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I'm looking through my friend's beautiful cookbook, Dakshin.
What prevents me from making a lot of its recipes is that I only have tamarind concentrate and not the pulp. For a podi recipe that uses raw pulp and grinds it with the spices, how would I substitute? Or can I?
You can find more chettinad masala recipes here
1. http://www.qualityfoodonline.com/recipedetails/401.htm
2. http://forumhub.mayyam.com/hub/viewt...ettinad+Masala
These are given in small quantities. If you like them you can double or triple it.
Hi thanks for the link :D
Hello,
here is the another recipe...
http://hosuronline.com/update/cooker...o=305&iType=32
Chettinad Kathirikai Kara Kuzhambu
Ingredients:
Brinjals - 15 (regular purple colored),
turmeric – 1 tsp,
Tamarind extract – 2-3 cups.
For Masala:
Dania - 8 tsp,
Bengal Gram dhal - 5 tsp,
Red chillies – 10,
white sesame seeds - 2 tbsp,
black pepper - ½ tbsp,
grated coconut – ½ cup,
onion – 1,
tomato – 2,
Green chillies – 2,
Ginger & garlic – ½ tsp.
For Seasoning:
mustard seeds - 1 tsp,
Black Gram dhal - 1 tsp,
Bengal Gram dhal - 2 tsp,
dry red chillies – 2,
asafetida – a pinch,
curry leaves – a few, c
ilantro/coriander leaves – a few.
Cooking Instructions:
Brinjal Prep:
* Dry roast (with out oil) Dania, dhals, red chillies & seeds & make a fine powder.
* Mix grated coconut, Masala powder, little water or tamarind extract & make a thick mix.
* Cut Onion & Tomato into small pieces
* Add 2 spoons of oil in a pan
* Fry onion, tomato, green chilly & ginger/garlic in that pan till onion becomes soft & Blend this into a thick paste.
* In a pan heat 5 spoons of oil.
* Add a little asafetida, add the onion-tomato puree, and little tamarind extract (2 spoons) and fry/boil for 3 minutes in high flame
* Add 5 spoons of Masala mix, turmeric & salt and cook till the mix boils well. This is the base gravy for the curry.
* Make two vertical cuts in each Brinjal; BUT, leave the stem intact that the shape remains intact. (NOTE: Cuts should be only for the 3/4 of the length of the Brinjal)
* Add salt to the Masala-coconut mix
* Stuff the Masala mix inside the Brinjal
* Let it marinate for about 5 minutes
Kulambu Prep:
* In a wide pan, add a little oil and mustard seeds
* Once the mustard starts cracking, add the rest of the seasoning ingredients
* Once the dhal turns golden in color, add 7 spoons of oil
* Add the stuffed Brinjals into the pan
* Close the pan with a lid and cook for about 5 minutes in medium flame
* After that, once in every 3-4 minutes, turn the Brinjal so that, it is evenly cooked
(NOTE: While turning the Brinjal, make sure that the stuffing doesn't come out)
* Once the Brinjal is well done, Add the Gravy mix
* Cook the mix for about 2 minutes in low flame (this is just to make sure the gravy and the Brinjals mix together).
one more Chettinad recipes web site is
http://engr.iupui.edu/~solaiyap/malar/recipe.html