Poached Egg curry in chettinad style

Chettinad poached egg curry receipe with step by step photos : This is a very simple receipe when you are not in the mood to cook. Also you can cook very quickly within 20 minutes. It can be served with plain rice, roti, briyani, jeers rice, coconut rice, paratha, or coconut milk rice. This is purely a chettinad dish, so we don't want to add ginger garlic paste. For this receipe, you need only few basic ingredients like onion, garlic, tomato, coconut and eggs. 

    If you wish to grind the onion and tomatoes for thick curry, then it's better. But frying the ingredients are better than grinding it's together. It makes the taste very delicious and yummy egg curry. Now I'll show you how to make egg curry in chettinad style with step by step photos and instructions. Try this once in your house and let me know how it works out for you. 

                 

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Preparation time: 10 minutes 
Cooking time: 10 minutes 
Serves: 3

Ingredients :

1. Eggs- 6
2. Onion - 1 
3. Tomato - 1
4. Garlic - 5 pallu
5. Curry leaves - few
6. Fennel seeds - 1 tsp 
7. Fenugreek - 1/2 tsp
8. Turmeric powder- 1 tsp 
9. Masala chili powder/kulambu milagai thool- 2 spoon
10. Salt- as required 
11. Tamarind extract- 2 spoon 
12. Coconut - 3 stripes 

Method:

Step 1: First make a grounded paste of coconut and chop the onion and tomato. Kept aside. 

Step 2: In a pan, heat 3 tsp of oil, add the above mentioned quantity of Fennel seeds, fenugreek, curry leaves, peeled garlic, chopped onion. Saute well for 2 minutes. 

Step 3: Next add the chopped tomato and cook until it turns mushy. Add turmeric powder, kulambu milagai thool, salt and mix well. 

Step 4: Add tamarind extract and 2 cups of water. Let it boil for 2 minutes. After it gets thicken add the grounded coconut paste and cook for 2 minutes. 

Step 5: Now take a egg in a small bowl and slowly pour it to the curry. Turn the stove to slow flame. After 2 minutes, chettinad style egg curry is ready to serve hot. 

Pictorial:

Chop the onion and tomato and peel the garlic. 

Take a pan, heat 3 tsp of oil, add Fennel seeds and fenugreek. 

Add garlic, chopped onion and curry leaves. Saute well. 

Add chopped tomato and salt. Cook until it turns mushy. 

Now add turmeric powder, kulambu milagai thool. Mix well. 

Next add the tamarind extract. 

Add 2 cups of water and let it boil. 

Now add the grounded coconut paste and cook it. 

Take a egg in a small bowl. 

Slowly pour it in the curry. 

Pour like this

As same as pour all the eggs. 

Close the lid and cook in slow flame for 2 minutes. 

Now the chettinad style egg curry is ready to serve with rice or roti. 

Vermicelli payasam/semiya payasam

     Vermicelli payasam is a most common and easiest sweet dessert. Even bachelor also make this receipe very easily in just 20 minutes. In my family, when there is a festival or special occasion, I usually made this receipe. This receipe makes your day special. For this receipe, you should cook sago(javvarisi) and vermicelli (semiya) in milk and water. After that add sugar, cardamom, cashews and raisins.

    This is an authentic sweet receipe and every Indian cannot celebrate the festival without this payasam receipe. The main thing about payasam is that can be made quickly with few ingredients. Usually payasam is made with semiya/vermicelli or sago/javvarisi. But now I used both sago and vermicelli, it tastes so delicious and yummy. Let us learn how to make vermicelli payasam in simple step by step photos and instructions. Try this once at your home and let me know how it works out for you. 

                     

For more receipes, click below
Kuli paniyaram 
Ulunthu kali

Preparation time:5 minutes 
Cooking time :15 minutes 
Serves :3

Ingredients :

1. Vermicelli /semiya - 50 gram
2. Sago/javvarisi - 25 gram 
3. Sugar- 100 gram
4. Milk - 250 ml
5. Ghee- 25 ml
6. Raisin- few
7. Cashew - few
8. Cardamom- 4

Method:

Step 1: Take a pan, boil 2 cups of water and add javvarisi. Cook till the javvarisi turns soft. 

Step 2: Heat 2 tsp of ghee in a separate pan, fry raisins and cashew. In a same pan, add the vermicelli in a ghee and roast it. Set aside. 

Step 3: Add the roasted vermicelli in the fully cooked javvarisi. And add boiled milk. Cook the vermicelli and javvarisi for 5 minutes. 

Step 4: Next add sugar, crushed cardamom, fried raisin and cashews. Cook for 2 minutes. If you wish, add extra ghee and switch off the stove. Ready to serve hot. 

Pictorial:

Boil javvarisi with 2 cups of water. Cook until it turns soft. 

In a pan, add 2 tsp of ghee, fry raisin and cashews. 

In the same pan, add extra ghee and add vermicelli. Roast it. And set aside. 

Now add the roasted vermicelli and mix well. 

Add boiled milk and mix well. 

Add required sugar. 

After the sugar caramels, add crushed cardamom, raisins and cashews. Add extra ghee, if you want it. 

Serve hot in any festive occasion. 

Cluster beans masala/kothavarngai masala

   Cluster beans masala /kothavarngai masala is a rare receipe that doesn't known by everyone. This is my grandmom's receipe. She cooks this receipe with kulambu milagai tool and Fennel seeds, cinnamon, etc. This vegetable is good to discard the water in our body and also it has rich in Fibre and tastes very unique with mild sweetness. It tastes yummy and delicious to have with any rice like sambar rice, rasam rice, curd rice etc,. Eating this receipe with sambar rice is the wonderful combination. So let's try this receipe with step by step photos and instructions.

                     

For more side dish receipe, click here
Pudalangaai thuvattal 
Brinjal masala gravy 

Preparation time:10 minutes 
Cooking time:10 minutes 
Serves :2 to 3 

Ingredients:

1. Cluster beans/kothavarngai - 1/4 kg 
2. Cinnamon - 1 piece 
3. Fennel seeds - 1 tsp 
4. Curry leaves - few
5. Onion- 1 
6. Tomato - 1 
7. Salt- as required 
8. Turmeric powder- 1 tsp 
9. Masala chili powder /kulambu milagai thool- 2 spoon
10. Garlic - 4 pallu 

Method:

Step 1: Take a pan, heat 3 tsp of oil, add cinnamon, Fennel seeds, curry leaves and chopped onion. Fry it well. 

Step 2: Add chopped tomato and salt. Cook till the tomato turns mushy. 

Step 3: Now add the chopped kothavarngai and saute well for 2 minutes. 

Step 4: Add Turmeric powder and kulambu milagai thool. Mix well and add 2 cups of water. Cook well till the cluster beans turns soft. 

Step 5: After the masala gets thicken, add crushed garlic and saute well. Switch off the stove and serve hot with any rice. 

Pictorial:

Take a pan, heat 3 tsp of oil, add cinnamon, Fennel seeds. 

Add chopped onion and curry leaves. Fry well. 

Now add the chopped tomato and cook well. 

Next add the chopped Cluster beans and saute well. 

Add Turmeric powder, salt and kulambu milagai thool. 

Saute well and add 2 cups of water. Cook well for 5 minutes. . 

After thickens add crushed garlic and switch off the stove

Kothavarngai masala is ready to serve with any rice. 

Tomato Moong dal soup/ pasi parupu thakkali soup

   Tomato Moong dal soup is one of the best continental lunch time receipe. It has lots of proteins and minerals in Moong dal and also it recovers from sickness like fever, cold and cough, flu and also dehydration. This soup is very healthy for kids, babies and adults. Moong dal has many ayurvedic in nature. So it helps to improve and nourish human body. If you don't have vegetables in the weekend, then you could go for this receipe, because this receipe needs only onion, tomatoes and green chilli. No need for extra vegetables. 

   There are many varieties of cooking this Moong dal soup. But mine is totally different and unique. Because you can take this soup at any season like summer, winter, monsoon, or rainy. But in summer season, if you take this soup once in a week, then your body temperature will definitely goes down and reduces the body heat. I used only oil for this receipe, if you wish to add ghee, then it's better for kids and babies. This soup can be served with hot plain steamed rice and spicy side dish. Now I'll show you how to make tomato Moong dal soup with step by step photos and instructions. 

               

For more receipe, click below 
Brinjal masala gravy 
Capsicum fry

Preparation time:10 minutes 
Cooking time: 10 minutes 
Serves :2 to 3 

Ingredients :

1. Moong dal- 100 gram
2. Onion - 1
3. Tomatoes - 2
4. Green chilli - 3 
5. Turmeric powder - 1 tsp 
6. Tamarind extract- 2 spoon
7. Cinnamon - 1 piece
8. Fennel seeds - 1 tsp 
9. Cloves- 4
10. Pepper - 10
11. Curry leaves - few
12. Coriander leaves- few
13. Salt- as required 

Method:

Step 1: First slightly dry roast the Moong dal in a pan and set aside. 

Step 2: Now take a pressure cooker, add the dry roasted Moong dal, chopped onion, chopped tomatoes,  splited  green chilli, turmeric powder and 3 cups of water. Pressure cook for 10 minutes. 

Step 3: After the pressure goes down by itself, open the lid and smash the cooked dal and add small amount of tamarind extract. Transfer the cooked dal to another utensil. 

Step 4: Now take a separate pan or same pressure cooker, heat 2 tsp of oil, add cinnamon, Fennel seeds, cloves, pepper and curry leaves. 

Step 5: After they cracks, pour the cooked dal mixture and leave them to boil for 2 minutes. And switch off the stove. 

Step 6: Put some chopped Coriander leaves and salt in a utensil and add the cooked soup into it. Now serve with hot plain steamed rice. 

Pictorial:

Add dry roasted Moong dal, chopped onions, chopped tomatoes, green chilli, turmeric powder and 3 cups of water. Pressure cook for 10 minutes. 

After the pressure released, add tamarind extract. 

Take all the ingredients for seasoning. 

In the same pressure cooker, heat 2 tsp of oil, add the above mentioned seasoning ingredients and curry leaves. 

Now add the cooked Moong dal soup mixture and let them boil for 2 minutes. And switch off the stove. 

Add some chopped Coriander leaves and salt in a utensil. And pour the cooked soup into it. 

Now tomato Moong dal soup is ready to serve hot with plain steamed rice.  

Veg kuruma with peas and potato

    Vegetable kuruma is a basic curry that made using vegetables or meat with coconut, spices and nuts. This receipe is different from region to region. But I will show you the chettinad veg kuruma. This receipe is very easy to prepare and it takes only 20 minutes to cook. It goes great with plain dosa, chapathi, parotta, puri, coconut rice or simple pulo. 

   To make this receipe  we need only few ingredients. But I used only peas and potatoes. Let us learn how to make vegetable kuruma with step by step photos and instructions. Try this once in your house and let me know how it works for you. 

                   

For similar variety rice receipe, click below 
Lemon rice
Tamarind rice

Preparation time:10 minutes 
Cooking time: 20 minutes 
Serves: 2 to 3 

Ingredients :

1. Peas- 1 cup
2. Potatoes- 2
3. Fennel seeds- 1 tsp 
4. Cinnamon - 1 piece
5. Bay leaf - 1
6. Cloves- 2
7. Cardamom- 2
8. Curry leaves - few
9. Onion - 1 
10. Tomatoes- 2
11. Turmeric powder- 1 tsp 
12. Red chili powder - 1 tsp 
13. Coriander powder- 1 tsp 
14. Garam masala- 1/2 tsp
15. Salt -  as required 
16. Ginger garlic paste- 2 spoon

For grounded paste:

1. Coconut - 3 stripes 
2. Fried gram- 2 spoon
3. Cashew - 3 (optional) 
4. Fennel seeds- 1 tsp 
5. Poppy seeds- 1 tsp

Method:

Step 1: First make a fine paste of the above mentioned ingredients. And boil the peas and potatoes. Set aside. 

Step 2: Take a pan, heat 3 tsp of oil, add Fennel seeds, cinnamon, bay leaf, cloves, cardamom, curry leaves and saute well. 

Step 3: Add the chopped onions and fry it. Next add the ginger garlic paste and saute well.  

Step 4: Add the chopped tomatoes and salt. Cook till it turns mushy. 

Step 5: Next add the turmeric powder, red chilli powder, coriander powder, Garam masala and mix well. 

Step 6: Now add the grounded paste and cooked peas and potatoes. Saute well and add 1 cup of water. Leave them to boil for 2 minutes. Switch off the stove and garnish with coriander leaves. 

Pictorial:

Take the required ingredients in a blender. 

Make a fine paste like this. 

Chop the onions and tomatoes. Grind the ginger garlic paste. 

Take the cooked peas and potatoes. 

Take a pan, heat 3 tsp of oil, add Fennel seeds, cinnamon, bay leaf, cardamom, cloves. 

Add chopped onions and curry leaves. And add ginger garlic paste Saute well. 

Add chopped tomatoes and salt. Cook well. 

Add the spices red chilli powder, coriander powder, garam masala, turmeric powder. Mix well. 

Now add the grounded paste and cooked vegetables. Mix well. 

Add 1 cup of water and leave them to boil for 2 minutes. Switch off the stove. 

Serves hot with chapathi, dosa or parotta. Garnish with coriander leaves.