![]()
The word Suthriyan, we use for a Indian pasta , which is thin and flat in shape, and easy to cook. It is mostly made in Muslims home in Chennai and in my relations house. My mother in law also prepares it, when all are at home and wants to sit and chat, spend some time with the family, instead of spending much time in the kitchen. She prepares it mostly in the evening, as it is easy and one pot dish for the whole family and for a change also, instead of the same curry or biryani. Whenever suthriyan is prepared, mint chutney and boiled eggs, which is a must, when nearly 8 to 10 members are there, just to enjoy the dinner and also for years the same menu is served, the combination of mint chutney and eggs goes well with suthriyan. Each house has their own sauce (curry) , to go with suthriyan. You can make with vegetables, chicken, lamb/mutton, or mince lamb/mutton. I love my suthriyan to be made spicy, masala type and more gravy (liquid type) type. For me it is a comfort food, making pasta as per my taste, just making one pot dish on lazy days or whenever you crave for it.
This Indian pasta (suthriyan), you can find in Chennai near adam market, near Wallajah road in triplicane high road Or any old grocery shops. It is dry type pasta and light in weight, made freshly also, but I don’t have recipe of it, so I opt for the ready made from the shops. If you buy any pasta or sphagatti, sauce and pasta is cooked separately and then combined both together but in this Suthriyan (Indian pasta) you need to be careful, it is added directly in the gravy (curry) and gets cooked on simmer flame and becomes very soft and delicate pasta. Eat as soon as it is cooked, when it is hot, if it gets cold and kept for a longer time, it will absorb all the gravy or curry, and makes the dish dry, but still it tastes good. That’s why there should be enough quantity of gravy (curry) for Suthriyan. Make this delicious south Indian style pasta.
Preparation time: 20 mins
Cooking time: 1 hour including mint chutney
Cuisine: Tamil Nadu
Serves: 2 to 3
Spiciness: Medium hot
Ingredients
- Mutton/lamb (boneless) – 300 gms
- Suthriyan – 300 gms or as per your requirement
Gravy
- Oil – 1/3 cup
- Saunf (aniseed) – 1 tsp
- Green cardamom – 6
- Cloves – 7
- Cinnamon stick – 3 (1 inch each)
- Onion (big, chopped) – 2 or 300 gms
- Tomato (big, chopped) – 2 or 300 gms
- Ginger and garlic paste – 2 tbsp
- Mint (chopped) – 1/4 to 1/2 cup
- Chilli powder – 2 tbsp
- Coriander powder – 2 tbsp
- Turmeric powder – 1 tsp
- Green chilli (slit) – 5
- Water – 8 cups
- Salt – as per taste
- Coriander leaves (chopped) – 1/2 cup
Mint and coconut chutney
- Mint – 1 cup or handful
- Coconut (freshly grated) – 1/4 cup
- Curry leaves – 7
- Ginger – 1/2 tsp
- Green chillies – 4(mild)
- Lemon juice – 5 tsp
- Coriander leaves – 2 tbsp
- Water – 1/3 cup
- Salt – as per taste
Method
- Chop onion and tomato, keep it ready.
- Preheat the wider vessel, add oil, when hot, add all the whole spices, suanf (fennel seeds), chopped onions and cook till it is transparent and soft.
- Add ginger and garlic paste, stir for 30sec, add tomato, mint and all dry spices, stir immediately, cook for 2minutes.
- Add mutton/lamb pieces and stir for 2 to 3min.
- Add 4 cup water; cook till the mutton/lamb is cooked, close the lid, in between stir it.
- After few minutes , when the meat is cooked and forms like curry consistency, liquid is reduced , add remaining water again, green chillies, salt as per taste and cook for 7 to 8minutes on medium flame, till it forms a good curry consistency and oil starts leaving the curry.
- Simmer for 5min and then add Suthriyan (dry Indian pasta) and coriander leaves , mix well cook for 5min to 8minutes on medium flame, till the suthriyan (Indian pasta) absorbs the liquid.
- In between stir slowly so that pasta does not get attached beneath the vessel. Simmer the flame and cook for 15 to 20 minutes, until the pasta is cooked, by closing the lid and switch it off. Let it rest for 10minutes.
- Serve Suthriyan with mint chutney and eggs.
Mint and coconut chutney
- First grind ginger, green chillies and freshly grated coconut.
- Add other remaining ingredients and ground it to a thick paste.
- Add salt as per taste.
- This chutney should be dry and thick.
Notes
- As soon as Suthriyan is added, there should be enough liquid (gravy), as when it gets cold it absorbs all the gravy and gets dry, which tastes good too.
- As soon as Suthriyan is cooked serve it, it is eaten hot.
- Can reduce the spiceness according to your taste.
- Can use semiya (vermicelli or noodles), for this gravy but need to be dry, not saucy type like Suthriyan.
