Chettinadu Cuisine has unique flavors compared to other cuisines of Tamil Nadu, they are hot,tangy and spicy. Kozhi Kuzhambu (Chicken Curry) and Meen Varuval (Fish Fry) are their speciality. And my favorites are Vathal Kuzhambu(curries seasoned with sundried berries),Kathrikka Kara Kuzhambu(tangy an spicy brinjal curry) and for dessert love their Carrot Halwa. The most important spices used in chettinad cooking are Kalpasi, Anasipoo (Star Anise), Marathi Mokku, Fennel Seeds, Fenugreek seeds, Peppercorns and Bay leaves.

Allthough i love this cuisine, haven’t tried cooking it until recently when one of my frequent blog-reader Jaya requested for Chettinad recipes. She kindly sent me few links were i could find recipes and this is my first attempt in cooking authentic chettinad food. This is a tangy plantain curry with subtle flavors of spice like fennel and fenugreek seeds.

Ingredients:

Green Plantain 1 medium sized, peeled and sliced to 1/4?
Pearl onion 7-8 , chopped
Tomato 1, chopped
Tamarind lemon sized
Garlic 1 pod, minced
Chilli powder 3/4 to 1 tsp
Coriander powder 1 1/2 tsp
Curry leaves few
Fennel seeds 1/4 tsp
Fenugreek seeds 1/4 tsp
Oil 3 tsps
Salt to taste

Method:

Soak tamarind in 1 cup of warm water for about 10 to 15 minutes and extract the juice.

Heat oil in a saucepan. Add fennel seeds,fenugreek seeds and curry leaves.

After few seconds add onion and saute until light brown. Then add chopped tomatoes and saute for a minute.

Add chilli powder, coriander powder and mix well. Pour the tamarind extract , salt and plantain.

Cover and cook for about 10 minutes in low- medium flame.

Add minced garlic and cook for few more minutes until the sauce becomes thick.

Serve hot with rice.

Recipe Source: S.Malar