Monday, August 4, 2008

Carrot,Beetroot,Urulai Pirattal (Carrot,Beetroot,Potato masal)


Pirattal is one among the main curries served in a chettinad lunch. As this goes well with both sambar and rasam or curd rice, this is often made in chettinad homes. The way in which it is cooked is such that the dish will not have the sweet taste of carrot or beetroot but at the same time will be very tasty with the chettinad masal. The main thing to be noted in chettinad cooking is that though coconut is used for many curries, it is used in very less quantity. I have heard my grannies telling that too much of coconut will spoil the taste of the vegetable. In chettinad the old Achi’s call this curry as English kaykari pirattal since these were the only western vegetables available those days. Now a days lot of other vegetables like baby corn, cauliflower and peas are added.


Ingredients
Carrot-1 big
Bettroot-1 small
Potato-1 big
Big onion-1
Tomato-1


For grinding
Cocunut-2 tablespoons
Pottukadalai-1 to 2 tablespoons or (cashews-5)
Redchilli-6
Fennel seeds-1 teaspoon
Cumin seed-1 teaspoon
Procedure
Cut the vegetables into small pieces. Pressure cook the vegetables in high flame adding a cup of water and little salt for 1 whistle (5 minutes).For grinding, first dry grind the chilies, pottukadalai, fennel seeds and cumin seeds, then add the coconut with little water and grind to a smooth paste. Keep the kadai in the stove. In one to two tablespoons of oil season the curry with a small piece of cinnamon, 2 cloves, 2 cardamoms and a teaspoon of fennel seeds and curry leaf. Add the minced onion and tomatoes and sauté with a pinch of salt. Now add the grinded masal and sauté that also nicely till oil separates. Now add ¼ cup of drained water from the vegetables cooked. Mix well and add the drained vegetables. Now check for the salt and hot taste. If anything is less add now. If it is less hot, add little chili powder or sambar powder and go on stirring till there is no water content and the curry gets the glow of the oil. Add a handful of nicely minced coriander leaves if you have stock. Mix well and switch off the stove.

11 comments:

Cham said...

Masala to pirattal should take away the sweetness of veggie :) Sounds delicious one.

Divya Vikram said...

Delicious!

kamala said...

You r tempting me with all the yummy dishes ..Want to try everything..Appa is fond of Chettinad dishes . Couldnt go thru ur blog since kids are on vacation..Sure I will try all.Thank u so much Solai

Minti said...

I made this yesterday, and it was delicious! It was like a south indian version of pav bhaji. I used potato, cauliflower and brussel sprouts. It's one of my go to recipes now. Thanks!

Radha said...

i luv the way u uniformly cut vegetables, amma says the way you cut matters a lot for tasty cooking

Ravi said...

Solai Aachi,I just made this for lunch and it is delicious!!!. Never thought of a beet,potato and carrot combo.
I used only a single chilli as we are not used to very "kaaram" food and it is perfect.
Thank you very much for sharing your traditional recipes wholeheartedly.

WhyteHousieBala said...

Hi Aunty,

I made this dish tonight. turned out fantastic.. tasted exactly like what mom use to cook at home.. My friends liked it a lot..thnx.. I have got recipes of Thakkali pachadi, Karuvepillai kulambu etc from Mom.. Can u also post some more chettinaud dishes like that.. i'll compare with Mom's...

Bala

Shankari said...

Hello Aunty,

I have bookmarked your blog and keep refering. 3 days back I tried this masal along with Chumma kulambu it came out well. My husband liked the masal but he was looing for vegetables in chumma kulambhu :-) Today will try Kovakkai poriyal and Pavakkai kulambhu. Thanks for taking time and sharing each and every bit in detail.

Shankari

Rainbow said...

I was looking for a chettinad cauliflower masala to go with dasai. This was perfect and tasted very much like the one we have eaten at restaurants. Thank you for the recipe.

Skl said...

Hello aunty,
We tried this dish with curd rice,it was delicious,the spice was blending very well with the veg combination,thank you for posting such great recipes,
Skl

sanjay said...

aachi,first of all i should thank you on behalf of tamil community.you are doing such a wonderful service to our people.all your recipes which you posted was excellent.hats of you.keep doing more.