A married nagarathar woman is usually addressed as ‘Aachi’ with respect.
At the apex of the family household, is the “Aachi” the senior most female in the house. They controlled, if not every thing, the finances of the household.
A special feature of any chettinad house is the decorative art of “Kolam” practiced everyday at dawn on the cleansed threshold of the house. Aachis put it for Pongal, Pillayar Nonbu, Marriages, House Warming Ceremonies etc. These kolams carry a special importance in all our auspicious functions. It brings out the artistic creations of chettinad Aachi.
Aachi’s samayal is one of the South India’s best known and mouth watering cuisine has carved a niche for itself not only in Tamil Nadu but elsewhere in India and even abroad. Aachis can be considered as the master chefs. Aachis serve food on banana leaf (vaazhai ilai).
Aachis are well-known for their standard and traditional food items. Some of the popular Chettinad dishes prepared by Aachis are Kandarappam, Ukkarai, Pal Paniyaram, Vellai Paniyaram, Karupatti Paniyaram, Thenkuzhal, Kavanarisi, and Seepu Seedai to name just a few.
Sydney Aachi’s Activities
In January, February, March and August of 2017 Sydney aachis perform oru sandhi nombu for Avvaiyar.
