Food blogger Rajiyashree Balaji of Shree's Cuisine shared these traditional Eid recipes.

Nellai Mutton Kuzhambu 

All photographs: Kind courtesy Shree's Cuisine

This recipe was handed over to me by my mom and is one of the most amazing recipes I have learnt from her.

In Nellai cuisine, a lot of coconut and cumin seeds are used.

This recipe is no exception however the flavours are well balanced and not overpowered by coconut.

Serves : 4
Prep Time : 15 minutes
Cooking Time : 40-45 minutes

Ingredients

• 1/2 kg mutton, with bone
• 3 tbsp gingelly oil
• 1 tsp pepper
• 1 tsp cumin seeds
• A few curry leaves
• 45-50 shallots, chopped or 2 medium sized onions, chopped
• 1 tbsp ginger-garlic paste
• 3 tbsp red chilli powder
• 3 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• Salt to taste

For grinding

• 1/2 cup coconut
• 2 tsp cumin seeds

Method

• Grind the coconut and cumin seeds into a smooth paste. Keep aside.
• Wash the meat with 1 tsp turmeric powder and water. Drain and keep aside.
• In a pressure cooker heat gingelly oil.
• Add pepper, cumin seeds and curry leaves. When it sizzles, add the chopped onions and fry till light brown in colour.
• Add ginger-garlic paste. Fry over a medium flame for a few minutes till a fine aroma arises.
• Lower the flame and add the washed meat.
• Add all the masala powders and salt. Fry over a low flame for 5 minutes.
• Add the ground paste and mix well.
• Add sufficient water and pressure cook for 7-8 whistles or till the meat is cooked well.
• Serve hot with rice.

Mutton Chukka Varuval

Chukka is one of the most popular meat dish in South India, especially Tamil Nadu.

Succulent and juicy mutton pieces cooked in a simple spice mix into a fry gives it a heavenly flavour.

This recipe is popular in Tirunelveli district. It is generally served with rice or parotta.

It is definitely not for the calorie conscious!

Ingredients

• 1/2 kg mutton
• 3 tbsp gingelly oil
• 150 gm shallots (chopped)
• 1/2 tsp pepper
• 1/2 tsp cumin seeds
• 2 dried red chillies
• A few curry leaves
• 1/4 tsp turmeric powder
• 2 tsp red chilli powder
• 2 tsp coriander powder
• Salt to taste
• Pepper powder
• 1/2 tsp cumin powder
• 1 tsp ghee
• 1/4 cup coconut (grind to a smooth paste)
• 1 tsp ginger-garlic paste

Method

• Wash the mutton with turmeric powder and water. Drain and keep aside.
• In a pressure cooker, heat oil and add pepper, cumin seeds, dried red chillies and curry leaves. Fry for a few seconds.
• Add the shallots and fry till light brown in colour.
• Add the mutton and mix well. Add turmeric powder, red chilli powder, coriander powder, ginger-garlic paste and salt.
• Fry over a medium flame for 5 minutes.
• Add ground coconut and mix well. Add 3/4 cups water and mix.
• Pressure cook for 7-8 whistles or till the meat is cooked.
• Once the pressure drops, put the cooker back on fire over a high flame. If there is any water left , cover and cook till it evaporates.
• Once all the water evaporates, add ghee, cumin powder and pepper powder. Mix well
• Cook over a high flame for 5 minutes, stirring continuously.
• All the oil content will ooze out.
• Switch off the flame.
• Serve hot with rice or parotta.

Seviyan

This is a traditional sweet made on Eid-ul-fitr (Ramzan) prepared with vermicelli.

It is similar to vermicelli kheer but is quite thick in consistency.

A special variety of vermicelli, which is very thin, is used to prepare this sweet. However, it can also prepared using the normal variety.

Serves : 4
Prep Time : 5 minutes
Cooking Time : 10 minutes

Ingredients

• 1/2 cup roasted vermicelli
• 1.5 cups milk
• 1 tsp ghee
• Saffron, a generous pinch
• Slivered almonds, a few
• A few saltless pitachios (cut lengthwise)
• 200 gm condensed milk

Method

• In a heavy bottomed pan, heat ghee and roast the vermicelli till golden brown in colour.
• Add slivered almonds and pistachios. Fry for few seconds.
• Add milk and saffron.
• Mix well and break any lumps that may form.
• Simmer and cook till it's well cooked and all the milk is absorbed by the vermicelli.
• Add condensed milk and mix well.
• Simmer for another minute.
• Serve warm or chilled.

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