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Flavours that linger

Looking for an exotic blend of spice and health? Try Sudal or Sutta curry and mixed, vegetable salad.

LIP-SMACKING Sudal or Sutta curry and mixed, vegetable salad PHOTO: T. SINGARAVELOU

Sudal or Sutta curry, with its origins unknown, is favoured in many Pondicherrian homes. Perhaps, earlier, this curry was made with games such as rabbits, ducks, and even venison. The meat is cooked in its own juice (no water is added). Vinegar, seldom used in Indian cooking, except in Goa, is used in this exotic This dish is served as a starter at the "apéritif" with bread and alcohol.

Team this and white rice with a balanced, vegetable salad. The salad consists of cucumber, tomato, onion, lettuce leaves, pineapple, vinegar, salt, pepper and olive oil. This combination of vegetables is light and wholesome.

Sudal or Sutta curry

Serve 6
Time 1 hour
Ingredients
Chicken - 1 and a half kg
Onions - 4 big, cut fine
Garlic-ginger paste - 2 tbsp
Turmeric - 1 tsp
Green chillies - 6 to 8
Salt
Pepper - 2 tbsp *
Anis seeds (sombu) - 1 tbsp *
Cloves - 6 *
Cinnamon - a big piece *

* Dry roast all these spices and grind into a fine powder

Method

In a big vessel, mix chicken, onions, green chillies, turmeric, salt and cook till chicken is ready. Add the roasted spices and add the vinegar. This sudal can be preserved for many days. Infact, it tastes better when kept for longer.

Mixed vegetable salad

Serve 6

Time 15 minutes

Ingredients

Cucumber - 1, peeled and cut in julienne
Tomatoes - 2, cut in julienne
Pineapple - 5 slices, cut in julienne
Onion - 1, cut in julienne
Lettuce leaves - 1 bunch, cut in small pieces
Pepper - 1 tsp
Vinegar - 1 tbsp
Olive oil or Sanola gold oil - 2 tbsp
Salt

Method

In a big bowl, mix salt, pepper, vinegar, oil and onion.

Add cucumber, tomato, pineapple and lettuce leaves and toss. Refrigerate and serve cold with sudal and plain white rice.

KETHARI SRIVANJIAM

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