Chettinad cuisine perfectly illustrates how geography and climate influence the palate of a region and community.
They also evolved new cooking methods and preservation techniques like sun-dried meats, berries, salted vegetables and pickles. Global travel further enriched their repertoire with foreign ingredients, spices and dishes. Idiappam (string hoppers) is a Ceylon touch;kavuni arisi (black sticky rice pudding) came from Burma while rhubarb cheesecake, is a colonial inspiration.
Authentic taste is attributed to enduring kitchen practices – masalas hand-pounded in stone grinders, vegetables cut with aruamanai (iron blade) and use of particular firewood for specific dishes. The set-samayalkar (team of cooks) who learnt the ropes at wedding feasts under the guidance of aachis (elderly women) went out to set up their own little eateries.
From my kitchen!!!✌✌💞😉😉
Vaalaikai poriyal....very easy to make and soooo yummy!!!side dish that everyone use...goes well along with "mor kozhambu".
No comments:
Post a Comment