The Chettinad Cookbook
Chettinad eggs in spice sauce (Muttai masala)
This is a classic recipe in Chettinad. Eggs are a staple, easy to get, cheap and an excellent alternate source of protein. This is a simple and quick recipe. The eggs are boiled, then doused with a dry, peppery, aromatic sauce. The combination is perfect; tangy tomatoes form the base of the curry, and the spices infuse it beautifully. This dish is usually served as an appetiser, especially with drinks, but you can also serve it as a side dish. This South Indian cookbook brings to my shelf the...
Chettinad creamed spinach (Keerai maseeyal)
A maseeyal is a traditional dish of mashed greens, spinach being the most common. This unique style is specific to Tamil Nadu and, more...
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, which is complex, spicy and has lots of diverse flavours. 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...
Chettinad shallot and garlic chutney (Daangar)
The Chettinad table is loaded with chutneys and condiments. They add to the complexity of flavours on the table and provide that pop of...
Chettinad spicy jackfruit seeds (Pilla vedhai masala)
Jackfruit is a species of Artocarpus heterophyllus tree, which is also a member of the fig, mulberry, and breadfruit families . The...
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. Due to their richness, I wanted...
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 flavour. This curry is all...
Chettinad spring onion in dal (Vengayathaal pachadi)
Lentils are an essential part of Indian cuisine, serving to add fibre and protein to our diets. There are approximately 30-35 different...
Thick brinjal (eggplant) chutney (Kthirikkai thuvayal)
A thuvayal, also known as a thogayal, is a thick chutney made primarily in Tamil Nadu in South India. It has a coarse texture and is...
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 distinct style that has evolved in Tamil Nadu. It comprises a region of two towns and 76 villages inhabited by the...
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 polished rice sits in water, it...
Green mung dal payasam (Paruppu payasam)
Today is Pongal, also called Sankranti, Lohri and Bihu, in different parts of India, a significant festival in our culture, the end of...