Beat the Tamil Nadu Summer Heat with These Non-Veg Delights (Healthy Oils Included!)

The summer sun in Tamil Nadu can be as fiery as its curries, but fear not! You can still enjoy delicious non-vegetarian dishes without breaking a sweat (or overheating your kitchen). This post presents a selection of light and refreshing Tamil Nadu recipes perfect for beating the heat, all prepared with healthy oils you can find at Anjali Shopping.

The Power of Healthy Oils:

Before we delve into culinary delights, let’s talk about the secret weapon for these summer dishes — healthy cooking oils. Ditch the heavy fats and embrace the goodness of options like:

• Sesame Oil: This nutty-flavored oil boasts a high smoke point, making it ideal for stir-fries and adding a unique touch to marinades.
• Groundnut Oil: Rich in monounsaturated fats, groundnut oil is a versatile choice for shallow frying. Plus, it offers a neutral flavor that won’t overpower your dish.
• Sunflower Oil: Light and easily absorbed, sunflower oil is perfect for everyday cooking and salad dressings. Look for varieties high in oleic acid for added health benefits.

1. Chettinad Chicken Fry (Light on Oil, Big on Flavor):

• Ingredients: 1 kg Chicken (cut into pieces), 2 tbsp Groundnut Oil, 1 tbsp Sesame Oil, 1 Red Onion (thinly sliced), 3 Green Chilies (slit), 1 tsp Ginger-Garlic Paste, 1 tsp Turmeric Powder, 1 tsp Red Chili Powder, 1/2 tsp Coriander Powder, 1/4 tsp Fennel Seed Powder, Curry Leaves, Cilantro (for garnish).
• Cooking: Heat groundnut oil in a pan. Add sesame oil when hot and spluttering. Add curry leaves and let them crackle. Saute the onions till golden brown. Add ginger-garlic paste and cook for a minute. Add turmeric, red chili powder, coriander powder, and fennel seed powder. Saute for another minute. Add chicken pieces and cook till browned. Cover the pan and simmer for 15–20 minutes, adding a little water if needed. Garnish with chopped cilantro and serve hot.

2. Meen Kulambu (Tangy Fish Curry):

• Ingredients: 1 kg Fish (cleaned and cut into pieces), 2 tbsp Groundnut Oil, 1 Tamarind (soaked in water), 1 Red Onion (chopped), 3 Tomatoes (chopped), 1 tsp Turmeric Powder, 1 tsp Red Chili Powder, 1 tsp Coriander Powder, Curry Leaves, Mustard Seeds, Salt to taste.
• Cooking: Extract the tamarind pulp from the soaked tamarind and set aside. Heat groundnut oil in a pan. Add mustard seeds and let them splutter. Add curry leaves and saute for a few seconds. Add chopped onions and saute till golden brown. Add ginger-garlic paste (optional) and cook for a minute. Add turmeric powder, red chili powder, and coriander powder. Saute for another minute. Add chopped tomatoes and cook till mushy. Add tamarind pulp, salt to taste, and a little water. Bring to a boil and simmer for 5 minutes. Add the fish pieces and cook gently till cooked through. Serve hot with steamed rice.

3. Elaneer Chicken Soup (Cool and Comforting):

• Ingredients: 1 kg Chicken (cut into pieces), 2 tbsp Groundnut Oil, 1 Tender Coconut (water extracted), 1 Red Onion (chopped), 2 Green Chilies (slit), 1 tsp Ginger-Garlic Paste, 1 tsp Coriander Powder, 1/2 tsp Cumin Powder, Curry Leaves, Cilantro (for garnish).
• Cooking: Heat groundnut oil in a pan. Add curry leaves and let them crackle. Saute the onions till golden brown. Add ginger-garlic paste and cook for a minute. Add coriander powder, cumin powder, and a pinch of turmeric powder. Saute for another minute. Add chicken pieces and cook till browned. Pour in the extracted coconut water and bring to a boil. Lower the heat, cover the pan, and simmer for 20–25 minutes, or until the chicken is cooked through. Garnish with chopped cilantro and serve hot.