Chettinad Kandhar Appam

How to make traditional Kandhar appam recipe or Chettinad kandhar appam or Kandarappam

Kandhar appam is a classic Chettinad sweet appam made with raw rice, urud dal, jaggery, and coconut that is battered and deep-fried in tiny quantities. It is known as Kandhar appam because it is prepared as a neivedanam for Lord Muruga, who is also known as Kandhan. Discover how to create this original Chettinad special Kandhar appam in the video below.

Kandhar Appam,Kandhar Appam,Chettinad Kandhar Appam

Ingredients

1 cup leveled raw rice

3 tablespoons urud dal

1 teaspoon fenugreek

1 cup powdered jaggery

1/2 cup grated coconut

1/2 teaspoon cardamom powder

Deep-frying oil

Method

Wash and soak the rice, dal, and fenugreek for 2 hours together.

Drain the water and add the rice, dal, fenugreek, grated coconut, powdered jaggery, and a little water to the mixie jar, then grind to a smooth dosa batter consistency.

Allow the batter to ferment for at least a half-hour to an hour.

Deep-frying oil should be heated in a flat kadai or pan.

Now, take a ladle full of batter and gently pour it into the hot oil; if you don’t disturb it for a few seconds, it will rise automatically.

If it becomes stuck to the bottom, gently dislodge it with a flat ladle.

Cook over low heat until the mixture turns a light golden color.

Cook the other side as well.

Using tissue paper, remove any excess oil from the appam.

Serve immediately.

Time to Prepare: 3 hours

12-15 nos. yield

Note-

The batter should be neither too thick nor too thin.

When grinding the batter, use caution.

Because we’ll be adding jaggery, don’t add too much water.

Once the oil is hot, reduce the heat to moderate and cook the appam on medium heat only.

For 2-3 days, put the appam in a clean, airtight container.

CHETTINAD ADHIRASAM RECIPE

Step-by-step instructions and a short YouTube video accompany this Athirasam Recipe / Chettinad Adhirasam Recipe. Adhirasam (Tamil), Ariselu (Telugu), Anarsa (Marathi), and Kajjaya (Kannada) are traditional sweets created mostly for holidays such as Diwali, Sankranthi, and Dusshera. Despite the fact that the recipe only calls for two primary components, raw rice, and jaggery, preparing smooth, pillowy Adhirasam is a little challenging. The rice is where you can go wrong; use only Maavu Pacharisi and Paagu Vellam. Another stage is the jaggery syrup, which most of us overlook. Last year, around Diwali, I skipped the jaggery syrup stage and the athirasam turned very hard, resulting in a flop! But don’t worry, I’ve published the recipe with a video and included a lot of recommendations with minute details, so certainly read the tips before proceeding to the recipe if you want spongy athirasam. My Grandma makes the finest athirasam, and I’ve watched her make it for hundreds of people with ease.

Check out my other Chettinadu Cuisine Recipes, such as

• Kara Paniyaram / Kuli
• Biryani with Mushrooms
• Curry, Vada
• Kulambu Mochakottai
• Vengaya vadagam Thalippu Vengaya vadagam

EQUIPMENT

• Stovetop

INGREDIENTS

1 cup uncooked rice

34 Cup Jaggery / Paagu Vellam

12 cups of water 

2 cardamom pods 

12 tsp Sesame Seeds 

2 – 3 tsp Ghee / Homemade Ghee Recipe

NOTES

Tips for Athirasam Recipe

1. To make Flour / Maavu
2. Only ‘Maavu Pacharisi’ should be used for this Chettinad Adhirasam Recipe, as plain raw rice or premade rice flour will not work.
3. Soak the rice for at least 2 to 3 hours to make it easier to ground.
4. Only dry the rice for 30 to 45 minutes; there should be little moisture content; when you push your palms over the rice, 1 or 2 rice grains should stay together.
5. Do not grind the rice; instead, pulse it or, if made in big batches, grind it in a flour mill.
6. Also, pulse the rice until it is a semi-coarse powder, not a fine powder. Use a sieve with large holes for sifting as well.

For making Jaggery Syrup / Vella Paagu

1. To make a great Athirasam Recipe, use Paagu Vellam or Mandai Vellam.
2. Always create this syrup / paagu on low heat, as there is a risk of missing the syrup consistency.
3. When the syrup begins to thicken, keep an eye on it and a bowl of water nearby. When you put a pinch of syrup in the water, it becomes clear.
   • The syrup dissolves in the water in the first stage.
   • The second step – the syrup should not dissolve, you should be able to make a ball, and the ball should be soft, jelly-like, and slide off your fingers.
4. If you pass the syrup stage, the adhirasam will definitely harden from soft to hardball.

For making Dough

1. When the syrup has reached the desired consistency, turn off the heat and slowly and evenly sprinkle the flour into the syrup.
2. Always let the dough rest outside for 1 or 2 days before making the adhirasam. The dough will not be stiff if formed promptly, and the adhirasam will dissolve in the oil.
3. This dough can be stored at room temperature for a week and refrigerated for a month. If using chilled dough, bring it to room temperature before using.

To Troubleshoot the Dough

If the dough is too loose, add 1 or 2 tablespoons of rice flour or wheat flour and knead it again.

If the dough is too stiff, knead in a little hot water or warm milk. However, milk shortens the shelf life.

Furthermore, sauté the Adhirasam on medium heat until it is cooked through. Once it swells up, flip it over and drain it on tissue paper, pressing it with a ladle as it sucks up a lot of oil.

METHOD FOR CHETTINAD ADHIRASAM RECIPE

1. Rinse the rice thoroughly before soaking it in water for 2 hours. Then, drain the water entirely and spread the rice in a cloth to absorb any extra water. Leave it for 30 minutes, but the rice should not be fully dry; it should still have some moisture (when you press your hand over the rice, it should stick).
2. Transfer the rice to a mixer and pulse until it is a semi-coarse powder. Sift the powdered powder through a sieve until it resembles Rava or sooji. In addition, the residual rice particles can be ground in the next batch.
3. For the preparation of Jaggery Syrup/Paagu. Crush the jaggery and cardamom pods first. Pour 1/2 cup of water into a pan and add the jaggery.
4. Cook over medium heat until the jaggery is completely dissolved. When bubbles develop, reduce the heat and keep a bowl of water handy. Once the jaggery syrup has thickened slightly, take an amount of jaggery in your fingers and begin testing the jaggery consistency by dropping it into the water. The first stage – it dissolves in water, the second stage – it does not dissolve, you can build a ball, it should be soft, jelly-like, and slide off your fingers. Turn off the flame right away.
5. Strain the jaggery syrup, then sprinkle in the rice flour very slowly. Then stir in 2 to 3 tablespoons of ghee and sesame seeds.
6. The dough is now soft, glossy, and pliable. Set aside for one day, covered. If you make it ahead of time, keep it refrigerated for up to a month. After 1 day, knead the dough again and form medium-sized balls with 1 tsp ghee. Grease a banana leaf or plastic sheet with a little ghee or sesame oil, then place the ball and flatten it to a medium thickness.
7. In a pan, heat the oil and add 1 or 2 athirasam at a time, simmering the flame. When it swells up, flip it over and fry it till golden brown. Repeat with the remaining dough.
8. Place the fried athirasam on a piece of tissue paper and push it down with a dosa ladle, tumbler, or flat bowl (as athirasam sucks a lot of oil).

This Diwali, try this traditional Athirasam Recipe.

Sweet Seeyam Recipe

Sweet Seeyam, Susiyam, and Munthiri kothu are all names for this particular sweet. Although it goes by several names in our area,

The recipe that was followed is essentially the same, as are the ingredients. When dunked in fresh ground batter and deep-fried, seeyam will be excellent. This can be done in Kuzhipanayaram pan if you are health conscious. When the pan is heated, spray little oil on it and pour batter into each pit, then place a tiny ball of filling on top, then add a little more batter on top to cover the ball. When the surface is slightly brown, turn the pan over and cook the other side.

Ingredients to prepare:

Batter:

1 cup raw rice

1 cup urad dal

Filling:

1 cup channa dal or whole moong dal

1 cup powdered jaggery

1/4 teaspoon cardamom powder

10 or 15 cashews

2 tbsp coconut (grated)

1 tsp ghee to cook cashews

150 ml oil for deep frying seeyam

Method to prepare:

1. Wash and soak uncooked rice and urad dal for an hour before blending into a homogeneous batter.
2. Mix in 1/4 teaspoon salt to make a dosa batter consistency and set aside.
3. Fry the cashews until they are golden brown.
4. Cook the dal with 1 cup of water, making sure it’s a smooth paste and not adding too much water to bring it to a boil.
5. When it reaches room temperature, mash it and add the powdered jaggery. Cook on the fire until it thickens, then add the grated coconut and cardamom powder and stir well.
6. This mixture can be prepared ahead of time and refrigerated.
7. Shape the filling into small gooseberry-sized balls and place roasted cashews in the center, as shown in the picture.
8. It is now time to make seeyam. Heat the oil in a pan, then dip the filling balls in the batter one at a time and drop them into the oil gently without touching. Make sure the balls are completely covered in batter, or else the filling will disperse in the oil.

Turn occasionally, fry until golden yellow, and remove from oil.

A delicious dessert is ready to be served.

Chettinad Vellai Paniyaram Recipe

Vellai paniyaram is a popular Chettinad unique meal that we prepare for Diwali. It comes with a special milagai chutney that tastes so good that I’m going to test it and talk about it shortly.

Vellai paniyaram recipe includes step-by-step photos.

Those who have seen the film Roja will never forget the Vellai paniyaram phrase by A Thatha. I was in elementary school when I saw the film, but I remember it well.

The good old days I had been waiting to try and taste it, and it finally happened. recipe for vellai paniyaram

Vellai paniyaram recipe

Ingredients

• 1 cup raw rice, leveled
• 2 tbsp urad dal atop a heap of raw rice
• 1/2 teaspoon sugar
• season with salt to taste
• When needed, water

Notes

I used a mixer to grind the batter because it was so small, but I’m sure the batter ground in a grinder provides better results.

How To Make Vellai Paniyaram Recipe:

1. Take 1 cup of raw rice and level it well on top, then add urad dal till it forms a heap. Soak for 2 hours in a bowl, then rinse and drain.
2. Pour it into the mixer.
3. Add a little water at a time and grind to a fine paste.
4. Transfer to a mixing basin.
5. If necessary, add salt, sugar, and water to achieve the consistency of the dosa batter.
6. Heat the oil in a Kadai and pour a ladle full using a deeply curved ladle.
7. Cook on medium-high heat and reduce the flame once it puffs up.
8. If you allow it to smoke, the color will change.
9. Allow it to rise and puff up.
10. Cook on the other side, then drain and serve.

Serve immediately with milagai chutney!

Ready to eat soft vellai paniyaram!

Chettinad Style Egg Curry Recipe

Chettinad Muttai Masala is a hearty egg curry made with freshly dry roasted and ground Chettinad masalas. This curry is suitable for ordinary meals as well as house gatherings.

Chettinad Muttai Masala Recipe is a flavorful egg curry that is unlike any other egg masala recipe. The use of freshly dry roasted and ground Chettinad masala gives it a particularly aromatic flavor and texture.

To have a unique weekday dinner, serve the Chettinad Muttai Masala Recipe with Kerala Parotta and Tomato Onion Cucumber Raita. The Egg curry recipe is very tasty.

If you like this recipe, you should try some more from the Chettinad cuisine.

• Recipe for Spicy Chettinad Fish Fry
• Recipe for Chettinad Pattani Kurma (Chettinad Peas Curry)
• Recipe for Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls in a Tangy Curry).
• Poondu Rasam from Chettinad (Garlic Rasam From Chettinad) Recipe \sCuisine: Chettinad

Ingredients

4 hard-boiled and halved whole eggs

1 cup finely sliced onion

1 finely sliced tomato

2 tsp Coriander Powder (Dhania) 1 tsp Garam Masala powder

1/2 tsp Red Chilli Powder

1 Stick Cinnamon (Dalchini)

2 cloves (Laung) 2 tbsp oil Salt to taste

Paste of Chettinad Masala

2 tbsp Coriander (Dhaniya) Seeds

4 garlic cloves

Ginger, 2 inch

three tablespoons grated fresh coconut

2 tsp. fennel seeds (Saunf)

1 teaspoon black peppercorns, whole

2 tbsp. poppy seeds

1 tsp cumin seeds (jeera) 1 tsp dry red chili

How to make Chettinad Muttai Masala Recipe – Chettinad Style Egg Curry

1. To begin cooking Chettinad Muttai Masala Recipe, hard boil the eggs for 12 minutes in hot water. Remove the shells and set them aside after they have cooled.
2. In a shallow fry pan, dry roast the ingredients specified under the Chettinad masala paste, such as the coriander seeds, garlic, ginger, coconut, fennel seeds, peppercorns, poppy seeds, cumin seeds, and red chill, until the coconut begins to turn brown. Turn off the heat and set it aside to cool.
3. When the roasted masala has cooled, blend it into a smooth paste in a mixer grinder with a little water and set aside.
4. Heat the oil in a Kadai over medium heat, then add the cinnamon stick and cloves, allowing the spices to exude their aroma into the oil.
5. Now, add the cut onions and cook until they are transparent. Cook until the tomatoes are well cooked, tender, and mushy.
6. Now, add the ground Chettinad masala mix and combine thoroughly. Simmer for 5 minutes, or until the mixture is well cooked.
7. Sauté until the oil separates, then add the coriander powder, red chili powder, and garam masala powder.
8. Add half a cup of water, season with salt, and continue to cook for 3 minutes.
9. Turn off the heat and add the halved boiled eggs. Serve the Chettinad Muttai Masala in a serving bowl.
10. For dinner, garnish with coriander leaves and serve the Chettinad Muttai Masala with Kerala Parotta and Tomato Onion Cucumber Raita.

Chettinad Chicken Gravy Recipe

Chettinad chicken gravy is a delectable and appetizing south Indian style chicken recipe produced by dry roasting masala spices, blending them into a paste, and then cooking the chicken in the masala. 

It is a simple and quick recipe with a nice sauce that can be served with any main course meal such as roti, naan, or rice.

About the recipe

Many people may be asking why the recipe has this name, but let me explain. ‘Chettinad is a region of South India and a place in the Tamil Nadu region. Chicken delicacies are fairly famous in that region, and any dish form of chicken, be it a chicken fry or a chicken gravy, is very popular in that region. 

Today’s recipe is entirely based on a chicken cuisine from the Chettinad region, which is a chicken curry prepared in their style and can be eaten with Malabar parotta.

I tried to provide a nearly identical and also wonderful gravy for this recipe, and I must say it is better than the restaurant bought one.

The masala used in Tamil Nadu chicken recipes or kulambu recipes mostly consists of roasted coconut, cumin, coriander, black pepper, whole spices such as cloves, cinnamon, and so on.

All of these ingredients are drily roasted, ground into a paste, and cooked alongside the chicken in an onion and tomato broth. 

It is one of the most popular dishes in the South Indian region. Below is a list of the ingredients used in this dish, as well as a description of the flavor each one adds to the Chettinad chicken gravy. 

Other non-vegetarian south Indian recipes on my blog include mutton kulambu, chicken fried, and so on.

Ingredients

Coconut: I used shredded fresh coconut, but desiccated coconut can be substituted if fresh coconut is unavailable.

To dry roast, use powdered or grated coconut, or small bits of raw coconut, as this will be combined and become a paste.

Whole spices: I used cinnamon, cardamom, and cloves, which add a wonderful scent to the gravy and make the curry entirely aromatic and fragrant.

In addition to these whole spices, I use black pepper to give the Chettinad curry a fiery flavor. The amount of these whole spices can be changed depending on the spice flavors desired by each individual.

I also added a bay leaf during the tempering process, which adds powerful, delightful notes to the curry.

Dried red chilies: Any dry red chili, such as Kashmiri red chilies or regular red chilies, can be used because different regions have different types of red chilies, but make sure they are dried.

This ingredient adds a spicy flavor to the dish, therefore adjust the amount according to the spice flavor of the chilies.

Fennel, often known as saunf, is a herb that aids digestion. This is also dry roasted and used to make the masala paste.

Coriander and cumin seeds: These are aromatic spices commonly used in South Indian recipes to create a unique and mouthwatering aroma and generate a tasty sauce when combined with other spices.

Without these two key spices, no cuisine is complete. Always dry roasting these ingredients makes the meal aromatic, and it only gives off the required smell if slightly roasted before powdering.

Onions and tomatoes: These two are used to give the gravy a base, and I have not pureed them, but have added them by slicing and frying them well before adding the masala paste, creating a good base for the stew.

Tomatoes add a slightly acidic flavor to the gravy and, if omitted, make the gravy slightly sweeter. As a result, tomatoes must be added to the curry.

Chicken: I use chopped chicken pieces with bones since the chicken with some bones releases juicy juices and tastes much better than boneless chicken. Clean the chicken thoroughly and, if possible, wash it with lemon and turmeric to remove any unwanted odors.

Curry leaves: Curry leaves are used in the tempering of South Indian gravies to provide flavor and taste.

Salt is a vital component of any recipe.

Oil: I used edible sunflower oil, but you could also use coconut oil, vegetable oil, or olive oil for a healthier alternative.

In a bowl, Chettinad Chicken Curry

Step by step procedure

Dry roasting the masala ingredients

• Get a pan and heat it. Combine cinnamon, cloves, cardamoms, black peppercorns, coriander seeds, and cumin seeds in a mixing bowl. Sauté the fennel seeds and dried red chilies for a few seconds before adding the rest of the dry ingredients.
• If the items are roasted for an extended period of time, they will emit a burnt odor.
• Arrange the roasted items on a platter.
• Cinnamon, cloves, cardamoms, black peppercorns, coriander seeds, and cumin seeds, roasted
  • Roast the freshly grated coconut until it becomes a light brown color. To avoid burning, keep stirring and removing it as soon as it begins to brown.

• Allow all of these ingredients to cool somewhat before using.

 

Making the curry:

• Take a cooking saucepan, add some oil, and heat it. Sauté a bay leaf and a cinnamon stick for a few seconds. Sauté the sliced onions in it for a minute.
  • Cook until the onions become tender and transparent.
  • Slit green chilies and fresh curry leaves are added.
  • Including ginger and garlic paste
  • Adding diced tomato, mixing, seasoning with salt to taste, turmeric powder, and mixing
  • Cook until the tomatoes have softened and become pulpy.
  • Place all roasted ingredients in a blending jar, add 14 cups of water, and blend to a fine paste.
  • blending all of the roasted ingredients into a fine paste
  • On low heat, cook the masala until the oil leaves the sides, stirring occasionally.
  • Cook the masala until the oil separates.
  • Incorporate the chicken pieces into the curry.
  • Mix it up.
  • Cook the chicken for 5-10 minutes with the masala. Cook the curry, stirring frequently, until oil forms on the sides.
  • Adjust the salt to taste, then add half a cup of water and stir everything together.
• Cook, covered, until the chicken is cooked, tossing occasionally.
  • Both the chicken and the masala should be cooked thoroughly and should resemble a decent gravy with oil released at the corners.
  • When the gravy is done, remove it from the heat.
• Serve hot with naan, parotta, or rice and garnished with chopped cilantro leaves.