Uppukanda Kuzhambu/ Gravy


Uppukanadam Gravy:

Gravy made with sun-dried meat. No need to shop meat every time ready to use the form as uppukandam.  When fresh goat meat is washed, added salt and turmeric powder to dry under direct sunlight give us as (dry meat) Uppukandam, this can be stored for about 6 months to use in cooking recipes like omelette seasoned with uppukandam, uppukana chops, simple shallow fried uppukandam, uppukana kuzhambu and so on…

Uppukanda Kuzhambu
Uppukanda Kuzhambu

Here is the recipe for uppukana Kuzhambu:


Uppukandam- 6 to 8 pieces

Toor dal- 1 tablespoon

Sambar masala powder-1 teaspoon

Turmeric powder -1/2 teaspoon

Salt- 1/2 teaspoon

Tamarind extract- 1 tablespoon


Wash and soak Uppukandam overnight.

Take a pressure pan add a tablespoon of toor dal and soaked Uppukandam cook for 3 to 4 whistles.

Open pan adds salt, turmeric powder, sambar powder tamarind extract and allow it to boil for 3 minutes.

Meanwhile, on other side heat, a wide pan add 1 tablespoon of oil and season it with mustard seeds and cumin seeds. Add chopped onion and tomato, saute for a while add curry leaves.

Transfer this to the boiling gravy let boil for one more minute.

Now Uppukanda Kulambu is ready to serve with plain cooked rice.

Uppukanda Kuzhambu
Uppukanda Kuzhambu







chettinad snacks online sales channel


Chettinad Snacks Online is a Microenterprise registered with Ministry of MSME (Micro, Small and Medium Enterprises), Government of India.

Our Indian regional recipes always tempt taste buds of food lovers all over the world. In Chettinad it is a kind of home-based food industry established by Nagarathars to develop innovative food technologies for reaching worldwide snack lovers. It is not only the taste but also providing healthy diet through careful mix of all spices and Ingredients. Original taste depends on how far the conventional grinding and cooking methods are followed.

Chettinad Snacks Online connects the tiny dots of kitchens in Chettinad region to deliver traditional savories, sweets, pickles, masala items and vathal-vadagam at your doorstep. Treat your taste buds with our traditional preparation.

Chettinad snacks online sales channel:



Sweet Potato Pepper Roast

Sweet Potato Pepper Roast:

Simply takes no time to cook this wonderful dish.

Wash Potato no need to peel its skin, just prepare it to gain the complete nutrient value. Round cut sweet Potato. Steam cook for 3 minutes.

Heat pan 1 tables spoon of coconut oil and season it with mustard, red chili 2nos, and curry leaves.

Add the partially cooked sweet potato and fry in low fire, add salt, and crushed pepper, roast it in low flame for 5 to 10 minutes.

roasted sweet potato goes well with plain cooked rice and sambar.


Garlic Thokku

Garlic Thokku:

Flavourful and aromatic garlic thokku is a wonderful combination of most of our main dishes. We know garlic has innumerable health benefits on the proper intake. This form of garlic with mild spices will increase your appetite, helps in digestion, clears your bowel, balances blood pressure, congestion and treats gastric problems.

Garlic Thokku
Garlic Thokku

Ingredients to Prepare:

Garlic -100 gram peeled and sliced

Salt- 1/2 tsp

Chili powder- 1 tsp

Asafoetida -1/4 teaspoon

Turmeric powder- 1/4 tsp

Roasted methi powder- 2 pinches

Juice of lemon- 1

Jaggery 1 tsp optional

Method to prepare:

Take a thick bottom pan, add a teaspoon of oil and roast garlic until half cooked slightly golden yellow.Grind to a coarse paste.

Heat pan with 2 tables spoon of sesame oil, season it with mustard seeds and asafoetida.

Add curry leaves, methi powder, turmeric powder, chili powder and salt stir well in low flame gradually, add ground garlic paste to the seasoned mixture.

Cook on a low flame for 3 minutes finally, add jaggery and lemon juice mix well and switch off the flame add 1 teaspoon of coconut oil for flavor.




Horsegram / Kollu Rasam

Horse gram rasam – which helps in a great deal to treat cough and cold. Added fresh ground peppercorns, coriander seeds and cumin powder will increase digestion and free from congestion. Easy and healthy Rasam during this winter season.

Horse gram is a pulse crop cultivated and consumed in India since ancient times. Horse gram is rich in protein very high powered, that’s why race horses are fed with this gram which is called horse gram in the market.

Let us know some interesting health benefits about Horse gram:

High in iron, Calcium, and protein,this is one of the richest sources of protein.

Low in fat and high in carbohydrate.

Low in lipid and sodium content and it’s slow digestible starch make ideal for diabetic and obesity patients.

Traditional medicinal texts describe its use for asthma,bronchitis,leucoderma,urinary discharge, kidney stones and heart diseases.

Eating plenty of horse gram can actually help in the management of obesity.

Method to prepare Rasam:

1.First roast slightly a fist full of horsegram for 3 minutes and boil it to a smooth dal.

2.Mash it, add a table spoon of tamarind extract and salt to taste.

3. Coarse grind, a teaspoon of pepper corns, half a teaspoon of cumin seeds, a dry red chilli and 3 garlic pods. Mix it to the dal liquid.

4. Heat a pan with a teaspoon of oil and season it with few mustard seeds, asafoetida and curry leaves.

5.Add the Rasam to it and allow it to froth boil.

6. Finally add some chopped coriander.

Do not allow it to boil for long time.



Plantain Stem Chutney

All parts of Plantain tree is highly useful in our day to day life. Most of the parts are used as edible to consume for our healthy life. We have tasted it’s flower, fruit and raw Banana cooking now an easy recipe on its stem as healthy chutney. Yummy chutney with simple ingredients and less effort is the speciality of this recipe. This can be served with plain cooked rice, Dosa, and soft idlies.


Plantain stem -100 gram

Green/red chillies- 2

Coconut – 2 tbsp

Salt- one pinch

Tamarind – a pinch

To Temper:

Oil-2 Tsp

Mustard- 1 seeds

Urad dal 2 Tsp



Chop plantain stem into small pieces, steam cook or it can be sauteed in oil on seasoning.

Heat oil in a pan add the above-mentioned seasoning ingredients.

Once mustard splutters add chopped plantain stem, green chilli, curry leaves and saute well until soft cooked.

Finally add coconut, salt and tamarind, allow it to cool and grind to a smooth chutney.

Plantain stem chutney is ready to serve with rice or Appam.

Note: Plantain stem has already mild salt taste so better add salt and tamarind very little to taste.


Northangai/ Citron Pickle

Northangai/ Citron Pickle:


Citron lime also known as rough lime or keffir lime is a member of the citrus family of fruits. It is native to India, Nepal, Philippines, Bangladesh, Indonesia, Malaysia and other South-east Asian countries. It is widely grown in Southern India and grows in any kind of soil whether sandy or loamy. It is known as Nartanga in Hindi, Nartangai in Tamil and Herelekai in Kannada.

Health Benefits

Citron lime is known to have certain medicinal properties. The botanical name Citrus Medica is indicative of its health benefits.

Citron and Blood Pressure

In South India, the juice is highly recommended for high blood pressure. Taken first thing in the morning with warm water, the juice can help lower high blood pressure. Citron lime contains potassium which also improves heart health. This juice with warm water is also a blood purifier, cleansing and purifying the liver.

Citron pickle:


Citron lemon / Northangai- 250 (gram 2 lemon)

Crystal salt-100 gram

Method :

Peel skin, slightly naturally it has thick skin.

Remove seeds and cut into small cubes.

Place this in a glass bowl. Grind crystal salt to a fine powder.

Mix both the ingredients well and keep in the direct sunlight for 3 to 5 days, cover with a thin cloth, not a lid. Gradually it will ooze its juice.

Shake well every day to get soaked well in the juice.

this can be stored for a year period. Whenever we need, take a little from this and add chili powder and season it to enhance the flavor.