Chettinad Mutton Kuzhambu in Tamil Nadu style

Chettinad Mutton Kuzhambu in Tamil Nadu style

Chettinad mutton kuzhambu in Tamil nadu is very famous. This recipe is also called chettinad mutton curry in tamil. Here is the ingredients and preparation method of mutton kulambu.

chettinad mutton gravy Tamil Ingredients: 

Mutton pieces – 1⁄2 kg (Small pieces)

Mustard seeds -1/4 tsp

Finely chopped onion – 1 big

Few curry leaves

Sliced tomatoes – 1 big

Salt – as per taste

Oil – as required.

chettinad mutton kuzhambu  - Grind for masala: 

Ginger – 1⁄2 inch piece

Garlic – 4 cloves

Cinnamon – 1 small piece

Cloves – 2

Fennel seeds (saunff)- 1⁄4 tsp

Jeera – 1⁄4 tsp

Black pepper – 2-3

Chilli powder- 1 tsp

Coriander powder 1 tsp

Turmeric powder 1⁄4 tsp

Big onion – 4 

Grind these all ingredients finely.

chettinad mutton gravy in Tamil style  Preparation: 

·         Wash mutton pieces and apply ground masala and salt on mutton pieces and allow it to marinate for 45 minutes.

·         Heat two tablespoon oil in pressure cooker and add marinated mutton pieces to cook it. Take 5-6 whistles to cook mutton tenderly.

·         If you are not using pressure cooker then allow mutton to cook for nearly 1 hour. Heat some oil in fry pan and crackle mustard seeds. Add curry leaves and finely chopped onion.

·         Fry till the onion turns golden brown. Add sliced tomatoes in pan and fry well. Now add cooked mutton and fry for few minutes.

·         Add little quantity of water in curry. You can also use coconut milk instead of water. When you see the oil is separating from mutton, take out from heat and garnish with coriander leaves and fried slices of onion.

·         Enjoy tasty Chettinad mutton with roti or dosa. You can also add 2-3 tsp of coconut in grinded masala for more taste.

Chettinad meen kulambu in Tamil Style / Chettinad Fish Kulambu

Chettinad meen kulambu Recipe

This is Chettinad meen kulambu in Tamil Style popularly called special Chettinad Fish Kulambu.  Chettinad fish curry is prepared in mud pot or mud vessel. Chettinad fish curry in Tamil nadu is one of the delicious and special recipe.

The best two mouth watering non veg recipes in karaikudi and chettinad are fish fry recipe in Tamil preparation.

Chettinad meen kulambu Ingredients

Fish – 1 kg (seer fish/ king fish or widely known as Vanjaram Fish)

Small onion – 200 gms (finely chopped)

Garlic – 200 gms

Tomato – 500 gms (finely chopped)

Tamarind – 50 gms

Red Chilli powder – 5 tsp

Coriander powder – 4 tsp

Milagu powder – 1/2tsp

Gingeli oil – 4 table spoon

Mustard seeds – 2 tsp

Fenugreek seeds – 1⁄2 tsp

Cumin seeds – 1⁄2 tsp

Salt – as per taste

Grind (1⁄2 cup coconut and Fennel seeds – 1 1⁄2 tsp)

Curry leaves and coriander leaves to decorate

How to make Chettinad meen kulambu in Tamil Style

First clean fish and keep aside after applying little salt and pepper powder. Finely chop onion and tomatoes. Slightly crush garlic pods for better taste and aroma.

• Take out the thick extract of tamarind by soaking it in warm water. Heat oil in fry pan and crackle mustard seeds, fenugreek seeds, cumin seeds in it. Now add crushed garlic, onion and tomatoes in oil. Add grounded coconut now. 
• Fry for some time until the oil separates from other ingredients, then add red chilli powder, coriander powder and turmeric powder, salt and again fry for some time.
• Add tamarind juice and required quantity of water. Don’t make the curry too much watery. Boil the curry for 5 minutes. Add cleaned fish pieces and again
• take a boil to the curry for 15 to 20 minutes. 
• Stir seldom the curry to avoid burning in the bottom. Once the fish is tenderly cooked take out curry from heat and decorate with curry leaves and coriander leaves.
• Allow curry to set for few minutes before serving it. You can enjoy chettinad fish curry with hot rice and even with idli or dosa.
• This fish curry is tastier when eaten next day as all spices and tanginess marinates well in fish. It is best to use fish head to make curry.
• For your reference many chettinad fish curry recipe in tamil video is available in your tube.

Nalas Appa Kadai Recipe Try like the same

Nalas Appa Kadai Recipe Try like the same 

Appam or palappam is a famous breakfast served in Kerala. Preparation of Appam is same like Dosa batter with some minor changes only. Earlier appam batter was fermented with kallu or tadi (local alcoholic drink) but now the unavailability of tadi gives another option of using dry active yeast as a fermenting agent. Use of yeast makes appam soft and fluffy but you can make tasty appams without use of yeast also. Following is the recipe of tasty and soft appams prepared with yeast as a fermenting agent:

Ingredients:

4 cups ordinary rice (you can use basmati rice or sona masoori, kolam etc.)

2 cups parboiled rice or boiled rice or idli rice

1 small bowl poha or cooked rice

3 cups freshly grated coconut or 2 cups coconut milk.

1 tsp active dry yeast.

3 tbsp sugar

2tsp salt

Water and oil as per requirement.

Nalas Appa Kadai Recipe Preparation:

Rinse both regular rice and boiled rice two-three times and soak them in water for nearly 5 to 6 hours. After that, drain the extra water and put both types of rice in grinder to make a batter. Along with rice, add freshly grated coconut or thick coconut milk, cooked rice or poha, dry active yeast, salt and sugar in grinder. Add essential amount of water and grind the ingredients into smooth and flowing appam batter.

Now it’s time to keep the batter for fermentation. Pour the batter in big container and cover it. Depending upon the temperature the batter will take maximum around 12 hours to get fermented. After 12 hours batter will raise into double. You can keep the batter overnight for fermentation and morning use it to make tasty appams.

Now your batter is ready for appam. Stir it well. Take appam pan or non stick kadai with handles. Heat some oil in pan and spread a scoop full of batter in it. If you are using non-stick kadai then no need of smearing oil in it. Turn and roll pan in circular direction to spread the batter evenly in the pan. Sprinkle some oil drops from all the sides.

Now cover the pan with lid and allow appam to cook. When the bottom of appam becomes golden brown, take it out in a plate to serve.

 Prepare all the remaining appams in same way on low to medium heat. Serve appams hot with vegetable stew or sweet coconut milk with jaggery. Appams also go well with vegetable korma and coconut chutney.

Instructions:

If you are adding coconut milk in appam batter instead of grated coconut then water is not required in it.

Add very less amount of water if needed. Instead of mixing yeast while grinding you can also make yeast solution and add it in batter.

To make yeast solution, add yeast in 4 tsp of warm water. Add pinch of sugar in water. Stir well and keep the solution at room temperature for 10 to 20 minutes. When the mixture becomes foamy it is ready to use for appam. Add the yeast solution into the batter after grinding it smoothly.

You can add rice flour in batter if you feel that the batter is too much thin or watery.

Use appam pan or appachatti to get fluffy and soft appams in middle and crispy at the edges.