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Chettinad Recipes

My mom and grandma, gracious Chettiyar ladies spent most of their time in cooking and handicrafts. With growing family and its needs my granny lived in various parts of Tamilnadu and my mom after marriage moved to Chennai forever. As I grew up and my marriage life in US and currently in Australia brought me wide visibility about international cuisines and thereby started its influence in my kitchen.

I always wanted to record and preserve my granny's handcrafted Chettinad recipes and I thought the right time has begun now, I enquired and learnt lots of traditional Chettinad recipes from my mom, as my grandma is no more, I tried to preserved her handwritten authentic recipes as much as possible and also traced lots of traditional recipes from my relatives too.

You can expect a variety of authentic Chettinad and South Indian recipes in my new blog and with touch of  my restaurant style Chettinad recipes too.

I would like you to travel with me through my chettinad cooking experiences and try out these recipes, your feedback are greatly appreciated as they are my motivating factors.

Here is the link to my blog  ©Chettinad Recipes

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Chettinad Recipes Blog

Mutton Drumstick Curry / Murungakkai Mutton Kuzhambu

I love this Murungakkai Mutton Gravy very much. This is one of my mom's excellent preparation. Though I'm not fond of drumstick, I like to have it along with succulent mutton and gravy. Try this mutton drumstick gravy and will be big hit in your lunch.

Murungakkai Mutton Kuzhambu

Ingredients

Mutton pieces with bone- 1/2 kg

Drumstick- 2 nos( cut into 2" pieces)

Onion medium( sliced)- 2 nos

Tomato large( chopped)- 1 no

Curry leaves- few

Ginger and Garlic paste- 2 tbsp

Red chilli powder- 2 tsp

Coriander powder- 2 tbsp

Cumin powder- 1 tsp

Turmeric powder- 1/4 + 1/4 tsp

Salt to taste

Water required

For coconut paste

Fennel seeds- 2 tsp

Garlic cloves- 2 nos

Freshly grated coconut- 1/4 cup

For tempering

Cinnamon- 1" piece

Cloves- 4 nos

Cardamom- 4 nos

Bay leaf- 1 no

Oil- 4 tbsp

Mutton Drumstick Curry

Method

Grind the ingredients given under coconut paste to smooth and fine paste adding water. 

Clean, wash and cut mutton into bite size pieces. 

Pressure cook mutton pieces along with 1/4 tsp turmeric powder, 1 tbsp ginger and garlic paste and 1/2 cup water until tender.

Heat oil in a kadai, when oil is hot add the whole spices given under tempering and fry until aroma rises.

Add the chopped onion, curry leaves and ginger-garlic paste to the pan and fry until onions are slightly browned. Now add the drumstick pieces and chopped tomatoes, stir well until drumsticks are well coated with oil and cooked.

Next add the cooked mutton pieces to the drumsticks along with the juice in its cooked. Add red chilli powder, turmeric powder, coriander powder, cumin powder, fennel powder and ground coconut paste to the mutton and stir well. Add required salt and water to the mutton, mix well and bring the gravy to boil. Cook the gravy covered for 5 minutes on medium heat and remove from heat once gravy thickens and drumstick is cooked. Serve hot mutton drumstick curry with steamed rice.

Mutton Drumstick Gravy

Chettinad Chicken Restaurant Style

Authentic home-cooked chicken chettinad recipes do not have too much of spices. After trying out my home style chettinad chicken recipe my regular reader Meenal requested for restaurant chettinad chicken recipe. So here goes the hot and spicy restaurant style chettinad chicken recipe.

Restaurant Chettinad Chicken

Ingredients

Chicken pieces- 1/2 kg( 500 gms)

Onion large( chopped)- 2 nos

Tomato large( chopped)- 1 no

Curry leaves- few

Thick coconut milk- 1 cup

Turmeric powder- 1/4 tsp

Salt to taste

Cinnamon- 2" piece

Cloves- 4 no

Sombu/ fennel seeds- 1/4 tsp

Bay leaf- 1 no

Star anise/ annachi poo- 1 no

Coriander leaves to garnish

Masala paste

( roast and grind below ingredients in 1 tsp oil)

Red chilli- 6 nos

Coriander seeds- 2 tbsp

Cumin seeds- 2 tsp

Peppercorns- 1 tsp

Garlic cloves- 6 nos

Ginger- 1" piece

Coconut grated- 1/4 cup

Kuskus- 1 tsp

Cashewnuts- 10 nos

Chicken Chettinad Fry

Method

Heat oil in a pan, add cinnamon, cloves, aniseed, star anise and bay leaf, saute for few mins. Add chopped onions, curry leaves and fry for few mins. Now add chopped tomatoes, turmeric and ground masala, saute on medium heat for few mins until oil separates from masala. Add chicken pieces, saute well and add coconut milk. Add salt to taste. Add 1/2 cup water, mix well, cover the pan with lid cook till chicken is done. Remove lid and saute chicken till semi dry. Garnish with coriander leaves. Serve hot with rice, roti etc.

Chettinad Chicken

Chettinad Biryani Recipe/ Mutton Biryani

This is another way of preparing Chettinad mutton biryani recipe. Tender goat pieces are marinated in curd based masala and then cooked with jeera samba rice. Typical karaikudi biryani are prepared with jeera samba rice, you can replace with basmathi rice but the proportion of water for 1 cup of basmathi rice is 1 and 1/2 cup of water.

Chettinad Biryani

Ingredients

Mutton( tender goat pieces)- 1/2 kg

Jeera samba rice- 1/2 kg( 3 cups)

Onion large- 4 nos

Tomato large- 4 nos

Ginger and garlic paste- 4 tbsp

Green chilli- 4 nos

Red chilli powder- 3 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Curd- 1/4 cup

Oil- 1/4 cup

Cinnamon stick- 2" piece

Cardamom- 6 nos

Cloves- 6 nos

Brinji/ Bay leaf- 2 nos

Coriander leaves- 1/2 bunch

Pudina/ Mint leaves- 1 bunch

Chettinad  Mutton Biryani

Method

Clean and wash mutton pieces. Marinate mutton pieces with chopped tomatoes, slit green chilli,  curd, ginger and garlic paste, coriander leaves and turmeric powder for atleast 1 hour. Heat oil  in a pressure cooker, add cinnamon, cardamom, cloves and bay leaf, fry for few secs. Add chopped onions and fry until onions turn transparent. Add pudina leaves and saute for few secs. Now add the marinated mutton pieces along with curd and other ingredients. Saute mutton pieces until oil seprates on sides of pan. Add 1 cup water to mutton and pressure cook for 5 mins. Once mutton is cooked and tender add 4 and 1/2 cups water to mutton gravy, add required salt and bring to boil. Once water starts boiling add washed jeera samba rice to the pan and keep stirring until the water is half absorbed by the rice. Now add rest of pudina and coriander leaves, stir well again. Cove pan with lid and without pressure, cook biryani for 10 mins until rice is tender.

Mix well and serve hot chettinad biryani with mutton kulambu or onion pachadi.

Goat Biryani

Chettinad Eral Kuzhambu/ Prawn Kulambu

Prawn Kuzhambu

Ingredients

Prawn/ shrimp- 250 gms

Gingely oil- 4 tbsp

Shallots/ chinna vengayam- 100 gms

Tomato- 2 nos

Garlic cloves- 10 nos

Tamarind- lemon sized

Red chilli powder- 3 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Whole black pepper- 1 and 1/2 tsp

Cumin seeds- 1 and 1/2 tsp

Fenugreek seeds- 1/4 tsp

Curry leaves- few

Eral Kulambu

Method

Clean and wash the prawns.

Dry roast pepper, cumin seeds, fenugreek seeds, garlic cloves until crisp and grind coarsely.

Soak tamarind in water and extract the pulp.

Heat gingely oil in a kadai/ sauce pan, when hot add shallots, curry leaves and saute for few secs. Now add the tomatoes to the pan and saute until tomatoes are cooked. Add tamarind extract and enough water for gravy to the pan, bring to boil. Add red chilli powder, turmeric powder and required salt, boil the gravy for 5 mins on low heat. Once raw taste of tamarind has gone, add cleaned prawns and coarsely ground masala paste to the gravy. Boil for another 2 mins. Serve hot prawn kuzhambu with steamed rice.

Verkadalai Kathirikai Poriyal/ Chettinad Peanut Brinjal Poriyal

Peanut Brinjal Curry

Ingredients

Dried Peanuts- 1 cup

Purple brinjal- 250 gms

Onion small chopped- 1 no

Tomato small chopped- 1 no

Garlic cloves sliced- 2 nos

Curry leaves- few

Red chilli powder- 1 tsp

Coriander powder- 2 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Water- 1/4 cup

Oil- 2 tbsp

Vadagam/ Mustard seeds- 1/2 tsp

Grated coconut- 4 tbsp

Kathrikai Kadalai Poriyal

Method

Soak the peanuts overnight, boil until tender and set aside. Trim the stems of brinjal and chop. Heat oil in a pan, add vadagam, chopped onion, garlic and curry leaves, saute for few secs. Add chopped brinjals and saute for few secs. Add red chilli powder, turmeric powder, coriander powder and salt. Add water and bring mixture to boil, now add the cooked peanuts to the boiling gravy. Reduce heat and cook until the brinjals are tender and water is dried up. Finally add grated coconut to poriyal, mix well and remove from heat. Serve hot with steamed rice.

Arachuvitta Chicken Kuzhambu/ Traditional Chicken Curry

As the name of the recipe says its a traditional village style chicken curry made from scratch.

Arachuvitta Chicken Kuzhambu

Ingredients

For marinade

Chicken pieces with bones- 250 gms

Red chilli powder- 1 tsp

Turmeric powder- 1/4 tsp

Ginger and Garlic paste- 1 tsp

Lemon juice- 1 tsp

For kuzhambu( curry)

Onion medium chopped- 2 nos

Tomato medium chopped- 1 no

Curry leaves- few

Ginger and Garlic paste- 1 tsp

Red chilli powder- 1 and 1/2 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Oil required

Water required

Bay ( brinji) leaves- 2 nos

For masala paste

Coconut shredded- 1/4 cup

Cashew nuts- 5 nos

Roasted Kuskus( poppy seeds)- 2 tsp

Fennel seeds- 1 tbsp

Cloves- 2 nos

Cinnamon stick- 1/2"

Kozhi Kulambu

Method

Marinate chicken pieces in marinade ingredients for atleast 10 mins.

Grind masala paste ingredients to smooth and fine paste by adding few tsp water.

Heat oil in a pan when hot add brinji leaves and fry for a second. Add chopped onion, curry leaves and fry until onion turns transparent.

Next add ginger and garlic paste and fry until raw smell leaves, now add the chopped tomatoes and fry until tomatoes are mashed and cooked. Add the marinated chicken pieces and fry until chicken turns pale in colour. Now add the ground masala paste to the chicken and fry until oil seprates on the sides of pan. Add about 1 cup of water to the chicken and cook covered on low heat for 20 mins or pressure cook chicken along with masala for 1 whistle. Once chicken is cooked and tender, boil the curry until required consistency of kuzhambu is obtained. Garnish arachuvitta chicken kuzhambu with coriander leaves and serve along with rice.

Village Style Chicken Curry

Keema Fry Recipe/ Chettinad Kaima Varuval

Chettinad Keema Fry

Ingredients

Minced mutton( goat or lamb)- 1/4 kg

Onion large chopped- 4 no

Ginger and garlic paste- 2 tbsp

Red chilli powder- 2 tsp( +/- to taste)

Turmeric powder- 1/4 tsp

Coriander powder- 2 tsp

Cumin powder- 1 tsp

Fennel powder- 1 tsp

Salt to taste

Oil- 4 tbsp

Cinnamon- 1" stick

Cardamom- 4 nos

Cloves- 6 nos

Mace/ Jathipathri- very little

Masala Keema fry

Method

Heat oil in a pan, when hot add cinnamon, cloves, cardamom and mace, fry for few secs. Add chopped onion and fry till onion turns brown. Add ginger and garlic paste, fry till the raw smell leaves. Now add the minced mutton and fry till kheema turns pale. Add turmeric powder, red chilli powder, coriander powder, cumin powder, fennel powder and salt. Mix well and add 1 cup water. Bring the kheema to boil and simmer for 15 to 20 mins until kheema is cooked. Once the kheema is cooked, fry the kheema till dry. Serve hot kaima varuval with steamed rice, dosa or with chapatis.

Kaima Varuval

Spicy Chettinad Poondu Kuzhambu/ Kaara Kulambu

Chettinad Poondu Kuzhambu

This another traditional and authentic Chettinad recipe from my family. Normally we prepare all kuzhambu recipes with kuzhambu milagai thool for easy and quicker preparation. But in this traditional Poondu Kulambu recipe we prepare everything from scratch for more aromatic and delicious taste. These full process Kara kuzhambu recipes are made during functions and for family lunch.

Ingredients

Garlic cloves( peeled and halved)- 15 nos

Small onion/ Shallots( minced)- 10 nos

Tomato medium( chopped)- 1 no

Curry leaves- few

Mustard seeds- 1 tsp

Fenugreek seeds/ Venthayam- pinch

Whole dry red chilli- 2 nos

Vegetable oil- 3 tbsp

Gingelly oil- 3 tbsp

Salt to taste

Water- 1 and 1/2 cups

Tamarind extract- 1/4 cup or Tamarind paste- 1 tbsp

Masala to grind

Garlic cloves- 5 nos

Whole dry red chilli- 5 to 6 nos

Coriander seeds- 3 tbsp

Cumin seeds- 1 tbsp

Fennel seeds/ sombu- 1/2 tbsp

Fenugreek seeds/ Venthayam- pinch

Peppercorns- 1 tsp

Kaara Kulambu

Method

Dry roast the masala to grind ingredients and grind to smooth paste with few tbsp water.

Heat both oils in a pan, when hot add mustard seeds and fenugreek seeds, allow to crackle. Add garlic cloves, minced onion and curry leaves, fry for few secs until garlic turns light brown. Now add the ground masala paste, chopped tomato and tamarind paste. Fry in low heat until the oil seprates on the sides from masala paste. Add water and required salt, mix the kuzhambu well and bring to boil. Once starts boiling reduce heat and cook kuzhambu on low heat for 10 mins or until the kuzhambu thickness and oil floats on top. Serve hot.

Garlic Kara Kuzhambu

Tips

I used Kashmiri dry red chilli instead of whole dry chilli to get vivid red color kuzhambu.

You can add few tsp of sugar or jaggery to the kuzhambu to make it slightly sweet.

If you dont have time to grind masala ingredients, try using 3 tbsp kuzhambu millagai thool instead.

Gobi Chettinad/ Cauliflower Chettinad Recipe

This yet another delicious dish from my chettinad kitchen. This restaurant style Chettinad Gobi recipe goes well with pulao, roti or with steamed rice.

Gobi Chettinad

Ingredients

Cauliflower medium-1 no

Onion large sliced-2 nos

Tomato medium chopped-2 nos

Garlic cloves sliced-2 nos

Ginger and Garlic paste- 2 tbsp

Curry leaves and coriander leaves- few

Fennel seeds-1 tsp

Turmeric powder-1/4 tsp

Oil required 

Salt to taste

Masala paste

(Roast and grind below ingredients to fine 

paste with few tbsp water)

Whole dry red chilli-7 nos

Fennel seeds/ Sombu-2 tbsp

Cumin seeds/ Jeera-1 tbsp

Grated fresh coconut-3 tbsp

Cinnamon-1" stick

Cardamom-2 nos

Cloves-4 nos

Cauliflower Chettinad

Method

Separate cauliflower into florets, boil in hot water, cook until firm or for 3 mins, drain the florets and allow to cool. Grind the masala paste and set aside. Heat oil in a pan when hot add the fennel seeds and allow to splutter. Now add the chopped onion and garlic, fry for few secs. Add the ground masala paste, turmeric powder and required salt. Fry the masala 

paste on low heat until oil seprates on sides of pan. Next add 1/4 water to the pan 

and bring the gravy to boil. When the gravy slightly thickness add the boiled cauliflower and mix well so the masala coats well on the cauliflower and cook till semi dry. Finally garnish with curry and coriander leaves and serve hot.

Tips

Either cauliflower florets can be boiled or deep fried before adding to the gravy.

I have used Kashmiri red chilli instead of whole dry chilli this recipe to get bright red color. 

If using Kashmiri red chilli, soak chillis in 2 tbsp hot water before grinding.

This Gobi Chettinad is a semi dry dish if more gravy is needed, add more coconut and 1 tbsp roasted kuskus while grinding masala paste.

Chettinad Gobi Fry

Chettinad Egg Omelette

Chettinad Omelet Recipe

Chettinad Egg Omelette

Ingredients

Eggs-8 nos

Ginger-1" piece

Green chilly-3 nos( +/- to taste)

Fennel seeds-2 tsp

Turmeric powder-1/4 tsp

Red chilli powder-1/2 tsp( optional)

Salt to taste

Oil required

Water-2 tsp

Spicy egg Omelette

Method

Heat 1 tsp oil in a pan add chopped ginger and green chilly, fry for few seconds until both are well fried and lightly browned. Grind ginger, green chilly and fennel seeds to smooth paste adding tsp of water. In a bowl add ground paste, turmeric, red chilly powder, salt and egg. Beat the eggs until frothy. Heat 1 tbsp oil in a sauce pan when hot add good amount of beaten egg mixture to the pan to make thick omelette, sprinkle some curry leaves on top. Cook on both sides until omelette is browned. Serve hot with bread, chapati or steamed rice.

Egg Omelette

Pepper Chicken Soup recipe

This is a perfect soup for winter and rainy days. Both Chicken and Black peppercorns are used for treating common colds. My granny makes this soup for treating cold and coughs. It can be prepared in few mins and tastes delicious. I make this soup as starter or as snack, usually I serve this soup along with rice papad.

Pepper Chicken Soup

Ingredients

Chicken with bones-250 gms

Tomato( chopped)-1 no

Onion( sliced)-1 no

Garlic cloves sliced- 2 nos

Curry leaves and Coriander leaves- few

Black pepper powder-1 1/2 tsp

Coriander powder- 2 tbsp

Fennel powder-2 tsp

Turmeric powder-1/4 tsp

Salt to taste

Oil-1 tsp

Water- 3 cups

Chicken Pepper Soup

Method

Heat 1 tsp oil in a pan when oil is hot add the sliced onion, garlic and curry leaves, saute for few seconds. Now add the cleaned chicken pieces to the pan and saute until chicken turns pale white. Next add the chopped tomato, black pepper powder, coriander powder, fennel powder, turmeric powder, salt and water. Stir everything well and cover pressure pan with lid. Pressure cook the chicken soup for 7 mins. Finally check the soup for salt and garnish with chopped coriander leaves, serve hot.

Varutha Mutton Chops/ Fried Spicy Lamb Chops Recipe

Few years back my Mutton Chops recipe got published in the Hindu Newspaper, here is what they had written and goes the recipe as well. I have also added the screen shots of the Newspaper and website links.

Spicy Lamb Chops Recipe

"This recipe, originally my great-grandmother's, was handed down to me by my grandmother. It is common to prepare mutton chops in gravy, but in this recipe it is deep-fried.

What you need

Mutton chops -1/2 kg, Ginger, chopped - 50 gm, Green chillies, chopped - 8, Eggs – 1 or 2, Red chilli powder - 1 tsp, Turmeric powder - 1 tsp, Salt - to taste, Oil- to shallow fry.

Varutha Mutton Chops

Cooking instructions

Clean and wash the mutton chops. In a mixer add ginger, green chillies, 1/2 tsp turmeric, salt and grind together to form a smooth paste.Mix the paste and the mutton chops and marinate for 10 minutes.Add the marinated mutton chops along with 1/4 cup of water in a pressure pan, and pressure cook for 20 minutes.Uncover the pan, and cook till the gravy turns dry and the pieces are well-coated.In a medium bowl beat the eggs with turmeric, chilly powder and a little salt.Heat a sauce pan, with enough oil to shallow fry. Dip each mutton chop in the beaten egg mixture and fry till golden brown. Serve hot.

Mythreyi Dilip is passionate about cooking and is working on a cookery book on international recipes in Tamil. She lives abroad."

Fried Lamb Chops

Recipe Published on The Hindu Newspaper website

Chettinad Red Chutney/ Chettinad Varamilagai Chutney

Chettinad Red Chutney

Ingredients

Small onions( shallots)/ Chinna Vengayam- 20 to 25 nos

Tomato/ Nattu thakkali( medium)- 1 no

Whole red chilli- 6 nos

Garlic cloves- 4 nos

Salt to taste

Mustard seeds- 1 tsp

Urad dal-1 tsp

Oil-1 and 1/2 tsp

Chettinad Varamilagai Chutney

Method

Heat 1 tsp oil in a pan, add chopped onions, chopped tomato, red chilli and garlic cloves. Fry until onions turn transparent. Remove pan from heat and allow to cool. Grind the ingredients to smooth chutney( paste) with salt. Heat 1/2 tsp oil in tadka pan when hot add mustard seeds and allow to crackle. Now add the urad dal and curry leaves fry until urad dal turns brown. Add this tempering to ground chutney, mix well. Serve chettinad red chutney with idli, dosa etc.

Vellai Kurma/ White Mushroom Korma

This restaurant white korma is best sidedish for Idiyappam, Appam and Idli. Its usual to make white kurma with mixed vegetables I replaced mushrooms instead of veggies which tasted great. You can also serve this white korma with chapati, pulao or biryani.

White Korma

Ingredients

White button mushrooms- 2 packs( 400 gms)

Onion small( chopped)- 1 no

Ginger and Garlic paste- 1 tbsp

Curry leaves and Coriander leaves to garnish

Salt to taste

Oil- 2 tbsp

Water- 1 and 1/4 cups

Masala to grind

Grind below ingredients to smooth paste

Coconut grated- 1/4 cup

Green chilli- 5-6 nos

Fennel seeds/ Sombu- 1 tbsp

Kuskus/ Poppy seeds- 1 tbsp

For tempering( tadka)

Cinnamon stick- 1" piece

Cloves- 6 nos

Green cardamom- 4 nos

Mushroom Korma

Method 

Clean and quarter the mushrooms.

Heat oil in kadai add cinnamon, cloves and cardamom, fry until aroma rises. Add chopped onion and ginger garlic paste fry for few mins until onion turns transparent. Next add the quartered mushrooms, saute for few seconds. Now add ground masala paste, water and required salt. Mix well everything and simmer the korma on low heat for 5 mins. Finally garnish white kurma with curry and coriander leaves and serve hot.

Tips

Do not brown any ingredients while frying as it will change color of korma( gravy).

Try replacing mushrooms with fried paneer or parboiled vegetables.

Vellai Kurma