A fiery and aromatic chicken curry from Tamil Nadu's Chettinad region. This dish gets its unique flavor from a freshly ground spice blend featuring black stone flower and star anise, creating a deeply savory and complex gravy.
Prep25 min
Cook35 min
Servings4
Serving size: 1 cup
479cal
47gprotein
20gcarbs
25g
Ingredients
7 pc Dry Red Chillies (Use a mix of Kashmiri for color and Guntur for heat)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1.5 tsp Fennel Seeds
1 tsp Black Peppercorns
4 pc Cloves
2 pc Green Cardamom
1 inch Cinnamon Stick
1 pc Star Anise
1 tbsp Kalpasi (Also known as black stone flower, crucial for authentic flavor)
Soft, pillowy steamed rice cakes with a slightly tangy flavor from fermentation. This classic South Indian breakfast is naturally vegan, gluten-free, and pairs perfectly with sambar and coconut chutney. Note: Total time excludes the essential 14-20 hours of soaking and fermentation.
This chettinad dish is perfect for dinner. With 568.22 calories and 50.53g of protein per serving, it's a high-fiber option for your meal plan.
fat
750 g Chicken (Bone-in, curry cut pieces)
3 tbsp Gingelly Oil (Can be substituted with any neutral vegetable oil)
0.5 tsp Mustard Seeds
15 pc Curry Leaves (Fresh leaves preferred)
2 pc Onion (Medium-sized, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pc Tomato (Medium-sized, finely chopped)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Adjust to taste)
1.5 cup Water (Use warm water for better results)
0.5 cup Coconut Milk (Thick, full-fat for a creamy finish)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Chettinad Masala
In a dry pan over low-medium heat, add the dry red chillies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, green cardamom, cinnamon stick, star anise, and kalpasi.
Dry roast for 3-4 minutes, stirring constantly, until the spices are fragrant and slightly toasted. Be careful not to burn them.
Remove from heat and let the spices cool down completely.
Transfer the cooled spices to a grinder or spice mill and grind to a fine powder. Set aside.
2
Marinate the Chicken
In a large bowl, combine the chicken pieces, turmeric powder, 1 teaspoon of salt, and 2 tablespoons of the freshly ground Chettinad masala.
Mix well to ensure the chicken is evenly coated.
Set aside to marinate for at least 15-20 minutes while you prepare the curry base.
3
Sauté the Aromatics
Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and allow them to splutter, which takes about 30 seconds.
Add the curry leaves and sauté for another 30 seconds until they turn crisp and aromatic.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
4
Cook the Chicken and Simmer
Add the chopped tomatoes and cook for 4-5 minutes until they break down and become soft and mushy.
Add the marinated chicken to the pan. Sauté on high heat for 5-7 minutes, until the chicken is seared and changes color on all sides.
Stir in the remaining Chettinad masala powder and the rest of the salt. Cook for another 2 minutes, stirring to coat the chicken well.
Pour in 1.5 cups of warm water, stir everything together, and bring to a boil.
Reduce the heat to low, cover the pan, and let the curry simmer for 15-20 minutes, or until the chicken is tender and cooked through.
5
Finish and Garnish
Uncover the pan and stir in the thick coconut milk.
Gently simmer on low heat for 2-3 minutes. Do not let it come to a rolling boil, as this can cause the coconut milk to curdle.
Turn off the heat, garnish with freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving to allow the flavors to meld. Serve hot.
Servings10
Serving size: 3 pieces
89cal
3gprotein
15gcarbs
2gfat
Ingredients
2 cup Idli Rice (Parboiled rice specifically for idli. Do not substitute with basmati or jasmine rice.)
0.5 cup Urad Dal (Split and skinned black gram lentils. Use whole, unpolished dal for best results.)
0.25 cup Poha (Thick flattened rice flakes. This makes the idlis softer.)
1 tsp Fenugreek Seeds (Also known as methi dana. Aids in fermentation and adds flavor.)
1.5 tsp Rock Salt (Non-iodized salt is preferred as iodized salt can inhibit fermentation.)
3 cup Water (Approximately, for grinding. Use cold water. Plus more for soaking.)
1 tbsp Neutral Oil (For greasing the idli molds. Use sunflower, canola, or sesame oil.)
Instructions
1
Soak the Rice and Dal (6-8 hours)
In a large bowl, rinse the idli rice and poha together 4-5 times until the water runs clear. Add enough fresh water to cover them by at least 2 inches and set aside.
In a separate medium bowl, rinse the urad dal and fenugreek seeds together until the water is clear. Add enough fresh water to cover and set aside.
Let both bowls soak for a minimum of 6 hours, or up to 8 hours. Do not over-soak as it can affect the batter texture.
2
Grind the Batter (30-40 minutes)
Drain the water completely from the urad dal and fenugreek seeds. Transfer them to a wet grinder or a high-speed blender.
Add about 3/4 to 1 cup of cold water in increments and grind until you have a very smooth, light, and fluffy batter. This takes about 15-20 minutes in a wet grinder. The batter should increase in volume. Transfer this dal batter to a large pot (at least 6-8 quarts) to allow room for fermentation.
Next, drain the water from the rice and poha. Add them to the same grinder.
Add about 1 to 1.25 cups of cold water in increments and grind to a fine, slightly coarse texture, similar to fine semolina (rava). The rice batter should not be perfectly smooth like the dal batter.
Pour the ground rice batter into the same pot with the dal batter.
3
Mix and Ferment the Batter (8-12 hours)
Add the rock salt to the combined batters. Using your clean hands, mix everything together in a circular motion for 2-3 minutes. This incorporates air and the warmth from your hands helps kickstart fermentation.
The final batter should be thick but have a flowing, ribbon-like consistency. It should not be watery.
Cover the pot with a lid, leaving a small gap for air to escape, or use a lid that is not airtight. Place it in a warm, draft-free place (like inside a turned-off oven with the light on) to ferment for 8 to 12 hours, or until doubled in volume.
The batter is perfectly fermented when it has risen significantly, looks frothy with tiny bubbles, and has a pleasant sour aroma. To test, drop a small spoonful into a bowl of water; it should float.
4
Steam the Idlis (10-12 minutes per batch)
Once fermented, do not overmix the batter. Gently stir it just once or twice from the sides to the center to even it out. Overmixing will deflate the air pockets.
Prepare your idli steamer by adding 1-2 inches of water to the bottom pot and bringing it to a rolling boil.
While the water heats, lightly grease your idli mold plates with oil.
Carefully pour the batter into each mold, filling it about 3/4 full to allow space for them to rise.
Place the idli stand inside the steamer, cover with the lid, and steam on medium-high heat for 10-12 minutes. Do not steam for too long, as it can make the idlis hard.
5
Rest and Demold (5-7 minutes)
Turn off the heat and let the steamer stand, covered, for 5 minutes. This prevents the idlis from deflating due to a sudden temperature change.
Carefully remove the idli stand from the steamer and let it cool for another 1-2 minutes. This makes demolding easier.
Use a wet spoon or a small knife to gently scoop the idlis out of the molds.
Serve the hot, fluffy idlis immediately with sambar, coconut chutney, or idli podi.
