A recipe for passion is always simmering !
Kuzhi Paniyaram is a popular Chettinad tiffin item, where fermented rice and lentil batter mixed with seasoning and steamed in special pans which comes with little golf ball size holes (kuzhi in Tamil). These paniyarams can be made either sweet or savoury. The savoury dish is called Kaara Kuzhi Paniyaram and here is how you make it. (Ponganalu / Pongadalu / Kuzhi appam )
Most sort white kurma often served as a side for chapatti, iddiappam or appam in chettinad restaurants. This can be either made with meat or mixed vegetables. Here's the mixed vegetable version. (Chettinad White Kurma / Korma)
Minced Eral mixed with roasted gram flour (Pottukadalai / Channa / Dalia flour), shaped into little vadais and deep fried. Rare chettinad influenced recipe, perfect appetizer and also a great side for any non -veg meal. (Shrimp Vadai / Prawn Vadai / Royyala Vadai )
English to Tamil, Shrimp / Prawn — Eral.
This is a kind of chettinadu dish which is the substitute for our Rasam, this dish is mainly made with kalani thanni.
Spicy Chettinad style Mushroom Masala!
Pakoda kurma is a lentil based sauce which is decadently creamy. Small deep fried lentil dumplings cooked in rich coconut milk gravy. This recipe might sound very unfamiliar to many, as its confined only to certain communities in Tamil Nadu. Quite hard to find online, as it sparingly shows up on searches. There are a couple of ways of making it, here's how we make it in our family. Quite a lengthly process, that's why I guess they make it only during special occassions. Ghee is a must as far as the original recipe goes, but its Ok to substitute with oil. (Padoka Kuzhambu / Pakora Korma / Pakora Kurma )
Home style minced meat vadai made with split roasted gram (Pottukadalai / Dalia / Udaicha Kadalai )
Deep fried grated carrot balls, one good side for any South Indian meal, a great nutritious snack for kids, wonderful vegetarian appetizer item for guest entertaining. (Carrot Balls / Carrot Vadai )
Upma with a twist, little unusual combination, but a must try fancy feast. Semolina cooked in coconut milk along with finely minced goat meat.
This dish is a chettinadu dish.Can be served with sambar rice or rasam.
