Briyani never completes without Dalcha.
Ingredients
  • Mutton - Only Bone pieces 4-5
  • Toor Dal - 1/4 cup heaped
  • Chana Dal - 4 tbsp
  • Big Onion - 1 chopped finely
  • Ginger Garlic Paste - 1.5 tsp
  • Brinjals - 5 (each cut into four)
  • Raw Mango - 1 small
  • Tomato - 1 chopped roughly
  • Red Chilli powder- 1 tsp
  • Coriander powder - 2 tsp
  • Tamarind paste - 1 tbsp
  • Coriander leaves - just to garnish
  • Salt - taste
  • Oil - 2 to 3 tsp
Seasoning
  • Oil - 2 tsp
  • Fennel seeds - 1 tsp
  • Curry leaves -1 sprig
  • Green Chillies - 1 slitted
  • Cinnamon - 1/2 inch piece
  • Cloves - 2
  • Bayleaf - 1/2
  
Method 
  1. Heat oil in a pressure cooker - add the items under Seasoning then add onion, ginger garlic paste saute till slightly browned.Then add chopped tomato saute till mushy and raw smell leaves.Then add red chilli,coriander powders, required salt and mix well.
  2. Add the dals, give a quick stir add about 1 cup of water and pressure cook 4-5 whistles.The dals should be mushy.Keep aside.
  3. In a pan heat oil, saute the brinjals and mutton bone until golden brown and is halfcooked., set aside. Transfer the dal mixture to a pan and heat it up. Add water if the mixture is too thick...Once it starts boiling add the brinjals.
  4. Cook covered until both turns soft. Once cooked add tamarind water and let it for one boil then garnish with coriander leaves and switch off.
  5. Dalcha ready to serve for your Hot Briyani.  
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 Ingrediants
  • To grind (If you want fresh masala)
  • Coriander seeds-2 table spoons
  • Red chillies-8
  • Fennel seeds-1 teaspoon
  • Cumin seed-1 teaspoon
  • Cinnamon-1 small piece
  • Cardamom-2
  • Clove-2
  • Dry roast all these items and dry grind them

Coconut paste 
  • Grind the coconut,Kas kas and fennel seed 1 teaspoon to a smooth paste

 Seasoning
  • Cinamon-1/2 inch piece-2
  • Cardamom-2
  • Clove-2
  • Bay leaf-a small piece
  • Maruthani mokku-a small piece
  • curry leaf-little
  • Fennel seeds-1 teaspoon

 Method
  1. Wash and cut the mutton into small pieces.
  2. Cut the onion, garlic and tomatoes also into small pieces.
  3. Keep the cooker in the stove. Heat 2 tablespoons of cooking oil. Add the items given in ‘To season’.
  4. Add the ginger garlic paste and stir well. Now add the chopped onion, garlic and tomatoes one by one and sauté nicely.
  5. Add the mutton pieces along with turmeric powder now and sauté for 5 minutes. 
  6. Add the kuzhambu milagai Thool and coriander powder. Mix that also well.
  7. Add 3 cups of water and the salt needed. Mix well and close the cooker. Once the steam starts coming, Put the weight . Keep the flame in medium.
  8. After the first whistle comes, reduce the flame and cook for 12 minutes. Wait for the pressure to release. Once the pressure is released, open the cooker and add the grinded coconut paste. Check for the consistency and taste.
  9. Cook for another 5 minutes without closing the cooker.
  10. Add the lemon juice as final touch. The gravy can be garnished with coriander leaves.
  11. Mutton Kuzhambhu ready to serve.

 Note: If Gravy becomes watery, add coconut paste.

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A very famous and delicious chettinad recipe. The tough and time consuming task in this recipe is cleaning the plantain flower. All the effort we put in, will yield a good, tasty , crispy vada and will be loved by everyone.
Plantain flower is very good for ladies for uterus related problems. Children will not eat this if we make poriyal, thuvattal, kootu, etc., due to its sour (thuvarpu in Tamil) taste but it will be irresitible when it is tranformed into vada.




Ingredients
  •   Plantain flower (small) -1 no
  •   KadalaiParuppu – 200 gm
  •   Red chillies – 6 nos
  •   Fennel seeds – 1 Tbsp
  •  Garlic – 2 to 3 pods
  • Green chillies (finely chopped) – 2 nos
  • Asafetida  -  1 tsp
  • Turmeric powder – 1 tsp
  • Shallots – 8 to 10 nos or big onion – 1 no.
  • Rice flour – 2 Tbsp
  • Coriander and curry leaves ( finely chopped)- 3 Tbsp
  • Salt as required
  • Oil as required.
Method
  1. Soak the kadalaiparuppu and red chillies for minimum one hour. 
  2. Add the soaked dhal along with red chillies and garlic and grind it coarsely without adding water as we do  for “Aamavadai” . Then,  clean the plantain flower ( I’ll blog the step by step procedure for cleaning the plantain flower) , thoroughly  wash the florets in water and chop it finely and put in the water diluted with curd (add 2 to 3 Tbsps of curd in a cup of water) so that the plantain flower will not turn into black color.
  3. Squeeze out the water from the chopped florets and add this to the ground dhal. With this, add fennel seeds, finely chopped green chillies, onion, coriander& curry leaves, asafetida, turmeric powder, rice flour and salt and thoroughly mix everything ( don’t add water , the moisture in the onion and plantain florets will be enough to mix).
  4. In the mean time, heat oil in  a flat bottomed kadai. Make small balls out of the vada mixture. Flatten these balls , thinner than “AamaiVadai”and fry in slow fire, flip the vadai on both sides till vadais turn into golden brown colour.
  5. Mouth watering VazhaippooVadai is ready to eat.
Note
  1. The colour and crispiness of the vadai will be decided by the oil temperature. So we need to fry these  vadais in medium flame.
  2. Care should be taken while grinding kadalai paruppu, it should be coarsely ground without adding water.
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