INTRODUCTION

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 INTRODUCTION

Chettinad is the name of a region located in the Sivagangai and Pudukottai districts of Tamil
Nadu in South India. This area is synonymous with many things grand and outstanding. It has
been the home of the prosperous Nattukottai Chettiars since around the13thcentury. This
prosperous trading and banking community made the region popular for its famously
architected opulent mansions, its local cuisine; it’s world-famous, handmade Aathangudi tiles
as well as the Chettinad saris. Starting as traders, the Chettiar’s travels took them to various
states in South East Asia, such as Sri Lanka, Singapore, Burma, Cambodia, Vietnam and
Malaysia.

They set up 96 villages with 9 major temples. Each family owed allegiance to one temple and
couldn’t marry a member belonging to the same temple clan. All the Chettinad settlements
have a unique south-north/east-west grid pattern to survive the arid heat as well as a well-
developed water system. The Chettiars also built palatial monuments depicting their wealth.
They brought home numerous items from their foreign travels and incorporated them into the
huge mansions they built for their joint families.

They built over 30,000 mansions from 1850 to 1940 in Chettinad, which has been declared a
World Heritage Site of recent by UNESCO. The Chettinad cuisine is also famous all over the
country and has a history intertwined with the spices they traded in and the cuisines they
enjoyed during their travels to other countries. The speciality in the Chettinad cuisine is that
they use freshly roasted and stone-ground spices for every meal; this adds an irresistible edge
to the local cuisine.

The great depression of the 20’s and 30’s in the last century led to the downfall of the
glorious days of the Chettiar community, such that many of them migrated to the cities and
abroad, leaving their beautiful mansions to caretakers. The current-day Chettinad consists of
73 villages and two towns – Karaikudi and Pudukottai, and a visit to this region can transport
you back into the grand old days of opulent living and extravagant, colourful traditions and
cuisine.Chettinadu cuisine is a mix of both vegetarian and non-vegetarian food Chettinadu
cuisine comes from the deep southern region of Tamilnadu. Chettinadu cuisine is different
from the bland cuisine of traditional tamilans. It is themost of the spiciest, oiliest, and most
aromatic cuisine.

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Authentic chettinadu foods include ingredients from south-East Asia such as star anise typical
red rice from Burma. Other fragrant spices include coriander, turmeric, cumin, pepper,
fenugreek and cinnamon. In chettinadu food, the most important spices are Marathi mokku -
dried flower pods,Anasipoo-star aniseed, and kalpasi. Most of the dishes are eaten with rice
and rice based accompaniments. Methods of cooking followed in chettinadu cuisines are deep
frying and Steaming.

SOME OF THE FAMOUSE TOURISTB PLACES ARROUND KARAIKUDI

Chettiar palace-kanadukathanKarpagavinayagar Temple-Pillayarpatti

 Athmanathaswamy temple
 Kamban manimandabam
 Kaviarasar kannadhasan manimandabam-Sirukoodalpatti
 Kundrakudi murugan temple
 Chettinadu museum
 Aayiram jannal veedu
 Vairavan Kovil-Iraniyur
 Kottaiyur Sivan Temple

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 OBJECTIVE OF STUDY

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OBJECTIVES OF STUDY

The project carries several objectives like:

 To know about the history of chettinad cuisine

 To know about the ingredients used in chettinad cuisine
 To know about the authentic dishes of chettinad cuisine
 To know about the famous dishes of chettinad cuisine

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 SYNOPSIS
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 SYNOPSIS
 This project explains about the food habits of chettinad cuisine
 It projects the history of chettinad cuisine
 Highlights the role of spices used in chettinad cuisine
 The project study brings out the famous recipes in chettinad cuisine

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 LIMITATIONS

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 LIMITATIONS

 The time was very less to collect the data.

 The reply of the respondents was difficult to collect
 The role of some spices is difficult to collect
 The collection of data was difficult as approach the people in food business of
chettinad was quite tough

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 RESEARCH METHODOLOGY

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 RESEARCH METHODOLOGY

Primary Data

 Observation Method
 Interview
 Questionnaire

Secondary Data

 Books
 Internet

Sampling Techniques:

The selected respondents constitute what is technically called a sample and the selection
process called as sampling techniques. Random sampling method was used to select the
samples for study. The samples are selected from the customers.

Sample size:

Sampling size refers to the number of items to be selected from the universe to constitute as
sample

Sample area:

Sample area refers from Karaikudi, Kanadukathan, and Devakottai.

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 REVIEW OF LITERATURE

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 CHAPTER 1

ORIGIN OF CHETTINAD
Chettinadu cuisine is basically a collection of exotic recipes being created by the people
residing in the chettinadu region. The cuisine is quite extensive for a simmerple reason that
the chettinad region is very vast includes many places like Devakottai, Karaikudi,
Kanadukathan, Aathangudi, Kandaramanickam, Kalayarkovil, Ariyakudi, Pillayarpatti,
Iraniyur, Nemam.

Some of the aspects that make chettinad cuisine very special are:

 The recipes are generallyhaving a spicy, aromatic flavour.

 This cuisine is very famous for its sweets.
 Even the utensils used in the Chettiar kitchen were beautifully made and have
become collectibles today, valued for their design, size and vintage make.
 As result of the food have a different taste and unique texture and flavour.

 Traditional meals served Chettinad style on banana leaves follow a specific

protocol, each dish has a designated space and order in which it has to be served.

 Cuisine is famous for its use of a variety of spices used in preparing mainly non-
vegetarian food. The dishes are hot and spicy with fresh ground masalas.
 The cotton sari, also known as kandaangi, is unique in its dramatic patterns and
colors

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 History of Chettinad

Chettinad is a region located mainly in the Sivaganga district of Pandya Nadu and has a small
portion extending into the Pudukottai District of Chola Nadu. The origin of chettinad begins
in the 13th century When the Nattukottai Chettiar’s migrated to Karaikudi. They left their
previous area, the cavery Poompattinam, following a massive flood. The new settlement
eventually became as chettinad region (land of the Chettiar’s) of 96 villages (in 1947) over a
600-1500 sq. mile area, out of which around 75 villages still exist today.

The Chettiars were basically wealthy traders dealing in silks, gems, pearls, spices and salt and
were earlier settled in the coastal city of Kaviripoom Pattinam during the second century. The
honesty and sincerity of this community endeared them to the Chola kings and they thrived
here for many centuries. However, the time came when a rogue Chola king abducted one of
their women. In protest, the entire community moved inland and settled down in present-day
Chettinad, under the protection of the Pandyan kings

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The history of Chettinad architecture:

This community is famous for two things their palatial homes and their mouth-watering
cuisine. As far as their homes go, this community of former bankers, traders and merchants
built homes to showcase their wealth. The richer the Nagarathar Chettiar, the more ornate and
luxurious his home! These people made their money during their trading days with the south-
east Asian countries; their business also introduced them to the good things in life which they
brought back with them and included into the exotic houses they built. It is no surprise at all
to find teak wood from Burma, crystals from Europe, marble from Italy, painted tiles from
Holland, wall-to-wall mirrors from Belgium along with splendid chandeliers inside their
palatial mansions.

These 19nth century mansions, though very lavishly decorated with ornate finishing’s, had
very practical architectural designs suitable to the climate as well as the large families they
housed. Chettinad homes are a testimony to the successful joint families that existed in the
yesteryears. The basic floor plan consisted of an outside verandah with a room for receiving
visitors and conducting business at one or both ends of the house; these usually abutted onto
the streets. The verandahs opened into large spacious halls or inner courtyards through
intricately carved wooden doors. The houses were designed longitudinally with one splendid
courtyard opening into another, such that the backdoor could even be seen from the front
courtyard! These central courtyards were great for hosting guests during weddings and other
ceremonies and were surrounded by classy wooden pillars with granite bases.

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The rear courtyards were the woman’s domains were they prepared meals, socialized and
reared their young ones. A verandah encircled the courtyards and doors leading to spacious
double rooms opened off them, leading to the private quarters of each family. Some doors
opened to storage rooms and prayer rooms too. Though the ground floor architecture is
typically Tamil, the upper floors have outside influences with cornices and double
balustrades. Being located in a semi-arid area, the tiled roofs were designed with rain
harvesting in mind and these led through a network of channels into the village pond. The
designs were so well-planned that the interiors of these houses were always cool even during
the hottest hours and natural light was available for maximal time possible.

Architecture:

Since they lived in a hot and arid climate, they designed their homes layouts very carefully.
The towns and villages have a layout designed with plots aligned to the east-west axis such
that they are always cool, airy and shady. A series of central courtyards throughout the length
of the house ensure sufficient natural light. They are built of thick brick walls, lime plastering
and multiple layers of terracotta roof tiling.

Wall plaster:

The interior walls were plastered with a special material made of lime, ground white seashells
and egg white. Numerous layers of this concoction gave the walls a beautifulsheen and
incomparable glimmer.

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Pillars:

Chettinad homes boast of beautifully carved Burmese teak, marble or granite pillars in their
central inner courtyards to show-off their wealth.

Architecture:

These are locally-sourced hand-made tiles that come in colourful designs unique to this area.
They are used for cladding the floor, ceiling as well as interior and exterior walls. Made in a
unique way using local clay, oxides, baby jell and synthetic cement, they represent a heritage
artwork of a bygone era. These tiles are still very much in demand by businesses for their
luxurious ambience.

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Front door:

These weighed heavily for the Chettiars and were made of intricately carved double-doors
usually carved in exquisite details. The wood used was usually imported Burmese teak or
neem wood.

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 CHAPTER 2

SPICES, INGRIEDIENTS AND MASALAS USED IN CHETTINAD

CUISINE

Chettinad cuisine is just like the culture of Chettinad. It is very colorful, flavored and the
recipes are very spicy in taste. One of the most distinct and defining aspects of the local
cuisine here is the way spices are used in the food. There are so many restaurants are there
around the world to give chettinad foods. Because of the people migrated from chettinad
region.

There is a wide range of spices used in the Chettinad cuisine, and the major ones are star
aniseed, kalpasi(a type of lichen), tamarind, chilies, fennel seed, cinnamon, cloves, bay leaf,
peppercorn, cumin seeds and fenugreek. Along with these, as per the requirements of dish
being made, several other spices are also made use of.

The flavors of the cuisine are really intense and unforgettable. Fundamentally pepper-based,
Chettinad cuisine is clearly branded for its impeccable spice quotient. For people who are not
used to having food this spicy, they can always have it toned down to the spicy levels that
they are comfortable with. Chettinad cuisine is easily one of the spiciest cuisines available in
India.

In offering the unique taste and aroma to the cuisine of Chettinad, the role of Chettinad
masala is really big. Chettinad masala is a specially made masala and the main ingredients of
the same are desiccated coconut, red chili, green cardamom, coriander leaves, cloves,
cinnamon, turmeric, star anise, bay leaf and curry leaves. All these ingredients are dry-
roasted and coarsely powdered to get the perfect Chettinad masala.

Most of these non-vegetarian dishes are eaten with rice or rice based accompaniments like
dosa, idly, Appam, and idiyappam (string hoppers). Chettinad region makes the best use of
the dry environment to make a variety of sun-dried meats and vegetables. The use of
Burmese black rice (kavuni arisi), now cultivated in Chettinad, and is a reflection of the
overseas travel influences of the Chettiar community.

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Karaikudi was one of the strategic villages, in the ancient spice route. Though an arid place,
The region, according to historical records, had been a bustling business commerce and
packaging centers for the pepper sourced from Malabar regions. Karaikudi was also home to
the illustrious Chettiar community who were invited to the village by the Pandya King
Sundara Pandyan in the 13th century from their original village of Kaveripoompattinam, to
boost the trade for this region of Tamil nadu.

SPICES USED IN CHETTINAD CUISINE:

STAR ANISEED (ANASIPOO):

Star anise is a fruit in the shape of a star .Star anise is one of the spices in the popular five-
spicepowder. Chettiars love their lamb and this spice is known to enhance the flavour of the
meat when added into the curry Star anise grows as dark brown pods with eight segments, . It
has a strong licorice taste. Rust colored and tough skinned, they have widely used aromatic
properties. If kept away from sunlight and stored in an airtight container, it can last up to a
year.

BLACK STONE FLOWER(KALPASI):

Commonly known as black stone flower or kalpasi, is a species of lichen used as spice in
India.Typically used in every chettinad meat preparation and meat dishes like nahari (Paaya),
Bombay biryani, Goan meat stews; it is also used in vegetarian dishes. It is one of the
ingredients in East Indian Bottle Masala, used for cooking Meats, fish and vegetables.With its
mild aromatic flavour.

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TAMARIND (PULI):

The tamarind tree produces pod-like fruit that contains an edible pulp used in cuisines around
the world. Tamarind is used for preparation of certain vegetable preparation like chettinad
special Ennai kathirikai kuzhambu, Kara kuzhambu, Puli mandi, etc. It helps to balance the
taste of spicy dishes.

RED CHILLIES (VARA MILAGAI):

Red chilies are very spicy and used in dry from in chettinad cuisine. It is ground pasted with
other ingredients or sautéed lightly in oil cooked with vegetables, it is also as a garnish, The
degree of spiciness various depending on which part of India or the world it is from. Smaller
Spicer than bigger ones.Eg:Kashmiri red chili- This kind of chilies have less spicy but rich in
color,It is used in north side of India.Kundu milagai-it is very small in size but very spicy in
taste. It is mostly used in southern part of India especially in Tamil nadu.

FENNEL SEEDS (SOAMBU):

It is used in dishes mainly introduced by Persians Eg: Kurma.They have a smell and flavour,
also great for digestion.Fennel seeds are used across India and in a variety of Chettinad
dishes.

CINNAMON (PATTAI):

Cinnamon has a long history in the fields of culinary and medicine for its varied uses and
scope. It is brown in color and taken from the bark of the cinnamon tree. It is available in
dried tubular structures known as quill and grounded powder. Known for its fragrant and
warm taste, cinnamon is a popular choice among all spices. We are engaged in trading,
exporting and supplying of high quality assortment of cinnamon that is meant to be the
fragrance enhancer of all kinds of foods items. The offered cinnamon range is highly
demanded in the international market for its certain distinct properties. Our offered range is
procured from trusted and certified vendors of the market and processed in compliance with
the international quality standards at their ends with utmost precision. Further, our clients can
avail this range from us in various specifications with hygienic packaging at the most

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reasonable prices. We are looking queries from these countries Malaysia, Singapore, Sri
Lanka, Middle East and Europe Market.

CLOVES (LAVANGAM):

Cloves are a kind of spice used in cuisines all over the world. It is an aromatic dried flower
bud that is said to native to Indonesia. It has a strong taste and smell and is therefore, mostly
used as a flavor in curries, meat or sweet dishes like fruits pies.Fresh cloves are pink in color;
they change to a dark brown color on being dried. The have elongated bodies with a flowery
head, they look like small nails. They have a sweet pungent aroma.

BAY LEAF:

A leaf from the sweet bay or laurel tree, these are usually dried. An aromatic leaf, it's a staple
around an Indian kitchen the leaves are most often used whole while tempering for vegetable
dishes or biryanis and removed before serving.Bay leaves can also be crushed (or ground)
before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves,
and there is less chance of biting into a leaf directly.

PEPPER CORNS (MILAGU):

It is used as a fresh seeds. Fresh peppercorns is used in dishes for the spicy taste, split
pepper that is not fine ground is used to garnish our soups as well. It lists among the top for
its healing properties.It is the key ingredient in the Chettinad Milagu Kozhi Varuval (Pepper
Chicken). This dish, like many Chettinad dishes, uses a 50:50 blend of chilipowder and
freshly crushed peppercorns. The pepper is usually added towards the end of the cooking
process to lend a fragrant flavour. And also a key ingredient for some other dishes like
Milagu rasam.

CUMIN (JEERAGAM):

It is used in the seed form in some dishes. It is used in a powdered form in many others.
Cumin has a strong taste and smell. It is simmerilar like a fennel but small in size. It is used
in making of rasam and many other signature dishes of chettinad cuisine.

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FENUGREEK (VENTHAYAM):

The spice is amazingly bitter when tasted raw, but when it’s combined with other aromatic
spices, it contributes a complex bitter-sweet balance to the curries. Fenugreek is used both as
a herb (fresh or dried leaves) as well as a spice (the seed); the leaves are usually added in
towards the end of cooking for a burst of flavor while the seeds are better off being cooked
for longer periods in gravies and soups. Its bitter-sweet flavor goes well with heavily spiced
dishes that may contain coriander, cumin and chilly; when added to tomato based gravies, it
adds depth and savory flavors. The traditional way of grinding the spices in a stone mortar at
home for each mealtime, adds further flavor to the Chettinad way of cooking.

OTHER INGREDIENTS USED IN CHETTINAD CUISINE:

FRESH GARLIC:

Garlic is the flavoring plant that is used to enhance the aroma of dishes and is widely used as
seasoning in Indian cuisine. It adds color and is also used to preserve pickles for a longer
period of time.

MUSTARD SEEDS:

It is used to garnish. It has good taste and aroma. It is mostly used for tempering.

CORIANDER AND CURRY LEAVES:

It is used as a fresh garnish the dishright before serving, ground with other spices, or to make
chutneys. Dry coriander seeds are sautéed lightly in oil and ground with other spices. Both
are rich in nutrients and used in herbal medicines.

GREEN CHILIES:

It is used fresh. They are very spicy, and add smell. Simmerilar to the red kind, small chillies
are hotter then bigger chillies.

ASAFOETIDA:

It is used as a taste enhancer. It also possesses medicinal properties.

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GINGER:

It used in many preparations. The fresh from is used in dishes as a part of everyday cooking.
The dry from is used in herbal medicines. It has spicy flavour, again high in the list for its
natural healing properties

POPPY SEEDS:

It is used in a few spice and sweet dishes. It gives richness to the food

JAGGERY:

Jaggery, the best way describe it is sugarcane molasses and it is used all over India for sweet
preparations. In chettinad cuisine they are using jaggery instead of white sugar.

BASIC CHETTINAD MASALA:

INGREDIENTS:

 2 tbsp. poppy seeds (khus-khus)

 1 tbsp. oil
 1/2 tsp. cumin seeds (jeera)
 1 tsp. fennel seeds (sombu)
 1 tsp coriander (malli) seeds
 2 whole dry red chilies’ , broken into pieces
 3 cloves (Lavangam)
 3 cardamoms
 25 mm (1″) cinnamon (pattai)
 1/2 cup freshly grated coconut
 Salt to taste

METHOD:

 Combine the poppy seeds and 3 tbsp of warm water and keep aside to soak for 10
minutes. Drain and set aside.
 Heat the oil in a kadhai and add the cumin seeds and fennel seeds.

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  When they crackle, add the coriander seeds, red chillies, cloves, cardamom, cinnamon
and coconut, mix well and sauté on a medium flame for a minute or till you get a
pleasant aroma. Keep aside to cool.
 Combine the above mixture with ¼ cup of water, salt and soaked poppy seed and
cashewnut and blend in a mixer to a smooth paste, adding water as required.
 Use as required for recipes or store in deep-freezer, in an airtight container or a sealed
poly bag.

STORAGE:
Use this gravy on the same day to make recipes of your choice. If you wish to store it in the
deep-freezer for a few weeks, avoid adding coconut as the gravy may get spoilt on storing.
Pour in food-grade zip lock bags or airtight containers and store under refrigerated
conditions. While using the stored gravy, thaw and use it as per the recipe.
Towards the end, add 3 tsp coconut milk instead of freshly grated coconut, mix well and
simmered for 2 to 3 minutes

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 CHAPTER 3

FOOD CULTURE OF CHETTINAD CUISINE

Chettinad food habits are predominantly South Indian with the rice as its base and a
collection of exotic recipes being created by Chettiars residing in the region. Food is served
over a banana leaf. Eating on a banana leaf is an old custom and imparts a unique flavour to
the food and is considered as healthy. Most of the chettinad dishes are made with chettinad
masalas as a result the food has a different taste and unique texture. The traditional chettinad
people were mostly used to have both the veg and non-veg. And they will not use to consume
pork and beef due to some religious region.

TRADITIONAL CHETTINAD FOODS:

Koozh is consumed as breakfast or lunch. Koozh is made from Kezhvaragu or Cumbu flour
and broken rice (called noiyee in Tamil) in a clay pot. Koozh is a vegetarian recipe
.IdlySteamed rice-cakes, prepared from a fermented batter of rice and black gram. Usually
served along withdifferent kinds of chutney, Sambhar.Thovaiyal, which is a wet ground paste
of many ingredients but primarily with the punch of the main ingredient. Most common
thovaiyals by their chief ingredient are like coconut, dal (Paruppu), coriander, mint leaves
(puthina), curry leaves (karuveppilai),sesame seeds (ellu), ginger (inji), garlic
(Poondu).Kootu- a stew of vegetables usually made with lentils, and spices which make for a
side dish for a meal consisting of rice, sambhar and rasam.Kuzhi Paniyaram, the batter
simmerilar to the one used to make dosa is poured into pan with small pits to make
paniyaram.

FESTIVAL CHETTINAD FOODS:

MURUKKU:

Murukku is typically made from rice and urad dal flour. The flours are mixed with water,
salt, asafoetida and either sesame seeds or cumin seeds. The mix is kneaded into a dough,
which is shaped into spiral or coil shapes either by hand or using a mould. The spirals are
then deep fried in vegetable oil.

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KOZHUKATTAI:

The dish is prepared by mixing grated coconut with jaggery syrup, placing it inside
dumplings of rice flour, and steaming the dumplings. Ghee, cardamom, finely ground roasted
rice flour etc. may be added to enhance the taste and flavour of the filling.

PONGAL:

Besides rice and milk the ingredients of this sweet dish include cardamom, raisins, Green
gram (split), and cashew nuts. Cooking is done in sunlight, usually in a porch or courtyard, as
the dish is dedicated to the Sun god, Surya. The cooking is done in a clay pot that is
decorated with coloured patterns called kolam. Pongal has two variants, one sweet and one
savoury. The dish is served on banana leaves. Cooking pongal is a traditional practice at
Hindu temples during any part of the Temple Festival in Tamil Nadu.

ADHIRASAM:

The authentic preparation takes about a week. First the rice is soaked in water and dried in
shade and ground into a fine powder when the rice is 3/4th dried and retains some moisture.
For adding sweet "vellam" (jaggery)is melted in water by boiling it till it reaches 'soft ball'
consistency (235° F–240° F, if using a candy thermometer) and added to the rice flour along
with some powdered cardamom to make a thick dough. It is then transferred to an
earthenware pot and the top of the pot is closed with a thin white cloth. It is then allowed to
ferment for about 3–5 days by placing it in the sunlight during the day time. Finally when the
batter is ready for preparation, small balls of the dough is taken and flattened using fingers in
a small piece of oil brushed banana leaf and deep fried in oil until golden brown. Then it is
pressed with a flat bottomed bowl to remove the excess oil.

PAAL PAYASAM:

In a South Indian meal, payasam is served at last of any formal or auspicious occasion.
Vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashews,
pistachios or almonds.

NEER MORU:

Neer moru is a spiced drink with green chilli, unripened mango, and curry leaf.

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PAANAGAM:

Paanagam is one of the famous drink prepared in chettinad cuisine during festival times. It is
with sweet, spicy, and tangy flavours. This drink was made from lemon juice, jaggery, dry
ginger, cardamom. This drink is absolutely great for health.

REGULAR CHETTINAD FOODS:

In everyday meals incorporated with tomatoes, rice, tamarind, idly, dosa, ven pongal, adai,
Kuzhi paniyaram,Uthappam, Appam, vadi, puttu, idiyappam and upma varieties, are some of
the everyday chettinad foods that are had for breakfast. Variety of chutney as a side for
staples like idly and dosa is almost an everyday affair. Tomato based side dishes like chutney
and Kuzhambu are also common side dishes. Kuzhi paniyaram with coconut chutney, Appam
with sweetened coconut milk are other popular breakfast items. The ven pongal is made using
pure ghee rather than the green gram dal which is usually used. The adai is a dosa made with
a variety of dals. Chettinad chicken curry, Milagu kozhi varuval, and Mutton kola urundai
Kuzhambu are some of the authentic non-vegetarian dishes.

HEALTH BENEFITS OF CHETTINAD CUISINE:

Most of the food items are easily digestible, less in caloric value compared to other South
Indian food items since items like cheese, butter and cashews rarely find its way in Chettinad
recipes. Coconut which is feared by many for its high cholesterol content is actually used
very sparingly (as opposed to other South Indian cuisine). Special ingredients like star anise,
cinnamon are believed to aide in digestion and improve blood pressure Jaggery and palm
jaggery, used in place of white sugar, make the sweet dishes much healthier.

SOME OF THE MEDICINAL VALUES OF CHETTINADE FOOD & INGREDIENTS

 Thothuvalai rasam – It is a very good medicine for asthma, it curing cold and calf.
 Kurinja keerai poriyal – It is a very good medicine for diabetics.
 Vazhaipoo vadai – It can prevent anemia, they improve milk supply in breastfeeding
mothers.
 Asafoetida – It is a good medicine for digestive problems.
 Mullumurungai adai – It is enriched with potassium, iron, magnesium. It is good for
cold.

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  Kovakkai varuval – It is controls the blood sugar level. Heals some of the blood
diseases.
 Poondu kozhambu – It helps to reduce heart disease. Acts as an antibiotic killer of
microbes, including viruses, bacteria.
 Kavuni arisi pongal - It helps to fight diabetes as the rice bran contains rich fiber that
helps in glucose absorption in the body. It lowers the risk of type 2 diabetes.
 Sali kanji – It is a kind of medicine made as a sweet from the rice flour. It is made like
porridge and cooked with fresh garlic.it helps for digestion.it is specially prepared for
kids, because they will not easily take any medicine.so they use to give this as a sweet
for the kids.

CUISINE SPECIALITY:

 Dishes are made with fresh groundmasalas

 Traditional way of cooking with wood
 Use of dry chillies and oil is more
 Dishes are spicy and unique in taste
 Dishes are rich in colour
 Use of non-vegetarian items is more
 Consume butter milk and sweet as the second last course and rasam at the last

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 CHAPTER 4

SOME OF THE POPULAR DISHES OF CHETTINAD CUISINE

A Few Popular Dishes,

In all there are 122 recipes in chettinad cuisine, which are a combination of vegetarian
and Non-vegetarian dishes. Some of the most popular dishes are given below:

 Thothuvalai rasam – it is rasam made up with the herb called thodguvalai and
shallots. It is not only a rasam it is a medicine for cold& calf.
 Paruppu urundai kuzhambu–Chettinad Paruppu Urundai Kuzhambu, means steamed
lentil balls dunked in a spicy, tangy curry
 Chettinad meen kuzhambu – This is basic fish curry added with special chettinad
masalas.
 Vazhaipoo meen kuzhambu–A fish curry without fish.The highly nutritious
Vazhaipoo Meen Kuzhambu is made from batter fried banana flowers (Vazhaipoo)
soaked in spicy tangy (kuzhambu) gravy. Banana flower or Vazhaipoo tend to look
like tiny anchovies.
 Karaikudi eraal masala - juicy prawns laced in a fiery spice paste are tossed with
spluttering mustard seeds, crackling curry leaves, fiery chillies and a drop of lemon.
 Ennai kathirikai - Fried eggplant stuffed with a roasted masala mixture and wrapped
in a rich, spicy and deliciously tangy curry.
 Chettinad vellai kurma – Vellai Kurma is a famous curry which is part of the
Chettinad cuisine. It is a rich and creamy curry with a mild flavor of spices
 Paruppu masiyal - This is a delicious recipe prepared without adding tamarind. Dal is
cooked and mashed and tempered
 Kavuni arisi pongal – it is a one of the popular sweet in chettinad. ablack rice is called
as kavuni arisi is cooked then added with jaggery and shredded coconut.
 Kandarappam – it is a round shaped flatten sweet made of raw rice and jaggery.

CHETTINAD SPECIAL:

The Chettiars of chettinad region were the first to:

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  Prepare various kinds of picking using ‘Gingelly oil’.
 Practice of deep frying method
 Prepare ven pongal ( a breakfast dish) which is a mixture of rice and pulses
 Consume butter milk and sweet as the second last course and the rasam at the last .
 Derive of new dishes such as Mullumurungai adai, kavuni arisi pongal, pavvakai
mangai kuzhambu
 Invent ‘Kootu’ a preparation of vegetables pulse mixed together and tempered in oil

NAME OF THE VEGETARIAN DISHES:

 Kara Kuzhi paniyaram

 Adai
 Murungakai sambar
 Vazhapoo vadi
 Paruppu urundai Kuzhambu
 Mullumurungai adai
 Ennai kathirikai kuzhambu
 Puli mandi
 Cabbage foogath
 Karaikudi kara kuzhambu
 Thatta payaru Kuzhambu
 Ragi roti
 Manathakali Paruppu rasam
 Murungai keerai poriyal
 Kurinja keerai poriyal
 Kovakkai varuval
 Chettinad curd rice
 Paruppu Thovaiyal
 Mocha kottai kuzhambu
 Thothuvalai rasam
 Milagu rasam
 Kolukkattai
 Murungakai kara kuzhambu
 Appam

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  Pavvakai mangai kuzhambu
 Idiyappam
 Uthappam
 Puttu
 Vadi
 Vazhaipoo meen kuzhambu
 Paruppu masiyal
 Chettinad vellai kurma
 Koozh
 Poondu kuzhambu
 Vathal kuzhambu
 Kara Kolukkattai

NON- VEGETARIAN DISHES:

 Chicken chettinad
 Sura puttu
 Milagu kozhi varuval
 Chettinad meen kuzhambu
 Karaikudi eraal masala
 Nandu rasam
 Chettinad mutton kuzhambu
 Mutton kozha urundai kuzhambu
 Uppu curry
 Nandu varuval
 Karuveppilai kozhi varuval
 Mutton pakoda
 Thalacurry
 Chettinad vanjaram fry
 Ayerai meen Kuzhambu
 Mutton chukka
 Kada fry
 Koddal curry
 Sevaroti varuval

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  Chettinad egg curry
 Elumbu kuzhambu
 Chettinad earal fry
 Ratha poriyal
 Nattu kozhi rasam
 Edicha nattu kozhi kuzhambu
 Aattu kal soup
 Nalli varuval
 Elumbu rasam
 Netthli meen kuzhambu

SWEETS:

 Kuzhi paniyaram
 Kolukkattai
 Kavuni arisi pongal
 Pal pongal
 Pal Kolukkattai
 Pal paniyaram
 Sali kanji
 Ukkarai
 Kandarappam
 Cheeyam
 Athai palagaram
 Adhirasam
 Mavurundai
 Sweet seeda
 Kesari
 Rava ladooo
 Karupatti adai

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 CHAPTER 5

RECIPES OF CHETTINAD FOODS

MULLUMURUNGAI ADAI

INGREDIENTS:

 Par Boiled Rice-1cup

 Mullumurungai Leaves (torn into small pieces)-2cups
 Pepper Powder-1-2tsp
 Salt-to taste
 Onion-1 (finely chopped)
METHOD:
 Tear apart the Mullumurungai leaves into small pieces and discard the veins.
Removing the veins is very important. You can do this the previous day and store the
leaves wrapped with foil in the fridge.
 Soak par boiled rice for 2hours.
 Grind it to a fine thick paste along with the Mullumurungai leaves and pepper
powder. Using a wet grinder is preferred, because you can get a very thick paste. If
using mixer grinder, add little water to grind. The paste should resemble a sticky
dough.
 Add salt and onion.
 Pinch a portion of the dough and flatten it on a hot tawa. Wet your hand while
flattening the adai.

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 Drizzle oil and cook until both sides are golden.
 Serve hot with coconut chutney

PULI MANDI

INGREDIENTS:

 Vendakkai / Ladyfingers- 1 1/2 cup

 Small Onion - 1 cup
 Garlic, long chopped - 8
 Tomato - 1
 Tamarind( small size) - lemon size(soak in rice washed water)
 Hing - a pinch
 Salt to taste
 For Tempering:
 Oil - 2 tsp
 Mustard Seeds - 1/2 tsp
 Fenugreek seed - 1/4 tsp
 Urad dal - 1/2 tsp
 Jeera - 1 1/2 tsp
 Curry Leaves - as per requirement
 Dry red Chillies - 5
 Green Chillies, long slit - 5

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METHOD:

 In a pan add oil, to this do the seasoning mentioned above. Then saute garlic, onion
for some time. Then to this add vendakkai/ladyfingers for few mines.
 Now take tamarind piece and soak it rice washed water, that means wash the rice and
add this water to tamarind piece. This is called mandi in chettinad side.
 Then add tomato and let it cook for 2 mines. When the ladyfingers are half cooked
add the tamarind pulp. Let it cook till the raw smell from tamarind is gone .It needs 10
mines.

SUVAROTTI VARUVAL

INGREDIENTS:

 Suvarotti / goat spleen - 2 numbers

To dry roast & grind:

 Peppercorns/Milagu - ½ tsp
 Aniseed/sombu - ¼ tsp
 Cumin/jeera - ¼ tsp
To temper:
 Oil - 2 tsp
 Cinnamon/pattai - ½ inch
 Curry leaves - few

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  Small onions - handful
 Ginger-garlic paste - 1 tsp
To spice up:
 Turmeric powder - ¼ tsp
 Plain chilli powder - ½ tsp
 Rock salt - ½ tsp

METHOD:

 Wash Suvarotti once or twice in normal water and then in turmeric powder mixed
water.
 Cut out the white stretchy parts and throw away.
 It is your wish to discard or keep the fatty layer. I don't discard them. Wash again in
clean water and drain.
 After this, you shall put the cleaned Suvarotti in freezer for half an hour to one hour
so that there won't be any blood leakage while cutting it. (As I was short of time
today, I didn't freeze it). Cut them into desired size (usually lil big).
 In a dry pan, add ½ tsp peppercorns, ¼ tsp aniseed, fennel, ¼ tsp cumin. Roast in low
flame until slightly color changes and nice aroma wafts. Switch off and cool down.
 Once it cools, grind in mixer as much smooth as possible. Peel and chop a handful of
small onions. Wash few curry leaves and keep ready.
 In a pan, in 2 tsp of hot oil, add ½ inch cinnamon/pattai. Then add curry leaves and
chopped onions.
 Once onions are slightly browned, add a tsp of ginger-garlic paste and fry for a
minute. Then, add cleaned and chopped goat spleen to it.
 Fry for a minute in simmered. Then add ¼ tsp turmeric powder, ½ tsp plain chilli
powder and ½ tsp rock salt.
 Mix well and cook closed in simmer for 10 minutes. Open and stir for every 3
minutes.
 Add ground powder and stir in simmer flame for 5 minutes or until you get dry fry.

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 CHICKEN CHETTINAD

Chicken Chettinad is a classic recipe from the cuisine of Chettinad. It is spicy and rich in
colour. It is served hot and garnished with coriander leaves, accompanied with boiled rice.

INGREDIENTS:

 Chicken – ½ kg
 Onion, finely chopped – 1 no
 Tomatoes, pureed – 2 no
 Curry leaves – 2 sprigs
 Bay leaf – 1 no

Marinade:
 Turmeric powder – 1/8 tsp
 Chili powder – ¼ tsp

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  Lime juice – 2 tsp
 Ginger-garlic paste – 2 tbsp
 Salt – to taste
For Roasting and Grinding:
 Coriander seeds – 2 tsp
 Cumin seeds – 1/2 tsp
 Fennel seeds – 1 tsp
 Cardamoms – 2
 Cloves – 3
 Cinnamon stick – 1”
 Red chilies – 5-6
 Poppy seeds – 1 tbsp
 Grated coconut – ¼ cup

METHOD:

 Roast and Grind the red chillies, ginger, garlic, aniseed, cumin seeds and black
peppercorns, grated coconut together with some water forming a paste. Keep aside.
 Heats oil in a pan and sauté the onions till they turn golden brown. Add cloves,
cinnamon stick, ground masala paste, turmeric, salt, tomato and some water. Stir well.
 Add the chicken coating it well with the masala. Finally, add some water and let it
simmered till the gravy thickens and the chicken is tender.
 Serve hot.

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 KARAIKUDI ERAL MASALA

INGREDIENTS:

 400 gms Prawns

 2 - 3 onion Sliced
 1 teaspoon Masala Karaikudi powder
 1 teaspoon Chilli powder
 1 sprig Curry leaves
 1 teaspoon Masala Karaikudi Powder
 1/2 teaspoon Chilli powder
 1/2 teaspoon Turmeric powder
 to taste Salt

METHOD:

 Marinate the prawns with chilli powder, Karaikudi masala powder, turmeric powder
and salt. Keep aside for 15 minutes.
 Heat oil in a pan.
 Add the curry leaves and sliced onion.
 Once the onion starts to brown add the Karaikudi masala and chilli powder.
 Stir for a few seconds.

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  Tip in the prawns and cook on high heat, stirring continuously.
 Once the prawns curl up, lower the heat and cook for a few more minutes.
 Switch off once the masala coats the prawns well.
 Serve hot with rice.
 This can be served as a starter as well

VAZHAIPOOMEENKUZHAMBU

INGREDIENTS:

 Banana Florettes - 2 handfuls, picked as mentioned above.

 Bajji Mix - 3/4 cup
 Small Onion - 15 to 20
 Garlic flakes - 8 to 10
 Tomato - 1, big - chopped
 Oil - 2 tablespoons
 Mustard - 1/4 teaspoon
 Urad Dal - 1/4 teaspoon
 Peppercorns - 1/4 teaspoon
 Fennel seeds - 1/4 teaspoon

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  Jeera - 1/4 teaspoon
 Fenugreek - 1 pinch
 Curry Leaves - 1 sprig
 Turmeric Powder - 1/4 teaspoon
 Sāmbhar Powder - 2 teaspoon
 Tamarind - lemon sized
 Coconut - 2 tablespoon
 Khus-Khus - 1 teaspoon
 Cashewnut – 6no’s

METHOD:

 Mix the Bajji mix with water to a thick batter.

 Heat a little oil in a small Kadai.
 Dip the Florettes in the Bajji batter and deep fry until golden.
 Grind coconut, sombu, khus-khus and cashewnuts to a smooth paste.
 Soak tamarind for about 10 minutes. Extract the pulp and keep aside.
 Take turmerric powder and sambhar powder in a small cup and mix with a little
water.
 Heat oil in a kadai and splutter the mustard seeds, urad dal, sombu, jeera, fenugreek,
and peppercorns.
 Add onions and saute. When it changes colour, add the garlic and curry leaves.
 Then add in tomatoes, and saute until it becomes soft.
 Add in the sambhar powder paste and stir fry for 3 minutes.
 Add tamarind pulp and about 2 cup of water.
 Bring it to a boil and then simmered until the raw flavour disappears.
Now, add the ground paste and simmered for 10 minutes.
 Keep covered until serving time.
 Just before serving, re-heat the Kuzhambu. Add in the fried Vazhaipoo Bajji and
serve hot. In well and keep aside.

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 CHETTINAD MEEN KUZHAMBU

INGREDIENTS:

Marinate:
 Fish – 7
 Turmeric powder – 1 tsp
 salt – 1 tbsp
 Lemon juice–1tbsp
To grind:
 Small onions -6 chopped roughly
 Tomato – 2 Chopped roughly
 Coconut – ¼ cup
 Fennel seeds – 1 tsp
 Poppy seeds soaked in water – 1 tsp
 Coriander seeds – 1 tbsp

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  Garlic – 4
 Ginger–½’’
To temper:
 Oil – 1½ tbsp
 Mustard seeds – 1 tsp
 Fenugreek – 1 tsp
 Red chilli – 1
 Asafetida - a pinch
 Curry leaves - 6
 Shallots/Small onion – 5
 Big onion – 1 chopped nicely
 Garlic – 5 chopped
 Turmeric powder – 1 tsp
 Chilli powder – 1 tbsp
 Coriander powder – 1 tbsp
 Tamarind – Lemon sized

METHOD:

 Soak tamarind in warm water (around 1/2 cup), extract pulp and keep aside.

 Clean fish and marinate the fish in turmeric, salt and lemon juice under “marinate”
section. Keep aside.
 Take the “to grind” ingredients and Sauté the chopped onion, when its translucent,
add the chopped tomatoes. Grind the sautéed onions, tomatoes with other ingredients
in the “to grind” items. Keep it aside.
 Add oil in a pan, add mustard seed, and allow it to splutter. Then add fenugreek, red
chilli, curry leaves, asafoetida, onions and garlic. Saute for two – three minutes then
add the blended paste, chilli powder and coriander. Saute for a minutes
 Now add the tamarind pulp. Add some more water, I added 2 more cups (adjust
according to the thickness you want) and add required salt. Allow it to boil for 20-25
minutes.
 When oil gets separated, add the marinated fish pieces. Allow it to boil for five
minutes.

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 I usually don’t boil for more than five minutes. You switch off the flame the fifth
minute and serve after an hour at least. That will help the fish to get cooked well
 Garnish them with coriander leaves.

THOTHUVALAI RASAM

INGREDIENTS:

 Thothuvalai Leaves – 10 to 15 leaves

 Black Pepper – 1/2 Tsp
 Cumin Seeds – 1 Tsp
 Red Chillies – 2
 Garlic – 4 to 5 nos
 Tomato – 1
 Mustard seeds – 1/4 Tsp
 Turmeric Powder – A pinch
 Asafoetida – A Pinch
 Tamarind extract – 1 Ladle
 Salt to taste
 Sesame Oil for Seasoning

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 METHOD:
 Take the fresh leaves and remove the thorns and wash them thoroughly.
 In a mixer, add black pepper, cumin seeds, red chillies and grind together to make a
powder.
 Then add washed Thothuvalai, garlic and grind coarsely. Grind tomato and keep it
aside.
 Now heat a pan with sesame oil, add mustard seeds.
 Once it splutters add the powdered mixture and sauté for a second.
 Add tomato puree, tamarind extract, turmeric powder, asafoetida and salt.
 Add required water and allow it to cook until the foam forms on surface of the rasam

.
MILAGU KOZHI VARUVAL

INGREDIENTS:

 Chicken - 1 tsp (app. 1/2 kg)

 Onion - 2 (chopped)
 Tomatoes - 2 (diced)
 Green chilli - 1 (slit)
 Ginger Garlic paste -1tbsp
 Whole Garam Masala - (Cloves, Cardamom - 2 pieces each, Cinnamon, Bay Leaf - 1
piece each)

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 Red chilli powder - 2 tsp
 Coriander powder - 1 tbsp
 Cumin powder - 1 tsp
 Turmeric powder - 1/4 tsp
 Crushed black peppercorns - 1.5 tbsp (preferably freshly crushed)
 Lemon Juice - 1/2 of a lemon
 Mustard seeds - 1 tsp
 Fennel seeds - 1 tsp
 Curry leaves - 2 strands
 Salt - 2 tsp
 Coriander leaves - to garnish
 Oil - 2 tbsp

METHOD:
 Marinate the chicken with the lemon juice, salt and turmeric powder.
 Heat oil in a deep vessel. Add the mustard seeds and fennel seeds for tempering. After
it splutters add whole garam masala.
 Add chopped onions and green chilies. Sauté until golden brown.
 Add the ginger-garlic paste and curry leaves. Saute everything for 5 mines.
 Add tomatoes and sauté it until it becomes pulpy.
 Add red chilli powder, coriander powder, cumin powder and about 1/4 cup of water.
Sauté everything for 10 mines. In medium heat. When oil comes out it is the correct
consistency.
 Now add chicken pieces and toss well. Cover and cook for about 10-15 minutes. I
prefer this as a dry dish so I do not add any water. If you want gravy, add about 1 cup
of water.
 After the chicken is cooked, add the crushed pepper powder and check for seasoning.
Mix well and switch off.
 To garnish add chopped coriander leaves and some more fresh curry leaves.

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 ENNAI KATHIRIKAI KUZHAMBU

INGREDIENT:

 Oil – 4 tsp
 Coriander powder – 1 tsp
 Coconut (grated) – 2 tsp
 Tomatoes – 2 number
 Turmeric powder – ¼ spoon
 Ginger 1tsp
 Salt – to taste
 Onion 1 no
 Egg plant 200 gm

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  Fenugreek seeds – ¼ tsp
 Red chilies – 4 no
 Urad dal ½ tsp
 curry leaves- 2 spring
 tamarind juice -1/4 cup
 jaggery (grated) – ¼ cup

METHOD:

 Heat oil in a pan add onions, salt, saute it for 2 minutes.

 Then add ginger garlic paste, turmeric powder, chopped tomatoes, grated coconut,
chili powder, coriander powder, and let it cook with closed lid for 2 minutes then
let it cool down.
 Later transfer it into the blender and make a fine paste.
 Heat oil in a pan, add mustard seeds, fenugreek seeds, red chilies, urad dal
(optional), curry leaves, saute it.
 To it even add the prepared paste of onion, tomato and coconut, mix this and let it
cook with closed lid for 5 to 6 minutes.
 In the same pan, add tamarind juice, water, mix it.
 Add jaggery to the same pan, once it comes to boil.
 Add fried baby eggplant, salt, mix it well and cook this for few minutes, then
switch off the flame.

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 KAVUNI ARISI PONGAL

INGREDIENTS:

 ½ cup Kavuni Arisi (Black Glutinous rice)

 ¾ cup water
 ½ cup sugar
 ½ cup fresh shredded coconut
 ¼ teaspoon cardamom powder
 3 teaspoon ghee

METHOD:

 Wash the rice and soak it in lots of water for 10-12 hours. Drain the water used for
soaking after the said time.
 Add the rice to the pressure cooker. Cover the cooker and cook for exactly 3 whistles.
Allow the pressure to settle naturally.
 To the same pan add in the fresh shredded coconut, sugar and cardamom. The mixture
will loosen up immediately after adding sugar.
 Simmered the mixture in the pan for 5-10 minutes until the mixture becomes thick.
Add in the ghee and switch off the flame.
 Amazing Kavuni Arisi is ready!!!

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 PAL PANIYARAM

INGREDIENTS:

 Urad dal – 1/2 cup

 Raw rice – 1/2 cup
 Coconut, large – 1
 Milk – 1/2 cup
 Sugar – 1/2 cup
 Cardamom – 1
 Salt – 1/4 tsp

METHOD:

 First extract coconut milk by grinding coconut with water. You can do in two batches.
Use 1/2 cup water at a time.
 Heat milk with sugar, powdered cardamom. Once sugar dissolves, mix to the coconut
milk and keep aside.
 Wash and soak rice, urad dal together for 3 hours. Drain water, grind to a smooth,
fluffy batter using ice cold water.
 Mix salt to the batter and beat well. The batter should be light, not water or too heavy
thick paste.
 Heat oil in kadai. When hot, put the flame to low or medium. Drop tiny balls of the
prepared batter. Cook it well from all sides by stirring now and then.

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  Once its pale golden in colour and cooked well inside, drain in paper towel.
 Add to the milk and serve.

UKKARAI

INGRDIENTS:

 1/4 cup cane sugar

 2 tablespoon ghee
 2 crushed green cardamom
 1 cup chana dal
 1/2 cup grated coconut
 water as require

METHOD:

 Heat a pan. Add chana dal and dry roast over low flame for 1-2 minutes till it changes
color slightly and the aroma arises.
 Soak in water for 1-2 hours. Drain water completely and transfer to a mixer jar.
 Grind to a coarse paste by adding 2-3 tsp of water.
 Fill an idly mould with the ground paste evenly filling the cups
 Steam for 10-15 minutes over medium flame. A knife or toothpick inserted must
come out clean. Take the mould out and let it cool. Break the steamed cakes unevenly.

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  Transfer to a mixer jar and pulse at regular intervals till it resembles like bread
crumbs.
 Heat a pan, add grated jaggery and 3 tbsp water and mix till the jaggery dissolves
completely. Pass the syrup through a sieve to filter the impurities. Transfer the filtered
syrup to the same pan.
 Boil till the syrup reaches one string consistency.
 Add crushed cardamom, grated coconut and mix well.
 Add pulsed chana dal and mix well. The mixture will be moist and lumpy.
 Simmered the flame completely. Add 4 tsp ghee at this stage.
 Keep mixing frequently to avoid the Ukkarai from sticking to the bottom of the pan.
 Cook till the entire mixture become dry and resemble coarse bread crumbs once
again. This will take 10-12 minutes.
 Meanwhile heat another pan with 1 tsp ghee and roast cashew nuts till golden brown.
Add it to Ukkarai, mix well.
 Transfer the Ukkarai to a serving bowl and serve hot.

KANDARAPPAM

INGREDIENTS:

 cup Rice
 1 cup Cooked rice , parboiled
 1/4 cup White Urad Dal (Split)

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  2 tablespoon Yellow Moong Dal (Split)
 2 tablespoon Arhar dal (Split Toor Dal)
 2 tablespoon Chana dal (Bengal Gram Dal)
 pinch Salt
 1 1/2 - 2 cups Jaggery grated
 1/2 cup Fresh coconut grated
 1/2 teaspoon Cardamom (Elaichi) Powder
 Water , required for grinding

METHOD:

 To prepare Kandarappam Recipe (Chettinad Sweet Appam), soak rice and dals
separately in water for about 4 hours. Drain the excess water and grind into a fine
paste adding required amount of water in a mixer.
 Add grated Jaggery and coconut and grind into a batter. The batter should have the
consistency simmerilar to dosa batter.
 Now, add cardamom powder and salt to the batter and combine them well.
 Refrigerate the batter for about 30 minutes. This helps us while pouring the batter into
oil directly. This ensures that the appam has proper edges.
 Meanwhile, heat oil in a kadaiover medium heat.
 Once the oil is hot, take batter in a small serving spoon and pour the batter directly
into the oil. Once the appam comes up, pour hot oil over the top layer of appam using
a ladle. This enables fast cooking and helps us to get puffed appam.
 Fry until the appam becomes light brownish flipping through the half way. Appam
cooks fastly and darkens soon. Ensure they are removed from the flame once it turns
light brownish.
 Repeat the same for the remaining batter. Serve Kandarappam (Appam) warmly on
festive occasion and celebrate life with authentic Chettinad sweet.

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 ADHIRASAM

INGREDIENTS:

 Raw Rice – 2 cups (400 gms)

 Jaggery (grated) – 1-1/2 cups (300 gms)
 Cardamom Pods – 2
 Water – 1 cup (200 ml)
 Ghee – 1 tbsp
 Oil – For deep frying

METHOD:

Preparation:

 Wash and soak rice for 2 hours.

 Drain the water and spread the rice on a cloth and let it dry for 10 minutes.

Preparing Rice Flour for Adhirasam:

 When the rice is still damp place the rice in a mixer along with cardamom pods and
grind it to a powder.
 If you want, you can sieve to a fine powder. But I didn’t as I prefer it to the
consistency of fine sooji or rava.

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  Transfer the flour to a bowl and press it tight and place a clean cloth over the bowl to
prevent formation of water droplets as the flour will be still warm.

Making Jaggery Syrup for Adhirasam:

 Heat water in a thick bottomed vessel and add the jaggery to it. Mix well and let it
dissolve completely. Pass the jaggery syrup through a sieve to remove impurities.
 Transfer the syrup again to the thick bottomed vessel and let it come to a boil over full
flame. First the syrup will be thin and you can swipe the bubbles to the side to see the
clear syrup.
 After some time, the syrup will thicken, color will darken and the bubbles will be
incessant as it will boil from within. simmered the flame completely. You will not be
able to swipe away the bubble to the side with the spatula. This is the stage to start
checking for string consistency.
 Keep a small bowl of water and add a few drops of the syrup. If the drops settle in the
water and you are able to gather the syrup with your finger tips, that is the correct
consistency. (In Tamil, it is called as “Uruttu padham” or “Thakkali Padham”).
 Take the vessel off the stove. Add ghee and mix well.

Making Adhirasam Dough:

 Add the rice flour little by little while mixing it with a ladle. All the flour will be used
up.
 The dough will be a bit loose but it will come to the correct consistency once the
syrup cools down.
 You can store this dough at room temperature in an air tight container for a week.
You can either make adhirasam the next day or straight away. As I don’t make more
than 2 cups, I make it immediately after the dough cools down.

How to make Adhirasam:

 Divide the dough into equal lemon sized balls.

 Grease a plastic sheet or a plantain leaf with ghee. Place a ball on the leaf and pat with
your finger tips into a flat disc. It should neither be thick nor too thin.

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  Heat oil in a kadai. After it gets hot, take a pea sized ball, gently press between your
fingers and drop into the oil. If it rises slowly to the top, the temperature is correct.
Now completely simmermer the flame.
 Slip the adhirasam into the oil. It will sink initially and will then rise to the top.
 Flip it gently for the other side to cook. It will puff up a bit like a poori. Drain and
transfer to a plate.
 Immediately, press the cooked adhirasam with the bottom side of a bowl, to remove
excess oil and to flatten it. You can press it between two ladles over the stove itself or
you can also use a adhirasam kattai for this.
 Once the adhirasam cools down completely, store in a container arranging one next to
the other to avoid them from sticking together.
 Homemade Adhirasam stores well for a fortnight at room temperature.

PAVVAKAI MANGAI KOZHAMBU

INGREDIENTS:

 Bitter gourd – 1, thinly sliced

 Unripe Mango – 1, thinly sliced
 Onion – 1/2, thinly sliced
 Green chillies – 3, sliced
 Ginger garlic – 1 tsp each, chopped
 Curry leaves – 1 sprig
 Turmeric powder – 1 tsp
 Coriander powder – 5 tsp

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  Chili powder – 2 tsp
 Salt – to taste
 Thin coconut milk – 2 cups
 Thick coconut milk – ½ cup
 Mustard seeds – ½ tsp
 Oil – as needed

METHOD:

 Mix the turmeric, coriander and chilly powders to make a paste with water. Then
sauté the pieces of bitter gourd, mango, chilly and ginger, garlic till they become soft.
 Stir in half the masala paste and cook with thin coconut milk till soft.
 Heat oil in a separate pan and fry the mustard seeds, curry leaves and onion pieces for
2-3 minutes. Next add the remaining masala paste and continue sautéing.
 Finally add the vegetable mix and simmermer for 10 minutes. Lastly, top up the
gravy with thick coconut milk, stir and remove from heat. Serve warm with rice for
that authentic Chettinad experience.

SOME OF THE OTHER FAMOUS DISHES:

Sura puttu Nattu kozhi rasam

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Edichanattu kozhi kulambu chettinad mutton gravy

Nalli varuval mutton sukka

Kodal curry kadai fry

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Uppu curry chettinad egg curry

Elumbu soup Sevaroti varuval

Neethi meen kuzhambu Mutton thala curry

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 Ratha poriyal

VEGETARIAN DISHES:

Vathal kuzhambu Murungai keerai poriyal

Kovakai Varuval koozh

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Kurinja keerai poriyal Chettinad curd rice

Thatta payaru kuzhambu pavvakai mangai kuzhambu

Vazhaipoo vadi Adai

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Paruppu masiyal Vendakkai Puli mandi

Chettinad vellaikurma poondukuzhambu

CHETTINAD SWEETS:

Kolukattai Pal Pongal

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Maavu Urundai Sali kanji

Pal kolukattai Rava ladoo

Karupatti adai Kolukattai

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Kesari Cheeyam

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ANALYSIS & INTERPRETATION

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 ANALYSIS & INTERPRETATION

 The chettinad region comprised of Karaikudi, Devakottai, Kanadukathan,

Kalayarkovil, Kandaramanickam, Iraniyur, Pillayarpatti, Aathangudi, Nemam, and
Ariyakudi. The region is blessed with enormous wealth because of the Nattukottai
Chettiars a prospective banking community.
 The present name of the “Karaikudi” is a derivation “kareekudi”. The town derives its
name from thorny plant Karai referred in ancient literature as Kareekudi.
 In Chettinad food, the most important spices are Marathi mokku (dried flower pods),
anasipoo (star aniseed) and kalpasi. Most of the dishes are eaten with rice and rice
based accompaniments. Methods of cooking followed in Chettinad cuisines are Deep
frying and Steaming.
 They prefer these types of chettinad cuisine in their daily life, this made the people to
adopt themselves to this cuisine easily.
 It has been analyzed by the people consume this chettinad cuisine for its traditional
preparation. Not only they get attracted to its taste but also for its medicinal value that
speaks more about this cuisine. So this made the cuisine to become famous.
 The spices plays major role in the chettinad cuisine as this cuisine use more of spices
for its spicy taste. The most of the chettinad dishes are spicy in taste.
 Chettinad chicken masala [chicken + chettinad masala] , Milagu Kozhi varuval,
Edicha nattukozhi Kuzhambu, Ayerai meen Kuzhambu, Karaikudi eraal
masala[prawn masala], Chettinad vanjaram fry, sura puttu, Karuveppilai kozhi
varuval
 As the people of chettinad prefer to have more spice foods that too they prefer the
non-vegetarian dishes more than vegetarian dishes. They use more number of spices
in their recipes, like the use of cinnamon, mustard seeds, some mixed spices roasted
and powdered, so the chettinad recipes are spicier.
 Ennai kathirikai Kuzhambu, Puli mandi, Poondu Kuzhambu, Kara Kuzhambu,
Paruppu urundai Kuzhambu, Nandu rasam, Nattu kozhi rasam, etc. some of the
recipes that are still followed in chettinad cuisine.
 Some of the authentic recipes of chettinad are not known by the as they tried some
new way of preparing the dishes so this made the people to be distanced form the
authentic preparation. So this leads to some hidden recipes of chettinad cuisine.

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  The cuisine does have much number of non-vegetarian dishes, So the people prefer to
have non-vegetarian dishes more than the vegetarian dishes.
 Chicken chettinad, Kara Kuzhambu, Thovaiyal, Kandarappam, are the famous
chettinad dishes in Karaikudi region.

SOME OF THE ASPECTS THAT MAKE CHETTINAD CUISINE VERY SPECIAL

ARE AS FOLLOWS:

 The recipes have their own nativity and style. Among other famous cuisines of Tamil
nadu, Chettinad cuisine is the signature cuisine from city of Karaikudi.
 There was no possibility of standard recipes for this cuisine. The recipes found their
origin based on the specialty of that particular city of chettinad.
 The commonly used spices are star anise, cinnamon, cardamom, pepper, and Marathi
mokku are the most commonly used spices in chettinad cuisine.

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 FINDINGS OF STUDY

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 FINDINGS OF STUDY

 More people prefer chettinad cuisine for its traditional preparation.

 There are some recipes which have medicinal value.
 There are some recipes which are routine in their daily life.
 They mostly prefer non-vegetarian dishes.
 The chettinad dishes are spicier in taste which is mostly liked by the people.
 They prepare various kinds of pickle prepared in gingelly oil.
 The usage of dry chilli and oil is higher
 Jaggery and palm jaggery, used in place of white sugar, make the sweet dishes
much healthier.

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SUGGESTION & RECOMMONDATIONS

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 SUGGESTION & RECOMMONDATIONS

 This cuisine can be infused with any other cuisines to develop an innovation dish.
 Research could be done on the food habits which are not known by the peoples now
days, so this research help to the people to know about the food habits of this people.
 Food festivals could be conducted by the hotels to promote the cuisine.
 This research project helps to understand more about the food habits of people of
Karaikudi.

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 CONCLUSION

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 CONCLUSION

The chettinad cuisine is the famous cuisine in Tamil Nadu. It has various recipes and Most of
the chettinad cuisine provides non-vegetarian dishes. Chettinad cuisine prevails only in one
city Karaikudi and its surrounding villages.

The sweet dishes like Kandarappam, Adhirasam, and karuppatti adai are the high higliting
desserts of chettinad cuisine.

The recipes have their own nativity style in chettinad cuisine. The traditional style of
cooking with mud pods and fire woods is still being followed in the chettinad cuisine.

The famous vegetarian recipes like kuzhipaniyaram, Ennai kathirikai Kuzhambu,

and some of the non-vegetarian dishes of chicken chettinad, Nattu kozhi rasam, Ayerai meen
kuhambu depicts by conducting food festivals in hotels and prove its authenticity.

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 BIBLIOGRAPHY

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 BIBLIOGRAPHY

REFERENCE BOOK:

 The chettinad cookbook

 The Bangla table
 The chettinad mansions

WEBSITES:

 www.chidambaravilas.blogspot.com

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 APPENDIX

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 QUESTIONNAIRE

1) What are the places comes under chettinad?

2) How the people migrated to Karaikudi?

3) How people adopt to this cuisine?

4) What are the famous dishes in chettinad cuisine?

5) How chettinad cuisine did become famous?

6) What are various aspects that make chettinad cuisine special? why?

7) What are the roles of spices in chettinad cuisine?

8) Why the chettinad recipes are more spice in taste?

9) Is chettinad recipes are more of non-vegetarian dishes?

10) What are the main ingredients used in chettinad cuisine?

11) What are the famous festival dishes of chettinad cuisine?

12) Why the people like to eat food in banana leaf?

13) What are the famous dishes in chettinad cuisine?

14) Is the availability of raw materials used in chettinad cuisine is a problem in current times?

15) What are the famous sweets in chettinad cuisine?

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