The following highlights some of the popular Traditional Chennaiite Foods. If you manage to be in an Chennaiite restaurant or you are visiting Chennai in India, I recommend the following:
1. Chettinad masala
A blend of 16 or more spices including cinnamon, green cardamom, nutmeg, star anise, cloves, fenugreek seeds, black pepper, kapok buds, cumin, coriander seeds, fennel seeds, mustard seeds, dried red chillies, curry leaves, poppy seeds, turmeric powder, grated coconut and a key ingredient called stone flower. Stone flower, also known as kalpasi or dagad phool, is a unique spice that releases its intense aroma when blended. The spices are dry roasted in a certain sequence, then cooled and pounded in a mortar with a hammer.
2. Chicken 65
This is a classic poultry dish that originated in Chennai, India. It consists of fried chicken marinated in ginger, lemon, red pepper and various other spices. There are several theories about the origin of Chicken 65. The most popular claim is that it was established by AM Buhari in Tamil Nadu in 1965. Another said that the dish was originally prepared with 65 peppers as a sign of masculinity. There are also less plausible theories, such as the theory that the chicken was cut into 65 pieces or that the chicken was 65 days old at the time of cooking.
3. Dosa
Pancakes, known as dosa, are one of the most famous Indian dishes. It is made from soaked rice and black beans that are ground into a batter and mixed into a thick batter that is usually fermented overnight. The mixture is enriched with a handful of fenugreek seeds, which give the crepes their characteristic golden brown colour and a delicious, crunchy texture.
4. Jigarthanda
This is a popular cold drink from the city of Madurai. Although the exact recipe is unknown and the instructions vary slightly, the drink usually contains almond gum (badam pisin), nannari syrup (nannari sarbath) made from smilax root, evaporated milk, regular milk, sugar and ice made from milk . Sometimes agar is added instead of almond gum. These ingredients are usually added to the milk until well blended and then a scoop of ice cream is added to the drink.
5. Madras Curry
Madras is a traditional Indian curry characterised by its spicy and complex flavour. Although there are many variations, it is usually made with a mixture of chicken, onion, garlic, ginger, tomato puree, lemon juice, cinnamon, oil, coconut milk and madras curry powder, paprika, dried chillies, fenugreek and salt. The curry should not be too thick, if it is too thick add a little curry base without water. Once cooked, this spicy curry is usually garnished with chopped coriander just before serving.
6. Murukku
This is a popular Indian snack with a crunchy texture, usually made from rice flour and urad bean flour, mixed in a spiral batter and fried in oil. Most of these savoury snacks are also flavoured with cumin, onion powder or cayenne pepper. Originating from Tamil Nadu, its name means curved, referring to its unusual shape. Murukku is usually prepared for Indian festivals such as Diwali, Krishna Jayanti and Vinayaka Chaturthi.
7. Pongal
Pongal is a type of sweet rice usually eaten on special or festive occasions in Sri Lanka. It is usually prepared in clay pots over an open fire. Milk and water are boiled first and, according to Tamil belief, if the liquid spills into the pot, it will bring good luck and prosperity to the family. Cooking Pongal is a family affair as each family member adds a handful of rice to the pot. Later, the remaining rice is added to the bowl along with mung beans, cane sugar and cashew powder.
8. Sakkarai pongal
This sweet and buttery dish is made from freshly harvested rice, jaggery and ghee (clarified butter) with the addition of copra, sesame seeds, sultanas, milk and cashew nuts. Sakkarai pongal is traditionally prepared as an offering to the sun god during Makar Sankranti, a three-day harvest festival in mid-January celebrated in the states of Tamil Nadu, Karnataka and Andhra Pradesh. The rice is usually cooked outdoors with the pot facing east, where the sun rises, and it is also customary to cook the food in pongal, i.e. by boiling it while cooking, symbolising an abundance of food.
9. Sambar
It is a popular curry cooked in a broth based on tamarind, lentils and vegetables. It originated in Tamil Nadu, but is also popular in Sri Lanka and throughout South India. This dish is traditionally served with rice or various Indian flatbreads.
10. Uttapam
Appearing visually similar to pizza, uttapam is a South Indian dish consisting of a dough (over rice and lentils) fried and topped with chopped vegetables such as onions, tomatoes, carrots, peppers and corn. There is also a version of this dish called mini uttapam which is usually served in four portions with various garnishes and side dishes. Traditionally, uttapam is served with sambhar, a rich lentil curry with onions, coconut and aubergine, as a side dish.
If you found this list useful, here are some more Traditional Asian Foods to try out on my Pinterest channel.
The following highlights some of the popular Traditional Indian Foods. If you manage to be in an Indian restaurant or you are visiting India, I recommend the following: