Mutton Pepper Fry

Easter is approaching, and all those who have given up eating meat, fish, and poultry will be anxious to get back on the wagon! This simple mutton fry is my grandmother’s signature dish. She used to use ghee and gingelly oil together to cook the meat. I last enjoyed her cooking 65 years ago and recently standardised this dish from a recipe my mother had noted, so it’s a trip down memory lane for me.

Mutton Pepper Fry - Kalas Kalai

Mutton Pepper Fry

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Kala’s Senai (Elephant Yam) Curry

In the Tamil movie Samayalkaran (Chef/Cook) a recently discharged soldier is not recognised by his family and is appointed as their cook. He surprises them with a preparation that is mistaken for mutton curry but is actually a yam curry. In Tamil cooking, yam is usually used to make chips or poriyal (fry), and I was therefore struck by the idea of a yam curry. I was determined to make one for myself and finally came up with this recipe in 2017, a full 20 years after I saw the movie on TV 🙂

Kalas Yam Curry 1 - Kalas Kalai

Kala’s Yam Curry

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Peas and Cauliflower Fry

This is March, and it is the beginning of summery spring in Tamil Nadu. The supply of all those lovely winter vegetables is dwindling. It is time to make this peas and cauliflower fry and say goodbye to the luscious fresh vegetables. This vegetable fry is a very common dish that appears on the menu in most Tamilian households. The vegetables are easy to clean, and there is no elaborate pre-preparation of spicy masalas. I have made only one change in the recipe. In Tamil cooking, black gram dhal and Bengal gram dhal are used in small amounts along with mustard for tempering. I personally feel that these dhals take away or mask the flavour of the vegetables, especially peas and cauliflower. So I do not use them. If you do not have cauliflower, you can use cabbage instead.

peas-and-cauliflower-fry-kalas-kalai

This is a very mild flavoured dish, and it can be served along with spicy gravies, such as Urundai Kari (Meatball Curry and Fry) and Urundaikkari Vellai Kuzhambu (Meatballs in White Gravy). It is also suitable for little children and the elderly as it is very bland. Continue reading

Peas, Cabbage, and Mince Dry Curry

In Tamil Nadu, especially in Thirunelveli, vegetables are added to extend meat preparations. This is a recipe, a mild curry, which is used repeatedly in my family. My mother had written it down giving suggestions for the type of vegetables which can be used. She had mentioned, apart from peas and cabbage, French beans, snake gourd, radish, and even cluster beans. Apart from peas and cabbage the rest are not very popular with my children 🙂 I therefore tweaked the recipe to accommodate their preferences and changed the procedure to suit the modern Indian kitchen, such as including pressure cooking.

Peas Cabbage and Mince Dry Curry - Kalas Kalai

Peas Cabbage and Mince Dry Curry

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