Chettinad is a part of Southern Tamil Nadu with Karaikkudi as the capital. It is known for it's specialty cooking recipes.. you can find this name added to many dishes in restaurant menu cards, like Chettinad Chicken, Chettinad Kara Kozhambu, etc. Some of the famous Chettinad items are: Sweets like Paal Paniyaram, Athirasam, Kavuniarisi, Aadi Koozh (Kummayam), Idiyappam, Aappam, Kuzhi Paniyaram, Vella Paniyaram, Therakkal and lots more. My taste buds are tempted by just writing them here.
You should visit chettinad sometime to experience it's cuisine. The best way is to attend a Chettinad marriage function, you will be served food like a King!! The tradition of serving the guests with unlimited delicacies and absolute kindness. . They will serve you until you stop them on your own :) You can find all the varities mentioned served in a marriage feast! Get to experience it soon!!
Chettinad is also known for it's culture, heritage and architectural designs using Marbles and Burma Teak. We would be starting a Vintage page soon with designs inspired from India and include Chettinad designs for you to inspire.
It is basically made out of raw rice. The raw rice is washed well, dried under the sun or fan, then grinded to make a fine powder. Sieve the flour with a finest sieve, like the one which sieves coffee powder. Now you can dry roast this sieved flour in a kadai for sometime, until it's texture becomes like rava, doesnt stick to each other. Or you can also take the flour in a cloth and steam it for 10 minutes, instead of roasting it. Then again dry it for sometime and store. This flour stays for months. It takes less time to cook as it is already roasted or steamed.
1. For the dough, boil 1 to 1 and half cups water with 1/2 tsp salt and 1 tsp oil.
2. Pour this boiling water little by little to 1 cup rice flour, same time keep mixing the flour with a wooden laddle or with the back of a stainless steel laddle.
3. Make a smooth dough with the consistency of making naan, not hard nor watery. If it is watery add more flour to compensate.
4. Heat water in your steamer. Fill the dough in a idiyappam maker (Mine is made from wood) and press them to form noodle shapped strings on a slotted plate above the steamer. I use my idli maker for this. Pictures shown below.
5. Close the lid and let it cook for 5-10 minutes. Remove them and serve hot with Kurma, Therakkal (Recipe below) or Sambar.
You can also make Akki roti and Kara Kozukattai with this idiyappam flour.
Therakkal is an authentic chettinad dish, a coconut based gravy with brinjal and potato. It tastes awesome with any steamed food like idli, dosa, idiyappam and also goes well with Vellai Paniyaram.
Brinjal cubed - 3
Potato peeled and cubed - 1 (optional)
Onion finely chopped - 1 big
Tomato chopped - 1 big
Garlic pods - 4
Coconut grated - 1 cup
Fennel seeds - 1 tsp
Pottu kadalai/ Roasted Gram - 2 tsp
Red chillies - 4
Mustard - 1 tsp
Fennel seeds - 1/2 tsp
Black pepper - 5-6 (Optional)
Cinnamon stick - 1/2" piece
Bay leaf - 1
1. Grind the items given in to grind list and keep it aside.
2. Heat oil in a kadai and add item in to temper list and saute. Add onions and garlic pods. Saute well till they turn transparent.
3. Add brinjal, potato and tomatoes and salt. Let them cook well and tomatoes get mashed.
4. Add the ground coconut paste with 1 to 1 1/2 cups of water.
5. Let the mixture boil on medium flame and the veggies get cooked for 10 to 15 minutes until the gravy thickens.
Serve hot with idli, dosa, idiyappam or roti.
Happy Cooking :)
Let us know if you have tried this recipe.