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Showing posts with label CHETTINAD RECIPES. Show all posts
Showing posts with label CHETTINAD RECIPES. Show all posts

October 29, 2018

Chettinad Thenkuzhal Murukku Recipe - White Thenkuzhal Murukku

Chettinad thenkuzhal recipe
Chettinad style thenkuzhal murukku recipe was in my try list for years. Recently I had a 2 days trip to Karaikudi, Pillayarpatti and Kundrathur. I visited Karaikudi just to enjoy Chettinad special food. We stayed in Chidambara vilas, heritage resort and had a good time exploring places in Karaikudi. I had Chettinad special vegetarian lunch at The Bangala and enjoyed their food thoroughly. I went to the most popular Soundaram aachi snack shop and bought all the snack items worth Rs.1500. Among the snacks I tasted, I loved this Chettinad thenkuzhal and seepu seedai. I couldn’t meet Soundaram aachi but I got the recipe and details from the workers. I came to know Chettinad people use IR20  C. R Pachai arisi (Cut vellai pacharisi) for making this thenkuzhal/murukku. They add ghee and roasted urad dal powder to the processed rice flour and make this thenkuzhal. They use a 3 holed murukku mould for shaping it. I enquired them and bought the same from shops in Koppudai Nayaki amman temple street( Bazaar street) in Karaikudi. Here is collage of pictures of  IR20 raw rice, thenkuzhal murukku press, Soundaram snacks shop and their products. But I did not try Soundaram aachi's recipe instead I followed the authentic Chettinad thenkuzhal murukku recipe without butter or ghee and tried it.

I referred Solai aachi's thenkuzhal murukku maavu post for the ratio of raw rice and urad dal. Murukku came out super white in color even without using Vanaspati, butter or ghee. Generally Chettinad people make murukku maavu by grinding raw rice and roasted urad dal. They just wash the rice, dry under the shade for a day. Dry roast the urad dal till hot and grind both rice and dal in a flour mill. They store this murukku maavu and make thenkuzhal whenever needed. As we are not using butter or ghee, this murukku would be crunchy and slightly hard to bite. It doesn’t have a melt in mouth texture. You should have a strong teeth to munch this murukku😀. Its taste will remind the olden days thenkuzhal recipe which our granny's used to make without butter. To make soft murukku, you can add melted butter or ghee but the color of this murukku may change. Finally its your choice of making this murukku with or without butter. Similarly you can try the same recipe with store bought idiyappam flour but results may vary slightly.  Friends, do try this easy, yummy Chettinad thenkuzhal recipe for this Diwali and enjoy ! Lets see how to make Chettinad murukku recipe with step by step pictures.

Here is a collage of our stay at Chidambara vilas, heritage resort along with its Chettinad special breakfast.
Chidambara vilas, Karaikudi

Chettinad thenkuzhal murukku recipe

Chettinad Thenkuzhal Recipe

Chettinad Thenkuzhal Recipe

Chettinad Thenkuzhal Recipe - White murukku recipe without butter or ghee.

Cuisine: Chettinad
Category: Snacks
Serves: 15 nos.
Prep time: 180 Minutes
Cook time: 5 Minutes
Total time: 185 Minutes

1 cup - 250ml
  • Raw rice / Pacharisi ( IR20 ) – 1 cup ( Maavu arisi)
  • White urad dal – 1/4 cup + 1 tbsp
  • Salt – as needed
  • Ghee – 1 tbsp (Optional, I dint use)
  • Water – to knead the dough
  1. To make Chettinad thenkuzhal murukku maavu, wash and soak raw rice in water for one hour.
  2. Drain the water completely. Spread in a white cloth. Dry under the shade for one day or two.
  3. After the rice is completely dry, grind to a fine powder. Sieve and set aside.
  4. Dry roast white, round urad dal without changing its color till hot. Powder and sieve it.
  5. Add to rice flour, salt, asafetida, melted ghee(If using) and mix well. Add the required water.
  6. Make smooth dough. Heat oil to deep fry. Press and shape the murukku. Drop in oil.
  7. Deep fry both sides till bubbles cease. Remove from oil, drain and store in a box.
  8. Chettinad thenkuzhal is ready. It stays good for a month.
  • Lets prepare Chettinad thenkuzhal murukku maavu as a first step. For this, wash the maavu pacharisi (IR20 raw rice) and soak in enough water for one to 2 hours. Drain the water and spread the soaked rice in a cotton cloth under shade for one day based on the weather.  Do not dry under the sun. Rice should become completely dry. Alternately you can just roast the rice till puffy and grind the rice.
  • Chettinad thenkuzhal murukku
  • After the rice is dry, grind in a mixie to a fine powder. Sieve in a wide plate and grind the coarse ones again till smooth. Repeat until all the rice is ground finely.
  • Chettinad thenkuzhal murukku  Chettinad thenkuzhal murukku
  • Dry roast white, round urad dal until hot. Roast it patiently without changing the color. Murukku doesn’t come out white if you roast the dal till golden brown in color. Keep mixing and tossing the dal. When the dal becomes hot, remove from the flame and let it cool down.
  • Chettinad thenkuzhal murukku
  • Grind to a smooth powder. Sieve and add to rice flour. Add salt, hing and melted ghee(if adding). Mix well. Then add required water and make a smooth dough. No problem if the dough is slightly sticky.

  • Fill the murukku press with the dough ( I sealed 2 holes with a cello tape inside and outside). Heat oil to deep fry. Drop a pinch of dough and check the oil temperature. Keep the flame low to medium and squeeze the murukku over the oil directly OR press the murukku in a greased ladle or a sheet as shown in the picture. Then drop in hot oil. You can put 3 to 4 murukku per batch. Cook both sides by flipping it. Cook till bubbles cease completely.
  • Chettinad thenkuzhal murukku
  • Murukku remains white in color if you fry in medium flame by tossing whenever needed. If you have used ghee in the dough, color may change slightly. Remove the murukku from the oil. Drain in a paper towel. Repeat the same in batches. Chettinad thenkuzhal is ready. Cool down the murukku and store in a box. It stays good for a month.
  • Chettinad thenkuzhal murukku
    Enjoy !


  • You can wash the rice, dry under shade and grind in a mill else dry roast the rice till puffy and then grind it. Both works well.
  • Ratio of rice and urad dal is 2.5 :1. Some recipes use 3:1 too.
  • Addition of ghee or butter helps to give soft texture to the murukku but color may not be pure white.
  • If you feel the oil has become too hot, you can switch off the flame and cool down the oil. Then make the next batch.

Chettinad thenkuzhal murukku is ready to enjoy ! Try this for Diwali and share your feedback with me.

Chettinad thenkuzhal murukku

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August 3, 2018

Aadi Kummayam Recipe – Chettinad Aadi Koozh Recipe

aadi kummayam

Aadi kummayam also known as Aadi koozh / aadi kool is a Chettinad special healthy sweet dish that is served in Chettinad marriage functions and other important occasions. Aadi kummayam is prepared with homemade kummayam powder that is prepared using urad dal, moong dal and raw rice. Palm sugar / Karupatti is used to sweeten the kummayam. But some people use jaggery as well. Usually kummayam is given to the young girls who attain their puberty to strengthen the bones. It is served by mixing with sesame oil/ Gingely oil. When I heard about this Kummayam recipe from my friends, I felt it is very similar to my Tirunelveli style ulundhu kali. This year for Aadi special, I wanted to try and share this kummayam recipe in my blog. But I was not sure of the authentic kummayam powder recipe because I found so many recipes with variations in the quantity of ingredients. It was so confusing for me. When I told this to my friend Shalini, she introduced Viji akka who is basically from Karaikudi, Chettinad. When I spoke to her over phone, she shared most of the traditional Chettinad special recipes like Kandarappam, Vellai paniyaram, seepu seedai and Aadi kummayam with proper measurements and details. How sweet ! She also referred few YouTube channels and websites to learn authentic Chettinad recipes.

Coming to this aadi kummayam recipe, Viji akka told her mom makes kummayam powder in large quantities grinding in flour mill and store it for months. But I made a small batch based on her measures. I also watched Seethai aachi’s kitchen YouTube video for more reference. Though its my first attempt, I felt its so easy to prepare. It came out so tasty too ! Above all, we had a satisfaction of having a very healthy sweet. Lets see how to make Chettinad special aadi kummayam recipe with step by step pictures.

Do check out my other Chettinad Recipes and AADI MONTH SPECIAL RECIPES !

kummayam powder

Aadi kummayam recipe / Chettinad aadi koozh

Aadi kummayam recipe / Chettinad aadi koozh

Chettinad special aadi kummayam recipe / aadi koozh recipe

Cuisine: Chettinad
Category: Sweet
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


Kummayam Powder Recipe
  • White round urad dal -1 cup
  • Yellow moong dal - 1/4 cup
  • Raw rice / Maavu arisi - 1/4 cup
Aadi kummayam / Koozh recipe
  • Kummayam powder - 1/2 cup
  • Palm sugar / Karupatti OR Jaggery - 1/2 cup
  • Water - 1.5 cups ( To dilute kummayam powder)
  • Water – 1/4 cup ( to melt jaggery)
  • Ghee – 2 tbsp
  • Gingely oil – 2 tbsp to 1/4 cup (Add while serving)


  1. To make kummayam powder, dry roast urad dal, moong dal and raw rice separately.
  2. Cool and grind to a smooth powder. Sieve and store in a box.
  3. To make Aadi kummayam, take 1/2 cup of kummayam powder in a bowl.
  4. Add water and mix without lumps.
  5. Melt palm sugar adding 1/4 cup water. Strain and add to the kummayam mixture.
  6. Transfer to a kadai and keep stirring till it becomes thick. Add ghee and stir till non-sticky.
  7. Remove and serve it by mixing with gingely oil.


  • KUMMAYAM POWDER : In a kadai, dry roast urad dal till golden in color. Transfer to a plate.
    aadi kummayam
  • In the same hot kadai, dry roast moong dal till golden color with a nice aroma. Transfer it to urad dal plate. Similarly dry roast rice till puffy. Keep it in the same plate along with dals. Let everything cool down.
    aadi kummayam aadi kummayam
  • Grind to a smooth powder. Sieve it. Discard the coarse residue. Store the kummayam powder in an air tight box.
    aadi kummayam
  • AADI KUMMAYAM PREPARATION: To make Aadi kummayam, take 1/2 cup of homemade kummayam powder in a deep bowl. Add 1.5 cups of water. Mix without lumps and set aside. Alternatively you can roast the kummayam powder in 2 tsp ghee till nice aroma wafts through. Cool down and then mix with water to dilute it.
    aadi kummayam
  • In another bowl, take 1/2 cup of broken palm jaggery or jaggery. Add 1/4 cup of water to it. Boil and melt it. Strain the syrup using a wire mesh.
    aadi kummayam
  • Add this syrup to the diluted kummayam powder. Transfer this mixture to a non stick kadai. Mix in medium flame till thick. Add  1/2 tbsp ghee at regular intervals. Mix till the mixture comes together. Total time takes 15 to 20 minutes to reach final stage. 
  • Kummayam will become non-sticky. Wet your fingers slightly and touch the kummayam to check if its non-sticky. Serve hot mixing with gingely oil / sesame oil. Enjoy it as evening snack !aadi kummayam aadi kummayam


  • For variations, you can add less moong dal and raw rice than the mentioned quantity. ie. around 2 tbsp.
  • Adjust the quantity of jaggery based on your taste. Palm sugar / karupatti tastes less sweet than jaggery. So you can add more if you need. Traditionally the ratio of kummayam powder and palm sugar/jaggery is 1:1.
  • Cardamom powder is not necessary.
  • Some people roast the kummayam powder in a tsp of ghee before mixing with water. But I din’t roast it. Its an optional step.
  • Color of aadi kummayam varies as per the jaggery and palm sugar. Pictures shows the one with jaggery. But in the step by step pictures, I used palm sugar. So it looks dark in color. 
Try this super healthy, Chettinad special aadi kummayam at home and reap its health benefits !
I added some gingely oil while serving !
Chettinad aadi koozh recipe

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April 28, 2018

Chettinad Kalkandu Vadai Recipe - Sweet Medhu Vada With Video

Kalkandu vadai
Kalkandu Vadai (Sugar candy vada) is a Chettinad Special Sweet Medhu Vada Recipe made especially for Diwali and Thirukarthigai Deepam festivals. Recently we had a 2 days trip to Karaikudi, Chettinad just to explore its food and other specialties. We relished an elaborate, traditional Chettinad lunch at “The Bangala” and had a pleasant stay at “Chidambara Vilas” heritage hotel. In this trip, I got a chance to taste most of the Chettinad special delicacies like Kandarappam, Vellai paniyaram with kara chutney, Thalicha idiyappam, Kosumalli, Kondakadalai Mandi, Getti kuzhambu, Paruppu urundai kulambu, More kulambu, Milagu kulambu, Payasam, some poriyal , pachadi and kootu varieties. We bought all the Chettinad specialty snacks from Soundaram Aachi stores. I also bought a kg of white raw rice / Maavu arisi and murukku press near Koppudai amman temple street for making Chettinad thenkuzhal by enquiring the staffs in Soundaram aachi kadai. I visited the antique stores to buy some props for blog but I din’t buy anything as I found them too costly and not worthy for its price. Finally I bought 2 Chettinad Cotton sarees as well. Totally it was a memorable one to cherish for years.Soon I will try to make a separate post about our trip in detail with all the pictures. After this trip, I got tempted to try some Chettinad recipes in my kitchen and share with my readers. So I bought “100 Chettinad recipes cookbook “ and started trying them one by one.
Last week Sendhil’s friends visited us. Luckily I came to know that they are from Chettinad . I became very happy and passed this book to her to know the authenticity of the recipes given in the book. Thanks a lot Mrs. Inba Venkatesh. She explained each and every recipe along with few corrections. She told me to try this Kalkandu vada as its one of the most special snacks recipe of Chettinad. So I tried this recipe referring the cookbook and few Youtube videos. Even though its my first attempt, it came out really well. I am very happy with the result. It tasted crispy outside and very soft inside. Its so easy to make too. Lets see how to make Chettinad special Kalkandu vadai with step by step pictures.

Check out my other Chettinad recipes in this LINK.

Kalkandu vadai recipe

Kalkandu Vadai Recipe - Sweet Medhu Vada

Kalkandu Vadai Recipe - Sweet Medhu Vada

Kalkandu vadai - Sweet medhu vada made with urad dal and sugar candy.

Cuisine: South Indian
Category: Sweet
Serves: Serves
Prep time: 60 Minutes
Cook time: 10 Minutes
Total time: 70 Minutes


1 cup = 250ml
  • White round Urad dal - 1/2 cup
  • Raw rice - 1 tbsp
  • Sugar candy / Kalkandu - 1/2 cup ( I used diamond kalkandu)
  • Salt - A pinch
  • Cooking oil - to deep fry vada


  1. Wash and soak urad dal and rice in a bowl adding water for one hour.
  2. In a mixie jar, grind sugar candy to smooth powder. 
  3. To this powder, add the soaked dal +rice by draining the water completely.
  4. Grind to a smooth paste without adding water.
  5. Add salt to the batter, mix well and keep aside.
  6. Heat oil and make vada. Deep fry both sides till golden.
  7. Remove and enjoy hot !


  • Wash and soak urad dal and raw rice in a bowl adding enough water. Soak for one hour. 

  • In a big mixie jar, powder the sugar candy/ kakandu smoothly. Alternatively you can use sugar instead of sugar candy. Take the soaked dal+rice and drain the water completely. Add the soaked dal+ rice to mixie jar. Grind to a smooth paste without adding water. Powdered kalkandu helps to grind the dal smooth without water.  So do not add water, just wipe the sides of mixie jar and grind continously to make a smooth batter. 
  • Kalkandu vadai recipe
    Kalkandu vadai recipe

  • Transfer the batter to a bowl, add salt just before making vada. Mix well with a spoon to prevent batter becoming watery.Keep aside. Add 1/2 cup of water to the mixie jar and grind it to wash the jar. Transfer to another bowl and use this water for dipping your hands while shaping the vada. If you fry the vada later, you can refrigerate the batter till use. 
  • Kalkandu vadai recipe

  • Heat oil in a kadai and when it gets heated , drop a pinch of batter to check the heat of oil. If the batter rises to the top immediately, oil temperature is correct. Now lower the flame to medium and drop the vada. 
  • Dip your fingers in water and take a small portion of batter from one corner of the bowl. Make a ball, flatten it slightly and make a hole in the center. Turn your hand upside down. Drop the vada in oil by slightly tilting your fingers. Make 2 to 3 vada per batch. Cook in medium flame by flipping it whenever needed. Cook till golden brown on both the sides. 
  • Kalkandu vadai recipe

  • Do not cook these vada in high flame because vada turns black quickly because of sugar candy.So cook patiently in low to medium flame. .Remove the vada in a tisue paper and serve hot. You can refrigerate the remaining batter for 2 days and make vada at your will.

  • Kalkandu vadai recipe
    Enjoy ! This vada stays good for 2 to 3 days.


  • If you don't have sugar candy, you can use sugar.
  • Never use water for grinding the batter.
  • Cook in low to medium flame patiently.
  • If the vada absorbs more oil, add 1 to 2 tsp of rice flour to the batter.
  • Do not add salt while grinding the batter. It makes the batter watery.

Try this easy, yummy, sweet urad dal vada / Kalkandu and enjoy !

Chettinad kalkandu vadai

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February 18, 2016

Vazhakkai Curry – Chettinad Raw Banana Fry Recipe

Chettinad Vazhakkai curry
Raw banana/Vazhakkai is our family favorite vegetable. So I keep trying varieties of curry/fry recipes with it. Recently I came across this Chettinad style vazhakkai masala curry recipe in this blog. As it had fennel seeds/soambu, i got tempted to try it. I made it as a side dish for mor kuzhambu. It was a yummy combo.We all loved it. Though I made it less spicy,it was very flavorful and tasty with rice. I have included this curry in my routine lunch menu too.Sure,its a welcome change from my Raw banana poriyal. Next I am eyeing on Vazhakkai varuval/roast without coconut, but I don’t know when am i going to try itSilly . Lets see how to make Chettinad Vazhakkai curry recipe for rice with step by step pictures.Check out my other raw banana recipes
  1. Raw banana chips
  2. Raw banana bajji/fritters
  3. Raw banana kootu
Chettinad Vazhakkai curry

Chettinad Vazhakkai Curry Recipe

Chettinad Vazhakkai Curry Recipe Chettinad style raw banana fry recipe using freshly ground masala
Cuisine: Indian
Category: Side dish
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

  • Raw banana / Vazhakkai - 1 no
  • Big onion - 1 no ( chopped finely)
  • Tomato - 1 no
  • Green chilli - 1 no ( slitted)
  • Garlic cloves - 4 nos ( chopped)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp ( i used Kashmiri chilli pwd)
  • Salt - as needed
To temper
  • Cooking oil - 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
To grind
  • Grated coconut - 1/4 cup
  • Fennel seeds/soambu - 1 tsp
  • Coriander leaves - to garnish

  • Wash & peel the skin of raw banana. Chop into cubes & keep inside water to avoid discoloration.Grind the coconut + fennel seeds to a smooth paste adding enough water.
Chettinad vazhakkai curry
  • In a kadai,heat oil and splutter mustard seeds,curry leaves. Saute onions,green chilli & garlic pieces until  onion becomes transparent. Add chopped tomato pieces and saute till mushy.
Chettinad vazhakkai curry
  • Add turmeric powder,red chilli powder and required salt.Mix well and add the raw banana cubes.Mix well.Add some water & cover cook till the raw banana is cooked well.Make sure it is not mushy.It should be firm.
  • Now add the ground coconut masala and mix well. Keep the flame medium and saute until you get a nice masala smell and raw banana gets coated with masala.Switch off the flame and garnish with coriander leaves.
    Enjoy ! Chettinad vazhakkai curry

Chettinad vazhakkai curry
Check out my other raw banana recipes
  1. Raw banana chips
  2. Raw banana bajji/fritters
  3. Raw banana kootu

  • Original recipe called for using 2 green chillies.But i used only one to make it less spicy.So add more for spicy fry.
  • You can also add more red chilli powder instead.
  • You can replace raw banana with arbi/Seppankizhangu but you should cook the arbi before adding in masala.
Enjoy this yummy,flavorful vazhakkai curry with rice,kuzhambu and papad !
Raw banana curry
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June 1, 2015

Spinach Biryani Recipe/Palak Biryani(Keerai Sadam)-Sunday Lunch Recipes-17

Spinach biryani recipe
I tried this Chettinad style Keerai biryani recipe adding palak leaves after watching Captain TV Cookery show.It came out really well.We loved it.My daughter Raksha had a plateful of this biryani happily.As this was my first attempt of making a biryani adding greens/keerai,I was doubtful about its taste.So I made Drumstick poricha kuzhambu and Rasam along with it.But biryani bowl got emptied firstHee hee.I am sure this would be a healthy choice for fussy kids who don’t eat green leaves.Here I have used spinach/Palak as it is easy to clean & chop.You can use Arai keerai,Mulai keerai(Amaranth leaves),Methi leaves as suggested in the TV show.Try this healthy biryani recipe for your kids and Husband’ lunch box.This recipe gets thumbs up from everyone in the family.Ok,Lets see how to make this Indian Palak biryani recipe in detail.

Please check my other biryani & pulao recipes here :)
Spinach biryani recipe

Palak biryani/Spinach biryani recipe

Palak biryani/Spinach biryani recipe Healthy,easy spinach biryani recipe - Sunday Lunch Recipes series -17
Cuisine: Indian
Category: Lunch menu
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


  • Spinach/Palak leaves - 1 cup ( 1/2 bunch)
  • Basmati rice - 1 cup ( I use India Gate)
  • Salt - as needed
  • Water - 1.75 cups
To saute
  • Cooking oil + ghee - 1 tbsp + 1 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2 no
  • Cardamom - 1 no
  • Black stone flower/Kalpasi - 1 no
  • Bayleaf - 1 no
  • Big onion -1 no
  • Small onion -5 nos
  • Green chilli - 1 no
  • Mint leaves – 2 tbsp
  • Tomato – 1 no
  • Curd – 1 tbsp
  • Lemon juice – few drops
To grind
  • Red chillies - 3 nos
  • Ginger - 1 inch piece
  • Garlic cloves - 5 nos
  • Pepper corns - 1/4 tsp
  • Grind all the ingredients given under “to grind” to a smooth paste.Set aside.Wash & soak the basmati rice for 30 minutes.

  • Wash and chop the palak leaves.Chop the onions,mint leaves and tomato into fine pieces.Slit the green chilli.
Spinach biryani recipe
  • Heat oil+ghee in a cooker base. Saute the whole spices and add the slitted green chilli and onions.Saute till transparent.Add the ground paste and saute till raw smell goes off. Add tomatoes and saute till it becomes mushy.
Spinach biryani recipe
Spinach biryani recipe
  • Lastly add the mint leaves.Mix well and add the finely chopped palak leaves.Add rice,salt,curd,water and lemon juice.Give a boil.Mix well and close the cooker.Cook in very low flame for one whistle.After the steam is released,remove the lid and fluff the rice with fork. Enjoy !
Spinach biryani recipe
Spinach biryani recipe
  • You can replace palak with Arai keerai,mulai keerai or vendhaya keerai/Methi leaves.
  • Add more number of red chillies for spicy biryani.
  • You can also powder the whole spices and add to this biryani for variation.
  • Adding ghee gives a nice flavor.So don’t skip it.

Try this healthy,kids friendly Keerai biryani.You will enjoy it !
Spinach biryani recipe
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