Category Archives: Marriage Cuisine

Chettinadu Food – Marriage Cuisine

Chettinadu Food – Marriage Cuisine

Chettinad is a region of the Sivaganga district of southern Tamil Nadu state, India. Karaikudi is the capital of Chettinad, which includes Karaikudi and 74 other villages. Chettinad is the homeland of the Nattukottai Chettiars (Nagarathar), a prosperous banking and business community. Many of this community’s members migrated to South and Southeast Asia, particularly Ceylon and Burma, in the 19th and early 20th centuries. The people of Chettinad speak Tamil. Today there is a diaspora of Chettinad people who live in places such as the USA, Singapore and Malaysia.

Chettinad is well known for its Chettinad cuisine, mansions, and temples. “Chettinad” also means a social caste that specializes in the preparation of food. Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes.Chettinads are considered master chefs who prepare food that reflects the excellence that people in Chennai/South India look for in the preparation and serving of food. Some cuisines have been renamed, such as Chicken Chettinad (Spicy Chicken Curry) or Veg Chettinad (a curry of selective vegetables) to reflect the specialty and care given during preparation of food.

The word Chettinad, reminds the numerous mouth watering delicacies that have transcended the boundaries of Tamil Nadu to carve a worldwide following.

Chettinad Breakfast or tiffin includes


  • idly (steamed rice cakes)
  • dosai (a pancake made from a batter of rice) 
  • lentils crisp fried on a pan, vada (deep fried doughnuts made from a batter of lentils)
  • pongal ( a mish mash of rice and lentils boiled together and seasoned with ghee, cashew nuts, pepper and cummin seed)
  • uppuma (cooked semolina seasoned in oil with mustard, pepper, cummin seed and dry lentils.)
  • coconut chutney
  • Milagai chutney
  • sambar (seasoned lentil broth) 
  • mulaga podi (a powdered mix of several dried lentils eaten with oil).

Some of the most popular dishes in vegetarian. One or many of them includes in breakfast :

chettinad idli

  • Idiyappam
  • Paniyaram
  • Vellai paniyaram
  • Karuppatti paniyaram
  • Paal paniyaram
  • Kuzhi paniyaram
  • Kozhakattai
  • Masala paniyaram
  • Kadikoozh
  • Kandharappam
  • Seeyam
  • Masala seeyam
  • Kavuni arisi & athirasam.

Chettinad or Chettiar Lunch 

A Chettiar lunch is generally vegetarian. A wedding lunch generally comprises six grains, nine savoury side dishes and  sweets (including fruit).

veg recipes for chettinad, vegetarian thali

A standard lunch is normally made up of :


  • Boiled rice
  • Ghee for flavouring rice
  • cooked dhal
  • sambar (Main ingredients: vegetable and thick gravy of dhal)
  • kara kuzhambu (Main ingredients: vegetable and chettinadu special spices)
  • thaneer kuzhambu (Main ingredients: vegetable and light gravy of dhal)
  • soup (Main ingredients: vegetable and dhal extract)
  • rasam (Main ingredients: tamarind juice and pepper)
  • kootu (Main ingredients: vegetable and dhal or coconut)
  • poriyal (Main ingredients: vegetable and dhal or coconut)
  • masiyal (Main ingredients: mostly greens)
  • pachchadi (Main ingredients: vegetable, tamarind juice and dhal)
  • masala (Main ingredients: vegetable and chettinadu special spices)
  • curd
  • appalam
  • variety of pickles
  • payasam (a sweet conclusion of full meal)

More or less, every chettiar cuisine will have this menu style (just change in vegetables).

Chettinad food offers a variety of non-vegetarian dishes also. As Chettiars had business contacts throughout the world from time immemorial their cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. Chettinad food is less spicy, less oily and harmless to the stomach. Minimum quantity of oil, spice, tamarind and coconut is used in the real Chettinad food. The meat is restricted of fish, prawn, lobster, crab, chicken and mutton. Chettiars do not eat beef and pork. The meals is incomplete without crisp papads or appalam.

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Brahmin Marriage Cuisine

Brahmin Marriage Cuisine

A Brahmin is a member of the priestly class in the Indian subcontinent and belongs to the upper caste society.

According to ancient Vedic texts (Rigveda) or later, in the Manusmṛti, there are four “varnas”, or classes
the Brahmins (poets, priests, teachers, scholars),
the Kshatriyas (kings, agriculturists and nobility),
the Vaishyas (merchants), and
Shudras (artisans, service providers and laborers).

In Hinduism, Brahmins were charged with performing religious duties as priests and preaching Dharma (as “one who prays; a devout or religious man; a Brāhman who is well versed in Vedic texts; one versed in sacred knowledge”). The Brahmins held authority over interpretation of Vedic and Puranic spiritual texts like the Vedas, Upanishads and Bhagavad-Gita, and were the teachers of the Vedic period.

The English word brahmin is an anglicised form of the Sanskrit word Brāhmana. Brahmins are also called Vipra (“inspired”) or Dvija (“twice-born”).

Brahmin Food

The main diet of brahmin is composed of vegetarian food, mostly rice which is the staple diet for millions of South Indians. Vegetarian side dishes are frequently made in brahmin households apart from compulsory additions as rasam,sambar,etc. Home-made ghee is a staple addition to the diet, and traditional meals do not begin until ghee is poured over a heap of rice and lentils. While tasting delicious, the cuisine eschews the extent of spices and heat traditionally found in south Indian cuisine. brahmin are mostly known for their love for curd. Other South Indian delicacies such as dosas, idli, etc. Coffee amongst beverages and curd amongst food items form an indispensable part of the brahmin food menu.The diet of Brahmin consists mainly of Tamil vegetarian cuisine, comprising rice.

The food is taken only after it is purified by a ritual called annashuddhi which means “purification of rice”

Brahmin Cuisine 

Brahmin cuisine is based on the concept that food shapes the personality, mood and mind. A healthy vegetarian diet fosters serene qualities. In Brahmin household food is cooked with a great deal of attention to cleanliness; to the balancing of nutrition, flavor, texture and variety.

The spices they use play an important role in our everyday life. Fenugreek as a digestive aid, cumin has multiple usages, dried legumes and beans are great protein sources, pepper is the best home remedy for colds and coughs, turmeric is the wonder healer of wounds.

Every ingredient used in the Tambram(Tamil-Brahmin) cuisine has a purpose that goes beyond taste and texture.



Typically, idli, dosa, arisi upma are the common breakfast dishes. Brahmins do not favor oily dishes early in the morning for breakfast. Tomato chutney is preferred rather than coconut chutney in many households. It is easier and faster to prepare. And the cholesterol content is lesser when compared to coconut chutney. And tomatoes contain lycopene, which is one of the most powerful antioxidants. A daily or even weekly dose of a spoonful of tomato chutney is good in preventing cancer.

Arisi Upma is a ready breakfast in just over 7 minutes. It has all the goodness of rice and wont let you get hungry soon.


Tamil Brahmin Cuisine

Lunch is not just a romance with food, lunch is an offering to the rejuvenation of the body, and the meal is cooked with the combination of spices in such a way that the soul stays serene.

This article cannot do complete justice in describing a typical Brahmin lunch, but well, let me highlight a few key dishes and their recipes.

  • Rice
  • Sambar
  • Rasam
  • Home-made ghee
  • Plantain pith curry – it makes a delicious side dish.

Various Potato Dishes

  • Potato roast curry – the favorite of all south Indian
  • Deep fried potato roast – is also a very delicious dish.
  • potato fry – no one gets bored
  • Lady’s finger fry

Various different vathals (dried vegetables) 

  • Manathakali Vathal
  • Sundakai Vathal

Gravy Side Dishes(kuzhambu) 

  • Onion vathal kuzhambu
  • Spring Onion sambar
  • Small onion sambar
  • Karuveppilai(curry leaves)

Some common dishes prepared with fresh green leaves are


  • Vendhaya keerai
  • masala morkuzhambu
  • keerai kuzhambu recipe
  • keerai koothu recipe

Yet another awesome combination is mor kuzhambu and vazhakai poriyal(raw banana curry). Mor Kuzhambu is prepared spiced yoghurt. This tastes great with raw banana curry.

Panakam and Kosumalli are offered to Lord Rama. Panakam is jaggery water in its simplicity but with various flavors and spices to cater to the individual tongue. Kosumalli is the plain old raitha with the goodness and proteins of moong dal.

There are various variations to Kosumalli like


  • Carrot Kosumalli,
  • Cucumber Kosumalli,
  • Radish Kosumalli and so on.

One thing in this community’s dishes is amazing that almost any dish can be substituted with any vegetable, fruit or grain and still made equally tasty with the assorted spice and flavor.

Brahmins have to eat curd rice with mango or lemon pickle. They believe that curd rice is absolutely essential to make a meal complete because of its cooling properties. The stomach needs to be cooled after such a very heavy and spicy meal.

A ripe banana to top it all. Do not tell me there is no space for the fruit. You must have it to complete the complete meal.

These dishes prepared the tambram way are not only delicious but healthy, nutritious and balanced in a way which no expert dietician can refute.


Kannada Marriage Cuisine


Kannada is a language spoken in India predominantly in the state of Karnataka. Kannada, whose native speakers are called Kannadigas (Kannaḍigaru) and number roughly 38 million, is one of the 40 most spoken languages in the world. It is one of the scheduled languages of India and the official and administrative language of the state of Karnataka.

Kannada Marriage

A kannada wedding can be said to be a relatively simple affair in comparison with the resplendent weddings conducted in other regions of India. As such there are various communities in Karnataka and the wedding rituals followed by each of these communities are typically different.

Cuisine of Kannada (Karnataka)

The cuisine of Karnataka includes many vegetarian and non-vegetarian cuisines. The varieties reflect influences from and to the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north. Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Idli-vada Sambar, Vangi Bath, Khara Bath, Kesari Bath, Davanagere Benne Dosa, Ragi mudde, and Uppittu. The famous Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli, Mysore Masala Dosa and Maddur Vade are popular in South Karnataka. Kodagu (Coorg) district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty seafood specialities. Among sweets, Mysore Pak, Holige, or, Obbattu, Dharwad pedha, Chiroti are well known.

Although the ingredients differ from one region to another, a typical Kannadiga Oota (Kannadiga meal) includes the following dishes in the order specified and is served on a banana leaf: Uppu (salt), Kosambari, Pickle, Palya, Gojju, Raita, Dessert (Yes, it is a tradition to start your meal with a dessert – Paaysa), Thovve, Chitranna, Rice and Ghee.

After serving ghee to everyone, one may start the meal. This is done to ensure that everyone seated has been served all the dishes completely.

What follows next is a series of soup like dishes such as Saaru, Muddipalya, Majjige Huli or Kootu which is eaten with hot rice. Gojju or raita is served next; two or three desserts are served; fried dishes such as Aambode or Bonda are served next. The meal ends with a serving of curd rice.

There is some diversity in core food habits of North and South Karnataka. While northern-style dishes have jola and rice as the primary cereals the south uses ragi and rice.

Karnataka Cuisine – Common to all regions

Some common vegetarian dishes prepared on a regular basis are:

Rice dishes


  • Bisi bele bath – rice cooked with dal, vegetables and spices; like Huli with rice, but often richer
  • Vaangi baath – cooked rice mixed with vegetables cooked in oil and spices; the vegetables are usually made into a palya beforehand and the vaangi baath mixed before serving
  • Chitranna – cooked rice flavoured with spices, particularly oil-popped mustard seeds and turmeric
  • Mosaranna – curd rice sometimes given a fried spicy touch with fried lentils and oil-popped mustard seeds.
  • Puliyogare – cooked rice flavoured with spicy tamarind paste
  • Maavinkaayi chitranna – cooked rice flavoured with raw green mango and spices
  • Nimbekaayi chitranna – cooked rice flavoured with lemon and spices
  • Avalakki – Akki (means rice), avalakki is baked flat rice that is soaked briefly and stirfried with cumin seeds, turmeric powder, peanuts, onions, green chillies, garnished with shredded coconuts and cilantro leaves.
  • Mandakki – Puffed rice that is soaked briefly and stirfried with cumin seeds, turmeric powder, peanuts, roasted ground grams, onions, green chillies, garnished with shredded coconuts and cilantro leaves.
  • Benne Dose or Butter Dosa – originating from central Karnataka city of Davangere, known for its enticing Aroma and mouthwatering taste.




  • Ragi rotti – A flat thick pancake made with ragi dough and flavoured with chillies and onions; the dough is shaped and flattened by hand.
  • Akki rotti – A thick, flat pancake-like dish made with a dough of rice flour, chillies, onions and salt; the dough is shaped and flattened by hand.
  • Jolada rotti – A flat pancake dish made with a dough of Sorghum flour and salt; the dough is shaped and flattened by hand. Jowar may be sometimes replaced with bajra.
  • Ragi mudde – Steamed dumplings made by adding ragi flour to boiling water.
  • Gunpongalu – Also known as Gundupongla, Mane Kaavali (skillet with houses), or Poddu. It is made with a rice rice batter (similar to dose) and cooked in a special skillet with compartments.
  • Chapathi – flat unleavened bread made from wheat flour, water, oil and salt. Unlike rottis, the dough rolled with a rolling-pin.


  • Kadalekaayi chutney
  • Hurali chutney
  • Kaayi chutney- grated coconut ground with dal (kadale) salted and garnished with oil-fried mustard and curry leaves
  • Kaayi chutney (green) – grated coconut ground with dal, green chillies and coriander salted and garnished with oil-fried mustard and curry leaves
  • Kaayi chutney (red) – grated coconut chutney ground with dal and dried red chillies salted and garnished with oil-fried mustard and curry leaves
  • Maavina chutney – grated raw green mango ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves.
  • Heerekai chutney – grated ridge-gourd peel ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves.
  • Eerulli chutney – grated onion peel ground with grated coconut, dal, salted and garnished oil-fried mustard and curry leaves.
  • Uddina Bele chutney – Fried Black Gram Dal with Tamarind, Red Chillies, salted and garnished oil-fried mustard and curry leaves.
  • pudina chutney-fry pudina leaves along onion, groundnut, black gram, green chilli, tamrind.add sugar and grind to fine paste.

Palya or side dishes

  • Hurali kaayi palya
  • Hurali palya
  • Hurali happala
  • Badnekaayi palya
  • Bendekaayi palya
  • Allugade palya



A salad prepared using simple ingredients such as lentils, green chillies and finely chopped coriander. The dish is generally finished with a tempering of mustard seeds and asafotida. Common variants include kosambari made with the above ingredients in addition to grated cucumber or carrot.

Sweet and spicy dishes

  • Menasinakaayi gojju
  • HuNuse gojju – made with tamarind
  • Bendekaayi gojju – boiled ladies-finger vegetable (okra) cooked in a gravy sweetend with jaggery and soured by tamarind.
  • Tomato gojju – cooked cut or mashed tomato with a sweet-sour gravy.
  • Eerulli (Onion) and Tomato gojju – cooked cut or mashed tomato mixed with cut onion with a sweet-sour gravy.
  • Haagalakaayi gojju – Bittergourd pieces marinated with salt and turmeric to remove some bitterness cooked with a sweet and sour gravy.
  • Thondekaayi gojju

Saaru (Main course)


  • Huli- Combination of vegetables and lentils simmered with spices, coconut, tamarind and seasoned with Ghee, asafoetida, curry leaves and mustard, it is an integral part of every formal meal.
  • Majjige Huli- Cooked vegetables simmered in yogurt with coconut, spices, asafoetida, curry leaves and mustard.
  • Tovve- Mushy lentils cooked till creamy, spiked with spices and Ghee. Vegetables are also added to this dish like Ridged gourd, cucumber etc.
  • Obbatinna saaru – made from the left over broth while preparing the sweet obbattu.
  • Bas saaru – made from the broth of boiled lentils and spring beans
  • Mosoppinna/Hulisoppu saaru – made from lentils and spinach
  • Maskai- Combination of vegetables cooked and mashed with spices and seasoning.
  • menasina saaru – rasam made from pepper, turmeric, and other spices
  • Bele saaru – has toor dal as one of the ingredients
  • kaalina saaru- Legumes cooked with coconut, spices, tamarind and tempered with asafoetida, curry leaves and mustard. Popular legumes include Kadale kaalu or Chickpeas, Halasande Kaalu black-eyed peas, Hesaru kaalu moong beans, Hurali kaalu Horse gram, Avare kaalu Indian beans
  • Haagalakaayi saaru: Haagalakai, the Indian bitter gourd is simmered with coconut, tamarind and spices and spiked with Jaggery and asafoetida, curry leaves and mustard The bitterness of the gourd is cut through by the sweetness of the jaggery and tartness of the tamarind.
  • Gojju- traditionally this is thicker than the Saaru but thinner than chutney. It is served with hot rice and is sweet, tangy and spicy. It is served in between courses as a palate cleanser. It is made from diverse ingredients including eggplants, okra, fenugreek, tamarind, pineapple, bitter gourd, tomatoes, lemon-lime, etc.
  • Tambuli – A yogurt based cold dish similar to Raita made from Doddapatre soppu. Optional ingredients in this dish includes vegetables and greens.
  • Fish / Mutton / Chicken Saaru – A very famous local curry made mainly from assorted spices and meats. Often mixed and eaten with Ragi Balls and Rice or Bhakri


Huggi – cooked rice and kadale or hesaru (mung bean), with coconut, milk, elakki and sweetened with bella (jaggery)

Ginnu – sweetened, flavoured and steam boiled colostrum of cow, buffalo or goat

Kajjaya – Rice and jaggery fritters deep fried in Ghee.

Kadabu – deep fried (kari kadubu) or steamed pastry with assorted sweet filling.

karjikaayi – deep fried crisp pastry with dry sweet filling

unde – ball shaped sweets with the following variations :

  • chikkina unde – ellu and bella
  • chigali unde – made from ellu
  • rave unde – made from semolina
  • shenga unde – made from peanut
  • mandakki unde – made from mandakki
  • avalakki unde – made from avalakki
  • Ladoo – made of deep fried chickpea flour droplets and formed into balls that are dipped in sugar syrup.
  • Hesarunde Moong dal ladoo.
  • Godhiunde- made from Wheat
  • Gulaadike Unde- made from Maida and Sugar – A Davangere speciality,
  • Besanunde – made from besan
  • tambittu – made from rice or wheat flour and jaggery.
  • sikkinunde – made from jaggery, dried coconut and maida .

paayasa – milk and jaggery/sugar based porridge, with the following variations

  • bele – made from split kadale or hesaru (mung bean)
  • Jeerige
  • Gasa-gase
  • Sabbakki or Seeme Akki
  • Shavige
  • Anna
  • Halasu
  • Rave

Nuts like cashew and almond, and dry fruits like raisins.

obbattu or holige – stuffed or plain sweet flat bread/pancake/crepe with variations including :


  • beLe – made from togari or kadale beLe.
  • kaayi – The filling is made from coconut and jaggery
  • sakkare -Filling made of sugar and desiccated coconut
  • shenga – The filling is made of peanuts and jaggery. In Northern Karnataka, this variety is called kaayi hOLige, the kaayi referring to peanut (as opposed to coconut in Southern Karnataka).

sakkare achhu – little sugar statues/toys made during Sankranti

Haalubaayi – A fudge made with ground rice, jaggery and coconut.

mysore pak- A fudge made with Chickpea flour, sugar and ghee.

dharwad pedha- Milk scalded and thickened with sugar. Synonymous with Dharwad

karadantu – Gokak town in Belgaum district and Amingarh of Hunagunda Taluk in Bagalkot district of Karnataka is famous for the karadantu, the most famous form has a mixture of dry fruits and edible gum.

sheekaraNi – pulp of ripe fruit (usually mango or banana) with additions such as sugar, elakki, jaakayi, jaapatri, milk, etc.

Damrottu – Ash gourd toasted in ghee and simmered with sugar, milk solids and sweet spices

Kunda – prepared from thickened milk, a speciality from BeLagaavi
Badushah or Suralipoori

Senige Huggi – A very famous sweet made during diwali in Shikaripur near Shimoga

Sweet Pastries – The following can be grouped together. These are often accompanied by milled sugar, and/or warm milk flavoured with saffron and almonds.


chiroti, phenori – unleaved, layered, sugar-coated fried sweets.

shaavige chiroti – vermicelli pastry.

kesaribhath, Sira – This is made of rice (or semolina in southern karnataka) cooked with sugar/jaggery, cardamom, saffron, milk, dry fruits (mostly raisins), and sometimes fresh fruits like banana, mango and pineapple. Popularly colored yellow/orange/saffron or left white. In North Karnataka, the semolina version is called Sihi Sajjige or Sheera or Sira; kesaribhath usually refers to the rice version.

Hayagreeva – A chickpea based dessert prepared on special occasions; popular amongst the Maadhwa community

Paramanna – Rice pudding with Ghee and Jaggery

Mamu Puri – Flour, Ghee, Sugar, Khoa, first khoa is packed between 2 halves of chapati then fried. It is exported mainly to gulf.

Maaldi – A delicious sweet dish made of powdered ‘baked wheat roti’s’, poppy seed, jaggery, hurakadle (daria), and served with ghee. It is a must sweet on the occasion of marriages .


Pickles are usually raw seasoned vegetables and sea food, but there are cooked varieties as well called Bisi Uppinakayi (hot pickle). The seasoning varies from plain salt to spices like green chilli, red chilli powder, black pepper, whole and powdered mustard seeds, coriander seeds, etc. They significantly differ from North Indian pickles or achar in that considerably less oil is usually used in the pickles; salt is the main preservative.

  • Mavinkayi – Raw green mango
  • Midi Mavinkaayi – Immature raw mangoes, usually used whole
  • Amtekayi
  • Nimbekayi – Whole and sliced lemon and lime
  • Gaja Nimbekayi – A larger variety of lemon, resembling a grape fruit
  • Bettada Nellikayi
  • Nellikayi
  • Tomato
  • Heralikayi – a green citrus fruit, only the peel is used in the pickle.
  • Hagalakayi – bitter gourd
  • Prawn, shrimp and crab, especially in coastal areas



  • Bonda or Bajji – deep fried vegetables (and sometimes chicken and seafood) in batter
  • Pakoda
  • Vadey – Ambode, Sabbakki vadey, Bele vadey etc.
  • Chakkuli
  • Nippattu
  • Nuchchina Unde
  • Kodubale
  • Khaara Mandakki – Puffed rice with Hot Boondi and Khara
  • Aloo Bonda
  • baaLaka – deep fried vegetable and fruit chips or wafers. The vegetables are usually dried and seasoned with spices, and even butter milk. Common candidates are potato, sweet potato, yam, cassava, ripe jack fruit, banana, plantain, chilli, bitter gourd, varieties of suitable green bean pods (usually gori kaayi/chaLLe kaayi), etc.