Aattu Kudal Kuzhambu (Lamb Intestine Gravy )

Cleaning lamb intestine The lady asked me to keep water in a vessel and boil. I boiled the water and she put the whole bag inside that water and closed it for 10 minutes .After 10 minutes she removed it from water and took out the tubular structure and kept aside. She brushed the surface of the outer bag with a brush and the thick small thorn like surface layer peeled off from the bag and it became skin like. She washed it nicely and kept aside. Now she took the tubular structure. She took each tube and showed under running water till the tubes are completely clean. The water from the tap came through the tubes clearly. She too took nearly 20 minutes to clean the tubes. I dont think that I will have that much patience. Next was the cutting part. I knew that I have to make the pieces very small. I tried to cut the bag first. It was very slippery. The lady turned the bag inside out and now it was easy to cut. The tubes also had to be patiently cut into small pieces. After cutting the tubes she washed it again nicely and they became very very clean. Now only I was sure that the whole thing is clean and started my hand in making the gravy. Ingredients Kudal (Cleaned and cut 1) Small onion- 20 Big onion chopped -1 Chili powder -1 table spoon Coriander powder -1 tablespoon Turmeric powder-1 teaspoon Thick coconut milk-100 Gms (1/2 cup) Roasted cumin powdered -2 teaspoons Curry leaf little Procedure Pressure cook the cut kudal pieces for 10 minutes with 1 cups of water and a teaspoon of turmeric powder. After cooking remove the cooked water. This will help to get rid of the excess non veg smell. If you like the smell you can use that water while making the gravy. I discarded that water. Keep a kadai in the stove. In two tablespoons of oil season the curry with a teaspoon of cumin seed and curry leaf. Saut the onions nicely .Add turmeric powder and saut. Keep the stove in medium flame and add chili powder and coriander powder. Now add the cooked kudal pieces. Mix everything nicely. Add a cup of water and the salt needed. Close the kadai and cook for 10 minutes. After 10 minutes add coconut milk and cook for 2 minutes. Before switching off the stove add the roasted cumin powder. Garnish with coriander leaves if desired. Some tips of buying and storing lamb meat which I browsed from the net. Buying & Storing Facts The quality of lamb should be ensured before buying. You need to make sure that the tender flesh is pink in color, firm and with a fine texture.

The fat surrounding the lamb should be white in color. Dont purchase it if the fat is crumbling, yellow or tough, as these are the characteristics of old meat. A younger lamb can be identified with a blue tinge on the knuckle. A pale color, ranging from pink to light red, is also one of the traits of a young lamb. Some lambs are also available in different grades, like prime, select and choice. The prime and choice grades of lamb are both flavorful and tender; however they possess a higher fat content. Like most of the other meats, lamb too is highly perishable and needs to be refrigerated as soon as possible, in the original store packaging. It is preferred to store and use lamb as per the Use by date mentioned on the pack, to avoid its unhealthy intake. If dates are not mentioned on the pack, the different parts of the lamb like lamb roasts and chops can be kept for 3 to 5 days in refrigerator, while ground lamb can stay for not more than 2 days. If you have bought more than one lamb, the best way to save it is by wrapping it tightly with aluminum foil or freezer paper. This will allow storage of ground lamb for 3 to 4 months and roasts and chops for about 6 to 9 months.

Chettinad Kozhi Pattani Masala ( Chettinad Chicken And Green Peas Masala)

Ingredients Chicken boneless 500 gms Green peas 100 gms Chopped onion -2 Chopped tomato-2 Green chilli-2 Coconut milk -1 cup (1/2 coconut grated and squeezed) or (4 tablespoons tinned coconut milk mixed in cup water) Coriander leaves A bunch Masala Items Ginger paste-1 teaspoon Garlic paste-1 teaspoon Garam masala -1 teaspoon Chili powder -1 table spoon Coriander powder- 2 tablespoon Cumin powder-1 teaspoon Pepper powder-1 teaspoon Turmeric powder-1 teaspoon For Marinating Corn flour -1 tablespoon Egg white -1 egg Turmeric powder-1 teaspoon Pepper powder -1 teaspoon Salt -1 teaspoon

Method Cut the chicken pieces into small ones. Mix the items given for marinating in egg white and marinate the chicken pieces for 30 minutes. Meantime keep the other items for the gravy ready. After 30 minutes in 3 to 4 tablespoons of oil fry the chicken pieces that are marinated. No need to deep fry. Fry for 5 minutes in medium fire. Fry all the pieces and keep aside.

For the gravy, keep a kadai in the stove. In the oil used for frying the chicken , pour 2 table spoons and season the gravy with 3 pieces of cinnamon, 2 cardamom and 2 pieces of bay leaf. Add the chopped onion and green chilies in the oil and fry till they get golden brown. Now add turmeric powder and then pepper powder. Saut for a minute. Add garlic paste and then ginger paste and saut. Add the tomatoes and saut till they get smashed. Add chili powder, coriander powder, cumin powder, garam masala powder, pepper powder, turmeric powder all one by one keeping the fire in medium. Now add the green peas also into the kadai and mix well. Add cup water and the salt needed and cook for 5 minutes so that the peas can get cooked. Pour the coconut milk into the kadai and when the mixture boils add the fried chicken pieces. If you feel that the consistency is very thick then little bit more of coconut milk or water can be added. Check for the taste and if anything is missing, it can be added. If you find the gravy too hot, a tablespoon of tomato sauce can be added. It depends on ones taste. In our house we all like the tomato sauce taste. So I added a table spoon of it. Finally add the chopped fresh coriander leaves.

Aattu Ratham Poriyal (lamb blood curry)

Ingredients Goat or lamb blood -2 bowls Small onion minced -30 or big onion minced -1 or 2 Garlic chopped little Curry leaf little Grated coconut -2 table spoons Green chili -8 minced Procedure Wash and cook the blood in a kadai in 4 cups of water till it turns like liver. Allow it to cool. Then cut them into small pieces . In a kadai in one teaspoon of oil season the curry with a teaspoon of fennel seed and little curry leaf. Saut the minced onion and garlic and chilies for 5 minutes. Now add the cut pieces too and mix well. Check for the salt taste and add the salt needed and cook for 5 to 6 minutes without adding water .There will be little water in the boiled pieces. Finally add the grated coconut and mix well. The fry

goes well with both sambar and curd rice. I have not browsed the medicinal value of this goat blood. If my readers can find time to do so please send it to me .I will add on to the blog.

Nenju Elumbu Soup or Maarkandam soup ( Lamb Rib bone soup)

Ingredients Nenju elumbu -200gms (If not available lamb bones can be replaced) Small onion-10 or big onion (medium size-1 ) Small tomato -1 Rice washed water-2 cups (optional) For grinding Pepper corns-1 teaspoon Small jeera -1 teaspoon Dhania or dry Malli -1 teaspoon Red chili -1 Procedure Before cooking the rice for the day, wash it and soak for 5 minutes. Drain the water and keep ready. Put the nenjelumbu, onion ,tomato and very little salt along with a teaspoon of turmeric powder in the cooker. Add the rice washed water also and cook for 10 minutes . Grind the items to be grinded in the small jar. Once the pressure goes open the cooker and add the grinded powder and allow the soup to boil for 5 minutes. There should be 4 cups of soup for this quantity ofnenjuelumbu. Dont add too much or too little water. If soup is less, water can be added and check for the correct hotness and salt. While cooking this checking is very important. If you want the soup to be little more hot, add little more milagu jeeraga powder. I hope all will have this pepper jeera powder stock at home to be used for omelet or rasam. Salt also can be added according to taste. After 5 to 6 minutes switch off the stove. Serve the soup hot. Garnish with coriander leaves while serving.

Chettinattu Kozhi Kuzhambu ( chettinad chicken gravy(without cocunut) )

Ingredients chicken -2 pounds or 750 gms small onion-20 or chopped big onion-1 tomato-1 medium size Garlic-10 pods Mint leaf-little (if you have stock) curry leaf-little Tamarind paste -1 teaspoon Coriander leaves- a bunch (for garnishing) For marination Kuzhambu milagai thool-1 tablespoon or chili powder-2 teaspoon Coriander powder-1 table spoon

Thick curd-1 tablespoon turmeric powder-1 teaspoon ginger garlic paste-2 teaspoons salt-1 table spoon (as needed) Masal for grinding Big onion-2 (US onion-2 Indian-4) Tomato-2 (Us tomato-2 Indian-4) green chili-2 Cashews-8 Kas kas- 1 teaspoon or pottukadalai-1 tablespoon Cinnamon-1 small piece clove-2 fennel seeds-1 teaspoon For seasoning fennel seeds-1 teaspoon mint leaf,curry leaf -little (if you have stock) Cinnamon-small piece bay leaf-small piece clove-2 Cinnamon- a small piece Method cut the chicken into small pieces,wash well and marinate with the item given in for marination and keep aside for an hour. If you cant wait no problem you can start cooking within 20 minutes. Keep a kadai in the stove. In one teaspoon of oil saute the items for the masal.First add the chili,then cashews, fennel seeds and kas kas , and wait till they turn little red. Now add the onion and then tomato pieces and saute well for 5 to 6 minutes. Allow it to cool and then grind it to a smooth paste in a mixi. Keep the cooker in the stove.In one table spoon of oil season the chicken gravy with the items given in'to season'. saute the small onion or the chopped big onion and tomato. Add the marinated chicken pieces also and saute well for 5 minutes. Add 3 cups of water . Mix everything well and cook in medium fire for 7 to 10 minutes (cooking time depends on the chicken quality and the fitness of the cooker you use). however don't cook for more than 10 minutes. open the cooker once the pressure goes and add the grinded masal along with the tamarind paste and allow the gravy to boil for 5 minutes. check for the taste.I f anything is missing you can add now.The cashews and the kas kas or pottukadalai in the masal will make the gravy thicker as it boils. Switch off the stove and garnish with coriander leaves (don't add coriander leaves if you intend to freeze the gravy).Coriander leaves will add much taste to the gravy. Those who don't want the gravy to have any sourness,tamarind can be avoided.But tamarind will help the gravy to stay fresh for a longer time. little bit tamarind is enough.

Brain fry (Moollai poriyal)

Very easy to cook item. Children will love this. Similar to egg. So cooked along with egg to increase the quantity. Little bit sweet in taste. So those who want it to be hot can add chili powder to the recipe. This is made just like scrambled egg.

Ingredients Goat brain-1 Chopped onions-handful Green chili -3 or chili powder-1 teaspoon Eggs-2 Pepper powder-1 teaspoon Procedure Chop the onions and the chili. Break the eggs and beat it a little. Add the brain into the egg and mix it well. I always use my hand to smash the brain and mix it nicely into the egg so that it gets mixed well. Add the pepper powder also into this. In a kadai in one teaspoon of oil saut the onions and the chili and once it is sauted, add the egg brain mix and stir continuously. The whole thing will turn like egg scramble. Those who want the fry to be hot can add little bit chili powder into the egg brain mix. Brain will get cooked fast. So the cooking time will just be 5 to 6 minutes in low fire.

Chettinad Liver Pepper Fry

Ingredients Liver-200 Gms (cut into very small pieces) Chopped onion (big)-1 or small onions-20 Chopped tomato-1 Chopped garlic-10 Ginger paste-1/4 teaspoon (very little qty) Turmeric powder-1/2 teaspoon Chili powder or kuzhambu milagai thool -1 teaspoon corriander powder-1 teaspoon Freshly ground pepper-1 teaspoon For seasoning Cinamon-2 small pieces Fennel seeds-1 teaspoon Curry leaf-little Bay leaf-little Procedure In one table spoon of oil season the fry with the items given for seasoning. Add onions saut for a while then tomatoes, ginger, garlic one by one and saut nicely. Now add the small liver pieces and saut till they turn white. Now add turmeric powder and a cup of water. Keep the flame in medium. Cook for 5 minutes closing the kadai with a lid. Now open the kadai. Add the chili powder ,corriander powder and the salt needed. Check there is water to cook for 5 more minutes. If found less add cup of water. Now cook with the lid open. When the curry turns to your desired consistency add the pepper powder. Mix well. Cook for 2 more minutes. If you find the curry very thick, you can add little water. Usually we cook till the oil separates. But the curry will taste good in any consistency. Before switching off the stove make sure that the curry has enough salt and hot taste. If found less you can add and cook for 2 minutes. Finally garnish with coriander leaves if you have stock.

Chettinad Thalakkari Kuzhambu (Chettinad lamb head curry)

Yet another chettinad special .This is very famous dish in the ever mushrooming chettinad restaurants in the city. I always wanted to try this and blog the recipe. Since I was not sure of the exact chettinad recipe, I had to wait till I attend the Pothu padappu (family group prayer) where they sacrifice a goat. The meat is cooked with pepper instead of chili powder and offered to the family deity along with other dishes. They call it as milagu Kari kuzhambu. Though watery, it will have a taste of its own. Thalakkari is cooked for next days breakfast and served as a side dish for idly. They serve one head curry for 50 people with no compromise in taste. This time I found out the recipe from the old ladies at home .I tried it today and it was almost perfect Ingredients Lamb head-1 cleaned and cut into medium sized pieces (brain should be separated) Brinjal-2 Potato-1 Small onion-20 Tomato-1 Kuzhambu milagai thool-2 table spoons Coriander powder- 2 table spoon Ginger garlic paste-2 teaspoons Turmeric powder-1 teaspoon Lemon-1 For Grinding Grated coconut-4 table spoons Kas kas- 1 teaspoon or Cashews-6 Chili powder-1 teaspoon Fennel seed-1 teaspoon Pottu kadalai-1 table spoon Procedure Pressure cook the head pieces adding a cup of water, a teaspoon of turmeric and little salt for 10 to 12 minutes in medium fire. Meantime grind the items to be grinded. Mince the onions and tomato. Cut the brinjal and potato into small square pieces. This is added to give thickness to the gravy. Once the mutton gets cooked, open the cooker and separate the gravy part. Keep the kadai in the stove. In one table spoon of oil season the curry with a small piece of cinnamon, 2 cardamoms, small brinji leaf and a teaspoon of fennel seed along with little curry leaf. Add the minced onion and tomatoes one by one and saut for a while. Add the ginger garlic paste now and saut nicely without gap as the paste will stick to the kadai if left without care. Now add the brinjal and tomato pieces. Saut this also for some time. Add 1 cup of mutton stock which we have separated before into the kadai.Add little salt and cook till the potato pieces get cooked. Add the head pieces now into the kadai along with the remaining stock. Add the kuzhambu milagai thool and coriander powder and the salt needed .Remember you have added little salt before too. Close the kadai and let the gravy boil for 5 minutes. Now add the grinded masala mixed in a cup of water to this gravy and

cook till you get the desired consistency. As we have added cashews and roasted gram, the gravy will get thick fast. If it gets thick add the water required and bring it to a boil. Check for the taste and add if anything is missing .Once the gravy cools, the gravy will thicken further. So switch off the stove, when the gravy is little watery itself. After switching off the stove add the lemon juice.

Chicken Cutlet
Ingredients I Boneless chicken pieces-200gms Potato-3 (medium size) Ingredients II Big onion-1 chopped Green chilli-chopped 3 Ginger garlic paste-1 teaspoon Garam masala powder-1/2 teaspoon Turmeric powder-1 teaspoon Red Chili powder-1 teaspoon Ingredients III Powdered rusk handful Egg white- 1 Egg Oil-4 Table spoons Procedure Pressure cook the potatoes without cutting for 10 minutes Cut the chicken into small pieces Cook the chicken pieces in a kadai for 7 minutes Remove the chicken pieces from the kadai After it cools mince it in a mincer or mixie (make sure there is no water) Peele off the skin of the potatoes and smash it after it cools In a kadai in a teaspoon of oil saut the items given in Ingredients II.Add the powders after switching off the stove, else they will get burnt Now add this into the potato mix. Add the minced chicken also into this Add the required quantity of salt Mix everything well Check for the taste If hotness or salt is missing add chili powder or salt Spread the rusk powder in a paper 1 egg white is enough for the whole thing Keep the egg white in a soup bowl so that you can dip the cutlet and take out Make the cutlets in the shape you like Dip into the egg white and roll over the rusk powder and keep aside After making 5 or 6 cutlets , Keep oil in a very small frying pan and fry the cutlets in medium fire The fire in no stage should be high After one side gets fried slowly change side There is no chance of this cutlet breaking If it breaks it means it is watery There is no chance of water in this recipe as we boil the potatoes as a whole

By somehow if it gets watery , add little rusk powder or bread into the mix and make it thick Fry the cutlets one by one or 2 at a time as we have kept only little oil Those who dont want even this oil can fry it in a tawa which I am not good at Your chicken cutlet is ready Serve it with tomato sauce It tastes Yummy with the sauce I am sure many of my loving readers give a try at this recipe when they buy chicken next time and leave me a comment

Spicy Chettinad Mutton Biryani

Ingredients for cooking the mutton Mutton-300 gms Chili powder-2 teaspoons Turmeric powder-1 teaspoon Crushed ginger-a small piece (Or ginger garlic paste-1 teaspoon) Curry leaf-little To Grind Red chilli-2 Green chilli-2 Small onion-10 Garlic-10 Fennel seeds-1 teaspoon Clove-2 Cardomom-2 Cinnamon-2 small pieces Ginger-2 small pieces Mint leaf-handful For sauting Minced onion-2 Minced tomato-2 Mint leaf-handful Fennel seeds-1 teaspoon Clove-2 Cardomom-2 Cinnamon-2 small pieces Bay leaf-small piece Curry leaf-little Jeeraga samba rice-1 cups (300 gms).Wash the rice. Soak for 10 minutes. Drain the water. Keep the kadai in the stove. In a teaspoon of butter or ghee fry the rice in medium fire for 3 minutes i.e., till the rice does not catch the bottom of the kadai. Frying the rice is to make sure that the biryani doesnt get over cooked. Procedure First keep a small cooker in the stove. In a teaspoon of oil add the crushed ginger kept for cooking mutton. Saute for a minute. Add the mutton pieces and saut for 2 to 3 minutes. Now add the chili powder and turmeric powder. Mix well.

Add a pinch of salt. Pour 1 cups of water. Close the cooker and cook for 8 minutes. While cooking the mutton, grind the items given in to grind. Keep the rice ready (As given). Mince the onion and the tomatoes. Once the mutton is cooked, After the pressure gets released, open the cooker Strain the mutton stalk (gravy in the mutton) and keep aside. This has to be used instead of water Keep ready 2 table spoons of thick curd Now we have to make the Biryani Keep a big cooker in the stove. In 2 table spoons of oil season the byriani with the items given in to season. Saute the onions till oil oozes. Add the grinded masala now and saut for 2 minutes. Now add the tomato pieces and saut till they become soft. Add the mutton pieces and mix well. Now add 2 table spoons of yogurt and mix. 1:2 is the ratio of water to rice including yogurt Measure the mutton stalk you have For 1 cups of rice you have to pour 3 cups of water including yogurt. IF you have 2 cups of stalk the add 1 more cup of water When this mixture boils, add the salt needed Add the rice kept ready. Mix everything well. Close the cooker. When pressure comes put the weight Keep the stove in low medium fire. Cook exactly for 10 minutes (Dont wait for any whistle) .switch off the stove in the tenth minute Open the cooker after the pressure goes Mostly the first impression you will have is that there is excess water. Dont worry, after all the steam goes it will be perfect. If you want the biryani little sticky then reduce water next time.But first time follow the recipe Mix gently. Garnish with coriander leaves . You Biryani is ready.Have a go at it and leave a comment for me.

Chettinad Chicken Kuzhambu (Authentic Chettinad Chicken Gravy)

Ingredients Chicken-1/2 kg Small onion-30 or big onion-2 Tomatoes-2 (small size) Garlic-20 pods Ginger garlic paste- 2 teaspoons (I have shown ginger and the garlic needed) Chili powder-1 table spoon Coriander powder-2 to 3 table spoons (depends on the qty of gravy you need) lemon juice-2 teaspoons For Marination Curd-2 table spoons (if there is no curd a teaspoon of lemon juice can be used)

Turmeric powder-1 teaspoon Chili powder-2 teaspoons Salt-2 teaspoons Ginger garlic paste-1 teaspoon For seasoning Cardomom-2 Cinnamon-2 small pieces Clove-2 Birinji leaf-small piece Star anise-a small piece Mint leaf-little Curry leaf little Fennel seed-1 teaspoon For grinding (Too much of coconut will spoil the taste and will make the gravy look like kurma) Cocunut-2 table spoons Cashewnut-5 (Kas Kas was used traditionally, since it is difficult to grind cashews are substituted) Fennel seeds-1 teaspoon Method Wash the chicken pieces nicely Marinate with the items given in To marinate Let it stay for 1 hour Mince the onion, garlic and tomatoes Grind the items in to grind to a smooth paste Keep the cooker in the stove In 1 table spoon of oil season the kuzhambu with the items in To season Saut the onion, garlic, ginger garlic paste and tomatoes one by one nicely Add the marinated chicken and saut nicely for 3 minutes Add the chili and coriander powder Add 2 to 3 cups of water (if gravy is thick water can be added latter also) Put the salt needed (Remember 2 teaspoons of salt was added while marinating) Mix everything well Close the cooker and put the weight Once the steam starts coming reduce the flame to medium Cook for 8 to 10 minutes Wait for the pressure to get released Open the cooker and add the grinded paste Let the gravy boil for 5 minutes Now if the gravy is very thick than the consistency you need, water can be added Check for the salt and hot taste and if any correction has to be made it can be done now If you find the gravy too watery even after 5 to 8 minutes of boiling little coriander powder can be added Once everything is well mixed and the gravy looks perffect Switch off the stove Add the lemon juice and mix well (Note that lemon juice should be added after switching off the stove else the gravy will turn little bitter) Your chettinad chicken gravy is ready Garnish with coriander leaves while serving

Chettinad Mutton Kola Urundai or Kari Kola Urundai (Chettinad Mutton Balls)
Ingredients Boneless Mutton-150 Gms (minced) Green chilli-2 Red chilli-3 Pottukadalai-1 table spoon Cashewnut-4 Fennel seed-1 teaspoon Grated coconut-2 tablespoons Small onion-5 Garlic-6 pods Ginger-a small piece Cardamom-1 Clove-1 Cinnamon-1 small piece Curry leaf-little Egg-1 Procedure Place the kadai in the stove. Pour one teaspoon of oil. Add the cinnamon, clove and cardamom. Add the curry leaves, ginger, garlic, onion, green chilies one by one and saut. When there is not much water content add the pottukadalai, cashews and grated coconut and fry till the coconut turns slightly red. In chettinad they dont saut the minced meat. Those who dont get minced meat can mince it in an onion mincer making the mutton pieces small(I did like this today).But I always prefer to saut the meat as I feel that mutton cant get cooked well during frying. So either way you can try. The next is the grinding part. First grind all the sauted items except the mutton. Dont add water. Once you add the mutton the water will be enough. If you find it difficult to grind without water sprinkle some water. Grind it without lumps to a smooth paste. If you want to store some portion, take that out and store it in the freezer. In the remaining portion, add a broken egg and mix well. Make small balls. Keep a small kadai in the stove. In three to four tablespoons of oil fry these balls in medium fire till the balls turn golden brown (at least five minutes of frying needed).If the flame is high the balls will turn brown immediately, but the mutton wont get cooked well. So fry in low or medium fire. Serve it along with little tomato sauce and get all the good name from your family members or from your better half

Chettinad Mutton Chukka (chettinad mutton dry)

Ingredients Mutton-350 gms Minced onion-Big(2) Small -30 Tomato-1

Ginger garlic paste-1 teaspoon Corriander powder-3 teaspoon Kuzhambu milagai Thool-3 teaspoons Turmeric powder-1/2 teaspoon Garlic Chopped-5 pods To grind Grated cocunut-2 tablespoons(As little as you can grind in a mixie) Kas kas or cashews- 1 teaspoon or 5 fennel seeds-1 teaspoon To season Cinamon-2 small pieces Clove-2 Bay leaf-a small piece Curry leaf-little Fennel seed-1 teaspoon Procedure Wash and cut the mutton into uniform pieces.Keep a pressure pan or small cooker in the stove.In one teaspoon of oil add 1 tablespoon onion,little garlic(qty shown in the plate with mutton) and saute.Add the mutton pieces and saute for 2 minutes.Add the coriander powder and 1 spoon kuzhambu milagai thool or chilli powder.Put 1/2 the qty of salt needed(1 teaspoon).Pour 1 cup of water.Mix everything well.If you think your mutton is not good and will take time to cook add 1/2 cup more water.Close the cooker.Once the pressure starts coming Sim the stove and switch off after 12 minutes.Meantime grind the items given in'to grind'. Keep a sauce pan or kadai in the stove and in 2 table spoons of oil season the chukka with the items given in 'to season' and saute the ginger garlic paste, onion,tomatoes shown in the small plate.Now add the grounded masala and saute nicely.Open the cooker separate the mutton pieces.Add the gravy left into the kadai along with the remaining kuzhambu milagai thool and salt and go on stirring It will very fast become thick.Now add the mutton pieces and go on stirring till you get the desired consistency.(if you stop stirring,the masal will get burnt).So be careful.It will take only 5 to 10 minutes.Garnish with fresh coriander leaves

Chettinad Chicken Dum Biryani

Ingredients Chicken medium size pieces (1/2 kg) Big onion chopped-2 Tomato-1 Green chillies-2 Biryani rice or jeeraga samba rice-2 cups Coconut milk-2 cups (milk taken out of coconut (medium size)) +2 cups water For marination Red chili powder-1 table spoon Coriander powder-1 table spoon Turmeric powder-1 teaspoon

Ginger garlic paste-1 teaspoon Salt-1 table spoon Thick curd-1/4 cup (50 ml) For seasoning Mint leaf-2 handfuls Clove-2 Cardamom-2 Cinnamon-2 pieces Bay leaf-2 small pieces Fennel seeds-1 teaspoon Method The main things to be done 1. Marinate the chicken pieces 2. Get the coconut milk ready 3. Soak the rice for 10 minutes and fry it Cut the chicken pieces to the required size. Wash well, drain out the water and marinate with the items given in for marination. Let it get marinated for 30 minutes. Mean time keep the coconut milk ready. Wash and soak the rice for 10 minutes. Then drain the water completely. In a kadai in a teaspoon of butter or ghee fry the rice till it does not stick to the kadai in medium fire. Now keep the kadai or the vessel in which you cook the biryani in the stove. Pour 1 table spoon ghee and 1 table spoon cooking oil and season with the items given in to season. Now add the onion, chilies and tomato pieces. Saut for a while and then add the marinated chicken pieces. Saut everything well in medium fire for 2 minutes. Now reduce the flame and close the vessel with a lid (If using cooker vessel, close it with a plate) and let the chicken get cooked for 5 minutes. After 5 minutes open the kadai and check whether there is excess water, if so increase the flame and stir for a minute. Now add the 2 cups of coconut milk along with two cups of water. Let the mixture come to a boil. Now add the salt needed for the rice along with the rice kept ready. Mix everything well. In this stage reduce the flame, close the kadai and cook for 7 to 8 minutes(cook till all the water gets absorbed)checking in between so that it doesnt get burnt. In the next stove heat the dosa pan in medium fire. Open the lid after 7 minutes and mix everything well. Let the fire be very low now. Now close the kadai with the hot dosa tawa so that the top portion gets cooked by the heat of the tawa.The heat of the tawa will be there for 5 minutes. If you have another tawa, that can be used next heating side by side. If you dont have one dont worry, Heat this tawa itself and put on top one more time. By the second time the biryani will be rightly cooked. Garnish with coriander leaves and serve along with raitha. Thos who dont have the tawa to put on top can keep the vessel on top of the tawa in low flame in that stage.If you cant do that even then add 1/2 cup more water in the beginning and cook.After the water gets absorbed cook for 5 minutes more in low fire stirring in between

Chettinad Uppu Kari (Chettinad Salted Mutton Curry)

Ingredients

Lamb meat(bone less) -300 gms Pearl onion-20 garlic-20 pods crushed ginger-small piece Red chili-10 Tomato-1 To season Oil-3 table spoons Fennel seeds-1 teaspoon Curry leaf-little Procedure Cut the meat into small pieces,wash and keep aside.In a pressure pan or small cooker season the curry with the items given in 'to season'. Now break the chillies into halves and add to the oil.saute for a minute Now add the crushed ginger,onion and garlic pieces.Saute them well.Add the tomato pieces also and saute.Finally add the meat along with turmeric powder and saute well for 6 to 7 minutes in low fire.Once the meat pieces have changed colour and oil comes on top add the salt needed and mix well.Add 3/4 cup of water,mix well and close the cooker.Cook for 10 minutes.After the pressure releases,open the cooker and transfer the contents into a kadai and cook till the water content if any in the curry gets dried up.You can always switch off when you get the consistency you desire.Usually this curry is made little dry so that it go well with rasam or curd rice

Chettinad Milagu Kozhi Varuval (Authentic Chettinad Pepper chicken)

Ingredients Chicken-1/2 kg ,Big onion (nicely chopped)-2 Tomatoes (chopped)-2 Ginger garlic paste-2 teaspoons Chili powder-1 table spoon Coriander powder-1 table spoon Crushed pepper corns-2 table spoons Lemon juice-1 table spoon For seasoning Cinnamon-3 sticks Cardamom-3 Clove-3 Bay leaf-little Fennel seeds-1 teaspoon Curry leaf-little Marinate the chicken for 30 minutes with 1 table spoon chili powder mentioned in the ingredients, 1 teaspoon turmeric powder and half the ginger garlic paste. Add half the quantity of salt required also during marinating.

Procedure It is always better to cook this curry in a kadai than in pressure cooker as the ingredients are added in different stages of cooking. Pour 2 table spoon of cooking oil and add the items given in for seasoning one by one in the order given. First add the nicely minced onion and saut till oil separates. Then add the ginger garlic paste and turmeric powder. Stir well so that the pastes dont get burnt. Now add the tomato pieces and try to smash it using the ladle. The smaller the pieces easier it will be to get smashed fast. Now add the coriander powder and mix well. Add cup of water into the masala. Reduce the flame to medium. Close the kadai and let the masal get cooked for 5 minutes. Now you can see cooked masala with oil on top. In this stage add the marinated chicken pieces. Saut nicely till the moisture in the chicken comes out. Now there will be enough water in the chicken to get cooked. Add the remaining salt needed also. Close the kadai now and in medium flame cook for 8 to 10 minutes. Check that the chicken pieces are cooked well, if not cook for some more time. Once the pieces are cooked add the crushed pepper corns on top and mix well. Add the lemon juice after switching off the stove. Garnish with coriander leaves.

Chettinad Viral Meen mangai Kuzhambu (Chettinad Butterfish (murrel) Mango gravy)
Ingredients Head and tail pieces of viral-6 pieces Small onion-20 Garlic pods-20 Tomatoes-2 Mango-2 small ones Tamarind-1 teaspoon Chili powder-1 tablespoons Coriander powder-2 table spoons Turmeric powder-1 teaspoon

Procedure Marinate the fish pieces with teaspoon salt and chili powder for 2 hours. Cut the onion, garlic and tomatoes into small pieces. Cut the mangoes into some big pieces. The seed can also be used as such Keep the kadai in the stove. In two tablespoons of oil season the gravy with a teaspoon of fennel seeds, fenugreek seeds and curry leaf. Saut the onion, garlic and tomato pieces nicely. Dissolve the tamarind juice in 3 to 4 cups of water. Add the chili powder, coriander powder, turmeric powder and the salt needed to this water. Add this water to the sauted things in the kadai. Keep the flame in high and let the gravy cook for 5 minutes. Now reduce the flame to low and cook for 10 more minutes. Now add the mango pieces and cook for 3 minutes. Once the mango pieces are cooked slowly add the fish pieces one by one in such a way that they

are inside the gravy. Now you can find that the gravy becomes little watery due to the high water content in the gravy. To give room for this extra water only we cook the gravy till it becomes thick before adding the fish. After adding the fish you cannot cook for a long time. The fish will get cooked within 7 minutes .Once you feel that the fish pieces are cooked switch off the stove. If desired a teaspoon of coconut oil can be added on top of the gravy to get extra flavor

Chettinad Mutton Chops

Ingredients (to cook the mutton first) Mutton-1/2 kg Small onion-30 or big onion-1 Tomato-1 Garlic paste-1 teaspoon Chili powder-1 table spoon Coriander powder-1 1/2 table spoon Fennel seeds-1 teaspoon Keep the cooker in the stove. In one teaspoon of oil season the mutton with a teaspoon of fennel seeds and curry leaf. Add the minced onion and tomato pieces. Saut for a while. Add the mutton pieces and the ginger garlic paste. Saut for 3 minutes i.e., till water oozes out. Now add the chili powder, coriander powder and turmeric powder. Mix well. Add just one cup of water and half the salt needed. Close the cooker. Cook in high flame till first whistle come. Now reduce the flame to medium and switch off the stove after 5 minutes. The mutton pieces now will be 3/4 cooked Ingredients for Coconut paste Cocunut-3 table spoons Cashew -8 or Kas Kas-1 teaspoon Fennel seeds-1 teaspoon Grind the above items to a smooth paste Ingredients for the Chops Minced onion (big)-1 Tomato minced-1 Garlic-10 For seasoning Cinamon-2 pieces Clove-2 maruthani mokku-1 Annasi poo-1 small piece curry leaf little Procedure Keep the kadai in the stove. In 1 to two tablespoons of oil, season the chops with the items given in 'to season. Add the onion and tomato pieces and saut till the tomato pieces get smashed. Now add the coconut paste, little chili powder and salt. Mix everything well. Add the cooked mutton along with the gravy in it. Mix every thing well and cook in medium fire till you get the desired consistency. In between check for the salt and hot taste and add if needed. When the gravy gets almost evaporated it will start getting burnt .So be very careful now and go on

stirring. Switch off when it gets to your desired consistency. Add 1 teaspoon of lemon juice and mix well. Garnish with coriander leaves

Chettinad Muttai Kuzhambu (Chettinad Egg Curry)

Ingredients Boiled egg-4 Small onion-20 or big onion chopped-1 Tomato-1 Chopped ginger-1 teaspoon 10 pods Chopped garlic Chili powder or sambar powder-1 teaspoon Coriander powder-1 table spoon Garam masala powder-1 teaspoon For grinding Cocunut-2 to 3 table spoon Fennel seeds-1 teaspoon Cumin seed-1 teaspoon Cashewnut-8 or Kas Kas-1 teaspoon Method Boil the eggs. Make a small split in the middle. Grind the coconut paste. Keep the kadai in the stove. In a teaspoon of oil season the curry with a teaspoon of fennel seed, a green chili and curry leaf. Add the onion and garlic pieces and saut well. Now add the chopped ginger and garlic pieces and saut that too for few minutes. Finally add the chopped tomatoes and saut till the tomato pieces get cooked. Now add the chili powder, garam masala and coriander powder. Mix well. Be careful that the powder doesnt get burned. Now add 2 cups of water and the salt needed. Keep the stove in medium flame and allow the curry to get cooked and reduce to the quantity. Now mix the grounded coconut in a cup of water and add to the curry. Cook for 5 minutes. You will find the gravy thickening due to the cashews in the masala. Now add the boiled egg into the curry and cook for 5 more minutes in medium fire.

Chettinad Mutton Kuzhambu or Chettinad Attukkari kuzhambu (Chettinad Mutton Curry)

Ingredients Mutton-1/2 kg (with bones) Small onion-30 Tomatoes-2 Garlic-10 pods Ginger garlic paste-1 teaspoon Coconut grated- 2 to 3 tablespoons Kaskas-1 teaspoon or cashews-6

Kuzhambu Milagai Thool-2 tablespoon or (freshly grinded masala) Coriander powder-1 tablespoon Lime juice-2 teaspoon or tamarind paste-1 teaspoon To grind (If you want fresh masala) Coriander seeds-2 table spoons Red chillies-8 Fennel seeds-1 teaspoon Cumin seed-1 teaspoon Cinnamon-1 small piece Cardamom-2 Clove-2 Dry roast all these items and dry grind them Coconut paste Grind the coconut,Kas kas and fennel seed 1 teaspoon to a smooth paste To season Cinamon-1/2 inch piece-2 Cardamom-2 Clove-2 Bay leaf-a small piece Maruthani mokku-a small piece curry leaf-little Fennel seeds-1 teaspoon Procedure Wash and cut the mutton into small pieces. Cut the onion, garlic and tomatoes also into small pieces. Keep the cooker in the stove. Heat 2 tablespoons of cooking oil. Add the items given in To season. Then add the ginger garlic paste and stir well. Now add the chopped onion, garlic and tomatoes one by one and saut nicely. Add the mutton pieces along with turmeric powder now and saut for 5 minutes. This sauting is very impotant.In chettinad they call this as Thirakkirathu.I have heard my grannies instructing the servants to saut nicely till water oozes out from mutton. Now add the kuzhambu milagai Thool and coriander powder. Mix that also well. Add 3 cups of water and the salt needed. Mix well and close the cooker. Once the steam starts coming, Put the weight . Keep the flame in medium. After the first whistle comes, reduce the flame and cook for 12 minutes. Wait for the pressure to release. Once the pressure is released, open the cooker and add the grinded coconut paste. Check for the consistency and taste. If you find the gravy thick, a cup of water can be added. Salt or milagai thool can be added in this stage according to taste. Cook for another 5 minutes without closing the cooker. If found too watery even after adding cocunut paste,It can be made thick by adding a spoon of corriander powder. If you are adding tamarind extract, add it and bring the gravy to a boil else switch off the stove and add the lemon juice. The gravy can be garnished with coriander leaves. Today my mutton gravy turned awesome as I was little careful in adding the ingredients. I always make sure that my preparation is perfect using the ingredients mentioned before writing a blog on that.

Chettinad Kozhi Rasam (Chettinad Chicken Rasam)

Ingredients Chicken (bony pieces)-250 gms Chopped pearl onion-15 Tomato-1 Chilli powder-1/2 teaspoon Turmeric powder-1 teaspoon

Ingredients (to grind) (Rasam powder) Pepper corns-1 teaspoon Small jeera -1 teaspoon Fennel seeds-1/2 teaspoon Corriander powder-1 teaspoon Red chillies-2 Small onion-4 Garlic-5 Procedure Wash the chicken nicely. Pressure cook the chicken along with the minced onion, tomatoes and chili powder adding 5 cups of water. Add the turmeric powder and half the salt needed. Wait for a whistle and then simmer the flame. Cook for another 8 minutes and switch off the stove. Prepare rasam powder by grinding fennel seeds, pepper corn, small jeera and chilies first. Once they are powdered nicely add the coriander powder. Grind once. Now add the garlic and onion and grind together without adding water. Open the cooker. Strain the rasam and keep aside. Now keep the kadai in the stove.In teaspoon oil season the rasam with teaspoon of small jeera and curry leaves. Pour the rasam into the kadai. Add the rasam powder and the salt needed. Bring the rasam to a nice boil and switch off the stove. The strained out chicken pieces can be added to the chicken fry if you prepare one separately in the final stage and mixed well or you can fry the pieces with little onion, tomatoes and chili powder. The rasam can be garnished with coriander leaves while serving

Chettinad Nandu Masala (Chettinad Crab Masala )

Ingredients Crab-1 Kg ( 6 to 7) Remember crabs should be cooked immediately after cleaning since all the essence in the crab will ooze out as time goes by Big onion-2 Tomatoes-2 Ginger garlic paste-1 teaspoon Coriander powder-1 table spoon

Red chili powder -1 table spoon Turmeric powder-1 teaspoon To grind Cocunut-3 table spoons Fennel seeds-1 teaspoon Kas Kas- 1 teaspoon or (cashews-5) To season Cinamon-3 small pieces Clove-2 Cardamom-3 Curry leaf-little Cumin seeds-1 teaspoon Fennel seeds-1 teaspoon Procedure After getting the crabs cleaned add teaspoon salt, 1/2 teaspoon chili powder and teaspoon turmeric powder to the crab mix well and keep aside till you get the other things ready. You can break the crabs to two halves if they are quiet big. This will help the masala to go inside the crab. Chop the onion and tomatoes nicely. If ready made ginger garlic paste is not there, make a paste out of 7 pods of garlic and inch piece of ginger and two green chilies. Grind the coconut to a smooth paste and keep aside Keep the kadai in the stove. In two tablespoons of oil season the masal with the the items given in To season .Now add the onions and stir for 2 minutes. Add the ginger garlic paste. Stir for 1 more minute. Add the chopped tomatoes, saut nicely with a ladle that you smash the tomatoes. Saut for 3 minutes. Now add the chili powder, turmeric powder and coriander powder. Add teaspoon of salt also. Mix everything well. Now add 1 cup of water. Close the kadai with a lid and keep the flame in low and cook for 6 minutes. Now open the kadai and add the crabs .Mix well. The crabs will leave water. If you find it very dry, add half cup of water. Close the kadai and cook for 6 more minutes in medium flame. The crabs would have get cooked now. Open the lid and with a spatula mix everything well with the stove on. Move all the crabs to one side of the kadai in such a way that the masal alone is on the other side. Now add the grinded coconut into the masal .Mix the masal and the grinded coconut well. Check for the salt and hotness. If required add to the masal and now mix the masal over the crabs well and continue stirring for 2 to 3 minutes so that the coconut in the masal also gets cooked. The masal will be semi solid. If you want it as a curry for Rice or paratha, add a cup of water and cook for 2 minutes. Finally garnish with chopped coriander leaves

Mutton Podimas the Chettinad Type (minced lamb curry)

Ingredients Minced mutton-1/4 kg Minced onion-1/2 cup Green chillies-2 Ginger garlic paste-1 teaspoon

Egg-1 Grated coconut-2 table spoon Bengal gram (Kadalai paruppu) boiled-2 table spoons Method Pressure cooks the minced mutton along with 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1 teaspoon salt and ginger garlic paste. Add 1 cups of water also. Cook for 12 minutes in medium flame. Once the pressure is released open the cooker. Using a strainer drain the excess water out of the mutton.Place a kadai in the stove. Pour 1 tablespoon oil. Put 2 small pieces of cinnamon, little curry leaf and the splinted green chilly. Saut for a minute. Now add the minced onion. Saut till the onions turn transparent. Now add 1/2 teaspoon chili powder and the salt needed. Remember that you added salt while cooking meat also. Add little strained water. Cook till the water content is gone. Now break the egg and add to the minced meat and stir with a spatula fast such that the egg gets scrambled nicely. Now add the boiled kadailai paruppu and grated coconut. Saut for two more minutes. Switch off the stove. If desired the dish can be garnished with coriander leaves while serving

Chettinad Elumbu Kuzhambu (Chettinad Lamb bone curry)

Ingredients Nenju elumbu(Rib bones)-200 gms Small onion-20 Garlic-10 pods Tomato-1 Ginger garlic paste-1 spoon Turmeric powder-1/2 teaspoon Chili powder (kuzhambu milagai thool)-1 table spoon Coriander powder-2 table spoon To season Cinnamon-1 small piece Clove-2 Fennel seeds-1 teaspoon Pepper corns-1 teaspoon Small jeera-1 teaspoon Curry leaf-little Procedure While buying itself get the bones cut into very small ones. Chop the onion, garlic and tomatoes. Keep the pressure pan or cooker in the stove. In two teaspoon of oil season the kuzhambu with the items given in to season. Now add the onion, garlic and tomatoes chopped one by one and saut for a while .Add the ginger garlic paste also. When there is no water add the bone pieces (can be semi bony too) and saut for 5 minutes. You can see lot of water coming out. Now add the turmeric powder, chili powder and the coriander powder. Pour 2 cups of water and mix well. Add the salt needed also. Close the cooker. Wait for a whistle. Now keep the flame in low and cook for ten minutes. Switch off the stove. Let the curry get

cooked in the steam inside the cooker for some more time. After the steam settles down open the cooker ,mix well and if the curry is thick add little hot water and boil for few minutes. If desired the kuzhambu can be garnished with coriander leaves.

Chettinad Chicken (The Authentic Chettinad Chicken Recipe)

Ingredients Chicken-750 gms Small onion 30 or big onion 2 Tomatoes-2 Garlic 20 pods To grind No1 Ginger inch piece Small onion-10 Garlic-10 pods Green chillies-2 Chillie powder-1 table spoons Coriander powder-2 table spoons To grind No2 Coconut grated-5 table spoons Cashew nut-5 or kasa kasa-2 teaspoons Fennel seeds-1 teaspoon To season Cinnamon-2 pieces Fennel seeds-1 teaspoon Clove-2 Cardamom-2 Birinji leaf-little Mint leaf-handful Curry leaf little Traditionally chicken is not marinated before cooking in Chettinad chicken.As they used to cook in low fire for a long time in olden days the chicken will get the salt and hot taste once it gets cooked. These days the chicken we use is tender and gets cooked fast in gas stove. So I feel it is better to marinate the chicken for an hour before cooking. If you do not find time to marinate, then no problem. To marinate 1 teaspoon kuzhambu milagai thool(the powder used for sambar) Salt-1 teaspoon Curd little Ginger garlic paste-1 teaspoon Procedure Mince the onion, garlic and tomatoes. Keep the kadai in the stove. Season the curry with the items given in to season in

2 tablespoons of oil. Add the onions and saute with a pinch of salt for 3 minutes. When the onions turn transparent add the garlic, saut for some time Add the chopped tomatoes. Saut till the whole thing gets smashed. Add the grinded paste of items given in No 1. Saut it for a while. Now add the chicken pieces and nicely mix all the masala over the chicken pieces. You can see lot of water coming out of the chicken. Reduce the flame and cook for 10 to 15 minutes. Once you find that the chicken pieces are almost cooked increase the flame so that the gravy becomes thick. Once the curry gets thick add the masala grinded with the items given in No2 and mix nicely Cook for another 5 minutes. If you need the curry to be little watery add the masala little earlier and switch off when the curry is in the desired consistency.

Chettinad Meen Varuval (Chettinad fish fry)

Ingredients for Marinating Garlic-8 pods Small onion-8 Small jeera-1 teaspoon Fennel seeds-1 teaspoon Pepper-1 teaspoon Chili powder-1 tablespoon (can be decided according to quantity of fish) Coriander powder-1 tablespoon (this also depends on fish quantity) Salt-1 tablespoon

Grind all the items with little water and apply the masala on the fish pieces carefully one by one and marinate for 2 hours.If you have the time and patience fry them in a tawa.For that keep a flat bottom tawa in the stove .pour 2 teaspoon oil and when it gets heated tilt the tawa in such a way that oil gets spread evenly in the tawa. Now layer the fish pieces in the tawa.Keep the flame in medium. After 2 minutes pour little bit of oil over all the fish pieces. Keep the flame to low. After 5 to 6 minutes, with the dosa ladle slowly turn back the fish pieces. Pour little oil on top of the pieces again and fry for another 5 minutes. If you have the luxury of taking fried food items then no need of any such strain. Keep 5 tablespoon oil in a small frying pan and deep fry the pieces one by one in medium flame.

Meen Kuzhambu (chettinad fish curry)

Ingredients Fish (known to be good for gravy)-1/2 kg Small onion-20 Garlic-15 pods Chilly powder -1 spoon or kuzhambu milagai thool-2 spoons

Coriander powder-2 tablespoons Tomato-1 Curry leaf- little Tamarind-gooseberry size(double the quantity you use for sambar) First marinate the fish with Chilly powder-1 teaspoon Turmeric powder-1/2 teaspoon Lemon juice-1 teaspoon Salt-1 teaspoon Keep the fish marinated for 1 to 2 hours. Procedure Soak the tamarind and required salt in 3 to 4 cups of water. Keep a flat bottom kadai in the stove. Pour 2 to 3 spoons of oil(gingelly oil if available will be the best).Season with Fennel seeds-1 teaspoon Fenugreek seeds-1/2 teaspoon Curry leaf-little Addthe minced onion, garlic and tomato and saut well for 3 minutes. Now add the tamarind water. Add the chilly powder and coriander powder also and wait till the mixture boils. Once it starts boiling keep the stove in sim and allow the curry to cook in low fire for 10 to 12 minutes till the gravy has reduced to half. Now slowly add the fish one by one in such a way that all the pieces stay aloof. Once the fish is added, you will find the gravy becoming watery. Increase the flame a little and cook for 5 more minutes. Always make sure that you use the gravy only 2 or 3 hours after cooking.(this time is for the fish to get the taste of the gravy) .It is always better not to transfer the contents to another vessel since the fishes are likely to break while transferring.

Prawn curry( Eral Masala)

Ingredients Small onions-20 garlic-8 pods tomato-1 chili powder-1 to 2 table spoons lemon-1/2 ginger garlic paste-1/2 teaspoon prawns-300 gms(cleaned) To season oil-2 table spoon cinamon-a small piece clove-2 curry leaf-little Procedure Clean the prawns nicely.Take out the black thing inside the prawn as it will cause stomach problem. Cut them into 2 or 3 pieces if your prawn is pretty big in size.

Cut the onions garlic and tomato also into small pieces Marinate the prawns with chili powder ,salt,turmeric powder,ginger garlic paste and lemon juice for an hour Keep the kadai in the stove.Season with the items given in'to season' Add the onions,garlic and tomatoes one by one and little chili powder and salt also and saute nicely till it looks like a paste.Now add the marinated prawns also and saute.You will find water comming out from prawns.Now close the kadai with a lid and allow the prawns to cook in low fire till the water dries out.At the most it will take only 10 minutes.Over cooking will make the prawns tough.While serving garnish with coriander leaves.This will taste excellent with curd rice,chappathi.paratha etc.