Tamil Nadu

The state of Tamil Nadu with its number of distinctly vegetarian dishes is something what is liked by all. Though primarily vegetarian, in Tamil Nadu a number of non-vegetarian dishes are also available. Non-vegetarian cuisines of Chettinad are particularly famous all over the country. The food in Tamil Nadu is known for its spicy nature, as people use of lot of spices and condiments.

In almost all vegetarian recipes, people in Tamil Nadu use a lot of coconut, tamarind and asafoetida. But the use of garam masala is avoided in Tamilian cuisine, because of the spices make the dishes a lot spicy in themselves. People in Tamil Nadu generally use coconut oil for cooking. People have chutneys in their tiffins and lunch to enhance the taste of their meal.

A typical meal in Tamil Nadu consists of mostly steamed rice, lentils, grains and vegetables. It is hot and spicy and offers scrumptious variety in mutton, chicken and fish dishes. The hot and spicy dishes are cooled down by the generous intake of curd.



Tamil Recipes

(* Specifies Changes for Healthy Diet)

Spicy Baby Potatoes

Ingredients:

Regular	Improvised*
1) Baby potatoes /new potatoes – 15 nos	1) Baby potatoes /new potatoes – 12 nos
2) Onions - 2 medium sized ones, chopped	2) Onions – 1½  medium sized ones, chopped
3) Garlic paste - 1 tsp (or 4 pods, minced)	3) Garlic paste – ½  tsp (or 2 pods, minced)
4) Sambar powder - 2 tbsp (or 2 tsp coriander powder, 1 tsp jeera, 1/8 tsp fenugreek seeds, 2 tsp red chilli powder)	-do-
5) Turmeric powder – a pinch	-do-
6) Mustard seeds - ¼ tsp	-do-
7) Urad dal - 1 tsp
8) Oil - 2 tbsps	8) Oil with omega-3 - 1 tbsps
9) Salt to taste	-do-

Preparation:

• Wash the potatoes. Pressure cook for 3 whistles Cool, peel and set aside.
• Add sambar powder, salt and turmeric to the potatoes with very little water and leave to marinate for half hour.
• Heat oil and temper mustard seeds. Fry the urad dal next until golden brown and then add the onions and garlic.
• Fry well till the onions turn a dark brown
• Add the curry leaves and the potatoes.
• Add about 4 tbsp water and toss well.
• Cook open for about 25 mins
• Serve hot with rice and curry of choice.

Padavalanga Koottu (Snake Gourd)

Ingredients:

Basic	Beginner
1) Snake gourd/ padavalanga - 2 cups, cut into 1" squares	1) Bottle gourd (lauki)- 2 cups, cut into 1" squares
2) Chana dal/kadala parippu - ½ cup	-do-
3) Grated coconut - ½ cup	-do-
4) Shallots/small onions - 4 nos	4) Shallots/small onions – 2 nos
5) Green chillies - 2 nos	-do-
6) Cumin seeds/ jeera/jeerakam - 1 tsp	-do-
7) Turmeric powder - a pinch	-do-
8) Red chilly powder - ½ tsp (optional)	-do-
9) Salt - to taste	-do-

Preparation:

• Cook the snake gourd and chana dal in little water until both are soft.
• Grind the coconut + shallots + green chillies + jeera withvery little water. Set aside.
• Heat oil in a pan and temper the mustard seeds.
• Add curry leaves and chopped shallots and fry for a minute.
• Add the cooked snake gourd - dal mixture to the above and mix well. Add very little water if its too dry.
• Add ground coconut paste and turmeric + chilly powder. Add salt
• Fry for another about 5 mins and serve.

Mochakottai Sundal/Butter Beans Tempered With Grated Coconut

Ingredients:

Regular	Improvised*
1) Mochakottai/ Butter Beans- 100gm	-do-
2) Grated coconut- ½ cup	-do-
3) Red chillies- 5	-do-
4) Urad dal- 1 tsp	-do-
5) Mustard- ½ tsp	-do-
6) Curry leaves- 1 strand	-do-
7) Oil- 1½ tbsp	7) Oil with omega-3- 1 tbsp
8) Salt to taste	-do-

Preparation:

• Pressure cook the beans till its soft.
• Heat oil, add mustard seeds and let them cackle.
• Add the urad dal, red chillies and curry leaves and fry for a min.
• Add the cooked butter beans, coconut and required salt.
• Stir well and cook for another 2 mins.
• Serve warm with a hot cup of tea/coffee.

Chettinad Chicken

Ingredients:

Regular	Improvised*
1) Chicken-1 kg	-do-
2) Onion- 1½ cup	-do-
3) Tomato-1 cup	3) Tomato- ½ cup
4) Garlic-20 cloves	4) Garlic-15 cloves
5) Ginger - 1 big piece	-do-
6) Pepper-2 tsp	-do-
7) Cumin seeds-2 tsp
8) Fennel (Jeera) -2 tsp	-do-
9) Coriander powder-¼ cup	-do-
10) Chilli powder-½ small cup	-do-
11) Cloves (lavangam) as required	4) Cloves 6-8
12) Tamarind as required	-do-
13) Salt to taste	-do-
14) 5 tsp oil	14) 4 tsp oil with omega-3

Preparation

• Wash the chicken and cut to pieces.
• Mince garlic and ginger.
• Powder pepper, cumin seeds and fennel together.
• Fry the powders lightly and keep aside.
• Season cloves in oil in a frying pan, add onion and tomato.
• Sauté well adding minced garlic and ginger.
• Add chicken with little turmeric powder and cook for 10 minutes.
• Add chilli /coriander powders, salt and mix well.
• Pour 4 cups of water and boil.
• When chicken is half boiled, add the half fried pepper, cumin seed and fennel powder and mix well.
• When the gravy thickens to a paste, remove from fire.
• Serve hot.