By Devi Poojari
December 3, 2023
Image Credit: Tamil Nadu Tourism
A reference to the old-school firewood cooking which was mostly undertaken by women, is believed to elevate the flavours and aromas of the spice and meat-heavy dishes from the Chettinad region. Influenced by the Chettiar or merchant community, the cuisine in the Karaikudi region of Tamil Nadu relies heavily on a blend of spices, which is the heart of many dishes.
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A sweet delicacy reserved especially for festivals and special occasions like Diwali or weddings, the athirasam is a sweet, deep-fried snack made from a batter of rice flour, jaggery and a touch of powdered cardamom for flavour.
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Often served as a side dish with parottas, the eeral masala is eaten as an early evening meal or for lunch, along with other meaty accompaniments.
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The simple and wholesome dish is also accompanied by side dishes such as spicy chutneys or pickles, for a light supper during the harsh summer months.
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What was initially conceptualised as a way to use up the discarded water, after rice was cooked, the mandi is a delicious Chettinadu-style vegetarian preparation of okra and baby shallots.
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Eaten as a small plate in local watering holes prior to a meal, the varuval treads the fine balance of being a light snack or a phenomenal accompaniment to rasam and rice.
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Best enjoyed chilled, during festivals or special occasions, the richness of the sweetened milk against the slightly sour paniyarams provides a contrast in textures.
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The heavily seasoned preparation is usually eaten mashed into hot rice, drizzled with ghee or paired with sambar or spicy kuzhambu, as an accompaniment.
Image Credit: Vidhya's Vegetarian Kitchen