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Chettinad, a region in Tamil Nadu, is a culinary treasure trove that boasts a cuisine renowned for its complexity, boldness, and deep-rooted traditions. The name itself evokes an aura of spice-filled kitchens, bustling with the aromas of freshly ground masalas, sizzling mustard seeds, and the unmistakable earthiness of curry leaves.
This rich culinary tradition is as much a reflection of their cultural heritage as it is of their knack for blending local ingredients with influences gathered from their travels across Southeast Asia and beyond. What makes Chettinad cuisine particularly special is its versatility and the variety it offers. From hearty meat-based dishes to wholesome vegetarian fare, there is something to suit every palate.
Pepper Chicken
Known for its fiery kick, Pepper Chicken features succulent chicken pieces cooked in a medley of freshly ground black pepper, aromatic curry leaves, and spices like fennel, cumin, and coriander. The rich, earthy flavour of black pepper takes centre stage, perfectly balanced by the tanginess of tomatoes and the warmth of ginger-garlic paste. The texture is delightfully moist, with a semi-dry consistency that pairs wonderfully with steamed rice or parottas. Each bite bursts with a robust, peppery aroma, making it a must-try.
Eral Thokku
Eral Thokku is a classic Chettinad recipe that showcases the region's love for bold, spicy flavours. This prawn-based dish is made with a blend of freshly ground spices, tamarind, curry leaves, and a rich tomato-onion base. The succulent prawns soak up the tangy, spicy, and slightly smoky flavours, giving every bite a burst of taste. Its texture is semi-dry, with the thick masala clinging to the prawns, creating a flavourful coating. Cooked to perfection, Eral Thokku is often paired with steamed rice or dosa, highlighting its versatility.
Mangai Vellam Pachadi
Made with raw mangoes, jaggery, and aromatic spices, this pachadi is a refreshing condiment often served with traditional meals. The tangy raw mango is cooked until soft and blended with melted jaggery, creating a luscious texture. Tempering with mustard seeds, curry leaves, and dried red chillies adds a touch of earthiness and a subtle heat. Its vibrant golden-yellow colour and sweet-tart taste make it a standout dish.
Urlai Roast
These small potatoes are roasted to perfection in a blend of spices like fennel, dried red chillies, and curry leaves, creating a dish that's rich, spicy, and full of depth. The crispy exterior of the potatoes contrasts beautifully with their soft, creamy centres. Typically cooked in gingelly oil for authentic taste, the dish often includes onions, garlic, and tamarind, which add tanginess and sweetness. Known for its vibrant texture and layers of flavours, Urlai Roast pairs wonderfully with steamed rice or rotis.
Paal Payasam
Made with milk, rice, and sugar, this dish is slow-cooked to achieve its signature creamy texture. Infused with cardamom and often garnished with roasted cashews and raisins, it offers a delicate balance of sweetness and aroma. The hallmark of this dish lies in its velvety texture and the rich, caramelised notes that develop as the milk thickens. Traditionally prepared during festivals or special occasions, Paal Payasam is a soulful blend of tradition and flavour.
Uppu Kari
This spicy mutton fry is prepared with tender pieces of goat meat, marinated and cooked with aromatic spices like fennel, pepper, and curry leaves. Its preparation involves slow-cooking the mutton until it absorbs the masala, creating a dry, flavourful texture. The dish boasts a fiery and earthy taste, with a slight tang from tamarind and richness from coconut oil. Typically served with rice or parotta, Uppu Kari reflects the Chettinad cuisine's love for spice and depth.
Cabbage Poriyal
Cabbage poriyal or stir-fried cabbage dish, is made by sautéing finely chopped cabbage with mustard seeds, curry leaves, dried red chillies, and a tempering of urad dal for a nutty crunch. Freshly grated coconut is the star ingredient, adding sweetness and texture that contrasts with the earthy spices. The dish is mildly spiced, allowing the natural flavour of the cabbage to shine. Soft yet slightly crunchy in texture, it’s light, wholesome, and perfect as a side with steamed rice and sambar, showcasing the essence of Chettinad cuisine.
