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Chettinad cuisine originates from the Chettinad region of Tamil Nadu. It is said that the cuisine evolved in the 19th century when wealthy Chettiar merchants used their travels to bring back exotic spices and ingredients from all over the world. The cuisine of Nattukotai Chettiars community is called Chettinad cuisine. It is known for its bold flavours, intricate preparation methods, and generous use of spices, especially black pepper. The Chettinad region was historically a prosperous area, and the local Chettiar community were wealthy merchants who traded with many other countries. Through their travels, they brought back a wide range of exotic spices, ingredients, and cooking techniques, which they then incorporated into their own cuisine. One of the defining characteristics of this cuisine is the use of a special blend of spices called the Chettinad masala. This masala typically includes coriander seeds, cumin seeds, fennel seeds, black pepper, dried red chillies, cinnamon, cloves, cardamom, star anise, and curry leaves. The spices are roasted and ground together to create a rich, aromatic powder that is used in many Chettinad dishes. Another hallmark of Chettinad cuisine is its use of clay pots and wood-fired stoves for cooking. This traditional cooking method gives the food a unique smoky flavour that is highly sought after by foodies.
Here are 7 dishes from the Chettinad cuisine:
Mutton Chukka
Mutton chukka is known for its spicy and flavourful taste. The dish is made by cooking small pieces of mutton or goat meat in a blend of aromatic spices, including the signature Chettinad masala, ginger, garlic, and curry leaves. The mutton is first marinated in the spices for a few hours, which allows the flavours to seep into the meat, making it more tender and flavourful. The marinated mutton is then cooked on a low flame until it becomes tender and juicy, and the spices are fully infused into the meat. The final dish is a dry preparation of mutton, where the meat is coated in a thick, spicy gravy made from the spices and aromatics used in the cooking process. The dish is typically garnished with fresh coriander leaves and served hot with steamed rice or roti.
Chettinad Chicken
Chettinad chicken is a popular dish made by marinating chicken pieces in a blend of spices and yoghurt and then cooking them in a spicy gravy made with onion, tomato, coconut, and the signature Chettinad masala. Chettinad chicken is known for its bold and spicy flavours, which are balanced by the creaminess of the coconut milk used in the gravy. It has a rich and complex taste, with the flavours of spices and herbs coming through in every bite. The use of black pepper and red chilli powder gives the dish a fiery kick, making it a favourite among those who love spicy food.
chettinad chicken/ pinterest.com
Chettinad pepper prawns have a rich and complex taste, with flavours of spices and herbs coming through in every bite. The use of tamarind gives the dish a tangy flavour that balances out the heat from the black pepper, while the ginger-garlic paste adds a subtle hint of sweetness. The prawns themselves are tender and succulent, with a slightly crispy texture on the outside due to the cooking process. The dish is typically garnished with fresh coriander leaves and served hot with steamed rice or roti.
Vellai Paniyaram
Vellai Paniyaram is a popular South Indian snack, particularly in the Chettinad cuisine, that is made using a batter made from rice, urad dal, and grated coconut. The batter is fermented overnight and then poured into a special paniyaram pan with small, round indentations. The paniyarams are then cooked until they are crispy on the outside and soft and fluffy on the inside. The addition of grated coconut gives the paniyarams a slightly sweet flavour, which is balanced out by the tanginess of the fermented batter. Vellai Paniyarams are typically served hot with a variety of chutneys and sambar, making them a great snack or breakfast option. The dish has a mild and slightly sweet taste, with a soft and fluffy texture that makes it easy to eat.
Kola Urundai
Kola urundai is a snack made with spiced minced meatballs. The dish is made by mixing minced meat, usually chicken or mutton, with a blend of aromatic spices like fennel, cumin, coriander, and red chilli powder. The mixture is then shaped into small, round balls and deep-fried until they are crispy on the outside and tender on the inside. The crispy outer layer of the kola urundai gives a nice crunch, while the tasty meat filling inside melts in the mouth. Kola urundai is usually served with a variety of chutneys and sauces, making it the perfect snack for any occasion.
Puli Kuzhambu
Puli Kuzhambu is a tangy and spicy curry that is popular in Chettinad cuisine. It is made by cooking a variety of vegetables, such as eggplant, okra, and drumsticks, in a tangy and spicy tamarind-based gravy. The dish has a bold flavour profile, with the tanginess of the tamarind balanced out by the heat from the spices. The vegetables add a textural contrast to the dish, making it a satisfying and filling meal.
Chettinad Fish Fry
Chettinad fish fry is made by marinating fresh fish in a blend of aromatic spices and then frying it until it's crispy on the outside and juicy on the inside. The spices used in the marinade include red chilli powder, turmeric, cumin, coriander, and fennel seeds, along with curry leaves and garlic, which also add a distinct flavour to the dish. Chettinad fish fry is often served as an appetiser or as a side dish with rice or roti.
