Pick 'N' Cook

Chettinad Vellai Paniyaram with Chettinad Curry Leaves-Tamarind Chutney

Chettinad vellai paniyaram is a traditional dish made in chettinad as a breakfast with chilli chutney or curry leaves-tamarind chutney on special occasions. Its different from usual method of making paniyarams.

Ingredients

• Raw rice - 1 cup
• Urad dal - 2 tbsp 
• (Measure raw rice 1 cup and fill urad dal on top of raw rice as heap, this is the right ratio for making paniyarams. We have used 1/4 cup of urad dal as we like crispy edges)
• Salt as needed
• Sugar - 2 tbsp
• Oil - for deep frying.

Method

1. Soak rice and urad dal together for 2 hours.
   
2. Grind well adding enough of water.
3. Consistency of batter should be like dosa batter.
   
4. Rest aside for 1 1/2 hours.
5. Take a flat bottomed pan, add oil for deep frying.
6. Pour batter in oil when its piping hot (Pour in same place).
   
7. After few seconds flip other side and cook.
8. Repeat.

Chettinad Curry Leaves - Tamarind Chutney.
The best combination for vellai paniyaram is curry leaves tamarind chutney.
Ingredients

• Gingelly oil - 1 tbsp
• Mustard - 1 tsp
• Urad dal - 1 tsp
• Dry red chillies - 4
• Onion (large) - 1
• Curry leaves - 1 handful
• Grated/Desiccated Coconut - 2 tbsp
• Tamarind water - 1/4 cup
• Salt as needed

Method

1. Heat oil in a pan, add mustard, urad dal.
2. When urad dal turns golden brown, add dry red chillies, saute onions.
3. Add cleaned curry leaves and roast well.
   
4. Add coconut and tamarind water, leave it to boil.
   
5. Cool and grind.
6. Serve with vellai paniyarams.