SOUTH INDIAN KITCHEN

South Indian non-vegetarian food is a diverse and flavorful cuisine that is known for its use of aromatic spices and ingredients. Here are some popular non-vegetarian dishes from South India:

Hyderabadi Biryani: This is a flavorful rice dish made with spiced meat (chicken or mutton), fragrant basmati rice, and a blend of spices.

Chicken Chettinad: This is a spicy and aromatic chicken curry from the Chettinad region of Tamil Nadu. It is made with a blend of roasted spices, coconut, and curry leaves.

Fish Curry: South Indian fish curry is made with a blend of spices, coconut milk, and tamarind. It is a tangy and flavorful dish that is usually served with steamed rice.

Mutton Pepper Fry: This is a popular dish from the state of Andhra Pradesh. It is made with succulent pieces of mutton that are marinated in a blend of spices and then fried until crispy.

Chicken 65: This is a popular appetizer made with marinated chicken that is deep-fried and then tossed in a spicy masala mix.

Andhra-style Prawn Curry: This is a spicy and tangy curry made with prawns, onions, tomatoes, and a blend of spices.

These are just a few examples of the delicious non-vegetarian dishes that you can find in South India. The cuisine is rich and diverse, and there are many more dishes to explore and enjoy.

Today we will see about how to cook Veg pulao with Chettinad Chicken Gravy........Lets start....

CHETTINAD CHICKEN DISH:

Ingredients:

500g chicken, cut into pieces

1 tsp ginger paste

1 tsp garlic paste

1 onion, chopped

2 tomatoes, chopped

1 tsp turmeric powder

2 tsp red chili powder

2 tsp coriander powder

1 tsp cumin powder

1 tsp fennel seeds

1 tsp black pepper powder

1 tsp garam masala

2 tbsp oil

Salt to taste

Fresh coriander leaves for garnishing

Instructions:

Heat oil in a pan and add fennel seeds. Let them splutter for a few seconds.

Add onions and sauté until they turn translucent.

Add ginger and garlic paste and sauté for a minute.

Add chopped tomatoes and cook until they become soft and mushy.

Add turmeric powder, red chili powder, coriander powder, cumin powder, black pepper powder, and salt. Mix well and cook for a few minutes.

Add chicken pieces to the pan and mix well. Cook for 10-15 minutes or until the chicken is cooked through.

Add garam masala and mix well.

Garnish with fresh coriander leaves.

Your delicious Chettinad chicken is ready...

VEGETABLE PULAO:

Ingredients:

1 cup basmati rice, washed and soaked for 30 minutes

2 tbsp ghee or oil

1 tsp cumin seeds

1 cinnamon stick

2-3 cardamom pods

2-3 cloves

1 bay leaf

1 medium onion, sliced

1 tbsp ginger-garlic paste

1-2 green chilies, chopped (optional)

2 cups mixed vegetables (carrots, peas, beans, corn, etc.), chopped

Salt, to taste

1 tsp garam masala powder

2 cups water

A handful of chopped coriander leaves

Instructions:

Heat ghee or oil in a heavy-bottomed pan or pressure cooker. Add cumin seeds, cinnamon, cardamom pods, cloves, and bay leaf. Saute for a few seconds until fragrant.

Add sliced onions and saute until they turn translucent.

Add ginger-garlic paste and chopped green chilies (if using). Saute for a minute or two until the raw smell goes away.

Add the mixed vegetables and saute for a few minutes until they are slightly cooked.

Add soaked basmati rice and saute for a minute until the rice is coated with the spices and ghee.

Add salt, garam masala powder, and water. Stir well.

Bring the mixture to a boil. If using a pressure cooker, close the lid and cook for two whistles. If using a pan, cover it with a tight-fitting lid and cook on low heat for 15-20 minutes, or until the rice is cooked and the water has been absorbed.

Turn off the heat and let the pulao sit covered for a few minutes.

Fluff the pulao with a fork and garnish with chopped coriander leaves before serving.

Enjoy your delicious vegetable pulao with chettinad chicken!!!!