Archive for the ‘Chettinad’ Category

Chettinad Curry

Monday, April 26th, 2010

This weekend I was planning to make a curry from Tarla Dalal’s cookbook Curries and Kadhis. Though chettinad karakozhambu is very famous and makes a good combination for rice and pappadams, this curry is almost like a side dish for dosas/idlis/parathas as well as rice.

The interesting part in making this dish was that, when I was reading the recipe instructions I saw a list of vegetables to use, only to find that they were never included in the recipe! In the end, I made a curry paste using the book and the rest according to the vegetables I had!

Ingredients (Serves-2)

Onion- finely chopped- 1/4 cup
Tomatoes -2
Cauliflower florets -1/4 cup
Potatoes- 3

For the spice paste:

Grated coconut- 1/4 cup
Coriander seeds- 1 tsp
Cumin seeds-1/2 tsp
Red chilies-2
Pepper corns- 2
Cinnamon-1″ piece
Poppy seeds- 1/4 tsp
Cashews- 1 tsp

Other ingredients:
Red chili powder- 1/2 tsp
Turmeric powder 1/2 tsp
Salt to taste
Oil- 1 tbsp
Curry leaves- few springs
Mustard seeds- 1/2 tsp


Soak poppy seeds and cashews in hot water for 5 minutes.

Toast together the ingredients given under the spice paste list to a golden brown color. Grind them to a powder and then add just enough water and make it like a paste along with poppy seeds and cashews.

Chop the tomatoes into cubes. Cut potatoes and cauliflower into 1″ cubes.

Heat oil in a pan and add mustard seeds, when they splutter add curry leaves. Add the chopped onions and salt and stir fry well. Add tomatoes, red chili powder, turmeric powder and saute well till the oil separates. Finally add cauliflower and potatoes and mix them well. Add about 2 cups of water and let the vegetables cook.

Once the vegetables are 3/4th cooked, mix in the ground spice paste and let it simmer for 5 minutes, till the gravy thickens and oil floats on top.

Switch off. Garnish with cilantro leaves(optional) and serve hot with rice or rotis.

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Kosamalli with Savory Crepes

Thursday, February 11th, 2010

Both N and I have been traveling like crazy for the past few days. Last week I felt so tired that I just wanted to sleep and wanted something different to eat. It is almost like I was craving for something that will bring back the sense of taste to my tongue (eating out can make you home sick than anything else)

Besides posting my recipes, I had also marked mouth watering recipes from other blogs, some of the recipes I had cooked and informed the bloggers but I have not posted it. I guess it is about time I start posting their lovely unique recipes.

I managed to do both tasks in one recipe, made something that was tangy and spicy enough and it was a recipe from another kitchen 😀

Starting off the tried and tasted recipes with Solai Aunty’s Kosamalli. When I first saw it at Cham’s I thought it was kosumbari, a salad made of lentils. But it is a recipe from Chettinad, served with Idli or Dosa. True to Solai aunty’s description it had wonderful flavors, had a bit of tang and spice to it.


Makes- 2 cups of Kosamalli

Small Purple eggplants- 4
Red onion- one small
Tomato- one (big)
Curry leaves- few
Cilantro- a handful
Red chilies-3
Green chilies-6 (adjust to taste)
Tamarind- half the size of one key lime
Turmeric powder- 1/4 tsp
Salt- to taste

For Tempering:
Oil- 1 tsp
Mustard seeds- 1 tsp


Soak the tamarind in one cup of hot water and extract the juice.

Wash the potato and eggplants. Pressure cook the potato and eggplants together. Cool, remove the outer skin of egg plants and mash it well along with the potato.

Chop onions and tomato into chunks. Slice the green chilies.

Add salt and an additional one cup of water to the already prepared tamarind extract.

Heat oil in a kadai and mustard seeds. When they splutter, add curry leaves, red chilies, green chilies, turmeric powder, onion and tomato. Just stir fry for 2-3 minutes. Pour the tamarind mixture to it, the mashed eggplant and potato and mix them well. Check if salt is enough.

Let it boil for 6-7 minutes (Not too much but just so that the veggies are blended in with the liquid and cooked). Garnish with cilantro leaves. Serve hot with Idli, Dosa- Indian Savory crepes or Idiyappam(rice noodles). A simple recipe but it tastes so good that you will make it again and again. I was so hungry and was in a hurry to eat that I did not take step by step pictures, will do that the next time I make kosamalli.

I followed some of the tips given by Solai aunty and cham:

The gravy will be very watery, but that is how it is served (I just reduced the water a bit to make it slightly thick)

Tomato and tamarind quantities are proportional. If you change one ingredient, change others accordingly.

Adding so many green chilies does not make it hot. Suma of Veggie Platter has a Side-Dish theme event but not about dals and this kosamalli is an entry.

Repost time:

Usha is hosting the Healthy Soups event and I have been wanting to post some of the soups I made earlier for her event.

Mulligatawny Soup

Clear Tomato Soup

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