Coming back to the Chettinad Cuisine, I would like to enlighten those who share my level of understanding of the Cuisine. So to start with- Chettinad cuisine is originated from Southern District of the state of Tamil Nadu and has evolved a lot with time. Making it an interesting mix of flavours from ancient cities like Bangalore, Tanjore, Madurai, Udupi, Mysore, Cochin and of course Chennai.
These were just my two pennies about the origin and history of this Masaaledaar Cuisine, you can always refer to Wikipedia for more information. As of today I am going to give you a recipe that speaks for itself. This Chettinad Pakora Curry was suggested by Priya for this month’s challenge of South v/s North team. Being a part of the North team, I prepared this last weekend for Lunch. And what an amazing treat it was, I could still taste lingering my buds.
This was my first time preparing Chettinad cuisine and since I had not tasted this particular curry before, I was not entirely sure about what to expect or how it should really taste. But take my word for it, it was absolutely delicious.
The use of coconut, cashews and roasted chana dal in this curry adds a whole new dimension to the regular onion-tomato gravy. Curry leaves and the roasted chana dal reinforce the South Indian flavors while the vada with crushed fennel seeds offer a new surprise at every bite.
Do I sound like bragging? Maybe I am. You would too if you had this curry. Go on. Try this super tasty Chettinad vada curry
Some more curries you might like: