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South Indian Recipe
Garlic Rasam
Avial
Stuffed Brinjal
Vatha Kuzhambu
Kaikari Perattal
Kongunad Sandhavai
Tomato Kurma
Curd Vadai
Vermicelli Payasam
Rava Kesari
Badam Cake
Chakkara Pongal
Carrot Halwa
Chicken Kuzhambu
Chicken Varuval
Chicken Biryani
Pepper chicken
Fish Kuzhumbu
Liver fry
Mutton chops
Mutton Kebab
Mutton Keema
Mutton Paaya - Aatukal Paaya
Mutton sukka
Chettinad Chicken
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Vegetable Stir Fry : Tamils are not noted to stir fry anything in the past. Most Tamil cuisine involved the use of locally available spices and vegetables cooked over a slow wood fire in earthen pots. Each ingredient was carefully chosen for adding to the overall taste of the food. Each recipe has its own regional variations as well. You can have a dry fry or with a little liquid. We provide below a typical Vegetable Side dish - Kaikari literally meaning vegetables and Perattal meaning a fried item in Tamil. Vegetable Perattal recipeIngredients: Grind fennel seeds, poppy seeds, fried gram, red chilies and coconut into a fine paste. Scrape off the skin from the potatoes and carrots. Chop potatoes, carrots, tomatoes and onion into medium size pieces. Boil carrots and potatoes separately. Heat oil in a pan and add curry leaves, onion, tomatoes, peas and the boiled potatoes and carrots. Add turmeric powder, red chili powder and salt. Add the ground paste. Cook until the gravy thickens. Serve hot with rice. Kaikari Perattal Dry Kaikiri Perattal is a classic example of fresh vegetables cooked in type Chettinad style. The hallmark of Chettinad recipes is the use of rich spices that are heady and appetizing. Some of the other famous dishes from the Karaikudi region are idiyappam, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, kandharappam, seeyam, masala seeyam, kolai urundai, kavuni arisi and athirasam. comments powered by Disqus |
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