kadalai paruppu chutney

Kadalai Paruppu chutney

If I pounce on the special music season supplementary pages from the day’s newspapers, skip the kutchery reviews, concert schedules and artiste interviews and turn to the last page to read the article on the canteen specials at sabhas, what will JKB (SindhuBhairavi movie) make of me? I worry sometimes. Does that make me a Gnyanasoonyam too? On trips to forests, Jagan looks for the tusker and I look out for the little shack that sells tea and Maggi. What does that make me? Apart from fat? I love road trips and early morning ones at that. I am excited and talkative. I am upbeat and positive. I continue this way until the breakfast stop at a highway hotel – fluffy idlis, fragrant ghee roast and crispy ulundhu vadais with sambar, an assortment of chutneys and piping hot filter coffee. I am contented and ready to sleep the rest of the journey but I am usually not allowed to. I love it that I get to eat breakfast at the table along with the rest of the family. And those freshly ground chutnies are my favourites – each piece dunked in a different chutney. I collect chutney recipes like I collect hmm.. biryani recipes, like others might collect shoes or stamps. I’ve never thought twice to walk up to someone and ask for their chutney recipe.    You cannot have too many chutney recipes. This Kadalai paruppu chutney however comes from my Maamiyaar’s repertoire. You can vary it a few different ways by switching the red chillies for fresh green chillies or throwing in one or two pods of garlic instead of ginger and so on and still make a great chutney every time irrespective of how you change it up. Scoop up this chutney with idlis, dosai or upma. Enjoy!   Easy, delicious chutney to go with anything!

Mutton Thengai Araitha Kuzhambu / Kari Kuzhambu

I did not start out to make this kuzhambu. I started out to make the traditional Kari Kuzhambu (without coconut) and then meandered to this kuzhambu because of some indiscriminate salting. Some unasked Kitchen Advice: Always add salt in one go. Whenever you do it in phases, you overdo it. I certainly overdo it. In trying to correct the kuzhambu I made some additions and stumbled on this kuzhambu. However, this is a nice, thick, full bodied mutton kuzhambu that will make a great side dish with Kal Dosai or Idli or Chappathi or even rice.  The most important thing in a Kari Kuzhambu is obviously the Kari (mutton), so make sure it is tender and fresh. The reddish ones are no good I’ve been told. Fresh tender mutton is pinkish. Start with good tender mutton and you’ll end up with succulent, flavourful mutton kuzhambu. Prep time: 12 minsCooking time: 30 minsServes: 4 Ingredients Mutton – ½ kiloOnions – 2 large chopped fineTomatoes – 2 large choppedGinger – 1 inch piece scraped (optional)Green chillies – 3 slit lengthwiseGarlic – 8 cloves peeledShallots/Sambar onions – 5 peeledRed chilli powder – 2 heaped tbspTurmeric powder – 1 tspSalt to tasteCinnamon – 1 inch pieceCloves – 2Oil – 2 tbspWater – 2 cups (Adjust) Ground Paste Grated Coconut – ½ cupWhole Black Peppercorns – 1 tsp Method 1.      Wash and clean mutton well. Grind the ginger, garlic and shallots together to a paste. Set aside. Grind together the coconut and whole black peppercorns adding a little water to a smooth paste. Set aside. 2.      Take the mutton in a pressure cooker. Add the chopped onions and tomatoes. Also add the ginger garlic paste, slit green chillies, red chilli powder, turmeric powder, salt and just enough water to immerse the mutton. Close and pressure cook for 3 whistles or about 20 minutes. If mutton is not soft, cook for a further 5-10 minutes. 3.      In a kadai, add oil and when hot, add the cinnamon and cloves. Then lower the heat and transfer the cooked mutton mixture to the kadai. Turn heat to high and cook till the mixture has thickened slightly. Add the ground coconut masala and water if required to thin to the desired consistency. Stir well and let it come to a boil. Simmer covered for 5-10 minutes. Uncover, give it a good stir and switch off. Serve hot with steamed rice.
Subscribe to Foodbetterbegood!

Enter your email to stay tuned!