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Thursday, November 29, 2007

Chettinattu Karuppu Kondai kadalai Kuzhambu (Chettinad Black Channa curry)

Usually in chettinad black channa is preferred to white since it is considered to be more nutritious. Channa is rich in proteins and is ideal for growing children. Since we consume chenna along with its skin, it becomes fibrous and hence forms a healthy food for diabetic patients. I always soak ½ kg of channa every 15 days and store it in a Tupperware box in the chill tray. It will stay fresh for 15 to 20 days. You can store green peas also like this. So if we have soaked channa ready at home then whenever we are short of time or run out of vegetables, this dish will be a good choice. It will be very tasty with rice and idly. I have not inserted any photos here as my daughter promised that if I post the recipe she will prepare the dish and post the snaps here. A chance also for me to see how my recipe works out.

Soaked channa-1 cup
Potato-1 big
Big onion-1
Garlic-4 to 5 pods
Chillie powder- 1 table spoon or ( Kuzhambu milagai thool-2 tablespoon)
Coriander powder-2 tablespoon

Tamarind-very little (2 sulai)

To season
Cinnamon-2 pieces
Fennel seeds-1 teaspoon
Curry leaf-little

To grind (If you want a thick gravy grind the paste else use 1/2 cup of coconut milk)
Coconut-3 table spoon
Fennel seeds-1 teaspoon

Keep the cooker in the stove. Pour 2 tablespoon of oil. Season with the items in’To season’
Sauté the big onion, tomatoes and the garlic pods .Add the cut potato pieces and channa. Mix well, add the chilli powder and the coriander powder. Pour 3 cups of water and the salt required. Close the cooker and cook for 10 to 12 minutes. After the pressure goes open the cooker and check for consistency. If it is going to be used for rice as gravy add the tamarind water and 1/2 cup of coconut milk and cook for another 5 minutes. If the gravy is for idly ,chapathi,naan or paratta add the grinded masala and the tamarind water and cook for another 5 minutes.


Dick said...

I tried this today, along with the mushroom recipe, and both turned out well. I decided to pressure cook the channa a little longer to tenderize their skins a bit more, but otherwise did it as described. Both this and the mushroom recipe turned out well.

We had a nice supper with these dishes, some butter chicken that my wife had made recently (not Chettinad, but good), and some rice. A very satisfying meal.

Hemalatha said...

hello aachi
can u tel me from where can i look for all the 100 recepies u have posted,bcos in the main page it gives only around 25 recepies.plse let me know.


Hemalatha said...

hi aachi
can u help me to find all the 100 recepies.iam eager to get reply from u.

Solai Chidambaram said...

Hema,In the blog page on the left side there is a drop down menu under various heads like side dish,breakfast,non-veg etc.Click that arrow and select the item needed

GOKUL said...

Hi Achi
Now only I saw ur blog. In madurai, I tasted chettinadu foods of my aaya and amma-periammas, but long before.I will try these recipies on my own if u give me tamil names of ingredients[ fennel oil and all]

Rashmi said...

Achi...can u tell where i can get all the 100 receipes....please achi.....

Solai Chidambaram said...

Rashmi,On the left hand side of my blog page if you go down there is a heading called labels.In that you will find all category labels.Go and click the category you need

Dick said...

The pulldowns on the left (Breakfast, Vegetable curry, Chettinad Special, Chettinad special(gravy), etc.) of the blog page give about 70 different recipes. (The number 100 may have been a slight exaggeration.) But there are lots of good things to try.

Hemalatha said...

hello aachi
tried this recepie it came out very well.thank u.

Solai Chidambaram said...

Thankyou dick for your comments.I just want to inform you to search under labels and find more than 100 recipes.I want to make it clear that I dont gain anything by exaggerating.My main purpose of doing this is to help the young ones cooking and nothing else

Dick said...

Sorry-- I was counting blog entries and forgot some had more than one recipe.

While your main purpose may be to help young people to regain some of their heritage, please don't forget that you're also helping some older folks (I'm almost 70) learn more about Indian food and its amazing variety. My wife and I both love Indian food and both do some cooking (she more than I). We'd traveled last January thru southern India and had had some Chettinad food, which was new to us. So your blog is particularly interesting.

Your efforts are appreciated by this not so young person. {smile} Please keep up the good work.

Balasundaram said...

hi Aachi, kalakiteenga!! We tried it last nite.. Very simple recipe and yummy curry!!! What I & my wife admire about your recipes is that its so simple and quick to prepare, yet very yummy!!! Keep your recipes coming in.... !!!

jasmin said...

hai mam,
U r my fav chef....i usd 2 pak lunch fr my man everyday wt ur help. after he cam hme, he hugs me especially fr my tasty preparation.
my humble thanks 2 u,

Skl said...

Hello aunty,
We tried this recipe,it was great,simple and not very time consuming,with few ingredients carefully chosen to make sure it's all healthy too,coconut and oil is used in moderation,Yet comes out so delicious,thank you,skl

Sathya... said...

Hi Achi, Am Sathyapriya Arunkumar, newly married girl from Coimbatore... Recently only i came to see your blog, really nice n tempting... Yesterday night i tried your black channa gravy for poori, it was awesome... Simple n tasty, i decided to visit ur blog regularly... Thanks a Lot...

Ambigai said...

Hello Achi... Im following your blog recently.. It is very good and useful. Im sure that the Receipe will come out well even in the first attempt.im a big follower of your blog. thank you...

lakshmi said...

It's tasty, at the same time, simple to prepare. Tnx.

Sanch said...

Hi ma'am I tried your recipe today and it was a big hit with my in laws. Thanks a lot for posting simple and tasty recipes.