This document provides recipes for traditional Tamil Nadu cuisine including Mangai Sundal, Chicken Chettinad, Pookosu Milagu Masala, Thenagai Sadham, and Seeiyam. Mangai Sundal is a side dish made with channa, urad dhal, green chilies, raw mango and spices. Chicken Chettinad is a coconut based curry made with chicken, onions, tomatoes and a spice paste. Pookosu Milagu Masala is a cauliflower stir fry made with onions, ginger-garlic paste, spices and cauliflower. Thenagai Sadham is a rice dish mixed with urad dhal, coconut and tempered

1. TAMIL NADU CUISINE
•Mangai Sundal
•Chicken Chettinad
•Pookosu Milagu Masala
•Thengai Sadham
•Seeiyam

2. MANGAI SUNDAL

3. MANGAI SUNDAL
Ingredients
•Whole Channa - 1 cup (soaked overnight)
•Whole Urad Dhal - 1 tsp
•Curry Leaves - 3 or 4
•Green Chillies - 2, chopped finely
•Raw mango - 1 or 2 tbsp
•Hing - 1/8 tsp
•Mustard Seeds - 1/4 tsp
•Salt to taste
•Oil - 3 tbsp

4. MANGAI SUNDAL
Method
Soak the Channa overnight. Pressure cook it till soft. In a skillet, add oil. When
hot add the mustard seeds and wait till it sputters. Then add the whole pepper
corns and the Urad Dhal. Cook till the Urad Dhal is slightly roasted. Then add
the chopped Green chillies. Then add the raw mango pieces. Needn't cook it well
as the tangy taste will add a kick to the channa. Now add salt as required. Add
the cooked channa to this and toss such that it coats well with the channa.
Variations:
You could add Curry leaves when adding green chilies. Those will also add a nice
touch. Also you can add some grated coconut for richness. Also you can squeeze
some lime to add a tangy touch. You can have this as a side dish also or eat it as
such for snacks.

5. CHICKEN CHETTINAD

6. CHICKEN CHETTINAD
Ingredients
Chicken – 1 kg cut into pieces
Onions – 2 chopped
Ginger garlic paste – 2 tbsp
Tomatoes – 2 chopped
Curry leaves – 1 sprig
Turmeric powder – 1 tsp
Water – 1 cup
Salt – to taste
Oil – 2 tbsp
Coriander leaves – 1 tbsp chopped

7. CHICKEN CHETTINAD
Method
Heat a little oil in a pan and roast the grated coconut till light brown. Add rest
of the ingredients and roast till aroma comes out. Allow it to cool and grind to a
paste. Heat oil in a pan and fry onions till golden brown. Add ginger garlic
paste and fry for a minute. Add turmeric powder, tomatoes, curry leaves and
salt. Fry till oil separates. Now add the ground masala, water and the chicken
pieces. Mix well, cover and cook till done. Stir in between. When the gravy is
thick, switch off the flame. Garnish with chopped coriander leaves. Serve
delicious ‘Chicken Chettinad’ with rice, roti, idli, dosa or bread.

8. CHICKEN CHETTINAD
For the Paste
Grated coconut – 1 cup
Dry red chillies – 6
Peppercorns – 1/2 tsp
Poppy seeds/ Khus khus- 2 tsp
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Fennel seeds/ Perumjeerakam – 1 tsp
Cinnamon – 4 ” piece
Cloves – 4
Cardamom – 1

9. POOKOSU MILAGU MASALA

10. POOKOSU MILAGU MASALA
Ingredients:
1 large cauliflower, broken into florets
1 - onion, chopped finely
1 - tomato, diced
1 tbsp - ginger-garlic paste
1 tsp - chili powder
1/2 tsp - cumin powder
1/2 tsp - garam masala
1/2 tsp - cumin seeds
1/4 tsp - tumeric powder
1/2 tsp - black pepper powder
2 tbsp - oil
salt to taste

11. POOKOSU MILAGU MASALA
Method:
Heat oil in a pan and add cumin seeds.
When the cumin splutters, add the onions and saute till
translucent.
Add the ginger garlic paste and fry till the raw smell is gone.
Add the tomatoes and cook till they turn mushy.
Add chilli, cumin, tumeric & garam masala powders. Saute for a
minute.
Add the cauliflower florets and salt.
Add 1/2 a cup of water, cover and cook till the cauliflower is
just done.
Finally turn off the heat and add pepper powder.
Garnish with coriander leaves.
This goes well with hot rotis. It can also be used as the stuffing
while preparing cauliflower masala dosas.

12. THENGAI SADHAM

13. THENGAI SADHAM
Rice 1 cup
Urad dal(white) 1/4 cup
Coconut,grated 1/2 cup
Salt As needed
Ghee 1 tsp
INGREDIENTS

14. THENGAI SADHAM
Oil 1 tblsp
Mustard 3/4 tsp
Cashews 4 -
5,broken
Asafoetida 1/8 tsp
Green/red Chillies 3-4
Curry leaves 1 sprig
To Temper

15. THENGAI SADHAM
Method:
•Cook rice with ratio 1:2 (adjust the water ratio according to the rice
variety you use) for 3 – 4 whistles. Add a tsp of ghee and required salt
and fluff the rice.
•Soak urad dal for 1 hour,drain the water and dry roast it in a pan until its
turns golden brown and nice aroma wafts.

16. THENGAI SADHAM
•Heat the pan with oil,temper with the items given under the ‘To temper’ table
in order.Add the coconut and roasted urad dal and just give it a stir for 1/2
minute.
•Add it to the rice and mix well.

17. SEEIYAM

18. SEEIYAM
For the Pooranam (Inner stuffing):
•Chana dal - 1/2 cup
•Jaggery - 1/2 cup
•Cardamom powder - 1 tsp
•Coconut - 1.5 tbsp
For Outer Wrap:
•Idly Dosa Batter - 1/2 cup
•Oil - to deep fry
•Salt - a pinch(if needed)
NOTE: Maida can be replaced with idli dosa batter and can
be used as a instant version. If using maida, dilute it with
water to idli dosa batter consistency

19. SEEIYAM
Method:
For the inner pooranam : Dry roast channa dal till a nutty aroma comes, dont let it
brown. Then soak it in water for atleast 1 hour.

20. SEEIYAM
Then cook channa dal with water until soft but not mushy(It should still be in shape if
you press it). Drain water from channa dal and keep aside.I was not confident in pressure
cooking channa dal so cooked it in a open pan.
Dry roast coconut till the moisture leaves. Grind channa dal with jaggery to a coarse mixture-
Use the pulse option in ur mixie and press it on and off, dont make it a paste.

21. SEEIYAM
Add roasted coconut,cardomom powder to the grinded channa dal jaggery mixture. Make small
lemon sized balls and keep it ready.
Take 1/2 cup of odli dosa batter in a bowl. Take each ball and immerse it in the batter, dip well
such that it coats on all sides.
Deep fry them in preaheated oil. The balls tend to stick to each other , try to leave space
between. Anyways we can seperate them after taking it out too.

22. SEEIYAM
Turn over to other side and cook on both sides. Take them while they turn golden brown.
Drain it in a tissue and enjoy your seeyams.
Notes:
•You can use either idli dosa batter or maida for the outer wrap, its purely your preference. But I
like the ones made with idli dosa batter as they are more crispy.
•Do not add water to the idli dosa batter, if the batter is runny then the seeyams will drink more
oil.