Maavu Urundai

A type of laddu is maavu urundai. Made from Pasi paruppu (MOONG DHAl). Sugar and ghee…..this is extremely simple to make and delicious to eat……try it out….kids will enjoy it…

Ingredients

1 cup Moong dhal (payatham paruppu) (roast and powdered) 

1 cup Powdered sugar 

2 T Coconut (grated) 

1/4 cup Ghee (increase or decrease proportionately) 

1/4 tsp Elachi powder (optional)

Instructions

Until golden brown…set aside and cool… Grind sugar into powder and add elachi powder. 

Grind the moong dhal until it is a fine powder and sift it.

Fill a basin halfway with powdered sugar. Add moong dhal powder, as well as the scraped coconut, heat 50g/( 1/4 cup) ghee, then add it to the moong dhal powder and sugar powder little by little, mixing everything thoroughly.

Produce them into balls as soon as possible; otherwise, it would be impossible to make balls. If it’s too difficult, try forming balls with ghee or oil in your hand.

Form it into softballs and store it in an airtight container.

We won’t be able to keep them for more than a few days.

Mavvu urundai is ready for consumption.

Notes 

We can use satthu mavvu, which is available in stores, to make the same dish.

Chettinad Thenkuzhal Murukku Recipe

Its flavor will remind you of the traditional thenkuzhal dish that our grandmothers used to make without butter. You can add melted butter or ghee to make soft murukku, but the color of the murukku will change. Finally, you can make this murukku with or without butter. You can also attempt the same recipe with store-bought idiyappam flour, although the results may vary significantly. Friends, try this simple, delicious Chettinad thenkuzhal recipe for Diwali and have fun!

INGREDIENTS

• 1 cup – 250ml Raw rice
• Pacharisi ( IR20 ) – 1 cup ( Maavu arisi) 
• White urad dal – 1/4 cup + 1 tbsp Salt – as needed Ghee – 1 tbsp (Optional, I did not use) Water – to knead the dough

HOW TO MAKE CHETTINAD THENKUZHAL

1. Drain all of the water. Cover with a white cloth. Dry for a day or two in the shade.
2. After the rice has dried fully, crush it to a fine powder. Set aside the sieve.
3. Dry roast white, round urad dal till hot without altering its color. It should be powdered and sieved.
4. Mix in the rice flour, salt, asafetida, and melted ghee (if using). Pour in the necessary amount of water.
5. Produce a smooth dough. Heat the oil for deep frying. Murukku should be pressed and shaped. Put a drop of oil in.
6. Deep-fried both sides until the bubbles stop. Remove from the oil, drain, and keep in a box.
7. Chettinad thenkuzhal is complete. It lasts for a month.

CHETTINAD THENKUZHAL RECIPE

•  As a first step, make Chettinad thenkuzhal murukku maavu. Wash the maavu pacharisi (IR20 raw rice) and soak it in enough water for 1 to 2 hours this. Drain the water and place the soaked rice on cotton cloth in the shade for one day, depending on the weather. Do not dry your clothes in the sun. The rice should be fully dry. Alternatively, you can simply bake the rice till puffed and then ground it.
• Once the rice has dried, grind it in a mixie to a fine powder. Sieve in a large plate, then re-grind the coarse ones until smooth. Repeat until all of the rice is finely crushed. 
• Dry roast white, round urad dal until hot. Roast it patiently without allowing the color to change. Murukku does not turn out white if the dal is roasted till golden brown. Continue to combine and toss the dal. When the dal becomes hot, take it from the heat and set it aside to cool. 
• Grind the dal to a smooth powder. Sieve and combine with rice flour. Mix in the salt, hing, and melted ghee (if adding). Combine thoroughly. Then add the water as needed to form a smooth dough. It’s fine if the dough is a little sticky.
• Fill the murukku press halfway with dough ( I sealed 2 holes with cello tape inside and outside). Heat the oil for deep frying. Check the temperature of the oil by dropping a bit of dough into it. Maintain a low to medium flame and compress the murukku directly over the oil OR press the murukku in a greased ladle or a sheet as shown in the picture. Then drop it into the boiling oil. You can place 3–4 murukku in each batch. Flip it to cook both sides. Cook till the bubbles stop completely.
• Maintain white in color if fried in medium heat with tossing as needed. If you put ghee in the dough, the color may vary significantly. Take the murukku out of the oil. Using a paper towel, blot the excess oil. Repeat this process in batches. Chettinad thenkuzhal is complete. Allow the murukku to cool before storing it in a box. It keeps for a month. Enjoy! 

Note: 

• You can wash the rice, dry it in the shade, and grind it in a mill, or you can dry roast it till puffed and then ground it. Both are effective.
• Rice to urad dal ratio is 2.5:1. Some recipes also call for a ratio of 3:1.
• The use of ghee or butter helps to give the murukku a soft texture, but the color may not be pure white.
• If you believe the oil has become too hot, turn off the flame and allow it to cool. Then on to the next batch.

Chettinad thenkuzhal murukku is ready for consumption! Try it out for Diwali.

Chettinad Pepper Chicken Fry

This Spicy Chettinad Pepper Chicken Fry/Roast is a delectable Tamil-style dish. It’s ready in 45 minutes and, despite being a dry roast, there’s enough masala coating the chicken to serve with Rotis! It’s hot, but the kind that makes you want to take another taste!

I was craving something spicy after eating too much Bengali food the day before. When Denver went for Pune, I was eager to try something new. I came upon this hot Chettinad pepper chicken masala while surfing Pinterest. It looked like the perfect thing for a sleep-deprived Monday, and believe me, it took precisely 45 minutes from start to finish. This is ideal when you have a mound of work to catch up on and can’t afford to waste time messing around in the kitchen!

Due to the high spice levels, I hadn’t eaten much Chettinad food before, but it looked so amazing that I couldn’t pass it up. Denver, in general, avoids too much spice, but I’m the queen of sampling everything. This pepper chicken fry is spicy but not overpoweringly so. It’s hot, but not in a sweaty, nose-sniffing kind of manner. It’s a dry roast, but there’s enough space on the chicken to dig in with your rotis.

Additional mfs recipes you might like Because it hasn’t yet been taste tested by Denver, this recipe is likely to be in the minority on the blog. But I know he’ll nod when he bites into it. The chicken is moist and succulent, and the masala adheres to it so well that you don’t need it anymore.

When I started roasting the dry spices when I started cooking from this recipe, I knew it was going to be a hit. It’s a flavor combination that tempts you to wish it would cook faster. And it’s all about the spices, so don’t skimp on them when you make this!

If you try this, I strongly advise you to use curry leaves and whole spices. Don’t be lazy and substitute coriander powder for coriander seeds; it just won’t do. If necessary, make a trip to the store or get them online, but trust me when I say it’s worth the effort.

Please don’t be disappointed if you’re a vegetarian. This recipe should work just as well with mushrooms or potatoes.

love curries? try these out:

• Creamy Matar Paneer Curry
• Goan Prawn Curry with Coconut
• Chicken Kori Rotti | Mangalorean Chicken Curry
• Indian Mutton Curry (Lamb Curry in a Pressure Cooker)

Spice Mix:

• 1 tablespoon Cumin seeds or Jeera
• 1 tablespoon Coriander seeds or Dhaniya
• 5 Kashmiri Red Chillies dry Note 2
• 1 tablespoon Black Pepper whole or Kali Mirch
• 1/2 teaspoon Fennel Seeds or Saunf
• 3 Cinnamon sticks
• 4 pods Cardamom Green
• 1/4 cup Coconut Grated

Instructions

1. 500 grams Chicken bone-in, curry cut 1 teaspoon Turmeric Powd Take care not to overcook the spices. Make a coarse paste with 2 tablespoons water.
2. While the spices roast, brush the turmeric powder over the chicken and set aside.
3. Heat the coconut oil in a skillet and add the mustard seeds and fennel seeds. When they begin to crackle, add the spice paste and continue to cook for 5-7 minutes.
4. Then stir in the onion and ginger-garlic pastes. Cook until the onions are light pink, then add the tomato puree
5. Wash the chicken and place it in the pan with 1/4 cup water, curry leaves, and salt.
6. Cook for 15 minutes, covered, on medium heat. Check it every few minutes to ensure it isn’t stuck to the bottom.
7. After 15 minutes, remove the lid and turn up the heat to allow the liquid to begin evaporating. Once the chicken is cooked and most of the liquid has evaporated, continue to cook it for 2-3 minutes in the pan, swirling constantly, to roast it before turning off the heat.

Notes

Chettinad Chicken Pepper Roast is best served with hot rotis and ghee rice.

Notes I love coconut oil for this recipe, but you can use any oil you like or even ghee. Feel free to increase or decrease the number of chillies to your liking.

Chettinad Crab Masala

Crab is my favorite food. Crabs are my weakness; anytime I am bored or dull, my mother prepares crab for me, and no matter how she prepares it (dry or sauce), I simply adore them and devour them in a hurry. Then I started experimenting with different crab dishes and discovered this fantastic tasty Chettinad Crab Masala; I’ve been making this recipe on a regular basis since then. My parents, friends, and relatives all appreciated my recipe and gave me extremely favorable feedback. So I wanted to share this dish with you, my dear friends.

Since relocating to the United States, I’ve been buying crabs on a regular basis, and I have a separate budget for them (since King Crabs are more expensive). My favorite combination is crab curry with rice and fryums. This Chettinad Crab Masala is a treat for seafood enthusiasts. My husband never touches rice on that day since he converts into a true non-Vegetarian (one whole plate of crabs). Delicious crab meat cooked in a delicious gravy. A great side dish that goes with everything and may even be served as a stand-alone starter.

This crab curry pairs beautifully with Chapathis and Pooris….go Let’s hunting!!!!

INGREDIENTS

• 1 kilogramme crab (king crab)
• Roasting on the grill
• 1 cup shredded coconut
• 1 tablespoon pepper corns
• 1 tablespoon cumin seeds
• 2 dried red chilies

To make crab masala

• 1 tablespoon ginger garlic paste
• 1 large onion (250g)
• 2(150g) Tomato
• 1/4 teaspoon Turmeric Powder
• 1 tablespoon coriander powder
• 2 tablespoons Chili Powder (can adjust according to your taste)
• 1/2 teaspoon Mustard Seeds
• Season with salt to taste
• Garnishing with Curry Leaves

Cooking Method

Step 1) Dry roasting 3 minutes on medium heat with 1 cup grated coconut, pepper corns, cumin seeds, and dry red chilies The coconut mixture should next be ground into a fine paste.

Step 2) To make crab masala, heat little oil and add mustard seeds. Once the seeds explode, add green chilies and cook till the onions are golden.

Then add the ginger garlic paste and simmer for another 2 minutes, or until the raw scent has gone away.

Step 3) Mix in the masalas turmeric powder, coriander powder, and chili powder (I used 2 tbsp chili powder because I like it spicy).

Then add the diced tomatoes and heat until they’re mushy and completely cooked (If you like the gravy to be very smooth then grind the cooked onions and tomatoes)

Step 4) Add the ground coconut paste (from step 1), along with the necessary water, and cook for 5 – 7 minutes.

After the gravy comes to a boil, add the cleaned and scored crabs, cover, and cook for 15 to 20 minutes, depending on the size of the crab.

Step 5) Once the crabs are thoroughly cooked, decorate with curry leaves and serve.

Notes:

• Only by scoring the crabs will the masalas and curry be able to enter the crab meat more efficiently.
• Some crabs include salt, so keep an eye on the salt level.
• Cook for 8- 10 minutes for small crabs.
• Leave out the coriander leaves (add curry leaves to get a nice flavor)
• This is a hot version (you can adjust the spiciness according to your taste) Reduce the amount of chili powder to 1 tbsp.

Seedaikkai Recipe

Chettinad Seedaikkai is a delicious crispy evening snack made in Chettinad with idli rice, fried gramme, grated coconut, cumin seeds, and salt. If you carefully follow the instructions, this is a really straightforward dish to cook. This is a popular Chettinad snack presented to guests and specially cooked during festivals. Other snacks that you could enjoy include

Pakoda Ribbon

Murukku Thattai

Murukku (butter)

Murukku Chettinad kaichuthal

Omapodi

Kara Sev is a Turkish name.

Notes:-

• While deep frying the seedai, use a full pan; if you use half a pan, the seedai will rupture and make a mess.

Chettinad seedai recipe – Ingredients:- 200 ml cup used 

• 4 cups idli rice
• 1.5 cup fried gramme / pottu kadalai
• 1/2 cup grated coconut / thuruviya thengai
• 1/2 teaspoon cumin seeds / seeragam
• a pinch of salt / uppu – to taste
• frying oil – for deep frying (coconut oil preferred)

Chettinad seedai recipe – Method of preparation:-

1. First, wash and soak the idli rice for 2 hours in water. In a wet grinder, grind it into a smooth batter after two hours.
2. In the meantime, grind the fried gramme in a food processor to a fine powder and filter it to remove large unground bits.
3. Next, in a mixing bowl, combine the ground rice batter, fried gramme powder, grated coconut, cumin seeds, and salt to produce a smooth dough. Make little balls, flatten them, or cut them lengthwise. Place it in a piece of newsprint or on a platter.
4. Use all of the dough to make such seedais. In a frying pan, heat the needed amount of oil for deep frying. Put about a cup of seedai in the oil, making sure there is no gap in the oil when frying, and deep fry them for 10 to 15 minutes on low or medium heat. Stir with a ladle in between, and do not place seedai in oil one at a time.
5. Finally, after the seedai is entirely cooked, the oil will cease releasing bubbles and the sound will stop. Remove the seedai from the oil and completely drain it. Pour it into a filter and allow it for 5 minutes to drain the oil. Store it in an airtight container and use it as needed. This is a great snack to present to guests at any time.

CHETTINAD PAAL KOZHUKATTAI

Chettinad Paal Kozhukattai is a well-known and traditional Tamilnadu dish, particularly in Chettinad cuisine. This is a sweet meal that not only tastes nice but also looks good; pretty little balls are cooked in milk with jaggery. However, instead of jaggery, sugar can be used to make the same dish. Though the technique appears to be time-consuming, it is well worth the effort to attempt it. Please read the recipe all the way through as I have provided numerous ideas to help you get it just right.

Find more interesting recipes like 

1. Beach Sundal / Thenga Manga Pattani Sundal on my website.
2. Brinjal Rice / Vangi Bath
3. Kuthiraivali Curd Rice/Barnyard Millet
4. Kesari de Pineapple

INGREDIENTS

For the Dough

1/2 cup rice flour 

1/2 cup milk 

1/2 cup water 

1/2 teaspoon salt 

For the Jaggery Syrup

1 cup jaggery

1/4 cup water

For the Milk Sauce

1 cup milk

1 quart coconut milk

3 Cardamom Pods 2 tbsp Grated Coconut 

INSTRUCTIONS

1. Measure out and have all of the ingredients on hand. The first picture shows how to create jaggery syrup, and the second shows how to make dough.
2. These components are for producing the milk sauce seen in the picture. In a saucepan, combine powdered jaggery and water. No string consistency is required; simply heat until bubbles emerge.
3. Remove the contaminants by straining them through a metal filter and setting it aside. Pour 1/2 cup milk into a saucepan.
4. Then add 1/2 cup of water and bring to a boil. Slowly and evenly sprinkle in the rice flour.
5. Add the salt to taste and continue to stir over a low flame. Mix well until it approaches the consistency of dough; it should be smooth and free of lumps. Turn off the flame.
6. Grease your hands and add a little ghee to the dough. Pinch a tiny amount of dough and roll it into balls, similar to how we create seedai. Make little balls so it cooks quickly.
7. To keep the rest of the dough from drying out, cover it as well. These are the instructions for producing the milk sauce. In a heavy-bottomed pan, pour 1/2 cup milk.
8. After that, add 1/2 cup of water. When it begins to boil, reduce the heat to a low setting and carefully put the balls in.
9. Initially, the balls sink to the bottom; but, once fully cooked and mushy, the balls begin to float to the surface. Then add 1 cup of coconut milk and stir well.
10. Pour in the jaggery water, followed by the crushed cardamom pods. Boil for 2 to 3 minutes on low heat; don’t boil for any longer or the mixture may curdle.
11. Add the grated coconut and gently mix everything together. Allow for a minimum of half an hour of relaxation.

NOTES

Tips for Paal Kolukattai Recipe

1. Traditionally, this paal kolukattai dish is created by soaking uncooked rice for a few hours, grinding it like idli batter, then pour the batter into a pan, thickening it, and shaping it like dough. The remainder of the steps is the same from here. However, I took a shortcut by using premade rice flour.
2. You can modify the sweetness of the jaggery to your liking. However, jaggery syrup should always be filtered to remove contaminants.
3. Always add the rice flour after the milk and sauce have come to a boil. Before shaping the dough into balls, make sure it is thoroughly cooked, without lumps, and smooth.
4. Also, roll the balls extremely small so that they cook quickly in the milk sauce and absorb the sauce nicely; if they are larger, they taste bland.
5. Rice balls can also be made in oblong or cylindrical shapes. Otherwise, place the dough in a murukku/chakli presser and plunge it into the hot milk (step: 8).
6. To prevent drying, always cover the dough with a damp wet cloth. Grease your hands with ghee to produce crack-free balls, which also adds flavor.
7. Add the rice balls to the roll boiling milk only, as indicated in Step 9; at first, the balls sink to the bottom, but after cooked, they float to the top naturally.
8. For extra flavor, add 1 pinch of edible camphor at the end.
9. Instead of jaggery, this Chettinad Paal kozhukattai recipe can be made with sugar.

Chettinad Kavuni Arisi

Chettinad kavuni arisi dish is a traditional delicacy served at Chettinad weddings. Historically, the Chettiar community traded all across the world. Burma is one such nation where we spent time and brought back many souvenirs. Black rice, also known as kavuni arisi, is a prominent component in Burmese dishes that came into our Chettiar’s homes.

Back then, chettiars would bring this rice from Malaysia or Burma. Nowadays, high-quality black rice is grown in Tamil Nadu’s pudukkottai and karaikudi districts.

Because black rice is very hard rice, it should be soaked in water overnight or for 10 – 12 hours.

The components for this Chettinad kavuni arisi recipe were simple to remember. We’ll need equal parts black rice, sugar, and grated coconut. You can adjust the amount of sugar-based on your taste and health if necessary.

Ingredients:-

1 cup kavuni arisi

1 cup sugar/jaggery

1 cup grated coconut

elakkai podi / cardomom powder – pinch

1 tsp ghee / nei

Chettinad kavuni arisi recipe – Method of preparation:-

1. Clean and soak the kavuni arisi overnight or for 10 – 12 hours. If you want to prepare it for tomorrow, soak it in the water tonight.
2. Next, add 5 cups of water and the soaked kavuni arisi. If using a pressure cooker, the kavuni arisi: water ratio should be 1:4. After you hear the whistle, cook it for 10 minutes on low heat in a pressure cooker.

Another way to prepare kavuni arisi is to boil water in a large container and keep kavuni arisi and water in a 1:3 ratio in a small closed container inside. It should be placed inside the large water container. See also: How to Cook Black Rice.

3. If cooked in a pressure cooker, release further pressure. Finally, stir in the sugar or jaggery, chopped coconut, cardomom powder, and ghee. Serve after thoroughly mixing.

THENGAI PAAL PANIYARAM

Tamilnadu’s (Chettinad) famous Thengai Paal Paniyaram is cooked using raw rice and urad dal. Paal Paniyaram with Cardamom Flavored Coconut Milk is a soft and fluffy paal paniyaram. This popular Chettinad delicacy is incredibly simple to prepare. There is no need for Paniyaram/appe pans to create this Paniyaram. Ideal for a weekend breakfast. Homemade coconut milk was used in this recipe. The recipe for Paal Paniyaram is accompanied by instructions on how to make coconut milk at home.

HOW TO MAKE THENGAI PAAL AT HOME(HOMEMADE FRESH COCONUT MILK)

To extract coconut milk, crush the coconut with water.

1. Microwave 1 cup shredded coconut for 30 seconds, then transfer to a mixie jar with 1 cup warm water and grind.

(Microwave heating softens the coconut, allowing us to easily remove the milk.) If you don’t have a microwave, skip this step and just put the coconut in the mixie jar with some warm water.

2. strain the mixture through a cheesecloth-lined sieve.
3. Squeeze all of the liquid out of the coconut until all of the milk has been extracted.
4. This is the first milk; you can extract the second and third milks in the same manner by adding a little water.

Remember that we should not boil the first milk because it would curdle, but we can boil the second and third milk.

Now that the coconut milk is ready, let’s look at how to make Paal Paniyaram without paniyaram/appe Pan.

INGREDIENTS

1 cup uncooked rice (pachharisi)

a cup of urad dal (ulundhu)

frying oil

1 cup full-fat coconut milk

1 cup light coconut milk

2 crushed cardamom

2 tablespoons sugar

Important Tips:

1. Always heat up the second coconut milk before adding it to the first milk when making Thengai Paal for Paniyaram. Otherwise, it becomes cosy.
2. Coconut milk can be kept in the refrigerator for up to three days.
3. If you don’t want to use sugar, you can substitute jaggery, however, paal paniyaram should be white.

Some other noteworthy Paniyaram recipes include Ragi Kuzhi Paniyaram, Unni appam, Sweet Kuzhipaniyaram, Kara Kuzhi Paniyaram, and Suzhiyam.

Chettinad Fish Curry Recipe

I’d like to try several types of fish curry. I’ve already posted a coconut-flavored Meen Kuzhambu. This fish curry is based on Chettinad cuisine and does not contain coconut. It comes together quickly with freshly ground spices and pairs great with rice, idli/dosa, or chapati. When I was craving fish kuzhambu but didn’t want to grate coconut, I tried this fish curry. It turned out fantastic, and we enjoyed the thick, tangy flavor.

Other fish recipes can be found here:

• Fry Vanjaram Fish
• Vanjaram Meen Kuzhambu is an abbreviation for Vanjaram Meen Kuzhambu
• Fish Fry with Pomfret
• Curry of Fish with Coconut Milk
• Fry Salmon Fish

Ingredients

• 200 gms or 1/2 cup loosely packed small onions
• 1 large lemon-sized tamarind
• 2 medium-sized tomatoes
• 2 green chilies
• a 1/2 inch slice of ginger
• 3 cloves garlic
• 1 teaspoon red chili powder
• 2 tsp crystal salt

To Temper

• 1 tbsp sesame oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 2 sprigs curry leaves

To Marinate

• 350 gramme fish pieces I used Sheela fish.
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon rock salt
• roasting and grinding
• 1 teaspoon sesame oil
• 8 red chilies
• 4 teaspoon coriander seeds
• 1/2 teaspoon black peppercorns
• 1 tsp. cumin seeds
• 1 tsp fennel seeds 2 sprigs curry leaves

MEEN KULAMBU PREPARATION :

1. Wash the fish pieces thoroughly and marinate for at least half an hour outside or one hour in the refrigerator with turmeric powder and rock salt. Soak the tamarind for ten minutes in warm water to extract the juice. Set aside. Small onions should be peeled. Using ginger and garlic, make a paste in a mortar and pestle. Roughly chop the tomatoes and slit the green chilies. Prepare all of the ingredients ahead of time.
2. In a tsp of oil, roast red chilies, coriander seeds, peppercorns, cumin seeds, curry leaves, and fennel seeds until fragrant, then blend with water to produce a coarse paste. The kuzhambu masala is done. Set this aside for now.

PROCEDURE :

1. Heat the oil in a Kadai and add the contents to temper. When the mustard starts to crackle, add the curry leaves and cook for a minute. Now add the tiny onions and green chilies and cook for 5 minutes.
2. When the little onions begin to brown here and there, add the tomatoes and cook until they become mushy and soft.
3. Add the ground kuzhambu masala paste, red chili powder, and ginger garlic paste once the tomatoes are tender. Fry them for 5 minutes, or until the raw scent of the masala fades. Then, along with the salt, add the tamarind water. For a minute, combine everything. If necessary, add more water.
4. Cook the Kuzhambu over medium heat for 10 to 15 minutes, or until the raw scent has gone and the curry has thickened slightly. Then add the fish pieces and simmer for 5 minutes more, turning off the heat once the fish is well done. Because fish cooks faster, turn off the heat.

Serve with steamed rice, if desired. It tastes great.

Notes:

1. To create this Kuzhambu, you can use any type of fish that goes well with the gravy.
2. For this dish, little onions work best. As a result, I recommend using little onions rather than large ones.
3. The right amount of salt is essential for the perfect fish gravy. As a result, include it.
4. Resting time is critical for the fish to properly absorb the tamarind sauce. Allow at least two hours of rest time before serving.
5. Refrigerate any leftovers and reheat briefly before serving.

KUZHI PANIYARAM RECIPE

Crispy Chettinad Kuzhi Paniyaram in Tamil style. Making my own batter from scratch.

The delicious crispy crunchy Kuzhi Paniyaram is a renowned dish in Tamil Nadu. Many people enjoy it. It is manufactured in a specific mould known as a paniyarakkal. The dish’s shape is comparable to that of Japanese Takoyaki, Danish bleskiver-appleskives, and Indonesian Pinyaram. Paniyaram can be made either sweet or savory. A tempering is applied to the idli/dosa batter in this savory variation. I like to use idli batter for this dish, and you can find the idli batter recipe here.

Here’s how to perform Kuzhi Paniyaram. Soak Sago (“Tapioca Sago – Sabudana” is known as (javvarisi) in Tamil) in 1/2 cup water for 30 minutes. To make a paste, grind all of the ingredients together. While grinding, do not add any additional water. The water used for soaking should be sufficient. Place aside. The sago gives the Kuzhi Paniyaram a crispy and crunchy texture.

Heat the oil in a heavy-bottomed pan. Add the mustard seeds when the oil is heated. Allow it to sputter. Stir in the shallots and green chilies. Shallots are a typical ingredient in Kuzhi Paniyaram. But I used onions instead of shallots today because I didn’t have any.

Cook until the onions are tender. When the onions have softened, add the coconut. Fry for about a minute. Turn off the heat. To the dosa batter, add the onion coconut mixture and the sago paste. I don’t add any additional salt because the idli batter already contains salt. If you think you might need salt, add only a little to the batter. Mix the batter thoroughly. Place aside.

Preheat the paniyaram pan / paniyarakkal. Fill each mould with 3/4 teaspoon vegetable oil. Drop the batter into the mould to fill it. Cook for a minute at a time. Then flip it over and cook on the other side. If required, turn the paniyaram again to ensure that it is equally cooked on both sides and is a good golden color.

When the paniyaram is crispy and golden on all sides, it is done.

Kuzhi paniyaram goes well with a spicy kaara chutney or poondu kuzhambu.