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…
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.
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.
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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.
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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.
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.
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:
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.
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.
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
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.