Non-Veg
Blood Fry
Coagulated goat's blood broken into pieces and stir-fried with onion, green chili, and coconut.
Boat Egg
Boiled egg halves cut into little boats, filled with a butter-and-pepper mashed yolk, and finished with a triangular bread-slice "sail" propped in as a garnish.
Boiled Fish
Fish rubbed with salt and coated in a ground turmeric-chili-mustard paste, then pressure-cooked.
Bone Sambar
A rustic sambar simmered with bone-in meat, toor dal, and sambar powder, delicious with idli and dosa.
Brain Fry
Brain pieces simmered with sauteed shallots, cumin, and pepper into a soft, richly spiced fry.
Brain Kuzhambu
Brain simmered with sauteed onion in a ground chili-cumin-coconut masala until the oil separates.
Butter Chicken Masala
Fried chicken simmered in a rich, buttery tomato gravy finished with cashews and raisins.
Ceylon Chicken Fry
Chicken cooked dry in a ground spice masala, deboned, and pan-fried with onion until crisp.
Chicken Adai
A savory adai griddle cake filled with spiced marinated chicken pieces, a hearty Tamil breakfast.
Chicken Bajji
Finger-length chicken pieces coated in a spiced bajji batter and deep-fried until golden.
Chicken Bits
Spiced minced chicken shaped into small bites, dipped in a gram-flour batter and deep-fried.
Chicken Chilli Fry
Chicken marinated in a chili-garlic-vinegar paste, steamed, then pan-fried with browned onion and tomato.
Chicken Chops
Chicken marinated in a ground ginger-green chili paste and pressure-cooked until tender.
Chicken Curry Rasam
A tangy pepper-cumin rasam finished with the liver and a little gravy from an already-cooked batch of chicken kuzhambu.
Chicken Fry
Boneless chicken marinated in ginger-garlic, chili, and lemon, then deep-fried until golden.
Chicken Kadai
Country chicken simmered in a fresh tomato and green chili masala, a rustic kadai-style curry.
Chicken Kurma
Chicken simmered in a fragrant coconut-milk gravy with ground poppy seeds, cashews, and whole spices.
Chicken Kuzhambu
Chicken simmered in a pepper-cumin masala loosened with coconut milk into a thick, glossy kuzhambu.
Chicken Manchurian
Chicken pieces battered in maida and corn flour, deep-fried, then tossed in a spicy onion-garlic-capsicum gravy seasoned with soy sauce and vinegar -- classic Indo-Chinese chicken Manchurian.
Chicken Masala
Chicken marinated in yogurt and roasted whole spices, simmered with onion and a splash of lemon.
Chicken Pepper Fry
Chicken simmered with browned shallots and tomato in a generous coating of black pepper.
Chicken Rasam
Chicken pressure-cooked with a ginger-garlic-tomato base and warm spices, finished with a squeeze of lemon.
Chicken Roast
Chicken marinated in yogurt, ginger, and garlic, pressure-cooked and then roasted to a deep red-brown finish.
Chicken Soup
A simple, comforting soup of chicken simmered with ginger, onion, and black pepper.
Chicken Stump
Egg-enriched dough squares folded around a savory minced chicken filling and deep-fried.
Chicken Sukka
Fried chicken tossed in a dry, richly spiced onion masala until coated and glossy.
Chicken Vindaloo
Chicken simmered in a bold, tangy masala of roasted red chilies, coriander, cumin, and poppy seeds.
Chicken Wing Masala
Crispy fried chicken wings tossed in a peppery ginger-garlic tomato masala.
Chilli Chicken
Chicken marinated in vinegar, garlic, and ground chili, then pan-cooked until done.
Chinese Chicken Fry
Bone-in chicken marinated in soy, vinegar, and pepper, pressure-cooked, then coated and fried crisp.
Chinese Sooce (Cashew-Date Bars)
A maida batter studded with chopped cashews and dates, baked, sliced into bars, and dusted with icing sugar.
Dried Fish Kuzhambu for New Mothers
Dried fish simmered in a tamarind-garlic masala, a traditional dish given to new mothers after childbirth.
Dried Meat Kuzhambu
Soaked dried meat simmered into a simple curry, on its own or combined with vegetables.
Dried Salted Meat
Meat cured with salt and turmeric, sun-dried for preservation, and fried in oil whenever needed.
Dry Meat Curry
Goat meat simmered down in a bold roasted-spice masala until thick and clinging to the meat.
Egg Dosai
Regular dosa batter spread on the griddle with a beaten egg poured over it and onion sprinkled on top, for a protein-rich twist on dosa.
Pan Cake
Whisked eggs mixed with maida and sugar, cooked thin and round like a dosa in ghee, for a simple sweet pancake.
Finger Fish
Finger-sized fish strips marinated in ginger-garlic, egg, and corn flour, then deep-fried until golden.
Fish Bajji
Whole fish dipped in a garlic-spiced bajji batter and deep-fried until golden on both sides.
Fish Chips
Fish pieces simmered in a mustard-cumin tempering with pepper, finished with a dash of soy sauce.
Fish Cutlet
Cooked, deboned fish mixed with sauteed onion and spices, shaped into croquettes, egg-and-breadcrumb coated, and deep-fried.
Fish Fry Roast
Fish pieces marinated in a simple pepper, coriander, and turmeric masala, then shallow-fried in sesame oil.
Fish Roast
Fish marinated in a dry pepper-coriander-cumin rub, then shallow-fried in oil until crisp.
Ginger Chicken
Country chicken marinated in ginger juice, turmeric, and vinegar, then simmered until tender.
Ginger Chilli Chicken
Fried chicken pieces from Chinese Chicken Fry, quickly re-tossed with ginger and green chilies.
Goat Head Kuzhambu
Goat meat pressure-cooked with a roasted cumin, chili, and coriander masala in coconut milk.
Goat Intestine Kuzhambu
Goat intestine simmered with ginger, then finished in a ground chili-cumin-coriander masala.
Goat Leg Kuzhambu
Goat legs slow-cooked until tender, then finished in a ground chili, coconut, and pepper masala.
Goat Leg Soup
Goat leg pieces pressure-cooked in a ground pepper-cumin-coriander masala, finished with a sesame-oil tempering.
Goat Lung Kootu
Pressure-cooked goat lung simmered with chana dal in a ground coconut and poppy seed masala.
Kerala-Style Fish Kuzhambu
Seer fish or shark simmered in an onion-tomato masala enriched with a roasted coconut-fennel paste.
Kheema Puttu
Cooked minced meat coarsely ground on a grinding stone, then roasted with whole spices and cashews.
Liver Pepper Chops
Note: the source ingredient list says "liver," but the instructions refer to "½ kg chicken." This inconsistency is preserved exactly as printed in the original source; no decision has been made about which is correct.
Madras Chicken
Chicken marinated and cooked in a layered masala of roasted spices, ginger-garlic, and ground cashews.
Meat Biryani
A layered biryani of masala rice and pre-cooked meat, slow-cooked together in coconut milk.
Meat Chops
Meat pressure-cooked in a ground coconut and spice masala, then finished in a hot iron pan with ghee.
Meat Idli
Idli steamed with a spiced minced-meat filling layered inside the batter, finished with a coconut and curry-leaf tempering.
Meat Puffs
Flaky maida pastry filled with a spiced minced-meat-and-potato mixture, shaped into puffs and baked.
Meat Pulao
Ghee-cooked rice mixed with goat meat sauteed in a ginger-garlic-tomato masala.
Meat Salna
Meat cooked with tomato and a ground shallot-chili masala in coconut milk until the oil separates.
Meat Uppuma
Roasted semolina cooked into pre-simmered spiced meat and its broth, seasoned with whole spices.
Meatball Kuzhambu
Minced meat shaped into spiced balls, fried, and simmered in a roasted coconut and whole-spice kuzhambu.
Mutton Biryani
Pressure-cooked mutton layered with masala rice and slow-cooked together in coconut milk.
Mutton Dal
Mutton and chana dal pressure-cooked together, then simmered in a roasted whole-spice and coconut masala.
Mutton Kola Kuzhambu
Minced mutton kola balls fried golden, then simmered in a fragrant fennel and roasted-gram kuzhambu.
Mutton Kuzhambu
Mutton pressure-cooked with a ground coriander-cumin-chili masala until the oil rises to the top.
Mutton Spring Roll
Minced mutton sauteed with soy and tomato sauce, wrapped in a batter roll and deep-fried.
Parsi Chicken Curry
Chicken marinated in ginger-garlic paste, simmered in a chili-cashew masala with a touch of tomato ketchup.
Pepper Fish Masala
Fish marinated in lemon juice and pepper, then griddle-cooked in dalda until golden on both sides.
Pepper Mutton Masala
Pressure-cooked mutton finished in a peppery onion-tomato masala with cinnamon and bay leaf.
Pirattu Kari (Braised Mutton)
Mutton pieces cooked down in a ground dried-chilli-and-cumin masala with sauteed onion, simmered on low heat until the gravy dries and the meat turns reddish-brown.
Prawn Kuzhambu
Prawns simmered in an onion-tomato masala and finished with a splash of coconut milk.
Roasted Meat
Goat thigh meat flattened with a rolling pin, marinated in a pepper-vinegar mixture, and pan-roasted.
Seer Fish Puttu
Steamed, flaked seer fish sauteed with onion, green chili, and a mustard-urad dal tempering.
Shark Fish Puttu
Cooked, shredded shark tossed with sauteed onion, green chili, and turmeric.
Special Mutton Masala
Mutton simmered with onion and ginger-garlic, finished with a freshly ground spice blend.
Stir-Fried Meat
Meat stir-fried with a generous amount of chopped onion in a ground dried-chili and cumin masala.
Tandoori Chicken
Chicken marinated in lemon, yogurt, and chili for hours, then skewered and roasted over an open flame.
Tangy Meat Curry
Meat marinated in a tangy tamarind, curd, and whole-spice blend with star anise, then simmered until tender.
Whole Chicken Roast
A whole young chicken rubbed with a ground red chili and onion masala, then roasted until deeply browned.