Traditional Pot Cooking (Matka Recipes) | Authentic Village-Style Clay Pot Dishes

 

Traditional Pot Cooking (Matka Recipes)

1. Traditional Matka Vegetable Kuzhambu (South Indian Style)

Ingredients:

• Brinjal – 2 (chopped)
• Drumstick – 1 (cut)
• Small onion – 10
• Tomato – 2 (chopped)
• Tamarind – small lemon size
• Sambar powder – 1½ tsp
• Turmeric powder – ¼ tsp
• Mustard seeds – ½ tsp
• Fenugreek seeds – ¼ tsp
• Curry leaves – few
• Gingelly oil – 2 tbsp
• Salt – as needed
• Water – 2 cups

Preparation:

1. soak tamarind in warm water, and squeeze out tamarind juice.
2. Plug the heat clay pot on a low burner, pour in gingelly oil.
3. Add mustard-seeds and fenugreek; and have them crackle.
4. Add onions and curry leaves, sauté.
5. Add tomatoes and cook until tender.
6. Put in turmeric, sambar powder and salt.
7. Add water, tamarind and vegetables.
8. Bake and wrap with low flame between 25 and 30 minutes.
9. Allow to rest a maximum of 10 minutes, then serve.

2. Village-Style Matka Chicken Curry (No Grinder Method)

Ingredients:

• Country chicken – 500 g
• Small onions – 15 (crushed)
• Tomato – 2 (crushed)
• Garlic – 8 cloves (crushed)
• Ginger – 1 inch (crushed)
• Red chilli powder – 1½ tsp
• Coriander powder – 2 tsp
• Turmeric powder – ¼ tsp
• Pepper powder – ½ tsp
• Coconut oil – 3 tbsp
• Curry leaves – few
• Salt – as needed
• Water – 2 cups

Preparation:

1. Bake the clay pot gradually; place coconut oil.
2. Add crushed ginger, curry leaves and garlic.
3. Add small onions that are chopped and saute.
4. Add tomatoes and cook till raw smell disappears.
5. Add spice powders and salt; add and mix gently.
6. Add pieces of chicken and stir up.
7. Add water, cover with clay lid.
8. Cook on low flame for 40–45 minutes.
9. Shut down and take a 10 minutes break.

3. Fish Curry (Traditional Matka Meen Kuzhambu).

Ingredients:

• Seer fish / any local fish – 500 g
• Shallots – 12
• Tomato – 2
• Tamarind – lemon size
• Red chilli powder – 1½ tsp
• Coriander powder – 1 tsp
• Turmeric powder – ¼ tsp
• Fenugreek seeds – ¼ tsp
• Mustard seeds – ½ tsp
• Curry leaves – few
• Gingelly oil – 2½ tbsp
• Salt – as needed
• Water – 2 cups

Preparation:

1. Add gingelly oil and heat clay pot.
2. Add mustard and fenugreek; and leave to crackle.
3. Add shallots, curry leaves; fry until tender.
4. Add tomatoes and cook them to a mush.
5. Add turmeric, chilli, coriander powder and salt.
6. Add tamarind water and boil it.
7. Add fish pieces carefully.
8. Bake at low heat between 15 and 20 minutes.
9. Allow to rest 15 minutes prior to service.

4. Traditional Matka Pongal (Temple Style)

Ingredients:

• Raw rice – ½ cup
• Moong dal – ¼ cup
• Black pepper – 1 tsp (crushed)
• Cumin seeds – 1 tsp
• Ginger – 1 inch (chopped)
• Ghee – 2 tbsp
• Cashew – few
• Curry leaves – few
• Salt – as needed
• Water – 3 cups

Preparation:

1. Lightly dry roast rice and dal.
2. Combine them with clay pot and water and salt.
3. Cook over low fire till tender and mushy.
4. Heat ghee individually and add pepper, cumin, ginger, cashew.
5. Pour tempering over pongal.
6. Mix gently and serve hot.