KUZHI PANIYARAM/CHETTINAD RECIPES

Kuzhi Paniyaram ia one of the favourite snack items for me.Whenever I make I indulge in eating more and simply love it.A chettinad authentic recipe,this can be had for breakfast as well.I made this last week as a part of sunday brunch and it vanished the moment it was laid on the table.I feel very happy when things like this happen i.e. when food is consumed so adorably and eaten with full zest.The batter with which it can made can be left over idli batter or as I did freshly ground and fermented to perfection.This can be made with many variations like tomato kuzhi paniyaram.masala kuzhi panIyaram etc.Kuzhi means holes and paniyaram means snack.The holes in which the batter is poured is called kuzhi.Now let me turn to the making of kuzhi paniyaram.Scroll down for the recipe..


INGREDIENTS

Rice	1 cup
Boiled Rice	1 cup
Urad Dal	1/2 cup
Methi/Fenugreek Seeds	1 tsp
Onion	1
Green Chilles	3
Mustard	1/2 tsp
Channa Dal	1/2 tsp
Salt	to taste
Oil	1 tbsp
Curry Leaves	1 sprig

HOW TO MAKE

• Wash and soak the rices and urad dal seperately and grind to a smooth batter.Add salt and mix well and ferment for 7-8 hrs.Take a kadai and add oil and mustard to splutter.Add channa dal and when it turns golden brown add onions.Meawhile add green chilles and curry leaves to the batter.Add the fried onions to the batter.

• Pour some oil on the paniyaram holes and slowly pour in the batter.Once cooked on one side flip to cook the other side.Use fork for this.

• Serve immediately with kara chutney or any spicy chutney.

Notes

• You can make this with left over idli batter.
• You can grind the chilles and add to the batter.
• You can add chopped coconut pieces as well.
• Addition of coriander leaves adds to the flavour.

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KARA CHUTNEY/SIDE DISH FOR IDLI DOSA/CHETTINAD RECIPES

Kara means spicy and true to it’s name Kara Chutney is a spicy an tangy chutney best suited for many items like idli,dosa and kuzhi paniyaram.All are very fond of this chutney.This is a chettinad special and I make it often. So when yesterday I made kuzhi paniyarams,I couldn’t resist myself in making this tasty chutney.Usually red chillies are on a higher side in this chutney but you can adjust it to your taste buds.Onions and tomatoes well blended with tamarind and red chilles are perfect as a best combo for dosas and idlis.Do try it and let me know..

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KARAKUZHAMBU/KUZHAMBU VARIETIES/CHETTINAD RECIPE

Karakuzhambu is one our family’s most liked gravies.There are many varieties and methods in making these but i like the classic one with drumstick and shallots.A great combo with potato fry an rice,you will end up eating a few mouthfuls extra.It is named karakuzhambu,so it’s a bit spicy but you can always adjust your spice level.I tasted this kuzhambu for the first time at saravana bhavan in chennai.What an awesome taste it was.Truly remarkable.Now this recipe can be made with brinjal,lady’s finger and any vegetable of your choice.Let’s see how it’s made..

INGREDIENTS

Shallots	15
Drumstick	1

Tamarind	a gooseberry shaped ball
Sesame oil	1tbsp
Mustard	1 tsp
Fenugreek	1 tbsp
Red chilli	2
Tur dal	1 tsp
Red chilli powder	1 tsp
Asafoetida	a pinch
Sambhar powder	3 tsp
Onion	1
Tomato	1
Coconut grated	3 tsp
Curry leaves	1 sprig
Coriander leaves	a few

HOW TO MAKE

• Soak tamarind in water and take out it’s extract.Chop onions and tomato.Grate coconut.
• In a pan add a bit oil and fry onions till brown.Now add tomato till mushy and then grated coconut.Once cooled put them in a blender and add 1 tsp sambhar powder and red chilly powder  and make a fine paste.

• In a pan add oil and add mustard,fenugreek red chilly,asafoetida one by one.When mustard crackle and fenugreek turns brown add shallots and drumstick and fry a little.
• Add sambhar powder and fry a little more.The shallots will turn translucent.Add the grounded masala now.When the raw smell goes away add tha tamarind extract and salt.

• Once the gravy has thickened add chopped curry leaves and coriander leaves for garnish and switch off the flame.

• Yummy Karakuzhambu is ready.Serve with steaming rice with dollops of ghee and any curry of your choice.

Notes

• You can add any veggie alongwith shallots.
• Aways fry the shallots and add tamarind extract as the fried onions will taste better in the gravy.
• Adjust the spices as per your taste.

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