Cheena

Cheena refers to a traditional Indian dish that varies by region but is generally characterized by its spicy, tangy, and often rich flavor profile. The term "cheena" is commonly used in South Indian cuisine, particularly in states like Tamil Nadu, Kerala, and Karnataka, though similar dishes exist across other parts of India. The name may derive from the Tamil word "cheenu," meaning "to mix" or "to blend," reflecting the dish’s layered flavors.

Cheena is typically made with a base of coconut milk, lentils (such as moong dal or toor dal), and vegetables like eggplant, pumpkin, or drumsticks. The dish is seasoned with a blend of spices including turmeric, chili powder, mustard seeds, curry leaves, and sometimes asafoetida (hing). Tamarind or coconut water is often added to balance the heat and add a tangy note. In some variations, ingredients like peanuts, cashews, or coconut flakes are incorporated for texture and richness.

Cheena is commonly served as a side dish with rice or as part of a thali (a traditional meal platter). It is known for its versatility, with regional adaptations such as "cheena roast" (a dry, spiced version) or "cheena sambar" (a stew-like preparation). The dish is also popular in South Indian vegetarian cuisine due to its reliance on plant-based ingredients.

Beyond its culinary significance, cheena reflects the diversity of South Indian cooking, emphasizing the use of local ingredients and traditional techniques. It is often prepared in homes and restaurants alike, appreciated for its comforting flavors and adaptability.