Thursday, November 20, 2008

Mutton curry / Attukkari kuzhambu / Attu kulambu (Pudukkottai special)


  • Mutton (small pieces with bone) -500 gm
  • Onion (finely chopped) - 1
  • Tomato (chopped) -1
  • Ginger garlic paste -2 tbsp
  • Cardamom -2
  • Cinnamon- a small piece
  • Cloves -4
  • Bay leaves -2
  • Turmeric powder -1 tsp
  • Coriander powder -2 tbsp
  • Chili powder -1 tbsp
  • Oil for frying
  • Coconut paste - 1 tsp
  • Lemon juice – 2 tsp
  • Coriander leaves for garnishing
  • Salt to taste

Method of preparation:

  • Fry all spices in oil in a pressure cooker.
  • Under low flame, add onion and stir.
  • Add ginger garlic paste and sauté.
  • Add turmeric powder, coriander powder, chili powder and salt.
  • Fry further thoroughly.
  • Add washed mutton pieces and stir.
  • Add tomatoes and sauté for some time.
  • Add coconut paste and pour a cup of water.
  • Pressure cook for about 8 whistles.
  • Add lemon juice and garnish with coriander leaves.
  • Tastes best with biriyani, rice, idli, dosai, paratha, or chapathi.

Wednesday, November 19, 2008

Chicken Kuzhambu / Chicken curry (Madurai, Trichy and Ponnamaravathi Special)

  • Marinate 500 gm of small pieces of chicken with bone with a little salt, turmeric powder, chili powder, chicken masala and lemon juice.
  • Roast ½ tsp each of poppy seeds (kasa kasa), black pepper, fennel and qty four red chili.
  • Grind to powder in a mixer-grinder.
  • Fry a chopped onion, a chopped tomato, three green chili and four cloves of garlic and a small piece of ginger in a tbsp of oil.
  • Add this with the powder in mixer-grinder and grind well.
  • Add 3 tbsp of grated coconut and grind further.
  • Heat 2 tbsp of oil in a cooker. Add a cinnamon stick and 3 cardamoms for seasoning.
  • Add the grinded mixture and fry for about 5 minutes with occasional stirring.
  • Add the marinated chicken, required salt and stir.
  • Add water as required.
  • Pressure cook for about 4 or 5 whistles.
  • Garnish with coriander leaves.
  • Serve hot with rice, biriyani, idly, dosa or paratha.

Friday, November 7, 2008

Medu Vadai (Ulundha Vadai / Urad dal Vada)

A good appetizer cum soft, healthy, energetic, cheap, easy to prepare and tasty snack.


  • Black gram (Uluttham paruppu / Urad dal) - 2 cups
  • Onion - 1
  • Green chilies - 3 or 4
  • Black pepper - 1 tsp
  • Cumin seed - 1 tsp
  • Curry leaves – a few
  • Coriander leaves – a few
  • Salt to taste
  • Oil for frying
Method of preparation:

  • Wash and soak Black gram for about 1 hour.
  • Finely chop the onion and green chilies.
  • Grind all smooth without adding water.
  • Roughly chop the curry leaves and coriander leaves and mix with the batter.
  • Add broken black pepper, Cumin seed and salt and mix thoroughly.
  • Heat oil in a deep pan.
  • Make your hands wet.
  • Take a lemon size of batter.
  • Flatten with your palms and make a hole in the middle.
  • Deep fry at a time about six, until golden brown color, uniformly both the sides.
  • Drain excess oil and serve hot with coconut chutney and sambar.