a very different rasam… thick but yummy…
chettinad
Inorder to enjoy the true essence of Chettinad cuisine, always prepare the dish with fresh spices and masalas… don't ever compromise over any susbtitutes. This meen kuzhambu is just like any other regular kuzhambu preparation except its made with a fresh blend of spices and sauteed in pure sesame oil which gives life and brings out that finger licking flavour.
Chicken cooked in special ground curry leaves masala, a popular chettinad pick.
Chettinadu Therrakal – Chettinadu food varieties are well known to be one amongst the spiciest food varieties in India.This particular one is bit hot,spicy and tangy and mainly served as a side dish for Idlis and dosas.Poatatoes and brinjals blended together with various spices and served as a semi gravy side dish.It tastes good with chappathis too.
Chettinadu Poondu Vengaya Kozhambu/Inji poondu Vengaya Kozhambu!!!
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!