Chettinadu Samayal-Chicken, Samayal, Cooking non-veg, Tiffin, Veg, Sweets, Restaurant, Spicy, Ice cream, Cake, Egg, Pickle
twitter Namma Veetu Chettinad samayal Kurippu

    Vendakkai More kulambu


    • 15 Lady Fingers
    • ½ cup Coconut (shredded)
    • ½ cup Curd
    • 5 Green chilies (chopped)
    • 4 Flakes Ginger (grated)
    • 1 tsp Cumin Seed Powder
    • 1 tsp Mustard Seeds
    • ½ tsp Turmeric Powder
    • Salt to taste
    • Oil for frying


    • Wash lady’s finger and slit it properly into 2” long pieces.
    • Heat the oil in a pan over medium flame and fry okra pieces separately.
    • Add salt to the fried lady’s finger. Keep it aside.
    • Heat some oil in the same pan and add mustard seeds and curry leaves to it. When the seeds start spluttering, add the fried lady’s finger to it.
    • Add turmeric powder to the above and stir it well.
    • Mix cumin seeds, coconut, chilies and ginger to make a mixture in a bowl.
    • Pour the mixture, some water and salt to the lady’s finger in the pan. Boil it for 15 minutes and then turn off the flame. Allow it to cool.
    • Add curd to the above-made recipe and mix it well.
    • Vendakkai More Kulambu is ready to serve.

    Chow Chow Koottu


    • 1 Chow Chow (Medium)
    • 1 Onion
    • 1/2 Cup moong dal
    • 1 tsp Urad dal
    • 1 tbsp Coconut (grated)
    • 1/2 tsp Turmeric powder
    • Few green curry leaves
    • 1/4 tsp Chilli powder
    • Oil for frying
    • Salt to taste

    • Peel the chow chow and cut into pieces.
    • Cut the onions and green chillies.
    • Mix moong dal and little amount of water.
    • Add turmeric powder.
    • Cook it in a pressure cooker for 5 minutes.
    • Mix onions, green chillies and chow chow pieces.
    • Pour 1/2 Cup water.
    • Boil the mixture till chow chow pieces turn soft.
    • Now add turmeric powder and salt.
    • Mix cooked moong dal and add chilli powder.
    • Boil it over medium flame till the mixture turns thick.
    • Keep it aside.
    • Heat the oil.
    • Add cumin seeds, green curry leaves and urad dal.
    • AlloW them to splutter.
    • Pour it on cooked chow chow mixture.
    • Stir it.
    • Adorn with grated coconut.

    Vazhakai Bajji


    Gram flour – 1 cup
    Bajji flour 1.5 cup
    Baking soda a pinch
    Chilly powder 1 tsp
    Raw banana - 2( thin slices )
    Oil – for deep frying
    Mix the gram flour, bajji flour, chilly powder, salt and baking soda with little amount of water.
    It shouldn’t be too thick nor too Watery
    Heat oil in a pan.
    Cut the banana into slices.
    Dip the slice in batter.
    Leave slice slowly and fry .
    Fry till the bajji turn into golden brown color.
    Serve hot.

    Malaysian Coconut Prawn

    1 lb shrimp/prawns (yes, they are the same thing) - washed,
    1tablespoon minced garlic
    1 teaspoon kosher salt (1/2 tsp table salt)
    3/4 teaspoon sugar (omit sugar if you are using sweetened coconut flakes)
    few whole small Thai bird chili (if you like very spicy, chop)
    1/4 cup grated coconut (try to find unsweetened coconut, but sweetened will work just fine)
    2 tablespoons butter

    1.A Toast the coconut: In a dry, nonstick skillet, toast the coconut until golden brown.
    2. Fry the prawns: In a large saute pan or wok, heat 2tsb cooking oil on high heat. When smoking, add the prawns. Cook only half way. Timing depends on size of your prawns. When they just start to change color, remove and set aside.
    3. Stir-fry: In same pan or wok, you should have some cooking oil left over.
    When hot, add the chili, scallions and garlic. Fry for 10 seconds until fragrant.Add Cognac, butter, salt, sugar. Reduce just a bit - you should have a nice sauce that will coat the prawns.Add the prawns back in the pan. Fry until prawns are cooked through. Again, timing depends on size of prawns. For small = 1 minute; medium = 1.5 minutes; large = 2 minutes; colossal= you prob have a personal chef. Turn off heat, add the toasted coconut and immediately serve.