Chicken Chettinad

Chicken Chettinad was originally popular in the Chettinad region of Tamil Nadu, but now it is a favourite food item in most  homes and restaurants  of Tamil Nadu.

Chicken Chettinad 1

This dish is prepared using a combination of spices and it has its unique flavor and taste. We can have it for all rice based meals as side dish and it can be consumed along with Chappathi, Parotta etc also.

Cooking Time: 30 mts.

Servings:  4

1.  Chicken : 500 Grams
2. Shallots :  100 grams
3. Onion: 1
4. Tomato: 2 ( 50 Grams approximate)
5. Ginger Garlic Paste: 1 Teaspoon
6. Curry leaves: 2 sprigs
7. Turmeric Powder: 0.5 Teaspoon
8. Salt: 0.75 Teaspoon
9. Water: 1 Cup
10. Oil: 0.25 Cup


Dry roast the following spices (without Oil) in a vessel :

1. Cinnamon: 1″ piece
2. Cardamom: 1
3. Cloves: 3
4. “Kalpasi” (an Indian Chettinad spice called “phool pathar” in Hindi also called Black stone flowers ) :  a few pieces
5. Cumin :  1 Teaspoon
6. Pepper: 0.75 Teaspoon
7. Aniseed: 0.25 Teaspoon
8. Red Chili: 6
9. Coriander Seeds: 1 tablespoon
10. Coconut Gratings: 1 Cup


In a skillet dry fry the spices without oil and grind them in a blender to a smooth powder and keep.
Take a teaspoon of oil in the same vessel and fry the shallots and grind them in the blender and keep the shallots paste aside.
Chop the Onion and tomatoes.
Cut, clean and keep the Chicken pieces.Take a skillet and heat oil in it.  Fry the chopped onion first and then add the tomato pieces with ginger and garlic paste.
Then add the chicken pieces along with Turmeric powder, Curry leaves and salt and saute for 5 minutes.  You can add water and cook for another 5 minutes over medium flame.  Keep the vessel covered.
Now  the ground spices can be added along with the ground Shallots paste to the chicken and let it simmer for another 10 minutestill the gravy thickens to the desired  consistency.

Chicken Chettinad 2

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Paruppu (Dhal) Thuvaiyal Chutney


Thuvaiyal or Thogayal is similar to chutney but slightly more tick in texture. It is made of dhal (Tur dal) / lentils and is served with rice dishes.


If one wants to have a simple meal any day doing away way with elaborate cooking of vegetables etc,  “Paruppu Thuvaiyal” is prepared quickly to be mixed with plain rice and eaten.  Also  it can be consumed along with packed lunch like lime rice, tamarind rice etc or as a side dish with rice and ‘rasam” or “pulikuzhambu”. In this recipe “tur” ( Red gram) dhal is the main ingredient.




1. Red Gram Dhal ( Tur Dhal) :  1/2 Cup or 75 grams
2. Dry red chili: 3
3. Garlic: 2 cloves
4. Grated Coconut : 2 Tablespoons
5. Tamarind : one small piece 
6. Oil: 1 Tablespoon
7. Salt: 0.25 Teaspoon


Heat the oil in a skillet and fry all the above items except salt and tamarind.  Fry till the dhal  turns to a golden brown color. Remove and cool the contents. Put all the ingredients along with salt and tamarind in a blender and grind to a coarse consistency adding 1/4 cup water.

TIP:   You can replace Tur dhal with any other dhal like Bengal Gram,  Black Gram, Green Gram or Cow Pea and make it.

Paruppu Chutney 2
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Mutton Balls – Kola Urundai

Mutton balls or Kola Urundai is made of minced meat and made as a dry or a gravy type dish. It can be relished with rice and flavored rice dishes.


Kola Urundai
Mutton balls


1. Mutton Balls : 25 no
2. Mutton bones: 100 grams
3. Onion: 1
4. Ginger: 1″ piece
5. Tomato : 1
6. Cinnamon: 1″ piece
7. Cloves: 2
8. Coconut Gratings: 0.5 Cup
9. Turmeric powder: 0.5 Teaspoon
10. Chili Powder: 1 Tablespoon
11. Coriander Powder: 1 Tablespoon
12. Salt: 1 Teaspoon
13. Oil : 1 Tablespoon
14. Curry and Coriander leaves: 1 sprig each


Chop the onion, ginger and tomato. Clean the curry, coriander leaves. Grind the Coconut gratings to a fine paste. In a pressure cooker add the oil and fry the onion, Cloves and Cinnamon.  Next  add the chopped ginger, tomato and the curry, Coriander leaves with the bones.  Add a cup of water to this along with salt, Coriander Powder,Chili Powder, turmeric powder and cook it for 7, 8 mins closing the lid over high flame. When cool, add the Coconut paste with another cup of water and allow it to boil over medium flame. When the curry is boiling, drop the mutton balls gently into the gravy to cook for another ten minutes.


  1. Use a ladle gently for turning the mutton balls  while they are being cooked
  2. Squeeze half a lime over the curry after it is taken off the stove.
  3. Instead of puffed Bengal Gram Dhal, you can use boiled Bengal gram dhal also.
Mutton Balls
Mutton Balls
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Mutton Balls – Kola Urundai

Mutton Balls or Kola Urundai fry is a delicacy savored by all non vegetarians. It is made mainly out of minced meat of goat/lamb in Tamil Nadu.   Preparation of this delicacy takes some time and the mutton fry and curry are consumed with rice.

Mutton Balls
Kola Urundai

Servings:  4


1. Minced meat (finely minced) : 500 Grams
2. Onion: 2  or 200 grams
3. G. Chili : 6
4. Ginger and Garlic paste: 2 Teaspoon
5. Cinnamon: 1″ piece one
6. Cloves: 4
7. Aniseed: 1 Teaspoon
8. Curry leaves : 2 Sprigs
9. Coriander leaves: 1 Small Bunch
10. Puffed Bengal Gram Dhal ( Pottu kadalai ) : 0.25 cup or 20 Grams
11. Coconut Gratings : 0.25 Cup
12. One Egg
13. Salt: 1 Teaspoon
14. Turmeric Powder: 1 Teaspoon
15.  Oil: 0.5 Cup


Chop the Onions, G. Chili, Clean the Coriander leaves, curry leaves. Out of the raw minced meat, take one fifth of it (approximately 100 grams) and keep it aside.

Take one table spoon oil in a pressure cooker and heat it. First add the aniseed, cinnamon and cloves. Then Fry the chopped Onions and g. chili along with ginger, garlic paste,  curry leaves and Coriander leaves. Add the salt, turmeric powder and the minced meat (nearly 400 grams)  with a cup of water. Close the lid and cook it for 7, 8 mts. Use the blender to grind the Coconut gratings, Puffed Bengal gram dhal and the uncooked minced meat, then add the cooked (cool) minced meat with the masala and mash it together well in the blender. Beat the egg and add half of it to the mashed meat.  Make small round balls smaller than a lime and you will get nearly 50 mutton balls. Take 25 numbers of this and fry them in hot oil. The remaining  you can use them for mutton ball curry (Kuzhambu).

Kola Urundai 2

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Crab Masala – Nandu Masala

Crab Masala or Crab Gravy is a delicacy that us relished in tamil nadu. Crab meat in general is consumed all over the world as a delicacy.  Crab meat can provide essential vitamins and minerals and is generally believed to be a healthy addition to the human diet.  It is extremely low in fat. In India crabs are cooked with traditional spices, unlike in the US where it is often just steamed and eaten with butter or vinegar.

This recipe is a common traditional way of cooking and serving crab in South India.



Cooking Time: 45 minute

Servings         : 4

Masala Crab 2
Crab Masala


Crab                : 1 kilo
Clove             : 1
Cinnamon       :  1 small piece
Big Onion       : 2
Green Chilly    : 1
Cumin seeds : 1 teaspoon
Black pepper : 1 teaspoon
Aniseed         : ½ teaspoon
Coriander Leaves : a few sprigs
Ginger Garlic paste : 1 ½ teaspoon
Coriander powder : 1teaspoon
Chilly powder : 1teaspoon
Turmeric powder : ½ teaspoon
Coconut grating : 1cup
Oil: 2 tablespoon
Salt : 1 teaspoon

Method : Grind coconut in a blender to a smooth paste and keep aside.

Grind cumin, black pepper, green chilly, aniseed and coriander leaves. Chop onions. Cut the crab into halves leaving the legs attached to the body. Remove inedible parts of the crab (the gut) and set the cleaned crab aside.

Heat oil in a pan.  First add the clove and cinnamon and then the chopped onions and fry till they turn brown.  Next add the ginger-garlic paste followed by the ground mixture of pepper, chilly, aniseed and coriander along with coriander and chilly powder and fry for a couple of minutes on medium heat.  Add the cleaned crab along with turmeric powder, salt and a cup of water, and cook for 8 minutes.  When the crab is half cooked, add the coconut paste. Allow this crab masala to simmer for 5 minutes till you get the desired consistency.

Tips: Cleaning crabs will need some experience as one has to remove the hard shell and the inedible parts of the crab.

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