CHETTI CUISINE HARAM JADAH

Lauk Haram Jadah or a mixed side dish does not use any meat but is replaced with vegetables as the main ingredient. It differs from curry and dalca cuisine because it does not use curry leaves or spices and dal beans as basic ingredients. On the other hand, only coconut milk and tamarind water are used to produce a thick and flavorful sauce while dried shrimp, anchovies, shallots, garlic, chili, galangal, hard fruit, and Melaka belacan are stir-fried ingredients. This traditional menu is still preserved now and is usually served during feasts, festivals, and great days of Indian society such as Ponggal and Deepavali.

INGREDIENTS:

1 white radish

1 sweet potato

1 eggplant

7 stalks of long beans

A bowl of tamarind water

A bowl of melted coconut milk

A bowl of thick coconut milk

INGREDIENTS FOR GRINDING AND SATURATING:

A handful of dried chilies

3 stalks of red chili

2 inches of turmeric

4 red onion squash

1inch belacan (shrimp paste)

COOKING METHOD:

• Heat 1 tablespoon of cooking oil in a pan
• Add the ground ingredients and stir-fry until the oil separates until the stir-fry smells fragrant.
• Add white radish vegetables first to soften quickly.
• Add water to avoid burning.
• Then add sweet potato, long beans, and eggplant.
• Add salt to taste.
• Cover the pan for 3 minutes until all the vegetables are soft.
• Add liquid coconut milk and tamarind water.
• Boil and add thick coconut milk.
• Stir well and the dish is ready to serve.