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A fiery and aromatic Chettinad delicacy where tender pigeon meat is pan-roasted with a freshly ground blend of black pepper and fennel. This semi-dry dish is a true taste of South Indian spice.
For 4 servings
Prepare the Chettinad Masala
Sauté the Aromatics
Cook the Pigeon Meat
A fiery and aromatic Chettinad delicacy where tender pigeon meat is pan-roasted with a freshly ground blend of black pepper and fennel. This semi-dry dish is a true taste of South Indian spice.
This chettinad recipe takes 60 minutes to prepare and yields 4 servings. At 375.69 calories per serving with 28.52g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Fry with the Masala
Garnish and Serve
This recipe works wonderfully with country chicken (naatu kozhi) or mutton pieces. Adjust the cooking time accordingly, as mutton will take longer to become tender.
To make a gravy version, add 1/2 cup of coconut milk or a paste of ground coconut and cashews along with the masala powder. Simmer for 5-7 minutes until the gravy thickens.
Incorporate small cubes of potato or shallots (sambar onions) along with the pigeon meat for added texture and flavor. Sauté them with the onions before adding the meat.
Pigeon meat is rich in high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
As a type of red meat, pigeon is a great source of heme iron, which helps prevent anemia, and B vitamins like B12, which are crucial for energy production and nerve health.
The key spices, black pepper (containing piperine) and turmeric (containing curcumin), are renowned for their potent anti-inflammatory properties, which can help reduce inflammation in the body.
Spices like fennel seeds, cumin, and black pepper are known to aid digestion and stimulate metabolism, making this dish not just flavorful but also beneficial for your gut.
One serving of Pigeon Pepper Fry contains approximately 350-400 calories, primarily from the pigeon meat and oil. The exact count can vary based on the size of the pigeon pieces and the amount of oil used.
Yes, it can be a healthy dish. Pigeon meat is a lean source of high-quality protein, iron, and B vitamins. The spices used, especially black pepper and turmeric, have anti-inflammatory and metabolism-boosting properties. To make it healthier, you can reduce the amount of oil used.
Pigeon meat (squab) can often be found at specialty butcher shops, some farmers' markets, or stores that cater to international cuisines. It's less common in mainstream supermarkets.
Absolutely! Country chicken or mutton are excellent substitutes. You will need to adjust the cooking time; mutton will require a longer simmering time or pressure cooking to become tender.
The heat in this dish comes from black peppercorns and dry red chilies. To reduce the spiciness, simply decrease the quantity of both. You can start with half the recommended amount and adjust from there.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan over low heat, sprinkling a little water if it seems too dry, until warmed through.
This recipe goes great with these complete meals
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