The authentic Chettinad kitchen - Paruppu Thovayal

Ever since I ate in the Karaikudi restaurant in Chennai a decade ago, I have been addicted to Chettinad cuisine. The excuisite addition of different spices, the elaborate preparation method is to be experienced to appreciate the cuisine.

Chettinad means land of Chettiyars, the community that thrived in the Sivagangai district of Tamilnadu. During the 19th and 20th centuries, they went abroad for work and were the flourishing community. They spent the money earned abroad well on architechture and food. They used teak wood from burma for their mansions. The intricate carvings on the vasalpadi ( entrance), use of pillars inside the homes is typical and a trademark of chettiar homes. They also built several educational institutions, palatial mansions and huge wedding halls. ( Source: Wiki )

Recently the government of Tamilnadu has identified the historical importance of their architechture and lifestyle and promoting visit to Karaikudi and the sorrounding villages as part of tourism.

Though I dont belong to that community, I find many similarities between our cuisines. For a long time I was hoping to find a food blog from someone who knew chettinad food inside out. I was exhilarated when I found Solai Aachi's blog who is from Chettinadu. Aachi has started her blog to help out her newly married daughter. Today I tried a really simple paruppu thovayal from her blog which is very simple but filling and nutritious.

Check out aachis' nenju elumbu kozhambu, chettinad chicken, fish fry.

With just 3 ingredients, its one of the easiest recipes.

More about Chettinad cuisine and Karaikudi