Walnut (வாதுமை)

Walnut (வாதுமைக் கொட்டை) is the kernel of Juglans regia. It is not a traditional South Indian ingredient – walnuts grow in cold hill country, and the Nilgiris is one of the few places in the south where they do well. In a South Indian kitchen they are used the way other nuts are: in halwa, in chutney and over sweets.

Where ours comes from

Walnuts are grown in the higher reaches of the Nilgiris and packed here. The kernels should be pale, plump and unbroken; a walnut that smells sharp or paint-like has turned, and no amount of cooking will fix it.

How it is used in South Indian cooking

• In halwa – ground and cooked with ghee, sugar and cardamom, in the Tirunelveli halwa manner.
• In chutney – ground with coconut, green chilli and curry leaves in place of the usual peanuts.
• Over payasam and porridge – broken and scattered on top.
• With jaggery – a plain South Indian snack: broken walnuts pressed into a little grated jaggery.

Storing it

Walnuts turn rancid faster than any other nut because of their high oil content. Keep them in the fridge or freezer in an airtight container – they will hold for a year, and taste better for it.

Buying and cooking

See pack sizes and prices, and the recipe for Walnut halwa.