Pasta Chettinad

Pasta Chettinad is a delightful fusion dish that combines the robust and aromatic flavors of traditional Chettinad cuisine with gluten-free pasta. This easy-to-make recipe offers a spicy, savory experience that's both satisfying and healthy.

Ingredients

• Gluten-free pasta - 200 grams
• Coconut oil - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Black urad dal - 1 tablespoon
• Chopped onion - 1 medium (100 grams)
• Minced garlic - 2 cloves
• Minced ginger - 1 teaspoon
• Green chilies - 2 (adjust to taste)
• Chopped tomatoes - 1 medium (100 grams)
• Chettinad masala powder - 1 tablespoon
• Coconut milk - 150 ml
• Salt - to taste
• Chopped cilantro - for garnish

Steps

1. Cook the gluten-free pasta according to package instructions, drain, and set aside.
2. In a large skillet, heat coconut oil over medium heat.
3. Add mustard seeds and cumin seeds; allow them to crackle.
4. Stir in black urad dal, and sauté until it turns golden brown.
5. Add chopped onion, and sauté until translucent.
6. Add minced garlic, ginger, and green chilies, and sauté for another 2 minutes.
7. Mix in chopped tomatoes and cook until they soften.
8. Stir in Chettinad masala powder and cook for 1-2 minutes to release its aroma.
9. Pour in coconut milk and salt, and bring to a simmer.
10. Add the cooked gluten-free pasta to the skillet, tossing well to coat with the sauce.
11. Cook for an additional 2-3 minutes to heat through.
12. Garnish with chopped cilantro before serving.

Nutrition

• Calories: 480
• Protein: 10 g
• Carbs: 70 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from coconut oil and coconut milk.
• Contains spices that may boost metabolism and enhance digestion.

Tags