25 Spicy Chetinad Recipes Delightful

Are you ready to turn up the heat in your kitchen? Dive into the vibrant world of Chettinad cuisine with our roundup of 25 spicy recipes that promise to tantalize your taste buds. From fiery curries to aromatic rice dishes, these selections are perfect for home cooks looking to add some South Indian zest to their meals. Keep reading to discover your next favorite dish!

Chetinad Chicken Curry

Get ready to spice up your dinner routine with this fiery Chetinad Chicken Curry. Bold flavors and a kick of heat make this dish a standout.

Ingredients

• 2 lbs chicken, cut into pieces
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin seeds
• 1 sprig curry leaves
• 1 cup coconut milk
• Salt to taste

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium heat.
2. Add 1 tsp cumin seeds and 1 sprig curry leaves, sauté until fragrant.
3. Stir in 1 large finely chopped onion, cook until golden brown.
4. Mix in 1 tbsp ginger-garlic paste, sauté for 1 minute.
5. Add 2 tsp red chili powder, 1 tsp turmeric powder, and 1 tbsp coriander powder, stir well.
6. Pour in 2 pureed tomatoes, cook until the oil separates.
7. Add 2 lbs chicken pieces, coat well with the masala.
8. Cook covered on low heat for 20 minutes, stirring occasionally.
9. Pour in 1 cup coconut milk, simmer for 10 minutes.
10. Adjust salt to taste, cook for another 2 minutes.

Perfectly tender chicken swimming in a rich, spicy gravy. Serve it hot with steamed rice or fluffy naan for a meal that’s anything but ordinary.

Chetinad Fish Curry

Zesty and bold, this Chetinad Fish Curry packs a punch with its fiery spices and tangy tamarind. Dive into layers of flavor that’ll transport your taste buds straight to the heart of South India.

Ingredients

• 1 lb firm white fish fillets
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 2 tbsp ginger-garlic paste
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tsp garam masala
• 1 tbsp tamarind paste
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat 2 tbsp coconut oil in a deep pan over medium heat until shimmering.
2. Add 1 tsp mustard seeds and 1 tsp cumin seeds; wait until they pop, about 30 seconds.
3. Stir in 1 large finely chopped onion; sauté until golden, about 5 minutes.
4. Mix in 2 tbsp ginger-garlic paste; cook for 1 minute until fragrant.
5. Add 2 pureed tomatoes, 1 tbsp coriander powder, 1 tsp turmeric powder, 1 tbsp red chili powder, and 1 tsp garam masala; cook for 5 minutes until oil separates.
6. Dissolve 1 tbsp tamarind paste in 1/2 cup water; add to the pan along with 1 cup coconut milk and salt to taste.
7. Bring to a simmer, then gently add 1 lb fish fillets; cook covered for 10 minutes on low heat.
8. Garnish with fresh cilantro before serving.

The curry boasts a creamy texture with a perfect balance of heat and tang. Serve it over steamed rice or with flaky parathas for a meal that’s anything but ordinary.

Chetinad Mutton Curry

Yearning for a curry that packs a punch? Chetinad Mutton Curry is your answer—fiery, aromatic, and utterly irresistible. Bold flavors meet tender mutton in this South Indian classic.

Ingredients

• 2 lbs mutton, cubed
• 2 tbsp vegetable oil
• 1 cup onions, finely chopped
• 2 tbsp ginger-garlic paste
• 1 cup tomatoes, pureed
• 2 tbsp Chetinad masala
• 1 tsp turmeric powder
• 1 tsp salt
• 2 cups water
• 1/2 cup coconut milk
• 2 tbsp coriander leaves, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a pressure cooker over medium heat.
2. Add 1 cup finely chopped onions and sauté until golden brown, about 5 minutes.
3. Stir in 2 tbsp ginger-garlic paste and cook for 1 minute until fragrant.
4. Add 2 lbs cubed mutton and brown on all sides, about 5 minutes.
5. Mix in 1 cup pureed tomatoes, 2 tbsp Chetinad masala, 1 tsp turmeric powder, and 1 tsp salt. Cook for 3 minutes.
6. Pour in 2 cups water, seal the pressure cooker, and cook on high heat for 5 whistles.
7. Reduce heat to low and simmer for 20 minutes. Release pressure naturally.
8. Open the cooker, stir in 1/2 cup coconut milk, and simmer for 5 minutes.
9. Garnish with 2 tbsp chopped coriander leaves before serving.

Juicy mutton pieces swim in a luscious, spicy gravy—perfect with steamed rice or flaky parathas. The coconut milk adds a creamy contrast to the heat, making every bite a balance of flavors.

Chetinad Prawn Masala

Kickstart your culinary adventure with Chetinad Prawn Masala, a fiery and aromatic dish that’s all about bold flavors and quick cooking. Grab your apron, and let’s dive into the magic of South Indian spices.

Ingredients

• 1 lb prawns, cleaned and deveined
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 onions, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat 2 tbsp vegetable oil in a pan over medium heat.
2. Add 1 tsp mustard seeds and 1 tsp cumin seeds. Wait until they splutter.
3. Add 2 finely chopped onions. Sauté until golden brown.
4. Stir in 1 tbsp ginger-garlic paste. Cook for 1 minute until raw smell disappears.
5. Pour in 2 pureed tomatoes. Cook until oil separates from the mixture.
6. Mix in 2 tsp red chili powder, 1 tsp turmeric powder, 1 tsp coriander powder, and salt. Cook for 2 minutes.
7. Add 1 lb prawns. Stir well to coat with the masala.
8. Pour 1/2 cup coconut milk. Simmer for 5 minutes until prawns are cooked through.
9. Sprinkle 1 tsp garam masala. Garnish with fresh cilantro.

Serve this luscious Chetinad Prawn Masala with steamed rice or fluffy naan. The prawns are succulent, the sauce is rich, and the spices are perfectly balanced. Spice up your dinner table tonight!

Chetinad Egg Curry

Fire up your taste buds with this bold Chetinad Egg Curry—packed with spices, heat, and soul. Perfect for weeknight dinners or impressing your foodie friends.

Ingredients

• 6 eggs
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 tbsp coriander powder
• 1 tsp cumin seeds
• 1/2 cup coconut milk
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Hard boil the eggs for 10 minutes, cool, peel, and set aside.
2. Heat oil in a pan over medium heat, add cumin seeds, and let them splutter.
3. Add chopped onions and sauté until golden brown, about 5 minutes.
4. Stir in ginger-garlic paste and cook for 1 minute until raw smell disappears.
5. Add tomato puree, turmeric, red chili, and coriander powder. Cook until oil separates, about 5 minutes.
6. Pour in coconut milk, bring to a simmer, and add salt. Tip: Adjust spice levels here if needed.
7. Gently add boiled eggs, coat them in the sauce, and simmer for 5 minutes. Tip: Pierce eggs slightly for better flavor absorption.
8. Garnish with fresh coriander leaves and remove from heat. Tip: Let it sit for 10 minutes before serving for enhanced flavors.

Get ready for a creamy, spicy curry with eggs that soak up all the masala goodness. Serve with steamed rice or crusty bread for a hearty meal.

Chetinad Vegetable Curry

Kickstart your taste buds with this fiery Chetinad Vegetable Curry, a South Indian masterpiece that’s all about bold spices and vibrant veggies. Perfect for when you crave something seriously flavorful without the fuss.

Ingredients

• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• 2 cups mixed vegetables (carrots, beans, potatoes, peas), chopped
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp Chetinad masala
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat 2 tbsp vegetable oil in a pan over medium heat.
2. Add 1 tsp mustard seeds and 1 tsp cumin seeds, wait until they splutter.
3. Stir in 1 large finely chopped onion and 2 slit green chilies, sauté until golden.
4. Mix in 1 tbsp ginger-garlic paste, cook for 1 minute until raw smell disappears.
5. Add 2 cups mixed vegetables, stir to coat with the spices.
6. Sprinkle 1 tsp turmeric powder, 2 tsp coriander powder, and 1 tsp Chetinad masala, mix well.
7. Pour in 1 cup coconut milk, bring to a simmer, then cover and cook on low for 15 minutes.
8. Season with salt, garnish with fresh cilantro before serving.

Relish the creamy texture and explosive flavors of this curry, best enjoyed with steamed rice or fluffy naan. For an extra kick, drizzle with lemon juice or top with toasted coconut flakes.

Chetinad Pepper Chicken

Ready to spice up your dinner routine? Chetinad Pepper Chicken packs a punch with bold flavors and a fiery kick—perfect for those who dare.

Ingredients

• 2 lbs chicken thighs, skinless, boneless
• 2 tbsp vegetable oil
• 1 cup onion, finely chopped
• 2 tbsp ginger-garlic paste
• 1 tbsp black peppercorns, crushed
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp red chili powder
• 1 cup tomato, pureed
• 1/2 cup coconut milk
• Salt to taste
• 1/4 cup cilantro, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium heat (350°F).
2. Add 1 cup finely chopped onion, sauté until golden brown, about 5 minutes.
3. Stir in 2 tbsp ginger-garlic paste, cook for 1 minute until fragrant.
4. Add 1 tbsp crushed black peppercorns, 1 tsp fennel seeds, and 1 tsp cumin seeds, toast for 30 seconds.
5. Mix in 1/2 tsp turmeric powder, 1 tbsp coriander powder, and 1 tsp red chili powder, cook for another minute.
6. Pour in 1 cup tomato puree, simmer until oil separates, about 5 minutes.
7. Add 2 lbs chicken thighs, coat well with the masala, and cook for 10 minutes, stirring occasionally.
8. Pour in 1/2 cup coconut milk, bring to a gentle boil, then reduce heat to low.
9. Cover and simmer for 20 minutes, or until chicken is tender and cooked through.
10. Garnish with 1/4 cup chopped cilantro before serving.

Lusciously tender chicken swimming in a rich, peppery gravy—serve it hot with steamed rice or flaky parathas for a meal that’ll have everyone reaching for seconds.

Chetinad Crab Masala

Hit your taste buds with this fiery Chetinad Crab Masala—a bold South Indian curry that’s all about deep flavors and a kick of heat. Perfect for seafood lovers craving something extraordinary.

Ingredients

• 2 lbs crab, cleaned and cut into pieces
• 2 tbsp vegetable oil
• 1 cup onion, finely chopped
• 2 tbsp ginger-garlic paste
• 2 tomatoes, pureed
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tsp garam masala
• 1 cup coconut milk
• 1 tbsp lemon juice
• Salt to taste
• 2 tbsp cilantro, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium heat.
2. Add 1 cup finely chopped onion and sauté until golden brown, about 5 minutes.
3. Stir in 2 tbsp ginger-garlic paste and cook for 1 minute until fragrant.
4. Add the pureed tomatoes and cook until the oil separates, about 5 minutes.
5. Mix in 1 tbsp coriander powder, 1 tsp turmeric powder, 1 tbsp red chili powder, and salt. Cook for 2 minutes.
6. Add the crab pieces and coat well with the masala. Cook for 5 minutes.
7. Pour in 1 cup coconut milk, bring to a simmer, and cook covered for 10 minutes.
8. Stir in 1 tsp garam masala and 1 tbsp lemon juice. Cook for another 2 minutes.
9. Garnish with 2 tbsp chopped cilantro before serving.

Wow with the creamy texture and explosive flavors of this dish. Serve it hot with steamed rice or crusty bread to soak up every bit of the masala.

Chetinad Duck Roast

Fire up your taste buds with this Chetinad Duck Roast—a spicy, aromatic masterpiece that’s all about bold flavors and tender meat. Get ready to transform your dinner into a feast.

Ingredients

• 2 lbs duck, cut into pieces
• 1/4 cup vegetable oil
• 2 tbsp ginger-garlic paste
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp fennel seeds
• 1 cup onions, finely chopped
• 1/2 cup tomatoes, finely chopped
• 1/2 cup coconut milk
• 1 tbsp lemon juice
• Salt to taste
• 1/4 cup cilantro, chopped

Instructions

1. Heat 1/4 cup vegetable oil in a large pan over medium heat.
2. Add 1 tsp fennel seeds and sauté until fragrant, about 30 seconds.
3. Add 1 cup finely chopped onions and cook until golden brown, stirring occasionally, about 5 minutes.
4. Stir in 2 tbsp ginger-garlic paste and cook for 1 minute until the raw smell disappears.
5. Add 1 tbsp red chili powder, 1 tsp turmeric powder, 1 tbsp coriander powder, and 1 tsp cumin powder. Mix well and cook for 2 minutes.
6. Add 1/2 cup finely chopped tomatoes and cook until they turn soft and the oil separates, about 5 minutes.
7. Add 2 lbs duck pieces to the pan, coating them well with the spice mixture.
8. Pour in 1/2 cup coconut milk and 1 tbsp lemon juice. Season with salt to taste.
9. Cover and simmer on low heat for 45 minutes, or until the duck is tender and cooked through.
10. Garnish with 1/4 cup chopped cilantro before serving.

This dish boasts a rich, spicy gravy with melt-in-your-mouth duck that’s perfect over steamed rice or with flaky parathas. Try serving it with a side of cooling cucumber raita to balance the heat.

Chetinad Mushroom Masala

Transform your dinner game with this fiery Chetinad Mushroom Masala—bold spices, creamy mushrooms, and a kick that’ll wake up your taste buds.

Ingredients

• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1 cup tomato, pureed
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 1 lb mushrooms, sliced
• 1/2 cup coconut milk
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat 2 tbsp vegetable oil in a pan over medium heat until shimmering.
2. Add 1 tsp mustard seeds and 1 tsp cumin seeds; wait until they pop, about 30 seconds.
3. Stir in 1 large onion, finely chopped, and 2 green chilies; sauté until golden, 5 minutes.
4. Mix in 1 tbsp ginger-garlic paste; cook for 1 minute until fragrant.
5. Pour 1 cup tomato puree; cook until oil separates, about 5 minutes.
6. Add 1 tsp turmeric powder, 2 tsp coriander powder, 1 tsp red chili powder, and 1/2 tsp garam masala; stir well.
7. Fold in 1 lb mushrooms, sliced; cook until they release water, 5 minutes.
8. Pour 1/2 cup coconut milk; simmer on low heat for 10 minutes. Tip: Stir occasionally to prevent sticking.
9. Season with salt to taste; garnish with fresh cilantro. Tip: Let it sit for 5 minutes before serving to enhance flavors.

Lusciously creamy with a spicy punch, this masala pairs perfectly with steamed rice or fluffy naan. Try topping with a dollop of yogurt to balance the heat.

Chetinad Paneer Curry

Let’s dive into a fiery, flavor-packed Chetinad Paneer Curry that’ll blow your taste buds away. This South Indian gem combines soft paneer with a bold, aromatic spice blend—perfect for spicing up your dinner routine.

Ingredients

• 1 cup paneer, cubed
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 cup coconut milk
• Salt to taste
• 2 tbsp cilantro, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a pan over medium heat.
2. Add 1 tsp mustard seeds and 1 tsp cumin seeds; wait until they splutter.
3. Stir in 1 finely chopped onion; sauté until golden brown.
4. Mix in 1 tbsp ginger-garlic paste; cook for 1 minute until fragrant.
5. Pour in 2 pureed tomatoes; cook until the oil separates, about 5 minutes.
6. Add 1 tsp turmeric powder, 2 tsp red chili powder, 1 tsp coriander powder, and salt; cook for 2 minutes.
7. Gently fold in 1 cup paneer cubes; coat well with the masala.
8. Pour 1 cup coconut milk; simmer for 10 minutes on low heat.
9. Sprinkle 1 tsp garam masala and 2 tbsp chopped cilantro; stir well.

Dive into this creamy, spicy curry with fluffy rice or warm naan. The paneer soaks up all the bold flavors, while the coconut milk adds a silky finish—ideal for a cozy night in.

Chetinad Potato Fry

Get ready to spice up your meal prep with this fiery Chetinad Potato Fry. Bold flavors and crispy textures make this dish a standout.

Ingredients

• 2 cups potatoes, cubed
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chilies
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt to taste
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a pan over medium heat.
2. Add 1 tsp mustard seeds and 1 tsp cumin seeds. Wait until they splutter.
3. Throw in 2 dried red chilies. Sauté for 30 seconds until fragrant.
4. Stir in 1 tbsp ginger-garlic paste. Cook for 1 minute until raw smell disappears.
5. Toss in 2 cups cubed potatoes. Mix well to coat with spices.
6. Sprinkle 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, and salt. Stir evenly.
7. Cover and cook on low heat for 15 minutes, stirring occasionally.
8. Uncover, add 1/2 tsp garam masala. Increase heat to medium-high. Fry for 5 minutes until potatoes are crispy.
9. Garnish with 2 tbsp fresh cilantro. Serve hot.

Ultra-crispy on the outside, tender inside, these potatoes pack a punch. Perfect alongside steamed rice or as a bold taco filling.

Chetinad Brinjal Curry

Transform your dinner game with this fiery Chetinad Brinjal Curry—packed with bold spices and tender eggplant that’ll make your taste buds dance.

Ingredients

• 2 cups eggplant, cubed
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 2 tbsp Chetinad masala
• 1 cup tomato, pureed
• 1/2 cup coconut milk
• 1/2 tsp turmeric powder
• 1 tsp salt
• 1/2 cup water
• 2 tbsp cilantro, chopped

Instructions

1. Heat coconut oil in a pan over medium heat (350°F).
2. Add mustard and cumin seeds; wait until they pop (about 30 seconds).
3. Stir in ginger-garlic paste and sauté for 1 minute until fragrant.
4. Toss in cubed eggplant; cook for 5 minutes until slightly soft.
5. Sprinkle Chetinad masala and turmeric; mix well to coat the eggplant.
6. Pour in tomato puree and water; simmer for 10 minutes on low heat.
7. Add coconut milk and salt; stir gently and cook for another 5 minutes.
8. Garnish with chopped cilantro before serving.

Now, the curry boasts a creamy texture with a kick of heat. Serve it over steamed rice or with flaky parathas for a meal that’s anything but ordinary.

Chetinad Tomato Curry

Never settle for bland when you can dive into the fiery, aromatic world of Chetinad Tomato Curry. This dish packs a punch with its bold spices and tangy tomatoes, ready in under 30 minutes.

Ingredients

• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 2 green chilies, slit
• 4 tomatoes, pureed
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt to taste
• 1/2 cup water
• Fresh cilantro, chopped for garnish

Instructions

1. Heat 2 tbsp vegetable oil in a pan over medium heat.
2. Add 1 tsp mustard seeds and 1 tsp cumin seeds. Wait until they splutter.
3. Add 1 finely chopped onion. Sauté until golden brown.
4. Stir in 2 minced garlic cloves, 1 inch grated ginger, and 2 slit green chilies. Cook for 1 minute.
5. Pour in 4 pureed tomatoes. Mix well.
6. Add 1 tsp turmeric powder, 1 tbsp coriander powder, 1 tsp red chili powder, and salt to taste. Cook for 5 minutes.
7. Pour 1/2 cup water. Simmer for 10 minutes on low heat.
8. Sprinkle 1 tsp garam masala. Stir and turn off the heat.
9. Garnish with fresh chopped cilantro.

Perfectly balanced between spicy and tangy, this curry boasts a velvety texture that clings to steamed rice or dosas. Try topping it with a dollop of yogurt to cool the heat.

Chetinad Coconut Rice

Forget bland rice dishes—this Chetinad Coconut Rice packs a punch with vibrant spices and creamy coconut. Serve it hot for a meal that’s as colorful as it is flavorful.

Ingredients

• 1 cup basmati rice
• 1.5 cups water
• 1 cup coconut milk
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 2 dried red chilies
• 1 sprig curry leaves
• 1/2 tsp turmeric powder
• 1/2 tsp asafoetida
• 1/2 cup grated coconut
• Salt to taste

Instructions

1. Rinse 1 cup basmati rice under cold water until the water runs clear.
2. In a pot, combine the rinsed rice, 1.5 cups water, and 1 cup coconut milk. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek—keeping the lid on ensures perfectly steamed rice.
4. Heat 2 tbsp vegetable oil in a pan over medium heat. Add 1 tsp mustard seeds and wait until they pop.
5. Add 1 tsp urad dal, 1 tsp chana dal, and 2 dried red chilies. Sauté until the dals turn golden brown.
6. Throw in 1 sprig curry leaves, 1/2 tsp turmeric powder, and 1/2 tsp asafoetida. Stir for 30 seconds to release the aromas.
7. Mix in 1/2 cup grated coconut and sauté for another minute. Tip: Toasting the coconut enhances its nutty flavor.
8. Fluff the cooked rice with a fork and gently fold in the tempered spice mixture. Tip: Folding instead of stirring keeps the rice grains intact.
9. Season with salt to taste and mix well. Serve immediately.

Vibrant and aromatic, this Chetinad Coconut Rice boasts a fluffy texture with a hint of crunch from the toasted dals. Pair it with a cool cucumber raita to balance the heat, or top with fried cashews for an extra layer of richness.

Chetinad Lemon Rice

Craving a zesty kick to your meal? Chetinad Lemon Rice packs a punch with its bold flavors and simple steps. Perfect for a quick lunch or a vibrant side, this dish is a game-changer.

Ingredients

• 1 cup basmati rice
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chilies
• 1/2 tsp turmeric powder
• 1/4 cup peanuts
• 1 tbsp chana dal
• 1 tbsp urad dal
• 1/4 cup lemon juice
• 1/2 tsp salt
• 2 tbsp chopped cilantro

Instructions

1. Rinse 1 cup basmati rice under cold water until the water runs clear.
2. Cook the rice according to package instructions, then spread it on a tray to cool slightly.
3. Heat 2 tbsp vegetable oil in a large pan over medium heat.
4. Add 1 tsp mustard seeds and 1 tsp cumin seeds, wait until they pop.
5. Toss in 2 dried red chilies, 1/4 cup peanuts, 1 tbsp chana dal, and 1 tbsp urad dal. Fry until golden.
6. Sprinkle 1/2 tsp turmeric powder and stir quickly to avoid burning.
7. Add the cooled rice to the pan, mixing gently to coat with the spices.
8. Drizzle 1/4 cup lemon juice and sprinkle 1/2 tsp salt over the rice, mixing well.
9. Garnish with 2 tbsp chopped cilantro before serving.

Delight in the tangy, nutty flavors of Chetinad Lemon Rice, with each grain perfectly coated in spice. Serve it alongside yogurt or a crisp salad for a refreshing contrast.

Chetinad Tamarind Rice

Get ready to electrify your taste buds with Chetinad Tamarind Rice—a fiery, tangy South Indian classic that’s all about bold flavors and zero chill.

Ingredients

• 1 cup basmati rice
• 2 tbsp tamarind paste
• 1 tbsp chana dal
• 1 tbsp urad dal
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chilies
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
• 2 tbsp peanuts
• 1 tbsp sesame oil
• 1 sprig curry leaves
• 2 cups water
• Salt to taste

Instructions

1. Rinse 1 cup basmati rice under cold water until the water runs clear.
2. In a pot, combine the rinsed rice with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek—steam is key!
3. Heat 1 tbsp sesame oil in a pan over medium heat. Add 1 tbsp chana dal and 1 tbsp urad dal. Fry until golden, about 2 minutes.
4. Add 1 tsp mustard seeds, 1 tsp cumin seeds, 2 dried red chilies, and 1 sprig curry leaves. Sizzle for 30 seconds until fragrant.
5. Stir in 2 tbsp tamarind paste, 1/4 tsp asafoetida, and 1/2 tsp turmeric powder. Cook for 1 minute, mixing well.
6. Add the cooked rice to the pan, gently folding to coat each grain with the tamarind mixture. Tip: Use a light hand to keep the rice fluffy.
7. Finally, toss in 2 tbsp peanuts and cook for another 2 minutes. Tip: For extra crunch, toast the peanuts separately before adding.

Outrageously tangy with a kick, this rice is a texture dream—soft grains, crunchy peanuts, and pops of spice. Serve it with a side of cool yogurt to tame the heat, or pack it for a lunch that travels like a champ.

Chetinad Curd Rice

Get ready to cool down with a bowl of Chetinad Curd Rice—creamy, spicy, and utterly refreshing. This South Indian classic is your go-to for a quick, flavorful meal that packs a punch.

Ingredients

• 1 cup basmati rice
• 2 cups water
• 1 cup plain yogurt
• 1 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 dried red chili
• 1/2 tsp asafoetida
• 1/4 cup chopped cilantro
• 1/2 tsp salt

Instructions

1. Rinse 1 cup basmati rice under cold water until the water runs clear.
2. In a medium pot, combine the rinsed rice and 2 cups water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed.
4. Remove the pot from heat and let the rice cool to room temperature.
5. In a large bowl, whisk 1 cup plain yogurt until smooth. Tip: For extra creaminess, use full-fat yogurt.
6. Gently fold the cooled rice into the yogurt until well combined. Add 1/2 tsp salt and mix.
7. In a small pan, heat 1 tbsp vegetable oil over medium heat. Add 1 tsp mustard seeds and wait until they pop.
8. Add 1 tsp urad dal, 1 dried red chili, and 1/2 tsp asafoetida to the pan. Fry for 30 seconds, or until the dal turns golden brown. Tip: Keep the heat medium to avoid burning the spices.
9. Pour the tempered spices over the rice mixture and stir well. Tip: For an extra kick, add a pinch of crushed black pepper.
10. Garnish with 1/4 cup chopped cilantro before serving.

Velvety smooth with a hint of spice, this Chetinad Curd Rice is a comforting dish that’s perfect for hot days. Serve it chilled with a side of pickle or papad for an extra crunch.

Chetinad Sambar

Jump into the vibrant flavors of Chetinad Sambar, a fiery and aromatic lentil stew that’s a staple in South Indian cuisine. This dish packs a punch with its bold spices and tangy tamarind, perfect for those who crave depth in every bite.

Ingredients

• 1 cup toor dal
• 2 cups water
• 1 tbsp tamarind paste
• 1/2 cup mixed vegetables (drumsticks, eggplant, pumpkin)
• 1 tbsp sambar powder
• 1/2 tsp turmeric powder
• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 2 dried red chilies
• 1 sprig curry leaves
• 1/4 tsp asafoetida
• Salt to taste

Instructions

1. Rinse 1 cup toor dal under running water until the water runs clear.
2. In a pressure cooker, combine the rinsed dal with 2 cups water and cook on high heat for 3 whistles, then simmer for 10 minutes. Tip: For creamier dal, mash it slightly after cooking.
3. Soak 1 tbsp tamarind paste in 1/2 cup warm water for 10 minutes, then strain to remove any solids.
4. In a pot, add the cooked dal, tamarind water, 1/2 cup mixed vegetables, 1 tbsp sambar powder, 1/2 tsp turmeric powder, and salt. Bring to a boil, then simmer for 15 minutes. Tip: Adjust the consistency with water if needed.
5. Heat 1 tbsp oil in a small pan. Add 1/2 tsp mustard seeds, 1/2 tsp fenugreek seeds, 2 dried red chilies, 1 sprig curry leaves, and 1/4 tsp asafoetida. Fry until the seeds pop.
6. Pour the tempering over the simmering sambar and stir well. Cook for another 2 minutes. Tip: Always add tempering at the end to preserve the flavors.

Relish the Chetinad Sambar’s thick, velvety texture and explosive flavors, best enjoyed with steamed rice or crispy dosa. For a twist, serve it as a spicy soup garnished with fresh cilantro.

Chetinad Rasam

Unleash the bold flavors of Chetinad Rasam, a spicy, tangy South Indian soup that’s a hug in a bowl. Perfect for chilly evenings or when you need a flavor kick.

Ingredients

• 1 cup toor dal
• 4 cups water
• 2 tomatoes, chopped
• 1 tbsp tamarind paste
• 1 tsp turmeric powder
• 2 tsp rasam powder
• 1/2 tsp asafoetida
• 1 tsp mustard seeds
• 2 dried red chilies
• 10 curry leaves
• 2 tbsp cilantro, chopped
• 1 tbsp ghee
• Salt to taste

Instructions

1. Pressure cook 1 cup toor dal with 2 cups water for 3 whistles, then mash it smoothly.
2. In a pot, boil 2 cups water with chopped tomatoes, tamarind paste, turmeric powder, and rasam powder for 10 minutes.
3. Add the mashed dal to the pot and simmer for 5 minutes. Tip: Stir occasionally to prevent sticking.
4. Heat ghee in a pan, add mustard seeds, and let them pop. Tip: Keep the lid handy to avoid splatters.
5. Add dried red chilies, curry leaves, and asafoetida to the pan, sauté for 30 seconds.
6. Pour the tempering over the rasam, add salt, and simmer for 2 more minutes. Tip: Adjust salt after tasting.
7. Garnish with chopped cilantro and serve hot.

Makes your taste buds dance with its fiery and tangy profile. Serve with steamed rice or sip it straight for a comforting experience.

Chetinad Kootu

Overwhelm your taste buds with Chetinad Kootu, a fiery, coconut-laced lentil stew that’s a staple in Tamil Nadu. This dish packs a punch with its bold spices and creamy texture, making it a must-try for anyone craving authentic South Indian flavors.

Ingredients

• 1 cup toor dal
• 2 cups water
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chilies
• 1 sprig curry leaves
• 1 onion, finely chopped
• 2 tomatoes, diced
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp red chili powder
• 1/2 cup grated coconut
• Salt to taste

Instructions

1. Rinse 1 cup toor dal under running water until the water runs clear.
2. In a pressure cooker, combine the rinsed dal with 2 cups water and cook on medium heat for 3 whistles. Let the pressure release naturally.
3. Heat 1 tbsp coconut oil in a pan over medium heat. Add 1 tsp mustard seeds, 1 tsp cumin seeds, 2 dried red chilies, and 1 sprig curry leaves. Sauté until the seeds pop.
4. Add 1 finely chopped onion and sauté until translucent. Tip: For extra flavor, cook the onions slowly until they’re golden.
5. Stir in 1 tbsp ginger-garlic paste and sauté for 30 seconds until the raw smell disappears.
6. Add 2 diced tomatoes, 1 tsp turmeric powder, 1 tbsp coriander powder, and 1 tsp red chili powder. Cook until the tomatoes are soft and the oil separates.
7. Mix in the cooked dal and 1/2 cup grated coconut. Simmer for 5 minutes. Tip: If the kootu is too thick, add a little water to reach your desired consistency.
8. Season with salt to taste and simmer for another 2 minutes. Tip: Always adjust the salt at the end to avoid over-salting.

Just like that, you’ve got a bowl of Chetinad Kootu that’s creamy, spicy, and utterly comforting. Serve it with steamed rice or dosa for a meal that’s bursting with flavor. The coconut adds a subtle sweetness that balances the heat, making every bite a delight.

Chetinad Poriyal

Chetinad Poriyal cracks the code to a vibrant, crunchy side dish that’s bursting with flavor. This South Indian stir-fry turns humble veggies into a showstopper with a kick of spices.

Ingredients

• 2 cups chopped green beans
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 2 dried red chilies
• 1/4 tsp turmeric powder
• 1/2 tsp salt
• 1/4 cup grated coconut

Instructions

1. Heat 1 tbsp coconut oil in a pan over medium heat until shimmering.
2. Add 1 tsp mustard seeds and wait for them to pop, about 30 seconds.
3. Stir in 1 tsp urad dal and 2 dried red chilies, frying until the dal turns golden, about 1 minute.
4. Toss in 2 cups chopped green beans, mixing well to coat with the spices.
5. Sprinkle 1/4 tsp turmeric powder and 1/2 tsp salt over the beans, stirring to distribute evenly.
6. Cover and cook for 5 minutes, then uncover and stir-fry for another 3 minutes until the beans are tender yet crisp.
7. Fold in 1/4 cup grated coconut, heating through for 1 minute before removing from heat.

Every bite delivers a crunchy texture with a spicy, nutty flavor profile. Serve it alongside steamed rice or as a bold topping for toast.

Chetinad Kuzhambu

Yearning for a dish that packs a punch? Chetinad Kuzhambu is your go-to—a fiery, tangy South Indian curry that’s all about bold flavors and deep spices. Get ready to turn up the heat!

Ingredients

• 1 cup tamarind pulp
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 2 dried red chilies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tbsp red chili powder
• 1 cup mixed vegetables (drumsticks, eggplant, okra)
• 1/2 cup water
• Salt to taste

Instructions

1. Heat 2 tbsp coconut oil in a pan over medium heat (350°F).
2. Add 1 tsp mustard seeds, 1 tsp fenugreek seeds, and 2 dried red chilies. Sauté until the seeds pop.
3. Grind 1 tbsp coriander seeds and 1 tsp cumin seeds into a fine powder. Add to the pan with 1/2 tsp turmeric powder and 1 tbsp red chili powder. Stir for 30 seconds.
4. Pour in 1 cup tamarind pulp and 1/2 cup water. Bring to a boil, then simmer for 10 minutes.
5. Add 1 cup mixed vegetables. Cook for 15 minutes, or until the vegetables are tender.
6. Season with salt to taste. Simmer for another 5 minutes.

Master the art of balancing heat and tang with this Chetinad Kuzhambu. Serve it steaming hot over a bed of fluffy rice, and let the robust flavors take center stage. The thick, aromatic gravy clings perfectly to each bite, making it a memorable meal.

Chetinad Vatha Kuzhambu

Whip up a storm in your kitchen with this fiery Chetinad Vatha Kuzhambu, a tangy, spicy tamarind-based curry that’s all about bold flavors and deep aromas.

Ingredients

• 1 cup tamarind pulp
• 2 tbsp sesame oil
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 10 curry leaves
• 2 dried red chilies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tbsp chili powder
• 1 tsp asafoetida
• 1 cup shallots, peeled
• 2 tbsp jaggery
• Salt to taste

Instructions

1. Heat 2 tbsp sesame oil in a pan over medium heat.
2. Add 1 tsp mustard seeds and 1 tsp fenugreek seeds, let them splutter.
3. Throw in 10 curry leaves and 2 dried red chilies, sauté for 30 seconds.
4. Add 1 tbsp coriander seeds and 1 tsp cumin seeds, toast until fragrant.
5. Mix in 1/2 tsp turmeric powder, 1 tbsp chili powder, and 1 tsp asafoetida, stir quickly to avoid burning.
6. Add 1 cup peeled shallots, cook until translucent.
7. Pour in 1 cup tamarind pulp, bring to a boil.
8. Stir in 2 tbsp jaggery and salt to taste, simmer for 15 minutes until thickened.
9. Tip: For a deeper flavor, let the kuzhambu sit for an hour before serving.
10. Tip: Adjust the jaggery based on the tamarind’s sourness.
11. Tip: Serve with steamed rice for the ultimate comfort meal.

Finished with a glossy sheen and a balance of heat, sweetness, and tang, this kuzhambu clings to rice beautifully. Try pairing it with a crisp papadum for contrasting textures.

Chetinad Milagu Kuzhambu

Never heard of Chetinad Milagu Kuzhambu? This fiery, aromatic South Indian pepper stew is about to blow your mind. Bold flavors, simple steps, and a kick that’ll wake up your taste buds.

Ingredients

• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tbsp black peppercorns
• 1 tbsp coriander seeds
• 1 tsp fenugreek seeds
• 2 dried red chilies
• 1 cup tamarind pulp
• 1 tbsp jaggery
• 1 tsp turmeric powder
• 2 cups water
• 1 tsp salt

Instructions

1. Heat 1 tbsp coconut oil in a pan over medium heat.
2. Add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tbsp black peppercorns, 1 tbsp coriander seeds, 1 tsp fenugreek seeds, and 2 dried red chilies. Toast until fragrant, about 2 minutes.
3. Grind the toasted spices into a fine powder using a spice grinder.
4. In the same pan, combine 1 cup tamarind pulp, 1 tbsp jaggery, 1 tsp turmeric powder, and 2 cups water. Bring to a boil.
5. Add the ground spice mix and 1 tsp salt to the pan. Simmer for 10 minutes, stirring occasionally.
6. Tip: For a smoother texture, strain the kuzhambu before serving.
7. Tip: Adjust the water quantity based on your preferred consistency.
8. Tip: Serve hot with steamed rice for the best experience.

Amazingly bold and spicy, this kuzhambu pairs perfectly with crispy dosas or fluffy idlis. The tangy tamarind and fiery pepper create a dance of flavors that’s unforgettable.

Conclusion

Cooking these 25 Spicy Chettinad recipes promises a delightful journey through bold flavors and aromatic spices. Perfect for home cooks eager to explore South Indian cuisine, each dish offers a unique taste adventure. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!