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Friday, August 23, 2013

My New Blog - ©Chettinad Recipes - http://chettinadrecipesblog.blogspot.com

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.
Chettinad Recipes Blog

Wednesday, August 21, 2013

Appalam Kuzhambu

Applam Vathakuzhambu
Ingredients
Appalam - 2 nos ( torn into small pieces)
Mustard seeds - 1/2 tsp
Whole dry chilli - 2 nos
Toor dal - 1 tsp
Channa dal - 1 tsp
Methi seeds -  tsp
Curry leaves - few
Asafetida - few pinch
Tamarind - Gooseberry size( soaked in water and extracted)
Red chilli powder - 1 tsp
Coriander powder - 3 tsp
Salt to taste
Oil - 1 cup
Applam Kuzhambu Recipe
Method
1. Heat oil in a pan, add mustard seeds, whole dry chilli, toor dal, channa dal, methi seeds and torn applam pieces.
2. Saute for few seconds, add red chilli powder and coriander powder to the pan and stir well.
3. Now add tamarind extract, salt and a cup of water to the pan, bring gravy to boil.
4. Once gravy starts boiling add curry leaves and asafetida, reduce heat simmer gravy for few minutes.
Serve hot Applam Kuzhambu with steamed rice and poriyal
Applam Vathakulambu