings – 2 tbsp
Khus khus – ¼ tsp
Cashew nuts – 5 Nos (optional)
For seasoning:
Oil – 1 tbsp
Cinnamon – 1” piece
Fennel seeds – 1 tsp
Curry leaves – few
Wash and soak black channa in enough water overnight or minimum of 8 hours.
Wash the channa again and pressure cook in enough water until soft.
Grind the items to a fine paste by adding little water.
Heat oil in a kadai, season with the items given “For seasoning”.
Add crushed garlic and onion. sauté till the onion becomes golden brown.
Add tomatoes and sauté till they become mushy.
Add all masala powders and sauté for a minute.
Add the pressure cooked channa and mix everything well. Add required salt and needed water and bring it to boil.
Add the ground paste and mix everything well. Adjust the gravy consistency by adding water. Bring it to boil and simmer for 5 minutes.
Tasty Chettinad Kadalai Kuzhambu is ready to serve. We had this kuzhambu with plain rice and vendaikai fry and it tasted yum...
  • Potato can be added to this curry. In that case, you have to add the raw potato cubes along with pressure cooked channa.

Tags: Konda kadali kuzhambu recipe, kadalai kuzhambu recipe, How to prepare karuppu kondaikadalai kuzhmabu in Chettinad style?, Black channa dhal curry, Kadalai curry recipe, black chickpea curry
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Sunday, June 22, 2014

Vegetable Rice | Veg Masala Rice

Vegetable Rice | Veg Masala Rice…the recipe I followed  neither falls under a pulao nor a biryani variety. When you want something like biryani but not with too much of masala, this is the recipe you are looking for J. This rice is ideal for lunch box and can be enjoyed simply with any raita or chips.

Today I planned of making veg fried rice and hence I cooked basmati rice before. Then I realized I didn’t have spring onions on hand. I didn’t want to continue the fried rice without spring onions, so I followed  this recipe and it turned out yummy.


  • Basmati rice     - 1 cup
  • Onion (finely chopped) – 1 No.
  • Green chilli (slitted) – 2 Nos
  • Tomato (finely chopped)– 1 No.
  • Garlic (finely chopped)  - 1 tbsp         
  • Ginger (finely chopped)  - 1 tbsp
  • Capsicum - 1 No
  • Carrot  - 1 No.
  • Green peas -  1/4 cup
  • Red chilli powder- 1 tsp
  • Turmeric powder – ¼ tsp
  • Coriander (finely chopped) – 2 tbsp
  • Mint (finely chopped) – 2 tbsp
  • Lemon juice – 1tbsp
  • Salt to taste

For seasoning:

  • Oil  -  2 tbsp
  • Cinnamon – 1” piece
  • Clove – 2 Nos
  • Cardamom – 2 Nos.

  1. Wash & soak basmati rice for about minimum 15 minutes.
  2. Cook the basmati rice with 1:2 water and salt. Spread the cooked rice in a flat bowl and drizzle some oil over  it so that it will not stick.
  3. Cut the vegetables into thin, long pieces and keep them ready.
  4. In a flat bottomed non stick pan, pour oil and season with the items for seasoning.
  5. Sauté onion and green chillies till onion becomes golden brown in colour.
  6. Add finely chopped garlic, ginger and sauté till you get nice aroma.
  7. Add chopped coriander and mint leaves and sauté for a minute.
  8. Add tomato and sauté till it becomes soft.
  9. Finally add  the vegetables and sauté for few minutes.
  10. Then add masala powders & salt and sauté well in oil for few minutes.
  11. Then add little water and cook the vegetables covered in simmer for 5 minutes.
  12. When the veggies get cooked well, add the cooked basmati rice & lemon juice and mix the rice gently with vegetable masala without breaking the rice. Keep covered with a lid for 5 minutes.
Your tasty Veg Masala Rice is ready to serve! It can be served with any raita or  chips.

  • This can be prepared with left-over rice too.
  • I have used fresh peas in this recipe, if you want you can even add frozen/ dried ones.
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Thursday, June 19, 2014

Goat Brain Fry | Moolai Masala | Aattu Moolai Varuval

Goat Brain Fry | Moolai Masala | Aattu Moolai Varuval is a simple dish but a tasty one.  The preparation is almost like what  we do for “egg scramble”. My grandma used to make moolai poriyal  by adding eggs with brain which would taste like egg burji.  Today I don’t want to add volumes to my dish and hence I decided to make a simple masala. This can be served as  a starter as well as a side for sambar, rasam or curd.
  • Goat Brain – 1 No.
  • Shallots (finely chopped) – 5 Nos.
  • Ginger garlic paste – ¼ tsp
  • Tomato (finely chopped) – ½ No.
  • Red chilli powder – ¼ tsp
  • Turmeric powder – a pinch
  • Pepper powder – ½ tsp
  • Salt to tatse

For seasoning:
  • Oil – 1 tbsp
  • Fennel seeds – ½ tsp
  • Curry leaves – few.

  1. Wash the brain in running water and cut into bite size cubes and keep aside.
  2. In a non stick pan, add oil and season with the items given “For Seasoning”.
  3. Add shallots, fry till onions turn golden brown in colour.
  4. Add ginger garlic paste and sauté till the raw smell goes off.
  5. Then add tomato and fry till it becomes mushy.
  6. Now add all masala powders & salt except pepper powder and sauté for a minute.
  7. Then add ¼ cup of water and cook for 2 minutes.
  8. Now add brain pieces and combine with the masala gently without breaking the pieces.
  9. Cook covered in simmer for about 5 minutes turning the pieces once in between.
  10. Finally add pepper powder, mix everything well and switch off.

Tasty Goat Brain Fry is ready in minutes! We had this yummy fry with Markandam Soup |Nenju Elumbu Soup

  • Brain will get cooked in few minutes. You can confirm this by checking the red lines on the brain become invisible.

Tags: Aattu Moolai Masala Recipe, How to prepare masala with goat brain, How to cook brain, Goat brain fry recipe, moolai masala, moolai varuval recipe, brain fry recipe, Chettinad moolai masala recipe, Aattu moolai varuval recipe
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Saturday, June 14, 2014

Spicy Cabbage Curry | Muttaikose Pirattal | Cabbage Masala

Spicy Cabbage Curry | Muttaikose Pirattal | Cabbage Masala  is an alternative to our  regular stir fries | Priyal. At this point, I want to share few words about Pirattal. Pirattal  is a famous  Chettinad dish and is prepared by  mixing  vegetable | meat with the right combination of masala using little oil. Today I’ve chosen cabbage for making this curry.  I know many don’t like the flavour of cabbage and this is the recipe for those who avoid cabbage only for its smell.
  • Cabbage  (shredded) – 1 cup
  • Onion (finely chopped) – 1 No
  • Garlic (crushed) – 3 pods
  • Tomato (finely chopped) – 1 No.
  • Red chilli powder – 1 tsp
  • Turmeric powder – a pinch
  • Salt to taste

For seasoning:
  • Oil – 1 tbsp
  • Fennel seeds – 1tsp
  • Curry leaves – few.

  1. Shred the cabbage into slightly thick strips, wash and drain. Keep aside.
  2. In a kadai, pour oil and season with the items given  “For seasoning”.
  3. Add finely chopped onion and crushed garlic till you get nice aroma of garlic.
  4. Add finely chopped tomato and sauté till it becomes mushy.
  5. Add the spice powders and sauté till the masala gets cooked well.
  6. Finally add cabbage and combine everything well. Sauté for 2 to 3 minutes in simmer.
  7. Sprinkle a handful of water and cook covered in simmer for about 5 minutes, stirring in between.
  8. When the cabbge is 3/4th done, add the required salt and cook until done.

Spicy Muttaikose Pirattal is ready! You can serve it as a side dish for sambar, rasam and curd rice. You can even use it as a filling for wrap.
  • I like cabbage to be crunchy in pirattal. If you want the veggie to be soft, add little more water and cook accordingly.
  • Try to use fresh, crunchy  cabbage.

Tags: Chettinad Muttaikose pirattal recipe, Chettinad Pirattal recipe, Chettinad kose pirattal, Chettinad muttakose pirattal, Chettinad recipes, Diet recipes, Spicy cabbage masala recipe, cabbage masala curry, side dish for rice, spicy cabbage curry recipe. 
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Sunday, June 8, 2014

Spicy Egg Fry | Muttai Varuval | ஈஸி முட்டை வறுவல்

Spicy Egg Fry | Muttai Varuval | ஈஸி முட்டை வறுவல் is a spicy, tasty egg recipe using hard boiled eggs blended with some spices. The recipe which I’m giving here needs a few ingredients, very simple to follow and can be made in jiffy. I’m sure that  its taste cannot be compromised with any other complex recipes and it would be a treat for the egg-lovers.
  • Eggs – 4 Nos
  • Onion (finely chopped) – 1 No.
  • Green chili (finely chopped) – 1 No.
  • Tomato (finely chopped) – 1 No.
  • Red chilli powder – 1 tsp
  • Garam masala powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Curry leaves - few
  • Oil – 1 tbsp
  • Salt to taste

  • Boil eggs, remove the shell and cut into halves. Keep aside.
  • In a non-stick pan, heat oil, add finely chopped onion and sauté till it becomes golden brown.
  • Then add green chilli, curry leaves and tomato. Cook till the tomato becomes mushy.
  • Now add all the spice powders and sauté for a while.
  • Add ¼ cup water and allow the masala to cook.
  • When the masala thickens, place the egg halves on the pan and evenly grease the egg halves with the masala.
  • Close the lid and allow to cook for about 5 minutes in simmer.

Spicy Chettinad style egg fry is ready to serve! This egg fry goes well with sambar, dhal, curd or with rotis as well as pulaos.
  • Don’t toss the egg halves in the masala as there is a possibility of egg yoke coming out.

Tags: Egg fry recipe, Egg recipes, Chettinad style muttai varuval recipe, Simple egg fry recipe, Easy egg fry recipe, Easy muttai masala, Easy muttai varuval recipe, South Indian style Egg recipe, Bachelor egg recipes.
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