It’s my 100th post and I am bringing KORADA a chettinad delicacy-Many should have not heard this name itself. Do not get intimidated by hearing the name. It is just prepared with the ingredients known to all. Yes it is a traditional chettiand recipe and nowadays its been prepared only in marriages. This is paired with Vellai Paniyaram, aother chettinad delicacy. I will post the recipe of Vellai Panniyaram soon. This is a sidedish for Idly/Vellai Paniyaram. I never have tried this until before last year. I got the recipe from my native place from the cook and tried at home and to say it is yummy. I love this and all of them love this at home also.
This recipe uses shallots or the small onion. Can use the bigger red onion also but when prepared with shallots tastes good and has lot of healthy qualities in them. In chettinad they use this shallots for the sambar, chutneys and in other cooking also. Shallots plays a vital role in the chettinad cuisine. Here in Nairobi I don’t get these a lot, very limited and not of good quality. So when I fly from India I carry a kg of shallots with me.
I enjoy preparing dishes using the shallots. So I try to use up the shallots before it starts to decay. People do not make these often at home as it becomes laborious as you need to work on peeling and chopping lots of shallots. As the end result of this sidedish is very little. The whole thing shrinks and becomes so little after cooking. I wonder how the cooks manage to do this in marriage functions for such a big crowd. This dish can be made by anyone. It is sour, sweet and spicy. Balancing the flavours will bring the right taste of this dish.
Do try and let me know if you liked it.
Cuisine: Indian(South) | Category: Chettinad Recipes/Side Dishes for Idly/Dosa | Prep time: 20 mins | Cook time: 15 mins | Serves: 2
- Gingelly Oil – 2 tbsp.
- Shallots – 25 Nos. (Big sized – If got small ones then double the quantity)
- Garlic – 8 Nos. (Big Cloves)
- Red Chili Powder – 1 tsp. (Increase or Decrease Accordingly)
- Tamarind Paste – 1 tsp. (Increase or Decrease Accordingly)
- Jaggery -1/2 tsp. (Increase or Decrease Accordingly)
- Water as needed
- Salt as needed
- Mustard/Kadugu – 1/4 tsp.
- Urad Dal/Ulunthu – 1/2 tsp.
- Dry red chili – 2 Nos.
- Curry Leaves – Few leaves
METHOD with VISUAL CLICKS
Note : Using shallots makes it more tastier thatn the big red onions.
Need to chop the shallots very fine either lengthewise or as shown.
Garlic is crushed with the skin, if you don’t want the skin to come while eating then remove the skin and then crush them. The authentic version uses garlic with skin.
Balance the taste by adjusting the amount of chili powder, tamarind paste and jaggery.
Add jaggery at the end or it will burn easily.
The Korada is ready to be served with Idly/Dosa/Vellai Paniyaram. Try and let me know if you liked it.