Chettinad is actually a region of the Sivaganga district of southern Tamil Nadu and Chettinad cuisine is the cuisine of the Chettiar community, a community of successful traders and master chefs. This cuisine is one of the spiciest and the most aromatic cuisines which liberally uses star aniseeds, tamarind, whole red chillies, fennel seeds, cinnamon, cloves, bay leaf, peppercorn, cumin and fenugreek to name a few.
If you are visiting Chennai, one thing on your To-Do list for the city should be to visit the Ponnusamy Hotel at any of their branches and try their special Nandu Chettinad or Crab Masala Chettinad. Even if you do not speak a single syllable of Tamil (which is as necessary as air and water for survival in this city) and if you are dependent on taking auto-rickshaws for your daily commute (God bless you for that), chances are if you just barely mention ‘Ponnusamy’ to any of the auto-drivers, they will get you to your destination. The place may not look exactly like a plush restaurant but it does treat you well and serves a delicious Nandu Chettinad.
The dish is simple to cook once you arrange for the right ingredients and spices. Here is a simple way of doing it.
- In a pan, dry-roast pepper, peppercorn and fennel seeds. Cool and grind this into a smooth paste along with coconut. Keep aside
- In a skillet, heat some oil and fry some finely chopped onions with ginger and garlic paste. Add tomatoes once the onions are cooked.
- Add whole red chillies, coriander powder, turmeric powder, curry leaves and salt. Sauté and add some water to make some thick curry.
- To this add crab and cook for about 10 minutes. When the crab is half done, add the peppercorn and coconut paste that was set aside earlier and cook on till the crab turns orange-red.
- Garnish with coriander leaves and serve hot with steamed rice.
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