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

Taste of Yellow - Saffron Milk

The Livestrong Foundation raises awareness about cancer and was started in 1997 by Lance Armstrong. LAF has raised $181 million to support cancer survivorship programs. May 13th is the LiveSTRONG day.



Barbara of winosandfoodies has started a cooking event where we cook something in yellow, for spreading the awareness about cancer. Barbara is one of my heroes, with the undeterred fight she has put up with the disease. We admire you Barbara and wish you a complete recovery.

I had a lot of ideas for the event but with time constraints I made Saffron milk. Saffron is the spice derived from the flower of saffron crocus. The stigma of the flower is the spice and not the flower itself and is red in color. Saffron, which has for decades been the world's most expensive spice by weight. When saffron is dissolved in water or milk, it leaves a deep yellow hue. ( Source: Wiki )
To prepare saffron milk -

Soak a pinch of saffron in a tablespoon of warm milk

Powder 3 cardomom along with 2 teaspoons of unrefined cane sugar, tablespoon of slivered almonds.

Heat the milk over low flame. When the milk is boiling add the cardomom powder and the soaked saffron.

Drink warm.

This is my entry to Barbaras' Taste of yellow.

Happy New Year !

Varusha pirappu spread - Spread on the New Year !
Vadai, sambar, arisi-thengai paal payasam, mango-vepampoo pachadi, kathirikai poriyal

Punthandu nalvazhthukkal to all !