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Madurai Mutton Salna


  • Chili powder-2tsp, coriander powder-2tsp
  • Powdered Pepper-2tsp, cumin(jeera)-2 tsp , fennel (sombu)-1tsp, turmeric powder- half tsp
  • Coarsely grounded Cinnamon-1″, Cardamom-2, Clove-4, Star anise (annasi poo)-1, 1″ Ginger, 15 no garlic cloves, bay leaf-2, black stone flower(kalpasi)-3 pieces, nutmeg powder 1 pinch
  • Groundnut oil-100 ml
  • Small/big onion-300g
  • Finely chopped tomatoes-100g
  • Split Green chili-6 no
  • Thinly sliced Mint leaves, coriander leaves, curry leaves
  • Mutton pieces-750
  • Paste 100g coconut, 50g groundnut, 50g fried-gram
  1. Heat oil in a pressure cooker, add onion, green chili and saute for one minute, add bay leaf, kalpasi, cinnamon, clove.
  2. Saute for two minutes, add ginger, garlic and saute till raw smell goes off. Add tomatoes, onions, mint, coriander leaves and saute for two minutes and add mutton pieces and saute for five minutes.
  3. Stir well, add curry leaves, pepper, cumin, fennel seed and turmeric powders and mix well.
  4. Add chili, coriander powder, curry mix, salt and mix well. Add hot water and pressure cook for 6 or 7 whistle. Release the steam and open the cooker, add coconut paste, coconut milk and cook for five minutes. Add nutmeg powder and coriander leaves and remove from stove.

Salna goes well with parota, rice, idli, dosa, bread, chapatti etc

Note: How to make Curry Mix Powder:

Dry roast, in slow flame, 2 red chili, 2 tsp coriander seed, 1tsp dhoor dhall, 1tsp channa dhall, 10 curry leaves, half tsp each of pepper, cumin & fennel seed till it turns light brown and smell emanates. Store in air-tight container.

Mutton Chops


  • Mutton Chops pieces with bones 500 g
  • Small / big Onions, coarsely cut 150 g
  • Tomato, cut into four quarters-1 no- 50 g
  • Ginger-2″
  • Garlic – 20 gloves
  • Pepper – 1 tps
  • Jeera – 3/4 tps
  • Sombu-1/2 tps
  • Cinnamon – 1/2″
  • Turmeric powder – 1/2 tsp
  • Coriander Powder – 1 tsp
  • Chili Powder – 2 tsp
  • Coriander leaves, coarsely cut, 1/2 cup
  • Oil 50 ml
  • Salt to taste


  1. Grind dry items -pepper, jeera, sombu, cinnamon, into powder. Add onion, tomato, ginger and garlic to the powder and grind into a paste with a little water. Put the paste into a pressure cooker.
  2. Add mutton pieces, turmeric, coriander and chilli powder, salt and 100 ml water and mix well.
  3. Pressure cook for 3 whistles and simmer for 5 min
  4. Release the pressure, trasfer the contents into a kadai.
  5. Add 8 tsp oil and thicken the sauce in slow fire to desired consistency.
  6. Add cut coriander leaves and serve as a side.


Chicken Kebab (kebap, kabab, kebob, kabob, kibob, kebhav, or kephav)

Credit: Ramita Bakshi


  1. Ground chicken – 250 grams
  2. 1/2 egg
  3. salt
  4. green chili
  5. ginger
  6. garlic
  7. fenugreek leaves (kasoori methi)
  8. garam masala
  9. jeera powder
  10. Onions – finely diced
  11. Cilantro


  1. Mix ingredients 1 to 9 together and refrigerate for 2 hrs
  2. Remove mix from refrigerator and mix in onions and cilantro
  3. Put the mix on skewers
  4. Preheat oven to 350F and bake for 30 minutes turning the skewers once after 15 minutes
  5. Garnish with diced onions, cilantro, chaat masala, and lime juice

Plain Fish Fry


  • Fish-500 gm-cleaned and thinly sliced-Preferred fishes: Red sanders(Sankara), Sardines(Maththi), Prawn, Seer(vanjiram), Anchovies (neththili), crab (nandu), Baracuda (Sheela), Pomfret (Vowvaal).
  • Red chilli powder- 5 tsp
  • Coriander powder -1 tsp
  • Tumeric powder-half tsp
  • Ginger(1″) and  garlic (2 gloves) paste
  • lemon juice-2 tsp
  • Salt to taste
  • Corn powder-1 tsp.


  1. Mix all items into a thick paste and apply on both sides of fish slices. Marinate for 30 minutes.
  2. Heat oil in a kadai and fry the fish slices in medium fire till golden brown. PLAIN FISH FRY IS READY.

Tava Fish Fry


  • Fish-500 gm
  • Small/big onion-100 gm-tomato 50 gm-coarsely grind them into thick paste
  • Tamarind-half lemon size(25gm)-make thick paste of tamarind
  • Coconut powder/scrapings half cup
  • Sombu (aniseed) powder-1 tsp
  • Red chilli powder-3 tsp
  • Coriander powder 2 tsp
  • Turmeric powder-half tsp
  • Salt to taste
  • curry-leaves
  • cooking oil – 8 tsp


  1. Clean and slice 500 gm of fish suitable for frying in tava.  Suitable fish varieties: Seer(Vanjiram), Pomfret(Vowval), Seabass)Koduva), Saw/gur (Kola), Crab (nandu)
  2. Grind coconut and sombu into thin paste. Add all other items and mix well into a thick paste.Dip fish slices in this paste for 30 minutes.
  3. Heat a tava and add 4 tsp oil. Place the coated-slices of fish  on the tava and cover it with a lid for a minute and remove the lid. Continue to fry till golden brown and turn the slices upside down and fry till golden brown. Add oil as and when necessary.

Chenna Kunni Gravy


Chenna kunni- 1 cup.

  • Big onion- 2 nos-cut into fine pieces
  • Tomato- 2 nos -cut into fine pieces
  • Coconut powder/scrapings – 1 cup
  • sombu-2 tsp
  • chilli powder-2 tsp
  • coriander powder-3 tsp
  • turmeric powder-half tsp
  • salt to taste
  • curry leaves
  • oil 4 tsp


o Pour water over chenna kunni and wash gently to remove dirt and sand. Collect the clean floating chenna kunni. Repeat the wash 2 or 3 times until the sand settles down in water.

o Grind coconut and sombu into a fine paste and make up 150ml with water.


  1. Add Chilli powder,  coriander powder, turmeric powder,  salt to taste, curry leaves to the coconut-sombu juice
  2. Heat oil in a kadai, when hot add onion and fry until light brown, add tomato pieces and fry for 2 minutes. Add chenna kunni and fry for 1 minute.
  3. Add kulambu mix (1) and cook for 10 minutes in medium fire until it thickens into gravy consistency.

Note: This gravy goes well with rice

Dried Fish Kulambu


  1. Nethili/any dry fish-20 nos. Remove head and tail, dip in water for 5 minutes, rub with hands to remove scales and dust and drain out water.
  2. Tamarind-lemon size. Soak in water for 10 minutes, squeeze out juice and make up 3 tumblers of juice with water.
  3. Onion big size 1- cut into half inch cubes
  4. Garlic-5  gloves- smash thinly
  5. Pepper powder-1 tsp, Chili powder 3 tsp, coriander powder- 4 tsp, turmeric powder-half tsp, any one vegetable: 1 Drumstick/ 2 pieces of mango/ 2 no Brinjal/ 1 plantain – cut into small pieces.
  6. Fenugreek/karuvadagam -1 tsp
  7. Oil-4 tsp
  8. Salt to taste
  9. Curry leaves


  • Mix all items in (5) in tamarind juice.
  • Heat oil in a kadai, add fenugreek. When it splutters, add onion, garlic and  fish one after the other. Fry for 2 minutes in medium fire.
  • Pour the kulambu mix in (1) and cook for 10 minutes in medium fire until the vegetables get cooked and thick consistency is obtained
  • Remove from fire, add curry leaves.

Note: This dry fish gravy goes very well with rice and curd rice

Shrimp/Crab Gravy


  • Prawn/crab
  • Coconut powder/scrapping – 1 cup with 2 tsp
  • Sombu 2 tsp
  • Fenugreek 1 tsp
  • Chili powder 4 tsp
  • Coriander powder 3 tsp
  • Turmeric powder half tsp
  • Salt to taste.
  • Big onion 2 – cut into small pieces
  • Tomato 1- cut into small pieces


o Clean 500 gm prawn/crab pieces

o Grind coconut with  sombu and add  chili powder,  coriander powder,  turmeric and salt to taste.

o Chop 2 big onions and 1 tomato into fine pieces.


  1. Heat 6 tsp of oil in a kadai and add 1 tsp fenugreek and allow it to splutter. Add onion pieces and fry for a minute, add tomato pieces and fry for another 1 minute. Add prawn/crab pieces and fry in oil for 1 minute.
  2. Add coconut-masala paste, curry leaves, adequate water and cook for 10 minutes till raw smell disappears. Cook in slow fire till oil separates.

Note: It goes well with rice, idly or dosa.

Chicken Kulambu


  • Chicken 500g (1 lb) cut into small pieces
  • garlic 6 cloves, crushed
  • ginger 2 inch piece, crushed
  • turmeric powder 1 tsp
  • coconut – 3/4 cup
  • pepper 3/4 tsp
  • fennel seeds (sombu) 1/2 tsp (for grinding with coconut)
  • cumin seeds (jeera) 1 tsp
  • fennel seeds (sombu) 1 tsp
  • cinnamon 1″
  • cardamom 4
  • cloves 4
  • chili powder 2 tsp
  • coriander powder 2.5 tsp
  • Pearl onions – 1 cup, cut into big pieces
  • Pearl onions – 1/4 cup, cut into thin, small pieces
  • tomato 1/2 cup – cut into fine pieces
  • curry leaves 1/2 cup


o Grind coconut with pepper, fennel (1/2 tsp), cumin into fine paste with adequate water


  1. Boil 6 cups of water in a pot
  2. Add the chicken, the pearl onions that were chopped into big pieces, tomatoes, turmeric, chili powder, coriander powder, little bit of salt, half the crushed ginger
  3. Cook in medium flame till the chicken is cooked; about 10 minutes
  4. Add the rest of the crushed ginger and the rest of the salt
  5. Add the ground coconut-pepper-fennel-cumin paste
  6. Once the gravy starts to boil add the garnish (look below for garnish) and turn off the stove
    • Garnish:
      • Heat 6 tsp of oil in a pan (use half cooking oil and half sesame seed oil for better taste)
      • Add cinnamon, cardamom, cloves, crushed fennel seeds, half the curry leaves to the oil and let it splutter
      • Add the finely chopped pearl onions and try till they start to turn light brown
      • Add the crushed garlic and rest of the curry leaves and pour into the gravy
  7. Once garnished boil the gravy for 2 minutes and then turn off the stove

Note: This dish goes well with rice, idly, dosa, Puri, chappathi, biriyani

Chennai Mutton/Chicken/Vegetable Biriyani


  • big onion 250g – cut into small square pieces
  • tomato 250g – cut into tiny square pieces
  • Mutton 500g
  • Basmati rice 500g
  • ginger 2″
  • garlic gloves 20
  • cinnamon 1″
  • cloves  4
  • cardamom 4
  • brinji leaves 2
  • green chilly 5 -split lengthwise
  • pudina leaves -50 g  cleaned
  • coriander leaves -50 g cleaned
  • chilli powder 2 tsp
  • turmeric powder 0.5 tsp
  • oil & ghee 150 ml
  • salt to taste


o Soak cleaned mutton pieces in 1 cup of thick curd and half tsp turmeric powder for at least 30 minutes.

o  Clean  rice with water and drain the water

o  Grind ginger and  garlic into fine paste


  1. Pour 50 ml of oil in cooker and, when the oil is hot, saute cinnamon, cloves, cardamom, brinji leaves for 1 minute
  2. Put the onion pieces and fry till golden brown
  3. Add ginger-garlic paste and saute for 1 minute
  4. Add tomato pieces and fry well till it mashes and loses its wet flavor
  5. Add mutton-curd mix and fry for 5 minutes in cooker
  6. Add chili, coriander, turmeric powder, half of pudina and coriander leaves and saute for 2 minutes
  7. Add 1.5 vol of water for 1 vol of rice to the cooker and while boiling add rice, stir the contents, cover the cooker and put wait when steam steadily comes out
  8. After one whistle, reduce heat and sim for 10 minutes
  9. After the cooker cools, open the cooker and if water remains, turn the contents till the rice dries up and separates into individual pieces
  10. Garnish with fried-golden brown onion pieces, pudhina and coriander leaves.

Note: 1.The same procedure may be followed for making chicken/vegetable briyani with the following modifications: Marinate,  for at least 30m, 500g of cleaned chicken pieces with ginger-garlic paste, 1 tsp chili powder, quarter tsp garam masala powder, quarter tsp turmeric powder, 1 tsp salt. Fry the chicken pieces in oil till gloden brown in low heat.

For Vegetable Briyani cut into small pieces potato, beans, carrot, cauliflower & other suitable vegetables such as greenpeas.