Mango sambar

Mango sambar:

Numerous dishes can be prepared with raw mangoes, Mango sambar with plain cooked rice and papad is a fantastic finger licking combination,it has a wonderful aroma of pure Chettinad sambar, brinjal and drumstick also can be added to enrich the taste of sambar.

Link for sambar masala powder:

Mango sambar
Mango sambar

Raw mango benefits:

The Mango enjoys the unique status among the fruits. Summer is here and so are the tasty and delicious mangoes. Considered the ‘king of the fruits,’ known as king of Asiatic fruits. Mangoes are loved by people of all ages and are eaten fresh more than any other fruit in the world. The sweet and aromatic taste of mangoes can refresh the mind and make you feel happy.Mango is used in ripe and unripened conditions both are well known for its medical properties. Mangoes are one of the richest sources of vitamins A,B, C and E, as well as minerals including potassium, magnesium, copper, calcium and phosphorus. They are also packed with pre-biotic dietary fiber and poly-phenolic flavonoid antioxidant compounds.Mango helps in throwing away all waste products from the body.

We know excess of anything is not good for health,so avoid eating raw mangoes in excess.It may cause throat irritation,indigestion,dysentery.Drink water immediately after eating raw mangoes.


Raw or half ripen mango-1

Toor dal fistful or 1/4 cup

Onion-1 chopped

Tomato-1 cut

Sambar masala powder-1 heap tsp

Red chilli and methi roasted sambar powder- 1/2 tsp

Link for red chilli methi roasted powder –

Turmeric powder-1/4 tsp

Salt-1 tsp

Tamarind extract-1 tsp (optional )

To season:

Oil-2 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/4 tsp

Hing-1/4 tsp

Curry leaves -1 twig

Finely chopped shallots-3 to 4

Method to prepare:

1.Boil-Toor dal for 3 whistles, cut Mango, onion and tomato.


2.Add mango,onion,turmeric powder and tomato in the cooked dal cook for one more whistle or until vegetables gets soft cooked.

3.When the steam releases add a cup of water, salt,sambar masala powder and tamarind extract allow it to boil for few minutes.

4.Heat another pan and season with mustard and cumin seeds, sprinkle hing and add finely chopped shallots and curry leaves saute until the onion gets golden yellow,gives you fantastic aroma.

5.Drop the seasoned ingredients to the boiling sambar, add red chilli and methi roasted powder .

6. Mango sambar is now ready to enjoy with plain rice and papad.

KarunaiKizhangu Kuzhambu

Karunai Kizhangu Kuzhambu:

Karunai Kizhangu Kuzhambu is another chettinad captivating recipe,Which is healthy and delicious.This is regularly used in most of the houses for its significant and amazing health benefits without any side effects,its good for curing loss of appetite,bleeding piles and piles related problem,it helps to reduce constipation.Combination Plain cooked Rice and ghee or sesame oil and Paruppu Thogayal,Any Poridge,Ragi kool or kambangool .

Recipe link for paruppu Thovayal,

Karunai kizhangu kuzhambu
Karunai kizhangu kuzhambu


Karunai Kizhangu-1/2 kilo  (pressuer cook for a whistle peel off skin and cut round size)


Garlic pods-7 nos

Curry leaves-1 twig

Turmeric powder-1/4 tsp

Tamarind extract-1 big lemon sized or 1/4 cup

Sambar masala powder-2 1/2 tsp

Tomato-1 chopped

To season:

Oil-1 tbsp

Fennel seed-1/ tsp

Cumin seeds-1/2 tsp

Methi seeds-1/4 tsp

Peel Onion,Garlic cut lengthwise,chop Tomato. Boil Karunai Kizhangu,peel skin,cut in to round slices and keep it ready.


2.Heat oil in a wide thick bottom pan,season with above “To temper Ingredients”.

3.Add cut onion and Garlic saute well, add cut Karunai kizhangu along with this to saute in oil for 2 minutes.


4.Add curry leaves and Tomato,sprinkle some Salt and Turmeric powder mix it altogether.

5.Add sambar masala powder and Tamarind juice to it,add 1 1/2 cup of water and allow it to boil for 15 minutes,so that the kilangu absorbs tamarind juice and masala added in it.If you prefer more gravy grind 1/2 onion and 1 tomato mix along with this gravy to boil.

6.Remove from flame when oil floats on top and gravy becomes thick.

Serve with plain cooked rice,Ragi kool or Kambu Puttu..

Kathirikkai Kara Kuzhambu

Kathirikkai Kara Kuzhambu(Kathirikkai Puli Kuzhambu):

Kathirikkai Puli Kuzhambu is spicy and tangy curry, main ingredients are tender Brinjal cooked in Tamarind extract and masala. South Indian special Brinjal curry is prepared as special in our regular menu. This attracts all age people and grabs their interest is its specialty. Brinjal sauteed in oil then cooked with tamarind extract and other masalas to enhance the taste.

Kathirikkai puli kuzhambu
IKathirikkai puli kuzhambu


Brinjal-1/4 kg

Onion(shallots)-50 gms

Garlic-50 gms

Curry leaves

Tomato-50 gms or 1 big chopped

Sambar masala powder-2 1/2 tsp

Turmeric powder-1/4 tsp

Tamarind extract-2 tbsp (one small lemon sized)

To temper:

Oil-1 1/2 tbsp

Fennel seeds-1/2 tsp

Cumin seeds-1/2 tsp


1. Peel Onion, Garlic cut lengthwise, chop Tomato and cut Brinjal into 2 halves slit on top of each.

2.Heat oil in a wide thick bottom pan, season with above “To temper Ingredients”.

3. Add cut onion and Garlic saute well, add cut Brinjal let it cook in oil until the color of Brinjal changes.


4. Add curry leaves and Tomato, sprinkle some Salt and Turmeric powder mix it all together.

5. Add sambar masala powder and Tamarind juice to it, add a cup of water and allow it to cook.

6. Remove from flame when brinjal gets cooked and oil floats on top.

Serve with plain cooked rice and paruppu thogayal or Koottu.




Grind few Onion shallots and Tomato add to the curry, for more gravy or add 1/2 cup of coconut milk at last.

Plain Puli Kuzhambu


Plain Puli Kuzhambu


Chicken Kuzhambu /chettinattu Kozhikuzhambu

Chicken Kuzhambu /chettinattu Kozhikuzhambu:

Authentic Chettinad Chicken curry(Chettinattu Kozhikuzhambu)is the world famous,mouth watering dish is served in most of the banquet,Which holds an important place in every presentation.This wonderful taste and cooking skills has been acquired from our traditional practices.Chettinad cooking is mainly known for Chicken,Mutton and Fish categories. This foremost preparation method is learnt from our ancestors,we get the original taste from stone ground masalas and perfect measurements followed by them is the secret recipe of this recipe to say.

Chettinattu Kozhikkuzhambu
Chettinattu Kozhikkuzhambu


Chicken-1/2 kg

Onion-1/4 kg(both shallots and big onion)

Garlic-7 pods

Tomato-1 big

Curry leaves-2 twig

Garam masala powder-1 tsp

Masala powder-1 tsp

Turmeric powder-1/4 tsp

Salt 1 1/2 tsp

Ginger+ garlic paste-2 tsp

Tamarind extract-1 tsp (added in chettinad cooking for non- veg recipes)

chopped coriander-1 tbsp

Ingredients-2, to grind:


Dry red chilli- 3 nos

Pepper corns-1/4 tsp

Kuskasa-1 tsp

Coconut -1 1/2 tbsp

Fennel seeds-1 tsp

Cumin seeds-1 tsp

Coriander seeds 1 tbsp

Cinnamon & cloves if you prefer

Dry roast these Ingredients

Method to follow:

Wash and clean chicken.

Grind Ingredient-2 to a smooth paste.

Heat pan add 1 tbsp of oil,season it with Fennel,Methi seeds and cumin seeds.

Add onion and Garlic saute until golden brown.

Add chopped Tomatoes saute well,put the ginger garlic paste, stir until raw smell changes.

Add chicken pieces and Turmeric powder saute well until tomato leaves its skin.


Add garam masala and masala powder mix well and the add ground masala,tamarind juice+ 2 cups of water.

Allow it to cook for 15 minutes, keep closed or in a pressure cooker for 2 whistle.

When pressure releases keep open and allow it boil for 2 more minutes in low flame.


Finally add chopped coriander, serve with any main dishes like Roti,Paratha,Chappathi,Idli or rice that is its speciality.

Kootukkai Kuzhambu

Kootukkai Kuzhambu or pala kai kuzhambu:

Pongal special koottukai kuzhambu, selected vegetables with fresh stone grind masala which enhances the taste and aroma of this recipe by our ancestors.


Chettinad special Kootukkai Kuzhambu or pala kaai Kuzhambu,(Gravy made out of many vegetables)

Koottu meansTogether, Vegetables together is Kottukkai

Kootukkai Kuzhambu is specially made on the day of Pongal festival.Vegetables counting in odd numbers as 7, 9, 11….is added in this Kuzhambu like Pumpkin, Brinjal, Avaraikkai(flat beans)Vazhaikkai(plantain),

Palakkai( babby jackfruit) and Thattaikkai(cowpea beans) Sweet potato, Drumstick, and soo many… known as Nattukkaikarigal.

Some people follow their traditional method of making, Karunai kizhangu Kuzhambu and kathirikkai,(brinja),Vazhiakkai kuzhambu separately and poriyal with Avaraikkai, Thattaikkai separately, and Koottu with Palakkai.

This is very simple and oil-free recipe, no seasoning, Sautéing or frying in this method is followed, Purely made out of Vegetables no dal is added. It gives the great taste and fresh aroma of all vegetables cooked together. Pala Kaai kuzhambu is served with White Pongal. Yummy, spicy and tasty, the recipe for this Kootukkuzhambu is given below.

Ingredients: Vegetables you can choose of your choice 5 or 7 as per your interest, If you add more numbers quantity and taste will be more.

Pumpkin-100 gms

Brinjal-150 gms

Avaraikkai(flat beans)-100 gms

Vazhaikkai(plantain)-100 gms

Palakkai( babby jackfruit)-100 gms

Thattaikkai(cowpea beans)-100 gms

Sweet potato-100 gms


Arbi-50 grams


Avarai mochai-10 gms


Tomato-100gms,2 to 3 nos

Curry leaves 4 twigs

Fennel seeds-1tsp

Cumin seeds-1 tsp

Methi seeds-1/2 tsp

Oil -2 tbsp, optional

Sambar masala powder -4 tsp

Turmeric powder-1/2 tsp

Tamarind extract-1/2 cup

Method to prepare:

Cut all Vegetables in cubical shape in equal size and skin peel vegetables like Arbi and Palakkai.

Take a big vessel add cut vegetables, Onion, Tomato, Fennel seeds, Cumin seeds, Methi seeds, Curry leaves and oil.

Add 4 tsp of sambar masala powder, 1/2 tsp of Tumeric powder,3 tsp of salt and 1/2 cup of tamarind extract approximately.

Add 4 cups of water to cook and for thick gravy, mix all together.(remember water from some of the vegetables added, will also ooze out).

Close and cook until vegetables get cooked soft and observe ingredients added along with it.

Serve as such with white Pongal.


Payaru Kadaithal/dal

Payaru Kadaithal:Whole green gram dal curry

We normally make dal curry with Toor dal,Lentil,Moong dal and Channa dal.This is different from normal dal curry what we do as in regular recipe.Wonderful Aroma with crushed garlic and crushed pepper,cumin and coriander seeds,specially the smell of coconut oil. This recipe can be followed in whole green gram and horse gram.(Thatta payiru,Kollu payiru etc…)

Payaru is Whole green gram  is a popular food among vegetarians since it contains a lot of proteins and fibre and the main advantage of green gram that it helps in digestion and also control the amount of cholesterol content in our body.It contains a lot of minerals like calcium and potassium which was essential for enhancing the strength of bones and teeth.

payaru kadaithal
payaru kadaithal

Whole Green gram-1/2 cup

Onion chopped-1

Green chillies-2 slit

Curry leaves-1 twig

Turmeric powder-1/2 tsp

Salt 1 tsp

Pepper-1 tsp

Coriander seeds-1 tsp

Cumin seeds-1 tsp

Coconut oil-1 tbsp

cooking oil-1 tbsp

Garlic crushed-3 pods


Heat pan dry roast Coriander seeds,cumin seeds and pepper corns,grind in to coarse powder.

Pressure cook whole Green gram add 2 cups of water, with turmeric powder for 3 to 4 whistle.

when pressure reduces mash it to smooth.

Mash green gram dal
Mash green gram dal

Heat pan with both oil,add chopped onion,curry leaves and Green chillies,saute for a while.

Add crushed Garlic and ground powder,the wonderful smell of crushed pepper, garlic and coconut oil will reach your nose.

Now add mashed  green gram and Salt mix well.allow it to boil for 3 minutes.

Serve with hot steamed rice or Roti.



Araichuvitta poondu kuzhambu

Garlic Gravy(Poondu Kuzhambu):

Kuzhambu is in different genre as Kara Kuzhambu ,Puli kuzhambu,Vatha Kuzhambu,getti Kuzhambu and so on…This is famous in chettinad cuisine we have loads of getti kuzhambu and that is commonly liked by all,served in functions and marriages.I use to make getti kuzhambu with most of the vegetables because it is our family favourite,added advantage is this Kuzhambu matches with Idly dosa,apaam and rice and also it stays for two days with out any change in its taste.

We can make getti kuzhambu with normal sambar powder or with chilli powder and Coriander powder.For more detail for this simple method refer,

To make in large quantities and to add more delicious taste try this Araichu vitta getti kuzhambu this method can be followed in all type of getti kuzhambu.



Garlic -1 cup (peel and cut in to two halves)

small onion-1/2 cup( peel and cut in to two halves or small)

Tomato-1 chopped

Curry leaves 2 spring

Tamarind extract-1 lemon sized

Pepper powder 1/4 tsp if you prefer

Salt1 1/2 tsp

Sambar powder-1 tsp

Turmeric powder-1/4 tsp

To Grind:

Fennel seeds-1 tsp

Cumin seeds-1/2 tsp

Methi seeds-1/4 tsp

Coriander seeds-2 tsp

Dry red chilli-5 nos

pepper corns-1/2 tsp

Coconut-3 tsp

Onion(shallots)-5 nos



For Seasoning:

Oil-2 tbsp

Fennel seeds-1/2 tsp

Cumin seeds-1/2 tsp

Methi seeds-1/4 tsp

Method to prepare:

Heat pan with one teaspoon of oil roast all “To grind”ingredients,till golden brown.

Grind this fried ingredients to smooth paste.

Peel garlic and Onion cut in lengthwise.

Heat pan with two tbsp of oil season with the above mention “For seasoning” ingredients.

Add cut garlic and Onion saute well until transparent,

Add curry leaves, Tomato, Turmeric powder, and Salt along with it saute well until Tomato leaves its skin.

Add 1 1/2 cup of water, ground paste and Tamarind extract let it boil in low flame for at least 10 minutes, oil floats on top of the Kuzhambu.

Serve with cooked rice.


Summa kuzhambu

Summa kuzhambu:


Summa Kuzhambu (சும்மா குழம்பு ) in tamil literally means gravy made out of no veggies and just like that you can make this instant gravy. You will find this dish only in  Chettinad Kitchen. If you are bored with making rasam often try this,you will like it.Simple and good.

This gravy being fed to women after child birth They say his will help in secreting more milk. and even sick people for easy digestion.As its name indicates it is plain kuzhambu without any vegetables .

• 2 Onions
• 1or half Tomato
• Curry leaves
• 1/2 tsp Fennel seeds
• 1/2 tsp Fenugreek seeds
•1/2 cummin seeds-1/2tsp
• 2 tbsp Tamarind extract
• 1/4 tsp Turmeric powder
• 1 tsp sambar powder
• 2 Garlic flakes crushed
• Salt to taste
• Oil -2 tsp


Sprinkle hot water over tamarind soak for 10 minutes, Pour in 1 cup of water. Cool and then extract a thin juice. or add tamarind paste.

Add one more cup of water into it, add sambar powder,salt,and turmeric powder mix and keep aside.

Heat oil and splutter Fennel seeds,cumin seeds and urad. Add in the fenugreek seeds and curry leaves.
Add in the onions and saute on high until transparent.

Next add Tomato saute well now add the mixed water alow it to boil once not for long time finally add crushed garlic switch off the stove.

This gravy will be watery like Rasam.

Mild and good taste, with hot cooked rice and dal thovayal.

Dal curry /Capsicum/Coconut flavoured

Dal curry:

This is very famous in Northern part of India regular side dish for roti and chappathi which is rich in protein and  they do in different methods in all type of dal is used like Toor dal, fried Urad dal , Moong dal ,Lentils etc….dal tadka is one of the most popular dal recipe served in Indian restaurants basically, dal curry is cooked lentils tempered with oil or ghee fried spices along with the oil.This simple recipe is easy to prepare and to eat in regular basis at all age.It is mild in taste as well.
Suitable for Steamed rice and Variety rice also. In this recipe I have added Capsicum or Coconut which is different from normal Dal curry or Dal fry.
dal curry
Normal Dal curry


Toor dal-1/2 cup


turmeric powder-1/4 tsp

Asafoetida-2 pinch

Sambar masala powder- 1/2 tsp

Salt-1 tsp

onion chopped-1tbsp optional

Capsicum/Coconut-1 tbsp, if you prefer

Garlic chopped 1tsp or crushed 3 cloves

For tempering:

Oil-2 tsp or Ghee

Red chilli-2

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves


1.Boil Toor dal, Tomato,Turmeric powder,Hing(Asafoetida) and Sambar masala powder together to smooth and thick consistency by adding 2 cups of water in a pressure cooker for 2 whistle.

2.When steam releases add Salt in mashed dal,

3.Heat another pan with oil or Ghee temper with above “For tempering” ingredients.

4.Add curry leaves ,chopped garlic and chopped (Capsicum) saute until garlic turns brown,now add grated Coconut,mix it along with  mashed dal .

5.Add Cilantro or dried methi leaf powder,Serve with roti , Chappathi steamed Basmathi rice or Jeera rice.

Dal curry Capsicum flavoured
Dal curry Capsicum flavoured