South Indian food has become an essential part of daily meal in other parts of the country as well. Be it dosa, upma, idli or varieties of pachadi, they all definitely rule our heart. Nothing can compete the delicious treats that is gifted by the South Indian cuisine. When talking particularly about Tamil Nadu, Chettinad cuisine also needs no introduction. Hailing from the Chettinad region of Tamil Nadu, it is said to be the spiciest cuisine in India. Dominated by the Chettiar community, the cuisine uses variety of freshly ground spices like fennel, bay leaf and fenugreek and it is widely known for its complexity of flavours that brings out the perfect taste.
Every non-vegetarian lover would have definitely tasted the fiery curry, called chicken Chettinad. Made with tanginess of tomatoes and heat of red chillies, along with the magic of the homemade Chettinad masala, this dish is capable to tickle all your senses. Fish fry, urlai roast, and mushroom Chettinad are some other popular dishes from this cuisine. But have you tried mutton chukka?
Here are four recipes from the cuisine of Chettinad that make you lick your fingers:
1. Mutton Chukka
This lip-smacking dish made with strong flavours of spices is a must try for all mutton lovers. The word chukka means dry curry and if you want to spicy food this dish can definitely win your heart. Made from marinated lamb smeared into an aromatic masala prepared with spices like cinnamon and clove, it is mostly paired with curd rice, roti as well as biryani.
2. Meen Kuzhambu
This traditional fish curry gets its flavour mainly from fennel, red chillies, and peppercorns that are added to enhance the taste and aroma of the dish. It is prepared by marinating fish with the spice mix and then cooked in a rich gravy made with coconut masala and tamarind pulp. It is best served with steamed rice and raita.
3. Karaikudi Eral Masala
This delicious prawn curry is made with the aromatic Chettinad masala and hint of lemon that goes well with both roti and rice.
Ingredients:
- 2 tsp sesame oil
- 2 cardamoms
- 1 tsp fennel seeds
- 3 sprigs curry leaves
- 2 onions (finely chopped)
- 2 tomatoes (finely chopped)
- 2 tsp ginger garlic paste
- 1 tsp salt
- 250 grams prawns (cleaned and de-veined)
- 2 sprigs coriander leaves (finely chopped)
- 1 tsp pepper powder
- 1 tsp chilli powder
- 1/2 tsp turmeric
- 1 tsp coriander powder
Method:
- Heat oil in a pan and add in the fennel seeds, cardamom and curry leaves and let them sizzle.
- Add in the finely chopped onions and fry for 5-6 minutes until the onions are brown.
- Add in the tomatoes, ginger garlic paste, spice powders and the salt.
- Sauté for 5-6 minutes on medium flame until the tomatoes are cooked and the oil starts separating from the mixture.
- Then add prawns to the mixture and sauté for 4-5 minutes until the prawns are fully cooked.
- Switch off the flame and garnish the prawn masala with coriander leaves.
4. Kandarappam
Made with rice and four types of lentils, this traditional sweet is one of the most important delicacies in Chettinad cuisine. It is mostly prepared on festive occasions and can also be enjoyed as snack.
Ingredients:
- 1 cup rice
- 2 to 3 tbsp urad dal
- 2 tbsp moong dal
- 2 tbsp chana dal
- 1 cup jaggery
- 4 tbsp coconut
- a pinch salt
- 1/4 tsp cardamom powder
- Oil to deep fry
Method:
- Soak rice and all the dals in water for an hour.
- Rinse at least twice or thrice then add to mixer jar and add one tbsp water or little more.
- Grind to a slightly coarse paste then add jaggery and coconut then grind it well.
- Transfer batter to mixing bowl and add cardamom powder and a pinch of salt and mix well.
- Heat oil in a pan add a ladle full of batter. Let it rise up.
- Now turn over and cook both sides till reddish brown.
- Repeat to finish the batter and serve.
Try these recipes and enjoy the flavour of Chettinad.