Spicy Plantain Curry

Vazhaikai Milagu Kuzhambu:

Chettinad style Plantain Curry. Vazhaikai Kuzhambu. Arattikai-Miryalu Pulusu. Kacha Kela - Kali Mirch Curry. Vazhaikai Masala Kuzhambu.

Another spicy invention from my kitchen to Y'll! I love Chettinad cuisine...one of the spiciest food in the world! Touch of fennel, heat from pepper, pearl onions and curry leaves, now you guess the flavour!! Lot of people misjudge, chettinad food' is all about meat and fish, but clearly it is'nt. They have good collection of vegetarian menu too! Very outstanding preparations, infact...kola urundai, paniyaram... the list is big!!


Green Plantain 1
Turmeric 1/4 spoon
Chili powder 1 spoon
Sesame oil 1/4 cup
Mustard seeds 1/4 spoon
Curry leaves - fried to garnish.

To be Fried in Oil and Wet-Ground to Paste:

Garlic 7-9 cloves
Pearl Onions 1 cup
Country tomaotes 2
Tamarind pulp lemon sized ball.

To be Toasted Each Separately and Powdered Togather:

Fennel Seeds 1 spoon
Pepper 2 spoons
Coriander seeds 2 spoons
Cumin 2 spoon
Dry red chilies 5-7.


In a wide wok, heat oil. Add mustard seeds and followed by wet-ground paste. Fry real good.

Then add the sliced palntain to it. Add salt, turmeric and chili powder. Cover and cook for few minutes.

Now add powdered spices too, add 2 cups of water and cook over medium heat, maybe until gravy thickens.

Garnish with curry leaves and serve warm to go with your rice.


Kothamalli Meen Kuzhambu

Malli Meen Kuzhambu:

Dhaniya Machi ki Salan. Country style Chappalu Pulusu. Kothamalli Meen Kuzhambu.

When I was in Hostel,(I was always in hostel...thats a different story')...the Chennai one! My wall mate (next room neighbour & yeah I coined the name 'wall mate', he he) Rubanya from Theni(Tamil Nadu)taught me this dish. I tried this curry invariably to all the meat preparations, it came out well! So, here is the one again with fish and nothing is fishy about it...damn simple:)


Cat fish 6-8 slices
Onion 1 grated
Garlic 7 crushed & minced
Tomatoes 3-4 pureed
Tamarind water 1 cup
Turemric 1/4 spoon
Chili powder 1 spoon
Thallippu Vadagam 2 spoon
Mustard seeds 1 spoon
Curry leaves few
Asafoetida 1/2 spoon
Sesame oil 1/4 cup
Cilantro leaves to garnish.

To Wet-Grind:

Coriander seeds 1 fistful
Dry red chilies
Cilantro leaves 1 fistful


In a wide wok, heat oil. Add the temperinf spices and wait till they pop and set aside.

In the same oil, add garlic, onions and fry real good till aromatic.

Now followed by tomato and tamarind. Throw in all the spices, salt, turmeric and chili powder.

Add the wet-ground paste too...continue cooking over medium heat for long time. Maybe until the gravy thickens and the raw aroma is gone.

Now drop the fish into this gravy, cover and cook for 2-4 minutes. Allow this to stand for complete 2-4 hours and serve.


Turkey Fry

Turkey Varuval:

Vaan Kozhi Milagu Varuval. Van Kozhi Fry.


Turkey leg pieces 2-4
Garlic 4 cloves
Ginger 2" Tomato 1 small
Coconut grated 2 teaspoon
Turmeric powder 1/4 spoon
Chili powder 1 spoon


In a wide wok, heat oil and add onion, garlic, ginger, coconut and stir-fry for few minutes and wet-grind to thick paste.

In the same oil...saute' turkey and add salt, turemric and chili powder. Cover and cook for few minutes.

Then add the ground paste and 2 cups of water. Cover and cook till tender.

Once water is reduced...stir-fry over high for 5-7 minutes.

Serve warm to gow ith your roti or chappathi.


Idly Milagai Podi

Idly Milagai Podi:

Chutney Podi. Idly Podi. Idly with Ellu Podi.

Madras, Murughan Idly Milagai Podi is quite famous! Although I couldnt perfect the recipe...I tried my level best!


Urad dhal 1 cup
Dry red chilies 10-15 (bright red ones)
Brown sesame seeds 2 spoons
Curry leaves 4 twigs
Asafoetida 1 pinch


Dry roast each item, seperately and powder them togather!

Serve to go with your idly or dosa...run a spoon full of ghee or sesame oil!


Pepper Prawns Fry

Iral Thokku:

Chettinad Style Pepper Shrimps. Shrimps Pepper fry. Iral Milagu Varuval. Prawns Pepper Fry.

I have been, long waiting for this small shrimps in the market. Small shrimps are absolute delicacies!


Small shrimps 500 grams
Purple onions large 2
Turmeric 1/2 spoon
Chili powder 1 spoon
Pepper powder 2 spoons
Curry leaves 2 twigs
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Tamarind paste 1/4 spoon
Oil 1/4 cup.


In a wide wok, heat oil. Add mustard, cumin and curry leaves to it. Wait till it pops.

Then add onions and fry real good. Add salt, turmeric and chili powder.

Followed by shrimps and tamarind. Cover and cook till tender. Then add pepper powder.

Serve warm to go with rice!