Description
Goat Chettinadu is a spicy and aromatic curry from the Chettinad region of Tamil Nadu, known for its bold use of freshly ground spices, dry-roasting techniques, and deep South Indian flavor. Traditionally prepared by the Chettiar community, this dish is celebrated for its complexity and intensity, especially when made with tender goat meat.
The curry is made using bone-in goat pieces slow-cooked in a thick masala made from dry-roasted spices including black pepper, fennel, star anise, cloves, and cinnamon. Shallots, curry leaves, garlic, and tomatoes are sautéed in sesame oil to form the rich base. No coconut is used, making the dish robust and fiery, with a distinct earthy finish.
Goat Chettinadu is typically served with rice, parotta, or idiyappam, and continues to be a signature non-vegetarian offering in homes and restaurants across Madurai, Karaikudi, and Tirunelveli, as well as among Tamil food lovers in Mississauga, Brampton, and Edmonton.
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