Ammamma’s Chutney with Fresh Ingredients

Ammamma's Chutney -  That Travelled With Me, Stayed With My Amma

    You know a recipe is special when it tiptoes into your mom’s kitchen, and then proudly takes centre stage as her signature dish. Ammamma’s Chutney, as lovingly named by my kids, is just that—a humble tomato-onion-coconut chutney I tried out during my college days that now has a legacy of its own in our home.

    This isn’t your traditional chutney—it’s my own take on the classic Tamil-style kara chutney, reimagined with a generous scoop of grated coconut, a hint of tamarind, and a handful of fresh herbs for that extra hug of comfort. It’s authentically Tamil at heart, but with a whisper of Malayalee influence—because honestly, how can a Malayalee make chutney without sneaking in some coconut? The result? Something uniquely mine, stirred with memory, spice, and a little cultural mischief.

Amma's Palakkadan Meen Puli Recipe

 "Amma's Palakkadan Meen Puli: A Taste of Kerala's Culinary Heritage"

Culinary Exploration After Marriage - Adapting to New Tastes and Traditions

     Getting married is undoubtedly a sudden exposure to new things: food, culture, lifestyle. This is universal across gender, communities, and regions. It also means a lot of effort to get acquainted with and start loving the host of new things in life. It’s not that one does all of it spontaneously, nor are you forced into it. With time, you get used to it, some you learn to brush away with a smile, and some you adapt to with a smile. Getting to love new food and new tastes is always an uphill task. A dish that you never had in life might be a favourite in your in-law’s house. Either your mother-in-law cooks it with pride or tries to teach you with precision. That is how heirloom recipes are preserved and passed on. Humans are by nature flexible and adaptable, and often we begin recreating such dishes that were once new to our taste buds with minor changes to suit tastes.

Spice Up Your Meals with Chinna Vengaya Chutney | South Indian Small Onion Chutney

Spicy Chinna Vengaya Chutney Recipe | Small Onion Chutney

    When it comes to side dishes for popular South Indian dishes like Idli, Dosa, Paniyaram, Uthappam, Sambar and Coconut Chutney usually take the spotlight. However, there are underrated chutneys that deserve special mention, like the flavourful and versatile Chinna Vengaya Chutney. This spicy chutney, made with shallots or small onions, adds a unique twist to your meal. Learn how to make this delicious Chinna Vengaya Chutney with this easy recipe and elevate your dishes.

    The Rojapoo Chutney Story In my household - My Mom used to make a quick fix chutney that was a variation of Ulli Mulagu Chalichathu. She lovingly named it Rojapoo Chutney for me when I was a kid, with the sole intention of making me eat Idli and Dosas with this spicy chutney. To entice me, she would convince me that it was made with delicate rose petals, which gave it a pink colour. She added a bit of green chillies for spiciness and drizzled coconut oil over the chutney to enhance the flavours. As I grew older and started cooking myself, I put my own twist on the chutney by substituting green chillies with red chilli powder. To this day, these chutneys hold a special place in my kitchen, reminding me of those cherished childhood memories.

"Click here to explore my version of a spicy twist with Vengaya Chutney."

    Add a zing to your South Indian meals with this delicious and spicy Chinna Vengaya Chutney. Made with small onions, this under-celebrated chutney brings a burst of flavour to your favourite dishes. Try this easy-to-make recipe and elevate your culinary experience. Enjoy the Chinna Vengaya Chutney with various breakfast or dinner items for a delightful and satisfying meal. And remember, every chutney has its own story, just like the delightful Rojapoo Chutney that brings back fond childhood memories.

For more CHUTNEY RECIPES & CULINARY INSPIRATIONS, visit Essence of Life - Food

 

Cuisine - South India 
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 10-15 Minutes
Cooking Time - 10-15 Minutes

 

Spice Up Your Meals with Chinna Vengaya Chutney | South Indian Small Onion Chutney

 

Ingredients:

For Chinna Vengaya Chutney:

Gingelly Oil - 1 Tablespoon
Small Onions/Indian shallots - 1 Cup
Big Onion - 1 No.(Big)
Garlic - 8–10 cloves
Dry Red Chillies - 4 No's.
Kashmiri Red Chillies - 3 No's.
Tamarind - 1/2 a Lemon size
Salt - To Taste
Water - 1/2 Cup

 

For Tempering:

Gingelly Oil - 2 Teaspoons
Mustard Seeds - 1/4 Teaspoon
Urad Dhal - 1/2 Teaspoon
Dry Red Chillies - 2-3 No's.
Asafoetida - 1/8 Teaspoon
Curry Leaves - a Sprig
Jaggery - 1/2 Teaspoon (Optional)

 

Method:

For Chinna Vengaya Chutney:

• Heat Gingelly Oil in a pan.
• Add Dry Red chillies and Kashmiri Dry Chillies and fry it on a low flame for a few minutes.
• Remove it from the oil and keep it aside.
• In the remaining oil, add small onions, chopped regular onions, garlic, and salt. 
• Add 1/2 a lemon-sized tamarind and give a quick stir. 
• Sauté it for about 6–7 minutes until the onions turn slightly brown and translucent. 
• Remove from heat and let it cool.
• Grind the onion mixture along with the roasted chillies into a smooth paste. 
• Avoid adding water while grinding. Set aside.

For Tempering:

• Heat Gingelly Oil in a pan, splutter mustard seeds, add urad dhal. Let it turn into light golden colour.
• Add dried red chillies, curry leaves, and asafoetida and fry it on a low flame for a few seconds.
• Now, pour in the ground onion paste to the pan. 
• Rinse the mixer jar with 1/4 cup of water and add it to the pan. 
• Optionally, add half a teaspoon of powdered jaggery for added flavour.
• Sauté the chutney for a couple of minutes until it thickens to the desired consistency. Avoid overcooking, as the onions are already cooked.
• Serve the flavourful Chinna Vengaya Chutney with a variety of South Indian dishes like Idli, Dosa, Paniyaram, Uthappam, Ilaneer Dosai, Kal Dosai, Set Dosai, or Rava Dosai.

Tips and Notes:

Variety of Chillies: 

     For an authentic flavour, use a combination of Kashmiri red chillies and Normal dry red chillies. The Kashmiri chillies not only add a vibrant colour but also lend a unique taste to the chutney. However, if you don't have access to Kashmiri chillies, you can omit them and use only the regular dried red chillies.

Roasting Chillies: 

     Take care not to overcook or burn the dried red chillies while sautéing them. They can quickly turn bitter if exposed to high heat for too long. Sauté them just until they become plump and aromatic.

Sautéing Onions: 

     When sautéing the small onions and regular onions, aim for a golden brown colour and translucent. This helps enhance the depth of flavour in the chutney.

Grinding the Onion Mixture: 

     While grinding the onion mixture along with the roasted chillies, refrain from adding water. This ensures a thicker consistency and concentrated flavours in the chutney. However, if needed, you can add a small amount of water sparingly.

Tempering the Chutney: 

     The tempering process adds an aromatic touch to the chutney. Allow the urad dhal to turn golden brown before adding the mustard seeds, dried red chillies, curry leaves, and asafoetida. This enhances the overall flavour profile of the chutney.

Adjusting Consistency:

     If you prefer a thinner consistency for the chutney, you can add a little water while sautéing the onion mixture or during the tempering stage. However, be cautious not to make it too runny, as the chutney should have a slightly thick texture.

Adding Jaggery:

     Including jaggery in the chutney helps balance the flavours by adding a subtle sweetness. It can be omitted if you prefer a purely spicy chutney or adjust the amount according to your taste preference.

Serving Suggestions: 

     The Chinna Vengayam Chutney pairs well with various South Indian dishes like Idli, Dosa, Paniyaram, Uthappam, Ilaneer Dosai, Kal Dosai, Set Dosai, or Rava Dosai.  However, feel free to experiment and enjoy it with other dishes or as a dip for snacks.

      Remember, cooking is a creative process, so feel free to adjust the spice levels, ingredients, or proportions based on your personal taste preferences. Enjoy the delicious and flavoursome Chinna Vengayam Chutney!

 

Time Estimate

• Preparation Time - 25-30 Minutes
• Cooking Time - 15-20 Minutes

"Crispy, Lacy & Easy Rava Dosa Recipe – A South Indian Classic!"

Ingredients for Rava Dosa

For the Batter:

• 1 Cup White Rava/Semolina
• 1/2 Cup Rice Flour
• 1/4 Cup All-purpose Flour
• 2 Big Onions, finely chopped
• 2–3 Green Chillies, finely chopped
• 1 Tablespoon Ginger, grated
• 1 Tablespoon Cumin Seeds
• 1 Tablespoon Peppercorns, crushed
• A handful of Fresh Coriander Leaves, chopped
• Salt to taste
• Water as needed (to make a thin, watery batter)

For Cooking:

• Oil – for drizzling

How to Make Crispy Rava Dosa (Step-by-Step Guide)

• In a large mixing bowl, combine semolina, rice flour, and all-purpose flour.
• Add chopped onions, green chillies, grated ginger, cumin seeds, crushed peppercorns, and coriander leaves.
• Add salt and gradually mix in water, stirring continuously to form a thin, watery batter. Ensure no lumps remain.
• Cover and let the batter rest for 20 minutes to absorb flavours.

Step 2: Adjust Consistency

• After resting, stir the batter. If it thickens, add more water to restore its free-flowing consistency.

Step 3: Heat the Tawa & Pour the Batter

• Heat a non-stick dosa tawa on medium heat. Make sure it’s well-heated.
• Pour a ladle of watery batter from the outer edge towards the centre, creating a lacy effect. Fill any gaps as needed.

Step 4: Cook the Dosa

• Drizzle a few drops of oil around the edges.
• Cook on medium heat until the dosa turns golden and crispy.
• Carefully lift with a spatula and fold it into a half-moon or roll it.
• Remove and serve hot.
• Repeat for the remaining batter, stirring the batter each time before making a new dosa.

Step 5: Serve & Enjoy!

• Enjoy your crispy Rava Dosa with Coconut Chutney, Sambar, or Tomato Chutney.

"Close-Up of Rava Dosa – Crispy & Lacy!"

    Traditionally, Getti Chutney is ground using an Ammikkal, a flat stone mortar and a cylindrical pestle.  It is known for its effectiveness in grinding various spices, herbs, and other ingredients used in South Indian cuisine. It provides a unique texture and flavour to the ground ingredients, giving dishes an authentic taste.  It is believed that the slow grinding process in the ammikkal helps retain the natural flavours, helps release the essential oils and aromas of the ingredients, resulting in rich and flavourful preparations.

    Using an ammikkal requires a bit of physical effort and patience compared to modern kitchen appliances like blenders or food processors. However, many people still prefer the traditional method as it is believed to enhance the taste and texture of the dishes. So, when preparing recipes like Getti Chutney, using an ammikkal can add a traditional touch and elevate the flavours of the chutney, resulting in a more aromatic and delicious chutney.  

GETTI CHUTNEY RECIPE

    Overall, the ammikkal is a cherished kitchen tool in South Indian households, valued for its ability to grind ingredients to perfection and create authentic flavours in traditional recipes. While many households continue to rely on the traditional kitchen tool, the ammikkal, for grinding spices, herbs, chutneys, and masalas, there are alternatives for those who prefer convenience. Personally, I opt to use a blender (mixie) and stick to the smaller jar, adding only a small amount of water while grinding the ingredients for a Getti Chutney. This allows me to achieve a texture similar to the one obtained when using an ammikkal.  But whenever it comes to an Authentic Getti Chutney Recipe it is always best when ground in an Ammikkal.

    Getti Chutney holds a special place in Tamil cinema, often being featured in memorable scenes. One such instance is in the dialogue, "Annanukku Idli Getti Chutney Parcel!"  However, personally, I associate Getti Chutney with a delightful scene from the Tamil movie "Marina." In this scene, the protagonist mischievously decides to surprise his girlfriend on her birthday. Instead of conventional gifts, he playfully presents her with a box of Idli accompanied by a generous serving of Getti Chutney. This playful gesture showcases the characters' sense of humour and their shared love for South Indian cuisine. It adds a light-hearted touch to the film, highlighting the playful dynamics and their affinity for unique surprises in their relationship.

For more CHUTNEY RECIPES & CULINARY INSPIRATIONS, visit Essence of Life - Food

 

Cuisine - South India 
Recipe Type - Condiment: South Indian Chutney
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 - 10 Minutes

 To explore an extensive range of SOUTH INDIAN BREAKFAST DISHES, click this link...

 

TRADITIONAL & VERSATILE GETTI CHUTNEY RECIPE - 

SOUTH INDIAN CONDIMENT

GETTI CHUTNEY RECIPE

 

INGREDIENTS:

For Getti Chutney:

Grated Coconut - 1 Cup
Pottukadalai ( Roasted Gram Dhal) - 1/4 Cup
Green Chillies - 2–3 Nos.
Ginger - a small piece (Optional)
Curry Leaves - a Sprig
Salt - To Taste
Water - as Needed

 

METHOD:

• In a blender or mixer grinder, add the grated Coconut, Pottukadalai, Green Chillies, ginger & Curry Leaves.
• Add salt to taste.
• Blend the mixture until you achieve a coarse or slightly smooth consistency. 
• You can add a little water if required to facilitate blending.
• Taste the chutney and adjust the salt and spice level if needed.
• Transfer the Getti Chutney to a serving bowl or container.
• This particular Getti Chutney does not require tempering.
•  Serve the Getti Chutney with Idli, Dosa, Vadas, or any other South Indian dish of your choice.
  

GETTI CHUTNEY RECIPE

NOTES:

• The above method is how I usually make.
• I usually add more coconut than pottukadalai, if preferred can add more pottukadalai.
• For a Whiter Chutney, just grind it with 1 Green Chilly and avoid all other condiments while grinding.  Temper as usual and serve.
• Adjust the amount of Green Chillies according to your spice preference.
• Use a small piece of ginger /1 small garlic/ 1 shallot to enhance the flavour in the chutney.
• Sometimes, I love to add a few Curry Leaves / Coriander Leaves for a slight variation.

 

 

MANGALORE BUNS - BANANA POORI

    When we talk about a lot of South Indian Tiffin items, we see that most of its origin starts from Udupi.  Udupi Cuisine has a global recognition for its unique dishes, and the variety of popular vegetarian dishes has a wide fan following around the world. Right from simple Dosa, Idli, Khara Bhath, Vada to the most popular 'Masala Dose' all found its origin in Udupi.

    Madhavacharya, the sage who found the Dvaita Hindu philosophy, established the Sri Krishna Temple in Udupi, a town on Karnataka’s western coast. In this Udupi temple, Lord Krishna is worshipped as an infant. The devout believed that Krishna would wander away, so they found a way to entice him and make him stay by serving delicious naivedyams.  Not less than 14 different varieties of dishes are offered to the Lord every day. The tradition has led to feeding a thronging number of devotees on a daily basis in Udupi Sri Krishna Temple.  Rituals and cooking were clearly the twin skill sets of the Udupi Brahmins. And when the jobs at the temple dwindled, the Brahmins started working as cooks at private homes.  Gradually, Udupi Cuisine found its way through the country. 

   Today, let's see a unique dish from Udupi Cuisine - Mangalore Buns. They are unique to the Mangalore-Udupi region. Though it's called a "Bun", the name is quite misleading, and it is more or less a variation of Poori/Puri.  In simple terms, it is called 'Banana Poori'.  It can be called as a Bun for the reason that it is soft and fluffs up when deep-fried, and it is soft and spongy. We can call it as a Poori, as the recipe is more or less the same as the one for a traditional Puri/Poori.  Mangalore Buns alias Banana Poori is a Deep-fried dish, made with Wheat flour, Bananas and a bit of spices like Cumin.  It has a wonderful air pockets within when deep-fried, and it turns out to be soft, fluffy, spongy with a mild sweet note & Banana flavour.

MANGALORE BUNS - BANANA POORI

    When my daughter said, Mangalore Buns, I was wondering what kind of bun it was and when she shared the recipe, I was taken aback seeing a Poori with Bananas.  Initially, as sceptical as ever, I procrastinated the idea, until she ordered these Mangalore Buns at MTR, our regular visit whenever we are in KL.  My initial inhibitions vanished the moment I tasted it, and the very week I made the recipe at home.  Even for the first time, the recipe came out as perfectly as it is, and I was literally overwhelmed by the texture of the Buns and the satiating feeling I personally felt after eating Mangalore Buns.  Now I can say that Mangalore Buns are added into my personal favourite list.

    These Mangalore Buns can be eaten as a snack along with a hot cup of coffee or a Tea.  Or else, simply serve it as a breakfast or dinner along with a simple Coconut Chutney/ Vegetable Kuruma/Potato Sagu/Potato Masala.

For more TIFFIN ITEMS, Click here...

Cuisine - Udupi, Mangalore (Karnataka)
Course - Main Course
Difficulty - Medium
Serves - 2
Yields - 6 - 7 Mangalore Buns
Author - SM

Preparation Time - 5–10 Minutes
Leavening Time - 3 - 4 Hours
Cooking Time - 20 - 30 Minutes

For more recipes on INDIAN BREADS, Click here...

 

HOW TO MAKE MANGALORE BUNS - BANANA POORI

MANGALORE BUNS - BANANA POORI

INGREDIENTS:

For the Dough:

All-Purpose Flour - 1 Cup
Banana - 1 No (big-sized)
Sugar - 2–3 Teaspoons
Cumin Seeds - 1 Teaspoon
Curd/Yoghurt - 21/2 Tablespoons
Salt - To Taste
Baking Soda - 1/8 Teaspoon
Oil/Ghee - 2 Teaspoons
Water- as required

To Deep Fry:

Oil - to Deep Fry

MANGALORE BUNS - BANANA POORI

 

METHOD:

KNEADING THE DOUGH:

• Mash or grind the Banana along with sugar into a fine paste.
• Pour in the Curd/Yoghurt and Oil into it.
• Mix well until well combined.
  
• Sieve All-Purpose Flour with Baking Powder & Salt, once.
• Add the flour mixture along with the banana mixture.
• Knead the dough, adding a little water.  Add water only if required.
• Knead it into a stiff dough. 
• Cover the bowl and let it rest for 3–4 hours.

NOTES:

• The moisture content from the Banana and sugar would be more than enough to knead the dough.  Add water only if required.
• The amount of water totally depends on the type of All-purpose Flour used.  Adjust Accordingly.
• If you need more water, do not add directly to the flour mix. Just sprinkle a bit at a time and knead it.
  
• The longer you knead the dough, it tends to become soft and pliable. 
• The dough should be stiff, but soft and without any cracks.
• This is a mildly sweet dish. Sweetness from the bananas gives a tinge of sweetness to the Poori, adjust the amount of sugar to suit your sweet preference.

  MANGALORE BUNS - BANANA POORI

  
  

RESTING THE DOUGH:

• Wrap the well-kneaded dough with a wet kitchen towel/cling film/ plastic wrap, or cover the bowl tightly with a lid.
• Leave the dough aside, for at least 3 - 4 Hours.
• Covering the dough traps moisture, otherwise, it will dry out forming a crust.
• And keep the dough covered all the time.
• If time permits, rest the dough for an extra hour in cold weather conditions. 
• Warm weather softens the dough quickly.

ROLLING THE DOUGH:   

METHOD:

• Divide the dough into equal portions.
• Roll out each portion into medium-sized, slightly thick circles.
• Roll them with even thickness.
• Dust the rolling board with dry flour while rolling the dough.
• Do not use too much flour while you roll the dough.

MANGALORE BUNS - BANANA POORI

 

DEEP FRYING THE MANGALORE BUNS

• Heat the oil in a deep pan on a high flame and allow the oil to smoke off.
• Lower the flame to medium-high.
• Gently drop the rolled Mangalore Bun, one at a time, into the hot oil.
• Carefully and gently press the Mangalore Bun with the slotted spoon until it fluffs up.
• Flip the Mangalore Bun and cook on the other side.
• Fry the Mangalore Bun until it turns into golden brown.
• Do not fry the Mangalore Bun on a high flame or allow it to burn.
• Once fried, remove the Mangalore Bun from the oil with a slotted spoon
• Allow it to drain on clean Paper towels.
• Follow the suit for the rest of the Mangalore Buns.
• Serve Mangalore Buns hot with Coconut Chutney/ Vegetable Kuruma/Potato Sagu/Potato Masala or any other side dish of your choice. 
• Can serve it as a tea time snack. 
  

 

MANGALORE BUNS - BANANA POORI

 

NOTES:

• Do not overheat the Oil while frying the Mangalore Buns.
• Deep-fry the Mangalore Buns on a medium-high flame.
• Serve Mangalore Buns hot or at room temperature.
• This Mangalore Bun recipe retains softness and fluffiness even after a long time.
• Mangalore Buns can be stored for a couple of days @ room temperature in an airtight container.
  

Classic Kerala Breakfast - Puttu, Kadala, Pazham, Pappadam

 

Kerala-Style Breakfast – Puttu, Kadala Curry, Pazham & Pappadam

പ്രാതൽ  – പുട്ട്, കടല, ചെറുപയർ, പഴം, പപ്പടം

 “The aroma of freshly steamed Puttu and spicy Kadala Curry has this time-travel magic. For me, it’s an olfactory ticket to lazy Sunday mornings, steel tumblers of chaya, and echoing sounds from the kitchen. Only a true-blue Malayalee (or an honorary one!) can appreciate the tender crunch and coconutty soul of a well-made Puttu.”

 

CHICKEN SALNA

  

       Parotta and Salna is an ultimate match made in heaven!!! Though it can sound too enthusiastic, at the least it is a Match made in Madurai, as for people of Tamil Nadu.  But Parotta and Salna knotted their combination in Ceylon alias Sri Lanka. The traces of Sri Lankan Origin is clearly visible when it comes to Madurai Parotta.  But the culinary specialists of Madurai have gone to the next level of innovating Parotta varieties like Poricha Parotta, Coin Parotta, Madakku Parotta, Veechu Parotta and Bun Parotta etc., & etc.,  

    This Parotta all the way travelled to Malaysia(not sure whether it is from Sri Lankan or Tamilnadu influence) and it is called in the name of Roti Canai.   Least to mention the local Mamak shops serve it along with Salna.  And the renditions of Roti/Parotta you could see in Malaysia will surely override the numbers available in Madurai.  While talking about one particular Roti - Roti Banjir or the flooded Roti, where shreds of Parotta is served with copious serving of Salna.  Literally, Salna would be flooded over the Parotta.

    Parotta without Salna is totally an incomplete meal or a feel.  I was in a quest for a perfect Salna which needed to suit our taste buds.  And after a long search and quite a number of trial & errors(not literally errors, it didn't appease our senses as a True Salna), I finally found one which perfectly tasted as we wanted, and it is this recipe.

    The beauty of this recipe is that it tastes great even without any meat or vegetable in it, as a Plain Salna or Empty Salna.  Or if you are in a literal mood for a treat go ahead add Chicken or Mutton or for a vegetarian version add Mushrooms. If Keralites are addicted to Parotta and Beef, then Tamilians are an ardent fan of this inseparable pair - Parotta & Salna.  In my opinion, this Salna is one gravy taken for granted or considered "not so special", but at the same time cannot forgo it too.  Maybe the reason behind it, is that it comes along with Parotta, and we still do order a variety of Side Dishes to wash off the Parottas.  Leaving aside this unsophisticated Salna.  Salna is a Gravy or a Curry of slight thin consistency, brightly hued and spicy too.  The cornucopia of flavours from the spices in Salna makes this humble Salna a delicacy on its own.

    I have heard a few anecdotes saying that there are Coimbatoreans who love to gulp down a few cups of Shree Annapoorna Gowrishankar Sambar(My husband's maternal Grandfather was one person), for the love of it.  Then there is nothing exaggerated if die-hard fans of Madurai gobble up jugs of Salna.  So is the love for certain food items.  பாசக்கார புள்ளைங்க!!!

For more Recipes from MADURAI CUISINE, Click here...

HOW TO  COOK CHICKEN SALNA

CHICKEN SALNA

 INGREDIENTS:

To Sauté:

Oil - 2 Tablespoon
Fennel Seeds - 11/2 Teaspoons
Cinnamon 1" Stick - 1 No.
Star Anise - 1 Flower
Cloves - 2 Nos.
Shallots - 10-12 Nos.
Poppy Seeds(Khus Khus) - 1 Teaspoon
Coconut - 1/2 Cup

Add-ons to Grind: 

Green Chillies - 1 No.
Ginger - 1" Piece
Garlic - 5-6 Cloves
Roasted Gram/Pottukadalai - 1 Tablespoon

For Chicken Salna:

Oil - 3 Tablespoons
Cinnamon - a small piece
Fennel Seeds - 1 Teaspoon
Curry Leaves - 2 Sprigs
Chicken - 500 Gms
Onion - 1 No.
Tomato - 2 Nos.
Salt - To Taste
Mint Leaves - a handful
Coriander Leaves - a handful
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 11/4 Teaspoon
Coriander Powder - 1 Teaspoon
Cumin Powder - 1/4 Teaspoon
Garam Masala Powder - 1 Teaspoon
Mutton Masala/Curry Masala - 1 Teaspoon

 

METHOD:

To Sauté & Grind:

• Heat Oil in a pan, reduce the flame to low and add the spices mentioned under "To Sauté" as mentioned in the order.
• Followed by Shallots & Poppy Seeds.  Sauté until shallots turn translucent.
• Then add grated coconut and fry on a low flame until coconuts turn slightly dry.  
• The colour shouldn't change.
• Now switch off the flame and allow the ingredients to cool down.
• Once cooled, add the ingredients mentioned under "Add-ons to Grind"  along with the sautéed ingredients.  
• Can substitute Roasted Gram Dhal with Cashew Nuts (Use about 8-10 Cashews).
• Grind it into a fine paste and keep it aside.

 

For Chicken Salna:

• Clean, wash & cut Chicken into medium-sized pieces.
• Allow it to drain in a colander.
• Dry Roast the Cumin Seeds and grind it into a fine powder and keep it aside.
• Heat Oil in a pan, splutter Cinnamon, Fennel Seeds & Curry Leaves.
• Immediately add Chicken Pieces and sear it until it turns into white and the water is totally absorbed.
• Then add finely chopped Onions and sauté it on a low flame until translucent.
• Next, add finely chopped Tomatoes and sauté it until it turns soft and cooked. 
• Now sprinkle a dash of salt and give a quick stir.
• Add finely chopped Mint and Coriander Leaves.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder, Cumin Powder, Garam Masala Powder, Mutton Masala Powder.
• Fry this on a low flame until the raw flavour goes.
• Sprinkle some water and cook this on a low flame until oil separates from the mix.
• Cover and cook until the Chicken pieces turn soft and tender.
• Adjust the amount of water as required.
• Now pour in the ground Salna Masla Paste and mix well.
• Pour in some water and adjust the consistency.
• Boil the Salna on a very low flame until the raw flavour goes, and it reaches the desired consistency.
• Switch off the flame and garnish it with finely chopped Coriander Leaves.
• Serve this Chicken Salna with Parotta, Chapati, Dosa, Idli,  Idiyappam etc.,
• It is one best combination with Parotta and Kari Dosai.

CHICKEN SALNA

NOTES:

• Skip adding Chicken Pieces and follow the same recipe for Empty Salna or Plain Salna.
• For Mutton Salna slightly increase the amount of spices.
• For a vegetarian version, prepare the same recipe with Mushrooms.
• Can substitute Roasted Gram dhal with Cashew nuts.
• Mint Leaves & Coriander Leaves gives a wonder flavour and aroma to Salna.  So add as you desire.

MADURAI KARI DOSAI

    "Sangam Valartha Madurai,  Tamizh Valartha Madurai", Madurai just didn't embrace and encourage learned men and literature but also paved a culinary path laced with hospitality.  Madurai’s food is a happy union of all these influences, mainly that of Chettinaad cuisine, known for its fiery flavours.  Madurai known as Temple & trading city, it has taken its sobriquet of 'Thoonga Nagaram'(the city that never sleeps). The streets stay alive through the night with bustling crowd, Food Stalls & market activities.  

    Madurai is a food haven for Street Food & hospitality. The place & people are famous for their inventive varieties of street food & fast food that it is a common saying that they serve more than 7-10 side dishes along with a humble Dosa.  As I see, Madurai is hardly the sort of city where you can linger over a relaxed meal or enjoy fine dining, but food is taken very seriously by the locals.  Madurai is not a city which flaunts vibrant restaurants and if you want real food with real taste then you should hardly try not to notice the ambience.  But, as my husband says, there comes the real taste.

    With a wide arena of world-famous Madurai style Street food, with Idlis and Parottas, here we are going to talk about Kari Dosai.  Madurai's most famous Simmakkal Konar Mess Kari Dosai. A three layered thick Dosa, layered with an omelette and then covered with minced mutton/Kothu Kari Masala. This dosai will definitely change your opinion about the extent to which dosas have evolved.  The Konars - are a community of cowherds and goat herds. A community which rears cattle catering Offal dishes sounds shocking though.  As said, "கொன்றால் பாவம் தின்றால் போச்சு!!!"

    If Parotta found its popularity in Madurai Cuisine, then Kothu Parotta found its origin in this city.  And the tradition of Kothu Parotta has become the identity of Street Food or the ones commonly called as Kaiyendhi Bhavans/Thattu Kadai. The total credit of inventing Kothu Parotta goes to Madurai.  Then comes Jigirdhanda & Paruthi Paal, local refreshing drinks with unique ingredients. Madurai Idli, Kari Dosai, Ayirai meen kulambu, Spicy Madurai Biriyani, Chukka Varuval, Bun Parotta are few other dishes along with long list of Vegetarian & Non-vegetarian dishes, which comes into my mind when I think of Madurai Food. 

    Speaking the truth, I never have had an opportunity to taste this popular Madurai Kari Dosai which is famous in Simmakkal Konar Kadai.  But ever since I came across this Kari Dosai, wanted to make it and I made it for lunch.  Lunch is one meal we eat heartily, and I planned it during the recent Lock down when all were at home.  With my over whelming attitude, I bought up the hot Dosa griddle with a Kari Dosai all the way from my kitchen to the dining table(which is just 2 steps away) to top it up in my husband's plate.  And there went a mishap, he just extended his hands to spoon in the Salna, and the dosa griddle scorched his back.  I went down with my guilt and ran for a piece of ice cube.  Two hot lines got scorched at his back and the scar took a few days to vanish and until then he enjoyed making me feel guilty of my mishap.  Lesson Learnt: "Never ever bring the dosa griddle(or whatsoever which is hot) to the dining table. Take extra safety measures while handling hot utensils/dishes".

MADURAI KARI DOSAI

    Well, coming back to MADURAI KARI DOSAI - I made this Kari Dosa with a hearty spread of Kothu Kari Masala cooked in a typical Madurai Chukka Varuval Style.  Then what we need is a simple Dosa Batter.  We need to pour thick Dosas as for an Uthappam. Do not spread the Dosa. Spoon out some beaten Egg over the Dosa and top it up with Kothu Kari Masala, drizzle a hearty spoon of Gingelly Oil, cover and cook until the Dosa & Eggs are cooked.  Finally, garnish the Dosa with finely chopped Coriander Leaves. Here you go with a hot Madurai special Kari Dosai.  Serve it along with plain or Chicken/Mutton Salna or any other Curry or Chutney of your choice.  This Kari Dosai is sinfully heavy and leaves us with a feeling it is over dozed with Meat, Egg and above all it is served along with another Madurai speciality - Salna. Any way, it is an utter indulgence topped with decadence.

 

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MADURAI KARI DOSAI

What you may need for this Kari Dosai:

INGREDIENTS:

Idli/Dosa Batter - 3- 4 Cups
Kothu Kari Masala - 1-1/2 Cups
Beaten Egg - 2-3
Gingelly Oil - as needed
Coriander Leaves  - for garnishing

 

METHOD:

For Madurai Kari Dosai:

• Beat the Eggs along with Salt and keep it aside.(can add Pepper to it if you prefer).
• Heat the Dosa Griddle on a high flame and then lower the flame.
• Smear the Griddle with oil.
• Thoroughly mix the Dosa Batter and pour one big ladle of batter over the Dosa Griddle.
• Do not spread the batter. The Dosa should be slightly thicker.(like for an Uthappam).
• Spoon in a ladle of beaten Egg and spread it out on top of the Dosa.
• Wait for a few minutes.  Let it cook halfway through.
• Now spoon in Kothu Kari Masala and spread it out evenly on top of the Egg spread Dosa.
  
• Keep the flame at low while cooking Kari Dosai.
• Drizzle few teaspoons of Gingelly Oil over the Kari Dosai.
• Cover the Kari Dosai with a lid and cook on a very low flame for a few minutes.
• Garnish it with finely chopped Coriander Leaves.
  
• Once cooked, remove the Kari Dosai from the griddle(there is no need to flip and cook the Dosai).

For more Recipes with MUTTON/ LAMB, Click here... 

MADURAI KARI DOSAI

NOTES:

• Do not spread the batter. The Dosa should be slightly thicker.(like for an Uthappam).
• Cover the Kari Dosai with a lid and cook on a very low flame for a few minutes.
• You don't need to flip and cook the Dosa. 
• I have made Kothu Kari Masala with minced Mutton.
• Can prepare the same Kothu Kari Masala with minced Chicken/Beef.  For a Vegetarian option, can prepare the same recipe with shredded Cabbage, Cauliflower or minced Soya Chunks.
• If you feel adding Eggs to be a heavier option, can skip the step.
• Serve Madurai Kari Dosai with Salna or any Chutney or Curry of your choice.