Chettinadu Cuisine

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Chettinad is one of the driest regions of south India. The Chettiar community, who are a majority in this region are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India.
Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered essential part of a meal. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and mutton. Chettiars do not eat beef and pork.
Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. The Chettinad people through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.
Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi & athirasam
Spices used
In Chettinad food, the most important spices are marathi mokku (dried flower pods), anasipoo (star aniseed) and kalpasi (dried bark). In addition, tamarind, whole red chillies and saunf (Fennel seeds) are also used along with cinnamon, cloves, bay leaf, peppercorn, cumin seeds and fenugreek.
Let me list down the various dishes in chettinadu cuisine and their recipes in the days to come.

Popular Dishes and Recipes

Click on the dishes below to get the recipe (Ingredients and Cooking Instructions)

1. Chicken Chettinadu-----------------
2. Vazhakkai Pulikozhambu-----------
3. Keerai Masiyal---------------------
4. Karuvepilai kuzhambu-------------
5. Pal Paniyaram---------------------
6. Karunai kilangu masiyal------------
7. Chettinad Biryani------------------
8. Carrot Thayir Pachadi
9. Kaikari Perattal
10. Vendakkai More Kozhambu
11. Vella Manga Pachadi
12. Seeyam
13. Muttai Kuzhambu
14. Paruppu Masiyal
15. Vazhakkai Podimas
16. Vendekkai Mandi
17. Muttaigos Kola

Chettinad Tomato Chutney

Ingredients:
Onion - 1 No
Tomatoes - 4 Nos
Red Chillies - 4 Nos
Coconut Milk - 3 tbsp
Salt to taste
Curry Leaves - 6 nos

Tempering:
Mustard
Broken Urad Dhal
Curry Leaves.

Cooking Instructions:
Roughly chop the onions and tomatoes and keep aside
In a pan, add 2 tsps of oil and when hot, add mustard, broken urad dhal, red chillies and curry leaves
Saute for a few seconds and add the chopped onions
Saute till the onions are transparent, add the tomatoes
Add salt to taste and mix till the water reduces and the tomatoes cooked well
Grind all the sauteed ingredients along with 3 spoons of coconut milk to a smooth paste.
Garnish chopped spring onions or Corriander leaves

Chettinad Egg Curry

Ingredients:
Boiled eggs - 3 Nos
Small Onions - 15 Nos
Tomato - 1 No
Chili powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Oil
Salt to taste

For Paste:
Coriander seeds - 2 tsps
Red Chilly - 2 nos
Garlic - 2 cloves
Ginger - 1/2 inch
Curry leaves - few nos
Rice - 1/2 tsp
Pepper corns - 1/2 tsp
Fennel seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Grated coconut - 4 tbsp

Cooking Instructions:
Peel Small onions and saute with little oil till it turns into light brown.
Crush the fried onions with a knife and keep aside
Hard boil the eggs, chop the tomatoes and keep this aside
Cut the boiled eggs lengthwise
Heat 2 teaspoons of Oil in a pan . Add all the ingredients kept for the paste except grated Coconut
Saute till the rice becomes white in color
Add grated Coconut and saute till the coconut becomes golden brown
Grind all fried ingredients with water and make a fine paste
Heat Oil in a pan, add the crushed onions and saute for a min, add tomatoes and saute till it turns soft
Add chilli powder, turmeric powder, ground paste, salt and a cup of water, cook for 7 to 10 min in medium flame
Finally add the boiled eggs and cook for a min

Vazhakkai Podimas

Ingredients :

1 no - Raw Banana (Plantain)
1 no - Onion
5 nos - Green chillies
5 nos - Curry leaves
1 tsp - Mustard seeds
1/2 tsp - Urad dal
1 tbsp - Coconut
Salt to taste
Oil for frying

Cooking Instructions :

- Peel the banana and cut it into pieces.
- Keep the banana pieces in water.
- Cut onion into small pieces
- Boil the banana and onion pieces.
- Add salt to this mixture.
- Heat the oil in a pan.
- Add urad dal, mustard seeds and green curry leaves.
- Mix chillies and onions.
- Now add banana pieces and mix it gently.
- Cook it for 2 minutes.
- Add coconut to the cooked mixture.
- Vazhakkai Podimas is ready.

Vendekkai Mandi

Ingredients :

20 nos - Okra (Lady's Finger)
1 no - Onion
10 nos - Garlic flakes
6 nos - Green chillies
1 tsp - Tamarind paste
1/2 Cup - Raw rice water
7 nos - Curry leaves
1/2 tsp - Mustard seeds
1/2 Cup - Water
Salt to taste
Oil for frying

Cooking Instructions :

- Add 1/2 cup water to the tamarind paste.
- Wash the okras and cut it into small pieces, chop the onions and garlic, slit green chillies.
- Heat the oil, fry the okra pieces and keep aside
- Heat the oil again and add mustard seeds and curry leaves.
- Mix chopped onions, garlic and green chilies.
- Add fried okras and tamarind paste, Mix it well.
- Add raw rice water, add salt, boil till the mixture turns thick.
- Vendakkai Mandi is ready.

Paruppu Masiyal

Ingredients :

1 Cup - Moong dal
1/2 tsp - Urad dal
3 nos - Garlic flakes
1 tsp - Cumin seeds
5 nos - Curry leaves
Salt to taste
Oil for frying

Cooking Instructions :

- Cut the garlic into halves after skinning
- Add 1 cup water to moong dal, mix cumin seed, salt and garlic.
- Cook all the ingredients in a pressure cooker.
- Once cooked mash the dal mixture properly.
- Heat the oil, add cumin seed and urad dal, add curry leaves
- Add to the dal and stir well.

Muttaigos Kola

Ingredients:
4 cups - Cabbage (shredded)
1 Cup - Toor dal (soaked)
1 Cup - Chick peas (soaked)
8 nos - Red chillies
1 no - Onion
1 tsp - Chilli powder
1/2 tsp - Turmeric powder
2 tsp - Fennel seeds
Salt to taste
Oil for frying

Cooking Instructions:
- Chop the onions
- Drain all the water and grind the dal properly.
- Grind fennel seeds and chillies in a blender.
- Heat the oil, put ground fennel seeds.
- Add chopped onions and shredded cabbage, Saute them well.
- Add turmeric powder, chilli powder and salt, add the ground lentils.
- Saute on meduim heat till it becomes golden brown
- Serve it with sambhar rice or Bisi Bela Bath

Kaikari perattal

Ingredients :

2 nos - Potatoes
2 nos - Carrots
1 no - Onion
1 no - Tomato
1/2 Cup - Peas
1/2 Cup - Coconut (Grated)
2 flakes - Garlic
1 tsp - Fennel seeds
1/2 tsp - Poppy seeds
5 nos - Red chillies
1/2 tsp - Red chilli powder
1/2 tsp - Turmeric powder
1 tbsp - Roasted gram
Curry leaves
Salt to taste
Oil for frying

Cooking Instructions :

- Grind fennel seeds, poppy seeds, gram, red chillies and coconut to make a paste.
- Peel the potatoes and carrots.
- Cut potatoes, carrots, tomatoes and onion into pieces.
- Boil carrots and potatoes for 10 minutes one by one.
- Drain all the water.
- Heat the oil and add green curry leaves.
- Add onions and tomatoes.
- Mix peas and stir it.
- Add boiled carrots and potatoes.
- Mix turmeric powder, red chilli powder and salt.
- Now add grinded paste.
- Turn over the mixture well.
- Cook till the mixture turns thick like gravy.
- Vegetable Perattal can be served as accompaniment to meals.

Vendakkai More kozhambu

Ingredients :

15 Nos - Green okra (Ladies Finger)
1/4 Cup - Coconut grated
1/2 Cup - Curd
5 Nos - Green chillies
1 tsp - Cumin seeds
1 tsp - Mustard seeds
1/2 tsp - Turmeric powder
Salt to taste
Oil for frying

Cooking Instructions :

- Wash okra (Ladies fingers) and cut them into 2 inch pieces.
- Grind cumin seeds, chillies and ginger to make a paste.
- Heat the oil and fry okra pieces, sprinkle salt and keep separately.
- Heat the oil, Add mustard seeds and curry leaves, Mix fried okra pieces.
- Add turmeric powder and stir it well.
- Pour the coconut paste and water.
- Add salt to it and boil it for 15 minutes.
- Once cooled add curd and mix it well.
- Vendakkai More kulambu is usually served with rice.

Vella Mangai Pachadi

Ingredients :

2 Nos - Green Mangoes
1 Cup - Jaggery
1/2 Cup - Toor dal (cooked)
4 Nos - Red chillies
1 tsp - Mustard seeds
5 Nos - Curry leaves
Oil for frying

Cooking Instructions :

- Peel and Cut the mangoes into pieces.
- Boil the mango pieces for 5 minutes n sufficient water.
- Add cooked toor dal and jaggery as mangoes turn soft.
- Stir it well and boil till the mixture turns thick.
- In a seperate pan heat the oil, add mustard seeds, red chilies and curry leaves.
- As it splutters, pour this on cooked mango mixture and mix well.
- Vella Mangai Pachadi is ready and can be served as an accompaniment with spicy rice.

Seeyam

Ingredients :

1/2 Cup - Cooked Moong dal
3 tsp - Cashewnut pieces
1 Nos - Coconut grated
2 Tbsp - Ghee (Clarified Butter)
Brown sugar to taste
2 Tsp - Sugar
3 Nos - Cardamom
Oil for frying

Cooking Instructions :

- Coarsely grind moong dal without water.
- Melt 3 tsp of ghee and roast grated coconut till light brown.
- Add brown sugar and fry well.
- Add cashewnut pieces and cardamom.
- Take out from the flame and add half portion moong dal and stir to mix well.
- Make small balls.
- Add 2 tsp sugar to the second portion of the moong dal and mix well.
- Dip the prepared balls into the batter(moong dal).
- Heat oil and deep-fry the balls till golden brown.

Muttai Kulambu Recipe

Ingredients :
4 Nos - Eggs
1 No - Onion
1 No - Tomato (small)
6 Nos - Garlic flakes
1/4 tsp - Turmeric powder
2 tsp - Corriander powder
1 tsp - Red chilli powder
1/4 Cup - Coconut paste
1/4 tsp - Fennel seeds
1/2 tsp - Fenugreek seeds
2 tbsp - Tamarind paste
1/4 Tsp - Sugar
1 Cup - Water
Oil for cooking
Salt to taste

Cooking Instructions :

- Chop the onion, green chillies, tomato and garlic.
- Heat the oil, Add fennel seeds and fenugreek seeds.
- Add the chopped green chillies, onion and garlic.
- Saute till they turn brown and cook till it turns tender.
- Mix turmeric powder, red chilli, coriander powder and salt.
- Fry the mixture for few minutes.
- Add coconut, tamarind paste, sugar and water.
- Bring it to boil, drop the eggs in the gravy one by one.
- Cook it covered over medium flame for 10 minutes.
- Once the eggs are cooked properly, adorn the gravy with coriander leaves.
- Serve it with steamed rice.

Carrot Thayir Pachadi

Ingredients :

• 4 Fresh carrots
• 2 Cups curd (sour)
• 1 Onion
• 1 tsp Mustard seeds
• 4 Green chillies
• 1 Ginger
• Few curry leaves
• 1/2 tsp Hing
• Oil for frying
• Salt to taste

Cooking Instructions :


- Peel the carrots.
- Grate them by a food processor.
- Chop onion and ginger.
- Heat the oil.
- Add mustard seeds, hing and curry leaves.
- Now add chopped ginger, onions and green chillies.
- Mix grated carrots and salt.
- Stir it.
- Cook it over the medium flame for 5 minutes.
- Add curd and mix it.
- Serve it chilled.

Chettinad Biryani

Ingredients :

• 300 gms Basmati rice
• 600 gms Chicken
• 4 Cardamoms
• 6 Cinnamons
• 1 Ginger
• 3 Garlic flakes
• 2 Onions
• 10 gms Coriander leaves
• 10 gms Mint leaves
• 1 tsp Black pepper
• 1 tsp Coconut paste
• 2 tbsp Lemon juice
• 2 Cups parboiled rice
• Salt to taste
• Oil for frying

Cooking Instructions :

- Soak basmati rice in water for 30 minutes.
- Add salt, cardamom and cinnamon.
- Grind ginger and garlic to make a paste.
- Mix the paste with coriander and mint leaves.
- Add coconut, cardamom paste, lemon juice and black pepper.
- Mix it well.
- Now add red chilli powder, coriander powder and salt.
- Cut chicken into pieces.
- Marinate the chicken in this mixture.
- Heat the oil and fry the chopped onions.
- Add marinated chicken pieces.
- Cook over medium flame till done.
- Prepare a bed of parboiled rice in a handi.
- Sprinkle the fried onions.
- Put chicken pieces and cover it with rice.
- Cover it properly and cook for 10 minutes.
- Serve hot.

Karunai Kilangu Masiyal

Ingredients :

• Yam (10 medium)
• 2 Onions (medium)
• 6 Garlic flakes
• 1/2 Cup tamarind paste
• 1/2 tsp Mustard seeds
• 1/2 tsp Fennel seeds
• 1/4 tsp Turmeric powder
• Curry leaves

Cooking Instructions :


- Chop onions and green chillies.
- Cut garlic into pieces.
- Wash the yam and cook it for 10 minutes.
- Peel them and mash it properly.
- Add 1/4 cup of water to tamarind paste.
- Heat the oil.
- Add fennel seeds, mustard seeds and curry leaves.
- Now mix onions, garlic pieces and chillies.
- Stir it well.
- Now add mashed yams and turmeric powder.
- Pour tamarind paste and turn it well.
- Put it over medium flame till yams starts getting roasted.
- Karunai Kilangu Masiyal is ready.

Pal Paniyaram

Ingredients :

• 1 Cup urad dal
• 1 Cup raw rice
• 1 Coconut
• 3 Cup sugar
• Few cardamoms
• Oil to fry

Cooking Instructions :

- Soak urad dal and rice for about 3 hours.
- Add little salt and grind to make paste.
- Extract coconut milk and add cardamom and sugar.
- Heat oil and fry one tsp of the above paste in it. It should form round balls.
- Add them to the coconut mixture.
- Paal paniyaram is ready to serve.

Karuvepilai Kuzhambu

Ingredients :

• 1 Onion
• Curry leaves (10 sprigs)
• 1 Tomato
• 1 tbsp Toor dal
• 5 Red chillies
• 2 tsp Pepper
• 1 tbsp Rice (raw)
• 1/4 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/2 Cup tamarind paste
• Salt to taste
• Oil for frying

Cooking Instructions :

- Cut onion, tomato and garlic.
- Add 1/2 Cup of water to tamarind paste.
- Heat the oil.
- Add cumin seeds, black pepper, red chilies, raw rice and toor dal.
- Mix curry leaves and sauté for 2 minutes.
- Keep it for cooling.
- Grind the above mixture to make a paste.
- Heat the oil.
- Add mustard seeds.
- Now mix onions, garlic and tomato.
- Stir it well.
- Add tamarind paste and salt.
- Mix it well.
- Pour the grinded mixture on it.
- Boil it covered till the mixture turns thick.
- Karuvepilai Kulambu is ready.

Keerai Masiyal

Ingredients :

• 1/2 Kg Spinach
• 1/2 Cup moong dal
• 3 Green chillies
• 1 tsp Cumin seeds
• 1/2 tsp Urad dal
• 4 Garlic flakes
• Salt to taste
• Oil for frying

Cooking Instructions:

- Wash the spinach and cut it evenly.
- Now wash the moong dal and keep it in pressure cooker.
- Add 1/2 cumin seeds, red chillies, minced garlic and spinach to the moong dal.
- Now pour 1/2 cup water and add salt.
- Mix it well.
- Cook all the ingredients.
- Now smash the cooked mixture.
- Heat the oil.
- Add cumin seeds and urad dal.
- Now add smashed spinach mixture.
- Boil till the mixture turns thick.
- Serve it with rice.

Vazhakkai Pulikozhambu

Ingredients:
1 no - Green plantain
8 nos - Pearl onions (Shallots)
1 no - Tomato
1 tbsp - Tamarind Paste
6 nos - Garlic flakes (minced)
1 tsp - Red chilli powder
2 tsp - Coriander powder
1/2 tsp - Fennel seeds
1/2 tsp - Fenugreek seeds
Few curry leaves
Oil for frying
Salt to taste

Cooking Instructions:
- Add 1 cup water to the tamarind paste.
- Chop the onions and tomatoes.
- Heat the oil and add fennel, fenugreek seeds and curry leaves.
- Now add chopped onions.
- Fry till they turn light brown.
- Mix chopped tomatoes and stir it well.
- Add chilli powder and coriander powder.
- Mix it well.
- Add tamarind mixture and plantain, adjust salt.
- Cook it covered for 10 minutes over medium flame.
- Add minced garlic, cook till the mixture turns thick.
- Serve it with rice.