One of my favourite cuisine of south is Chetinad cuisine.
It is the cuisine of the Chetinad region of Tamil Nadu. Chetinad cuisine is one of the spiciest and the most aromatic in India.
The dishes are hot and pungent and a there is beautiful balance of spices.
Aapam, Paniyaram, kara kuzhambu are few of the very famous Cheitnad recipes.
Cheitnad cuisine is very famous for its non vegetarian recipes. But being a vegetarian, I have tried all it’s famous vegetarian dishes. Am particularly fond of its kara kuzhambu recipes. And thats the reason for me to create this recipe.
My family enjoys this a lot and I hope you all enjoy too:)
Ingredients
Paneer-200 gms
Shallots( sambar onions)- 1/2 cup
Onions- 2
Tomatoes( big)- 3
Garlic- 12-15 pods
Tamarind- marble size
Red chilli powder- 1 and 1/2 tsps
Coriander powder- 3 tsps
Saunf powder- 1 tsp
Turmeric powder- 1/2 tsp
Grated jaggery- 1 and 1/2 tsps
Salt to taste
Sesame oil- 4 tsps
Mustard- 1 tsp
Fenugreek seeds- 1/2 tsp
Saunf- 1/2 tsp
Hing- 1/4th tsp
Curry leaves- few
Method
Cut the paneer into cubes.
Peel and wash shallots and garlic.
Peel, wash and chop onions.
Wash and chop tomatoes.
Soak tamarind in 1/2 cup of water.
Heat oil in a heavy bottom pan.
To the hot oil, add garlic. Sauté till it becomes golden.
Add shallots and chopped onions.
Sauté till the onions turn slightly brown.
Now add the tomatoes, mix well and sauté for a min.
Add all the powder masala and salt to taste. Sauté for a min, add 1/4 cup of water and cook till oil starts separating from the masala.
Take of the gas and cool.
Squeeze and extract tamarind juice.
Add it to the masala along with grated jaggery and grind to a smooth purée.
Add the purée back to the pan, add 2 more cups of water and let it cook.
Once it starts boiling vigorously, reduce the flame and add the paneer cubes.
Mix well, cover the pan with a lid and let it simmer on a low flame .for 10- 15 mins.
Take off the gas and transfer to a serving dish.
Heat oil for tempering. Add mustard. Once it starts spluttering, add fenugreek, saunf, hing and curry leaves.
Add this to the gravy and serve hot with steamed rice, roti, Aappam or dosas:)
