Comments on: A Chicken Fry from Chettinad – Kozhi Uppu Varuval

By: Sunny

Sunny — Fri, 05 Feb 2010 21:32:10 +0000

best pork fry recipe indian style

By: anonymous

anonymous — Sun, 08 Nov 2009 06:45:40 +0000

Guess you are from andhra, that is why you take the word spicy for anything with lots of chilli in it. In chettinad, spicy means with lot os spices in it. Chettinad dishes uses the most number spices at the same time at right proportions and in right combination. I would say onething about Chettinad, that they have a done research on both veg and non-veg food, in chettinad recipe there will bea reason for everything in the process

By: sig

sig — Sun, 04 Oct 2009 23:28:46 +0000

Thanks for the feedback Donna! I am glad you and the family loved this recipe. Yeah, it is one simple preparation.

By: Donna

Donna — Sun, 04 Oct 2009 04:14:28 +0000

Hi Sig, I’ve been following your blog for quite sometime now and felt I had to reply now or never. I tried your recipe and it turned out really well, my family loved it. And the best part is it requires so little effort no ginger-garlic hassles.. hehe…. very simple yet tasty.

By: Classic Shrikhand « A Mad Tea Party

Classic Shrikhand « A Mad Tea Party — Wed, 30 Sep 2009 18:10:31 +0000

[...] Greens (Andhra?) Shwetha (Cookie Shutter) – Fried Chicken (Andhra?) Sig (Live to Eat) – Chicken Fry (Chettinad!) – much as she resisted, we got quite the heirloom recipe from her! ISG (Daily [...]

By: Juliana

Juliana — Wed, 30 Sep 2009 02:33:23 +0000

This chicken looks delicious..all the flavor in it…and the picture cannot reflect better the yummieness

By: Jaya

Jaya — Tue, 29 Sep 2009 10:55:35 +0000

Sig,
ah! forget about authenticity ,these are absoultely yumm and looks so tempting , you cant please these “authenticity police”so I have started ignoring them …
and for me all that matter is “good food”….and cuisine as Shantanu said “evolves”….
Reading a book by Lizzie Collingham named “Curry”…and it reveals many hidden origin of food in India.It says chilly pepper made way from Potuguese to Malabar Coast… and i thought it’s native to us….there you see ..you can not bind the recipes in few lines and ingredients in one border…recipes evolve and that’s the beauty of any cuisine ..it absorbs anything and everything and that too for the betterment …
hugs and smiles

By: Miri

Miri — Mon, 28 Sep 2009 16:32:11 +0000

Point all those people to me – I will enlighten them on how I have tried so many of your recipes (especially chicken and now fish) and how each one of them have been simply awesome! So as you said – screw everyone, I am going to definitely try this recipe!

Miri

By: tina

tina — Sun, 27 Sep 2009 14:05:13 +0000

Chettinad chicken fry looks attractive and colourful…….

By: sig

sig — Sun, 27 Sep 2009 00:11:36 +0000

oh yeah, I forgot about andhra cuisine. My favorite Andhra restaurant in Bangalore had a chilli chicken, with ground green chilies. So spicy, yet so good!