Chettinad Cuisine

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Chettinad is a region of theSivagangadistrict of southernTamil Nadustate,India.Karaikudiis known as the capital of Chettinad, which includesKaraikudiand 74 other villages.Chettinad is the homeland of the Nattukottai Chettiars(Nagarathar), a prosperous banking and business community,many of whose members migrated toSouthandSoutheast Asia, particularlyCeylonandBurma, in the19thand early 20th centuries. The people of Chettinad speakTamil. Today there is adiasporaof Chettinad people, who live in theUSA, Singapore,Malaysia, among other places. Chettinad is well known for its:

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Culinary delicacies: Chettinad is known for its culinarydelicacies. Chettinad food, now is one of the manyreasons why people get to know Chettinad. Chettinadfood is essentially spicy, with a standard full mealconsisting of cooked dhal,eggplant(brinjal) curry,drumsticksambar,gheefor flavouringrice, and sweet meats like

payasam

and

paal paniyaram

. The classical"kara kozhambu" is widely regarded as the best tastingsouth indian sambar.Chettinad cuisine hails from the deep southern region ofTamil Nadu. Chettinad cuisine is far cry from the blandcuisine of traditional Tamilian Brahmins—it is one of thespiciest, oiliest and most aromatic in India.Although the Chettiars are well known for their deliciousvegetarian preparations, their repertoire of food items isfamous and includes all manner of fish and fowl andmeats, as well as delicate noodle-like dishes and carefullypreserved sun-dried legumes and berries that theChettiar ladies make into curries. Oil and spices are

liberally used in cooking and most dishes have generousamounts of peppercorn, cinnamon, bay leaves, cardamom,nutmeg, green and red chilies, etc.Some of the popular dishes in Chettinad menu are

varuval

-- a dry dish fried with onions and spices (chicken, fishor vegetables sautéed), pepper chicken,

poriyal

-- acurry, and

kuzambu

which has the ingredients stewed in agravy of coconut milk and spices.In the same range, one can include the numerous pickles,powders, specially roasted and ground spices, dry snacks,

papads, appalam

and

vada.

Numerous shops now sell pre-packed snacks like

murukkus,

small spirals of fried ricedough, chips and other edible ‘hand grenades’ like

thattai, masala vada

and so on.Chettinad cuisine is the cuisine of the Chettinad region ofTamil Nadustate inSouth India. Chettinad is one of the driest regions of south India. TheChettiarcommunity, whoare a majority in this region are a very successful tradingcommunity. Chettinad cuisine is one of the spiciest and themost aromatic inIndia.Chettinad cuisine is famous for its use of a variety of spicesused in preparing mainly non-vegetarian food. The dishes arehot and pungent with fresh ground

, and topped with aboiled eggthat is usually considered essential part of a meal.They also use a variety of sun dried meats and saltedvegetables, reflecting the dry environment of the region. The

meat is restricted to fish, prawn, lobster, crab, chicken andmutton. Chettiars do not eat beef and pork.Most of the dishes are eaten with rice and rice basedaccompaniments such as

,

,

,

and

. The Chettinad people through their mercantile contactswithBurma, learnt to prepare a type of rice pudding madewith sticky red rice.Spices usedIn Chettinad food, the most important spices are

marathi mokku

(dried flower pods),

anasipoo

(star aniseed) and

kalpasi

(dried bark). In addition,tamarind, whole redchilliesand

saunf

(Fennelseeds) are also used along withcinnamon, cloves,bay leaf,peppercorn,cuminseeds andfenugreek. CHETTINAD CHICKEN RECIPEChettinad Chicken is a very popular recipe. Learn how tomake/prepare Chetinad Ingredients:• 1 Chicken• 1 tsp Turmeric powder• 1 tsp Cayenne pepper• 3/4 Inch piece ginger• 1 tsp Ground coriander• 6 Curry leaves• 2 Onions• 2 Garlic pods• Black peppercorns• 2 Ounces Kurumulaku• 2 tbsp Vegetable oil• 3/4 Cup peeled and chopped tomatoes• Salt to tasteCooking Instructions:

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