He’s lost in the past and opens up new chapters of culinary history at the Dakshin withregular festivals celebrating foods, flavours and ingredients of communities like the Gouda Saraswats, Moplahs, Chettiars and period cuisines of Tamil Nadu. Besides being patented, the Dakshin recipe for success has been recreated in five other cities.
Last meal?
Buttermilk, rice and spinach
Signature Recipe
Urlai Roast
(A speciality vegetable curry from Viruthunagar)
Ingredients
Small Potatoes 500 gms
Oil 5 tbs
Mustard Seeds 1 tsp
Onion (finely sliced) 4 nos or 200 gms
Green chillies 4 nos
Curry leaves few sprigs
Ginger and garlic paste 2 tbs
Tomatoes (chopped) 6 nos (large)
Chilli powder 1 tbs
Turmeric powder ½ tsp
Chettinad masala 3 tsp
Salt
Chettinad Masala
Red chilli 2 nos
Coriander seeds 1 tbs
Cinnamon 2 pieces
Cardamom 2 nos
Cloves 2 nos
Aniseed 1 ½ tsp
Cumin 1 tsp
Peppercorns ¼ tsp
Copra 1 tbs
Curry leaves 6 nos
(Note: Broil or dry roast the ingredients and powder coarsely)
Method
Peel and boil the potatoes till al dente. Prick the potatoes with a needle or a pin and keep aside. In a kadhai beat the oil and toss in the mustard seeds and curry leaves. When the mustard seeds crackle, add the onions and stir fry till onions turn golden. Toss in the green chillies and ginger garlic paste. Add the tomatoes and stir fry on a low flame for about 5 minutes, till the tomatoes are cooked well and the masala becomes thick. Put in the rest of the ingredients and cook for two more minutes. Toss in the potatoes and add ½ cup of water to the masala and stir fry till the potatoes are well coated with the masala and is almost dry. Remove from fire and serve hot, garnished with chopped coriander leaves.
