Here’s Everything You Need to Know About the Amazing Chettinad Cuisine

Chettinad cuisine comes from the region of Tamil Nadu. It comprises of mostly vegetarian dishes. Chettinad cuisine makes use of freshly ground spices that include fenugreek, bay leaf, cumin, tamarind, fennel, and turmeric. The secret of Chettinad cuisine is the use of kalpasi (black stone flower) and dried flower pods. Kalpasi is frequently used in non-vegetarian dishes but sometimes in vegetarian delicacies too. The rich gravy is made richer by adding coconut, garlic, tomatoes, and ginger. Traditionally, the spices are grounded with a grinding stone. The cuisine is known for its distinct flavor and aroma.

Chettinad Cuisine: interesting facts

• Another important feature of Chettinad cuisine is the use of vegetables that are sun-dried. This helps to increase the nutritional value of the vegetables.
• Mostly, curries and gravies are served with idlis, dosais, appams, and adais. Buttermilk is also consumed to provide relief from the heat of the curries. Some of the popular dishes in the Chettinad cuisine include Chicken Chettinad, Kozhakattai urlai roast, and Paniyaram.
• In this cuisine, the meals are served on banana leaves with pickles, salads, papads, and buttermilk.
• There is a specific protocol to follow regarding the specific space in which the dish should be served.
• Another popular Chettinad delicacy is Chicken Chettinad which is served with rice or rotis. In this dish, the curry is prepared with spices and freshly ground coconut.
• The other spices used in the Chettinad cuisine include peppercorn, cinnamon, fenugreek, and whole red chilis.
• Chettinad cuisine is characterized by spicy food with an exotic balance achieved between several flavors. The delicacies are usually very spicy!
• Chettinad cuisine hails from the Chettiar region. The people of the region played a key role in the spice trade with countries including Burma, Sri Lanka, Mauritius, and Java. The Chettiars lived near the sea as a result of which seafood is an important part of their cuisine.

Vanathy Shekhar