Palkatti Chettinadu Recipe
Palkatti Chettinadu, often termed as Chettinad Paneer, is a spicy and flavorful dish from the Chettinad region of Tamil Nadu. It is known for its rich and complex flavors, the use of traditional Chettinad masala, and the unique cooking technique known as "palkatti" which involves rolling the vegetables into small balls before cooking. This paneer delicacy is renowned for its unique blend of freshly ground spices, which offers a captivating burst of flavors with every bite. Let’s dive into this authentic South Indian treat.
Ingredients
- 250 grams paneer / cottage cheese cottage cheese, cubed
- 100 ml Oil
- 2 Onions finely sliced
- 2 Tomato finely chopped
- 2 tbsp Ginger-garlic paste
- 3 green chillies slit
- 2 tsp Fennel (Saunf) saunf
- 1 tsp mustard seeds / rai
- 1/2 tsp Turmeric powder
- 1 tsp Red Chilli Powder
- 2 tsp coriander powder
- 50 grams coconut
- 2 curry leaves
- Salt
- coriander leaves / cilantro
Instructions
Preparation
- Paneer Prep: Soak the paneer cubes in warm salted water for about 10 minutes. This makes them soft. Drain and set aside.
- Spice Paste: In a blender, combine grated coconut, fennel seeds, half of the sliced onions, and a splash of water. Blend until you get a smooth paste. Set aside.
Cooking
- Tempering: In a heavy-bottomed pan, heat oil. Once hot, add mustard seeds. Once they splutter, introduce fennel seeds and curry leaves. Sauté for a minute.
- Onions and Tomatoes: Add the remaining sliced onions and slit green chilies. Fry until onions turn translucent. Mix in the ginger-garlic paste and sauté until the raw smell disappears. Now, incorporate the chopped tomatoes and cook till they turn soft.
- Spices: Sprinkle in turmeric powder, red chili powder, and coriander powder. Mix well and cook for another 2 minutes.
- Incorporate Spice Paste: Pour in the previously prepared spice paste into the pan. Sauté on a medium flame until the oil starts to separate from the mixture.
- Paneer Time: Gently place the paneer cubes into the pan. Mix them carefully, ensuring they are well-coated with the masala.
- Simmer: Add a cup of water, salt to taste, and let the curry simmer on low heat for about 10 minutes.
- Garnishing: Once the paneer is cooked and the flavors are melded, switch off the flame. Garnish with freshly chopped coriander leaves.
Notes & Tips
- Paneer Variation: If you prefer, you can lightly fry the paneer cubes in a bit of oil before adding them to the curry. This gives a golden crust and an added texture.
- Coconut Note: Always use fresh coconut as it provides the required creaminess and authentic flavor.
- Spice Levels: Adjust the green chilies and red chili powder according to your heat preference.
- Adjust the amount of dry red chillies according to your preference for heat.
- The Chettinad masala powder can be stored in an airtight container for up to 6 months.
- You can also add other vegetables like pumpkin, zucchini, or bell peppers for added nutrition and flavor.
- Some variations also include the use of coconut milk to give the dish a more creamy texture.
Nutrition Information (Note: Approximate)
Nutrition Facts
Palkatti Chettinadu Recipe
Amount per Serving
Calories
494
% Daily Value*
Fat
44
g
68
%
Saturated Fat
15
g
94
%
Trans Fat
0.1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
16
g
Cholesterol
41
mg
14
%
Sodium
148
mg
6
%
Potassium
322
mg
9
%
Carbohydrates
15
g
5
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
11
g
22
%
Vitamin A
682
IU
14
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.04
mg
2
%
Vitamin B3
6
mg
30
%
Vitamin B5
0.2
mg
2
%
Vitamin B6
0.1
mg
5
%
Vitamin C
27
mg
33
%
Vitamin E
5
mg
33
%
Vitamin K
23
µg
22
%
Calcium
346
mg
35
%
Iron
1
mg
6
%
Magnesium
28
mg
7
%
Zinc
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.