Olahan Chettinad

Masakan Chettinad minangka masakan masarakat sing diarani Nattukotai Chettiars, utawa Nagarathars sing diarani dhewe, ^[1] saka wilayah Chettinad ing negara Tamil Nadu ing India Kidul . ^[2] Masakan Chettinad bisa uga minangka ongkos sing paling misuwur ing repertoar Tamil Nadu. ^[3] ^[4] ^[5] ^[6] Nggunakake macem-macem rempah-rempah lan sajian digawe nganggo masala sing digiling seger. Chettiars uga nggunakake macem-macem daging sing dikeringake srengenge lan sayuran asin, sing nggambarake lingkungan sing garing ing wilayah kasebut. Umume panganan dipangan nganggo iringan adhedhasar beras lan beras kayata dos, apel, idiyappam, adais lan idlis . Wong Chettiars, liwat kontak merkantile karo Burma, sinau nyiyapake jinis puding beras sing digawe sega abang sing lengket. ^[7]

Chicken Chettinad, sajian populer saka wilayah kasebut

Masakan Chettinad nawakake macem-macem masakan vegetarian lan non-vegetarian. Sawetara panganan vegetarian sing populer kalebu idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi, maavurundai, lan athirasam . Ing panganan Chettinad, rempah-rempah utama sing digunakake kalebu anasipoo ( aniseed bintang ), kalpasi ( lichen ), puli ( asam jawa ), milagai ( lombok ), sombu ( biji adas ), pattai ( kayu manis ), lavangam ( cengkeh ), punnai ilai ( bay godhong ), karu milagu ( peppercorn ), jeeragam ( wiji cumin ), lan venthayam ( fenugreek ).

Referensi

↑ Nair, Sumeet; Meyyappan, Meenakshi; Donenfeld, Jill (2014). The Bangala Table: Flavors and Recipes from Chettinad. S. Muthiah. India. kc. 37. ISBN 978-93-5156-707-3.
↑ Rajagopalan, Ashwin (12 July 2017). "Chettinad Food: 10 Ingredients That Make It A Lip-Smacking Affair". NDTV. Dibukak ing 16 August 2020.
↑ Nath, Parshathy J. (23 June 2016). "All the way from Karaikudi".
↑ Verma, Rahul (1 August 2014). "Little Chettinad in East Delhi".
↑ "Delicious destinations: From Dindigul biryani to Bikaneri bhujia". 14 June 2016.
↑ Kannadasan, Akila (12 July 2016). "When Hyderabad came to Chennai".
↑ "Varieties from Chettinad cuisine". Diarsip saka sing asli ing 2005-05-09. Dibukak ing 2006-01-11.

[1] Nair, Sumeet; Meyyappan, Meenakshi; Donenfeld, Jill (2014). The Bangala Table: Flavors and Recipes from Chettinad. S. Muthiah. India. kc. 37. ISBN 978-93-5156-707-3.

[2] Rajagopalan, Ashwin (12 July 2017). "Chettinad Food: 10 Ingredients That Make It A Lip-Smacking Affair". NDTV. Dibukak ing 16 August 2020.

[3] Nath, Parshathy J. (23 June 2016). "All the way from Karaikudi".

[4] Verma, Rahul (1 August 2014). "Little Chettinad in East Delhi".

[5] "Delicious destinations: From Dindigul biryani to Bikaneri bhujia". 14 June 2016.

[6] Kannadasan, Akila (12 July 2016). "When Hyderabad came to Chennai".

[7] "Varieties from Chettinad cuisine". Diarsip saka sing asli ing 2005-05-09. Dibukak ing 2006-01-11.

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