Thursday, 25 July 2013

Chettinad kitchen-Lemon Rice

Chettinad ,the sound of the name resonates a variety of  thoughts,right from the splendid mansions ,Temples and the cuisine. Chettinad is a region of the Sivaganga district of southern Tamil Nadu state, India. Karaikudi is known as the capital of Chettinad which includes Karaikudi and 74 (traditionally 96) other villages. Chettinad is the homeland of the Nattukottai Chettiars (Nagarathar), a prosperous banking and business community. Many of this community's members migrated to South and Southeast Asia, particularly Ceylon and Burma, in the 19th and early 20th centuries. The people of Chettinad speak Tamil. Today there is a diaspora of Chettinad people who live in places such as the USA, Singapore and Malaysia.
This place is well known for its Chettinad cuisine, mansions, and temples. "Chettinad" also means a social caste that specializes in the preparation of food. Chettinads are considered master chefs who prepare food that reflects the excellence that people in Chennai/South India look for in the preparation and serving of food. Some cuisines have been renamed, such as Chicken Chettinad (Spicy Chicken Curry) or Veg Chettinad (a curry of selective vegetables) to reflect the specialty and care given during preparation of food.
Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. The Chettinad people through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.
Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam,paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh,kandharappam, seeyam, masala seeyam, kavuni arisi & athirasam.(Source :Wikipedia).Chettinad region is also famous for their handloom sarees and floor tiles

It is very interesting to listen to their customs and practices as all the ancient practices are still followed with great fervor and all the relatives make it sure to attend an event.Will share the pics once i get it from Chandra aunty.

We have friends who belong to the Chettinad region of Tamil Nadu and all of them are usually extra generous when it comes to sharing of recipes.Am saying this coz i know people who keep good things like recipes to themselves instead of sharing forgetting that sharing multiplies the joy actually.

Usually i give a call to C aunty asking her for recipes and tips if i have to make some special dish that is unique to their place.One day while we were chatting ,aunty was mentioning about the cook book that was launched by one Mrs.Alamelu Vairavan.That fueled my expectations and i was hunting for this one after geting see her show on Youtube.

Chettinad Kitchen captures the true essence of chettinad cuisine by including almost all(over a 100) the dishes that usually finds a place in the menu of the Chettiars. The book is written in a simple language that makes it easy to follow even for a beginner . Suggesting alternate ideas and cooking tips makes one feel that the author has taken pains to go a long way in not only documenting the food culture but also in encouraging the reader to try out the recipes mentioned by her.
The no nonsense writing style and the 24 color photographs actually invite you to cook with the recipe given in the book.As i bought it from Flipkart i enjoyed their discount too.The cover of the book features all the  primary ingredients of Chettinad cooking ie, rice, ginger, curry leaves all placed tastefully  on a grinding stone, and a bright pink and gold bordered traditional saree. .The only thing that i found missing in this book is that it does not have that many dessert items.All together it is a good buy for anyone who wishes to master the ART OF CHETTINAD COOKING.

  Lemon Rice

Recipe Source Chettinad Kitchen pg.No 97


  1. 1 cup rice
  2. 1/4 cum lemon or lime juice
  3. salt-as req
  4. 1/4 tsp turmeric powder
  5. 2 green chillies
  6. 1 tbsp chopped ginger
  7. 3 tbsp roasted peanuts

For Tadka
  1. 2 tbsp oil
  2. 2 dried red chilly
  3. 1/4 tsp asafoteida powder
  4. curry leaves-handful
  5. 1 tsp mustard seeds
  6. urad dhal-1 tsp
  7. channa dhal 1 tsp


  1. Wash the rice,drain and cook it in 2 cups of water.set aside to cool.
  2. combine the lemon juice and turmeric powder in a bowl and set aside
  3. For the tadka,add oil in a pan over medium heat.When it is hot but not smoking add the items given under tadka one by one.Reduce the flame as the blackening of the spices results n an awful taste.
  4. Add the cooked rice and stir in the lemon juice .
  5. Let this mixture simmer for a few minutes.
  6. Remove from heat.Add greeen chillies ginger and peanuts.
  7. Serve with potato chips or any spicy preparation ike chicken curry or even meen varuthathu.

This is not a paid review.

Sending this to Runnergirl and Pari's event.Also to


  1. I love the sound of this lemon rice with the heat of the chile pepper and fresh ginger. The peanuts sound like a delicious crunch...

  2. Most of the lunch items is lemon rice with egg. By Cookscape