Hello Everyone

Thanks for visiting my Blog at Kaveris Chettinad Kitchen

I have created this site in order to share my Chettinad cooking experience with all of you. Being born in India and exposed to Traditional Chettinad cuisines at an early age, I had gained much experience in cooking these dishes from the recipes taught over by our elders.

As currently I am staying in Australia, I had missed all these dishes here. Many of the young migrants in Australia had approached me in regards to this. I also had chance to volunteer my expertise in commercial and in temple canteens. 

As I would like to pass on these information to the next generation, I had created this site. 

Hope this site would benefit you and keep our traditional dishes from becoming extinct. 

My main aim is to provide simple and easy cooking methods to the young generations.

Please try these and provide your feedbacks and thanks for visiting my site.

Kaveri Mohan 

Kathirikkai/Murungakai Sambar (Eggplant/DrumStick Curry)

      

Kathirikkai/Murungakkai Sambar (Eggplant/Drum Stick Curry) 

Sambar (curry) is traditionally used in South Indian meals for breakfast and lunches.It is mainly an accompanying side dish for Idlis, Dosas and Rice dishes. Sambar can be made with

Ingredients

1.Fresh Drumsticks-3 otherwise Frozen drumsticks as required
2.Brinjal-Small 4 (Eggplant)
3.Potatoes -Medium size 3
4.Tomatoes-2
5.Green Chillies-2
6.Onion-1 Big
7.Thoor Dhal-1/2 Cup
8.Tumeric Powder-1/2 teaspoon
9.Sambar Powder -1 Tablespoon (Home Made or Ready Made)
10.Tamarind- 1 pinch
11.Salt-1 teaspoon

Garnishing
1.Curry Leaf
2.Urid Dhal- 1/2 Teaspoon
3.Mustard Seed-1/2 Teaspoon
4.Fenugreek -1/4 Teaspoon
5.Asofoetida Powder (Perungayam)- Sprinkle
6.Oil -2 Tablespoon

Method

1.Wash and boil the Thoor Dhal in 2 cups of water.
2.Add tumeric powder and a bit of oil. You could use pressure cooker for time saving (4 whistles)
3.Then add the Drumsticks, Brinjals, Onion, Green chillies and Tomatoes
4.Cook for 10 minutes on normal heat
5.Mix tamarind and salt in 1 cup water.Then add Sambar powder
6.Pour this mixture to the boiling sambar.
7.Leave to boil for another 5 minutes in low heat

For garnishing-
8.Pour oil in a small frying pan (Tava)
9.Once heated put all the garnishing ingredients and fry till golden brown.
10.Then pour this into the cooked Sambar.
11. Now it is ready to be served
12.Serves at least 6 people

Malli Chutney (Coriander chutney)

Malli Chutney (Coriander chutney)

Malli or coriander chutney is  usually served along with breakfast and dinner dishes like idlys and dosas. It is also served with evening snacks such as Vadais and Bhajis. Coriander leaves offer a great relief from stomach indigestion problems and the like. It also helps reduce feelings of nausea.

Ingredients

1. One bunch of fresh malli (Coriander leaves)
2. 1 big onion
3. 2 pieces of garlic -finely chopped
4. Small piece of fresh ginger-finely chopped
5. Shredded coconut- 5 tablespoons
6. 4 pieces of dried red chillis
7. Tamarind -small pinch or 1 table spoon of tamarind paste
8. 1 Tea spoon salt ( add more to individual taste requirement)
9. For garnish
9A. 1 Tea spoon Mustard
9B  1 Tea spoon Urid dhal
9C  2 Table spoon of oil (Any type of oil you normally use for frying)


Method

1.Wash the coriander leaves thoroughly-especially the root areas of sand, cut the roots off and  then finely chopped
2.Heat up a thali or frying pan and add oil
3.Add the mustard and urid dhal.Fry the onion till golden brown
4.Then add the garlic, ginger, red chillis, shredded coconut, tamarind,salt and the chopped        coriander leaves. 
5.Fry till all the leaves are reduced to half the volume.
6.Let it cool for 10 minutes
7.Pour the fried contents into a wet grinder (Mixer/blender)
8.Add half cup of water 
9.Grind the contents till even consistency
10. Ready to be served with your dishes like idlys and dosais.