The Chettinad Cookbook
Thick brinjal (eggplant) chutney (Kthirikkai thuvayal)
A thuvayal, also referred to as a thogayal, is a thick chutney made primarily in Tamil Nadu in South India. It has a coarse texture and...
Chettinad black rice payasam (Kavun arisi payasam)
After moving to India I discovered that many varieties of rice are now being revived across the country due to the diligent efforts of...
Chettinad spicy drumstick (Murungakkai masala poriyal)
Chettinad cuisine is a very distinct style that has evolved in Tamil Nadu. It comprises of a region of 2 towns and 76 villages inhabited...
Chettinad spinach mandi (Keerai mandi)
A mandi is the water used to wash rice, not the superb Yemeni (now more Arab) rice dish, in this case. As you allow polished rice to sit...
Green mung dal payasam (Paruppu payasam)
Today is Pongal, also called as Sankranti, Lohri and Bihu in different parts of India, a significant festival in our culture, the end of...
Fenugreek coconut gruel or kanjee (Vendeyam thaengaipal kanjee)
Kanjee, also spelt as kanji or conjee, is basic rice gruel. Indian households and our grandmothers believe in its tremendous health...
Chettinad spicy mushroom curry (Kaalaan kuzhambu)
Black stone flower, also called kalpasi or dagad phool, is a lichen that grows on rocks and trees. It is common in South Indian cuisine...
Chicken Chettinad pepper masala (Milagu masala kozhi)
Chettinad, the land of the Chettiar community, is a collection of 76 villages and 2 towns in Tamilnadu, in Southern India. The Chettiars...
Chettinad yam curry
I have become a touch obsessed with Chettinad cuisine, complex, spicy and lots of diverse flavors. Yams, and there are quite a few...
Snake gourd curry — Chettinad-style
A snake gourd is one of those vegetables that you look at in the grocery store and wonder "What do you do with that?" It is between 3-5...
Field beans and chillies in a spicy sauce (Millagai mochai mandi)
Sometimes I crave spicy food, really spicy food, not the weak-assed tabasco sauce with mild heat. The spice should make you sweat, numb...
Red rice payasam (Kuruvai arisi payasam)
One of the joys of travelling for me is about learning about local ingredients. I learned about Wayanad Thondi red rice when I visited...
Mixed vegetable mandi
I was asked to make a light curry of mixed vegetables for a close friend who is on a very limited diet. I wanted to stay away from the...
Curry leaf curry (Karuvepilai kuzhambu)
The curry leaf is omnipresent in most Indian dishes. However, it is used a few leaves at a time adding a mild flavor. This curry is all...