Chettinad raw banana Pirattal/Raw banana Fry

This post had been pending for many days as I busy learning at photographing people :)..With school projects and assignments I was also glued with my kids at helping them ..It was nice to have them nearby.I enjoy playing with them by entering into their world..What a creativity and imagination skills the kids have..

 

Coming to the recipe I got addicted to Chettinad Cuisine and in that lane here comes the Raw Banana Pirattal or Vathakkal..Call it by any name..!!If you want a change from the usual Raw Banana Podimas or the simple Raw banana fry..

 

Vengaya Kosu .....(Chettinad Special)

 

 

It had been a long time since I posted anything.I had  been busy at fixing things after a long vacation.I always admire at the way nagarathars cook and also plan things..One of my friend had been asking me to post some information regarding the nagarathars..I happened to get in more information about them from a TV show .And I am happy too to share a few before getting into the recipe.

 

Nagarathars(which means city dwellers) are the people from the chettinad region(Sivagangai and Pudukottai districts) who are known for their Philanthropy,building styles,trading and of course exotic cooking style ..They are also referred as Nattukottai Chettiyars (which means people with palatial houses in the countryside).I always adore at the big palaces of Chettinad and their craftmanship at building houses.It is said that during king's period they had very close relationship with kings and that is the reason why their houses are as large and as beautiful as a palace.

 

They are the one who introduced banking system too.Indian Bank,IOB were all established by Nagarathars.They have close association with Burma and that is why most of the houses have doors made of Burma teak.It is said that long back a sector of people got settled in Burma and they were the backbone for the civil administration of the Burmese society.They became more powerful money lenders and prominent businessman.Over the years the native Burmese developed a hostile attirude towards them and Nagarathars were forced to leave Burma.So those nagarathars left Burma and settled around places which is now called Chettinad..They used thick teak (Which will not get destroyed in salt water ) as a mode to travel from Ceylon and Burma and  showed their craftsmanship in  teak at making attractive doors..

 

Chola king had encouraged them to travel a lot and they travelled Srilanka,Burma,Vietnam,Malaysia  and Indonesia to spread their business.So in most of the palatial houses you can find burma teak,chinese porcelain things,vietnam glass etc.

 

A nagarathar lady is addressed as Aachi and Nagarathar lord as Chettiar with respect.

Nagarathars belong to one of the 9 temples (Vairavan koil,Ilayathakudi,mathur,Iraniyur,Pillayarpatti,Soorakudi,Iluppaikudi,Nemam,

Velankudi)

People within the same temple are considered as siblings.The marriage of the Chettinad people is celebrated in a majestic way.They always prefer the marriage to happen only in their native town.Some of their marriage formalities include Pen Paarthal,Pesi mudithu kolludhal,Muhurtha kaal unrudhal,podhu padaippu,mapillai azhaipu,pen edukki kattuthal,Thirupootuthal,Vaevu Irakkuthal,mamiyar Sadangu,Poo manam Choridhal,Manjal Neeru Aduthal,Saman Parapudhal,kumbuttu kattikolluthal,Mana pen solli kolluthal,Kattu soaru unnuthal,Pen azhaipu,nathanar Sadangu..

 

Coming to the Chettinad cuisine..they are just mouth watering delicious food.As they had gained business contacts throughout the world they used different types of spices.The kavuniarisi dish is the one which they learnt from Burma..They basically use marati Mokku(Dried flower pods) ,Anasi poo (Star Aniseed)and Kalpasi in their dishes.

 

(Ref:nagaratharworld)

 

 

Coming to the dish Vengaya Kosu..It tastes like Kurma and it is a perfect sidedish for Idlies and Dosas.This is a gravy made with lots of onions,potato and coconut

 

Chettinad Meen Varuval(Pomfret fry)

Being in Tuticorin the only advantage that I have is to enjoy fresh seafoods..We get all kinds of seafoods that too fresh..I started tasting this pomfret only after coming to Tuticorin.The white pomfrets are too tasty than the black ones..The taste is unexplainable.It goes very well with a simple rasam  /  Tomato Rasam/  Pepper Rasam or a sambar sadham.

The one that is mentioned below is chettinad style of frying the fish

Click READ MORE to get into the recipe:

Paal Kozhukattai-Chettinad Delicacy...The traditional way...

This is the post which I wanted to post it for long time.This dessert is my favourite one.Usually I don't take much of sweets and this dish is one exception.My mom makes it so good that u cannot stay without having it.This is one of the authentic dish that is prepared for any occasions.Though the process of making them is time consuming the taste it imparts cannot be described in few words..

 

So please try it and pass on the recipe to our future generations too.Let them be aware of some of the authentic dishes that our grandmas made for us!!

 

Thought ganesh Chaturthi is an apt occasion for me to post the Paal Kozhukattai recipe..Many of my readers had been asking for a long time to post the recipe..

 

Make this Ganesh Chaturthi more special by making this traditional Paal kozhukattai too...

 

Please press READ MORE below to get into the recipe..

 

Plantain Balls/Vazhaikaai Kola Urundai

The pagevisits of my blog was high when I posted the mutton balls/Mutton Kola Urundai(Kumar mess style).And at the same time I received many requests from my pure vegetarian friends to post vegetable kola urundai recipe.I had heard earlier about the vazhaikai kola urundai from one of my chettinad friend.I mailed her asking for the recipe and the one I had posted here is her grandma's recipe.Thank u dear Sudha for the recipe...

 

U can try this with Banana blossom too.

 

For the recipe please click READ MORE below..

 

Mutton Kola Urundai-Madurai Kumar Mess Special

I had heard a lot about kola urundai but didn't have any chance to taste it.Moreover I don't like mutton and I hardly cook mutton at home too..Last week we went to Madurai Philatelic Bureau(This is all time great Obsession from my childhood!!)to collect the new philatelic stamps..We had our lunch at Kumar Mess-a famous non vegetarian hotel in Madurai which serves many exotic chettinad varieties.

 

By compulsion of the one who served,I happened to taste the kola urundai...To my surprise I had 3 pieces and Hari was surprised to see me eating Mutton Kola Urundai (I don't like mutton!!)The balls didn't have a drop of oil in it..though it was deep fried!!!

 

I just felt in love with the Kumar mess Kola Urundai.I came home but still cannot forget the taste.

I kept browsing many blogs,but finally followed Solai Achi's recipe and made these balls.What a surprise!!!It tasted similar to that of the ones which I had tasted at the Kumar mess.It was a super hit and passed a few balls to my friends..Even they were much taken back by the exotic taste of the balls..

 

So do try it and U will then say kola urundais are much easier to make..

Just stick on to the ingredients..Don't do any changes..Do as I did..I strictly followed Solai Achi's recipe..

 

For the recipe please click READ MORE below...

 

Chettinad Pepper Chicken

 

Pepper and chicken go very well with each other.They give an exotic flavour and taste to the dish.I had been there to my parent's home last month for the vacation and thought I should try some non-vegetarian recipes..For the non-vegetarian recipes I always follow solai achi's blog..Similarly even this time I borrowed the recipe from her and tried it.It came out too well that I cannot describe..

 

It tasted nearly similar to that of Anjappar Restaurant's Pepper chicken..

 

Try out this for the forthcoming weekend and enjoy the spicy taste..

 

For the recipe please press READ MORE below..

 

Chettinad Muttai Kuzhambu/Chettinad Egg Curry

I always have a special love for the chettinad gravies.I tasted it first at a restaurant in coimbatore.I used to visit the restaurant very often when I was studying  in CIT.Recently Anjappar Chettinad restaurant was opened at Tuticorin and we happened to taste the food there.The taste was delicious and mouth watery.

 

After a week I thought I should try some chettinad cuisines at home and started browsing solai achi's blog.She has a nice collection of non-vegetarian recipes and I blindly followed the procedure.It came out so well and loved to have it with Dosa/Idly/Rice

Try making this chettinad special..

For the recipe please press READ MORE below..

Thaval Vadai/Thavalai Vadai/Thavil vada (Chettinad Delicacy)

Thaval Vada aka Thavalai vadai is a yummy dhal rice vadai.I was tasting it for the first time and got addicted to it.One of my friend Saradha's mom who is a native of Kovilpatti makes yummy delicious authentic dishes.She came to visit her daughter..Whenever she comes here to tuty ,she passes on yummy dishes to our house too.On her last visit I had been asking her to pass me some yummy and healthy authentic dishes.She remembered it and called me one day to teach me some of the dishes.So nice of her..I adore her love for cooking and a special love for her patience.Even now she keeps trying new recipes!!She had passed many recipes and tips to me which u can find here and there at my blog.Thank U so so much aunty....Just love ur passion!!

 

This Vadai tastes very different from the other vadais.Those who love adai will definitely love this vadai.This snack is of Chettinad delicacy.It is crispy at the top and soft inside.It is rich in protein and it is a perfect  evening snack for the kids.They are easy to make as the shape is not important for this type of Vadai.Whatever shape u make it will taste yummy.Have it super hot...then u will super like the snack

 

For the recipe please press READ MORE below..