Chettinad items

http://arusuvai.com/samayal/chettinadu.html

I had been wanting to know quite a few chettinad varieties. This site was quite good.
Thanks for that!

Hi Ladies........

Can anyone share some authentic Chettinad recipes for me???

Prema

Hi Prema and others,

I too would like to learn abt Chettinad recipes- especially Kandarappam.

Looking forward to seeing them.

rgds
Vidya

Hello ladies,

I was wondering if there really is a Karaikudi dessert by the name Surapinji? My husband ate it for the first time in Malaysia and loved it. He just managed to get the name.

can someone give me a recipe for this, please?

Thanks

Hi,

This is a very simple method to make Sirapunji. In Chettinad, it is called as Inippu Sirapunji.

Ingredients

Urad dhall, Coconut Milk, Sugar,oil,elaichi Method


1. Soak urad dhall in water for 1 hour and grind it well.
2. In a kadai heat the oil.
3. Make urad maavu into small small balls and deep fry in the oil till it is brown.
4. In the coconut milk put these balls which we fried and add sugar, elaichi in to it. keep it aside as it is for 15 min.
Now Inippu Surapinji is ready to serve.

Best regards,
Malar

Kandamaniyanur is a place in Chettinaad very famous for Kandarappam. They do it really yummy!

Ingredients:
Urad(full) dhal 50 gm
Raw rice 500 gm
Jaggery(vellam) 250 gm
Coconut grated 1/2 cup
Cardamom 4
Cooking oil 500 gm

Method:
1.Soak the rice and urad dhal for 1/2 hour
2.Grind them along with coconut and jaggery, a pinch of salt and cardamom till it becomes smooth
3.Make the paste little watery (to dosai maavu consistency)
4.Take a medium spoon and pour it one by one in the oil and deep fry it untill it becomes little brown.
5.Serve it hot or cold.

Note: Don't soak for long, then it would absorb lots of oil.
Use a deep frying pan and pour the maavu with a flat laddle.

This recipe is from the kitchen of Kasukkara chettiar.[my neighbour]
very tasty.

boiled rice 3 cup
tuvardhal 1 cup[ 3:1]
green chilli 2
coconut grated 1/2 coconut
sambar onion 1/2 kg clean and cut small piecesMy friend usually told that the onion should be added 'undena'[more quanitty onion more added taste]
salt,curry leave
tempering
urud dhal
mustard seeds
soak the rice and tuardhal and grind it with green chilli,coconut grated,salt.this should be thicker than dhosa batter.
temper with uruddhal and mustard seeds add onion saute till transparent and add curry leave.Add this with the batter.
In thick bottom vengala panai pore two tbs oil and spread the oil in side full vessal.Now take one big laddle of batter in the centre and make oratti in all four sides. add two more spoon oil in all the edge of the oratti.cover the panai.The flame should be medium.When the centre oratti cooked remove it.The orratti one side is cripcy and top side will be spongy. spread one more oratti in the centre and cover the vessal.If two centre oratti cooked then side oratti can be removed as they cooked within these time.[this is old method]young ladies may burn their hands while doing side oratties.We can do this in thick bottom uruli or thosai kal and cover the orrati and cook.

Originally Posted by tina

Arusuvai - Chettinadu specials - செட்டிநாடு சமையல்

I had been wanting to know quite a few chettinad varieties. This site was quite good.
Thanks for that!

Wow! I am sure the site is good, but it is in tamil. I love chettinad food, is it possible to change the language to english?
Thanks

Hi seethalakshmi,

I accept with you. Usually my patti will parepare 'thavalai dosai' like that. But I

will prepare in 'illupachatti' only. Because I am afraid of preparing it in

'thavalai' or 'urrali'

Hi Sugar'n'spice,

waw what a name? Dont worry let me try to give them in English for you.