Tamil cuisine is a culinary style originating in the southern Indian state Tamil Nadu and other parts of South Asia such as Sri Lanka.[1]Vegetarian cuisine is popular among the Tamil people and has been so since ancient times. However, meats along with rice, legumes and lentils are also popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes rice, sambar, curd, kuzhambu, and rasam.
Typical meals
Sappadu (a typical meal), along with other Tamil dishes are served on a banana leaf which adds flavor. Puddings such as payasam are eaten last. Coffee and tea are the staple drinks.[2]
A vegetarian meal in Tamil Nadu
"Virundhu" refers to the core elements of Tamil cuisine offered to the guests on special occasions such as festivals and marriage ceremony. Rice staples, tomato rice, Paruppu, sambar, rasam, poriyal and koottu are added with butter or curd to prepare pachadi. Dry and fresh fruits or vegetables are also used to prepare traditional cuisine.They serve salt, pickles, payasam, and avial. After the meal, a banana and betel leaf with areca nuts and limestone paste are used to promote digestion. Before eating traditional cuisine, people clean the banana leaf with water. It is used as a large dinning table sheet to serve food for guests and family members on which the food items are placed.
Regional cuisine
Each area where Tamils have lived has developed its own distinct variant of the common dishes. The four divisions of ancient Tamilakam prepare their unique Tamil cuisine.
Chola Nadu
The cuisine of the Chola Nadu region specializes in several dishes such as sevai and other varieties associated with different sauces like chutney. The most common dishes are chidambaram and kumbakonam. The Tanjore region is one of the prominent producers of rice-based dishes like puliyodhari, sambhar sadam, birinji and amirtha podi sadam. Millet dishes like kutharai valli dosai are also prepared.
Pandiya Nadu
The Chettinad region and its adjoining areas such as Karaikudi have many vegetarians. Dishes like idiyappam, uthappam, paniyaram and non-vegetarian dishes are common dishes in this region. The Madurai region has its own unique dishes such as muttaiparotta, paruthipal, karidosai, and jigarthanda.
Kongunadu
Kongunadu cuisine was originally prepared in rural areas. Oputtu and kola urundai are the main dishes. Thengai paal jaggery, ulundu kali, kachayam, arisimparupu sadam, Kelvaragu puttumavu, arisi puttumavu, paniyaram, kelvaragu pakoda, thengai barbi, kadalai urundai, ellu urundai and pori urundai are among other dishes prepared by Tamil people. They consume mutton, chicken, freshwater fishes and quail due to the area being landlocked. Arisimparupu sadam is a unique dish. Most common oils are sesame and ground nut oil.
Tondaimandalam
The cuisine of this regions shares similarities with Telugu cuisine due to geographic proximity. Hot and spicy vegetarian and non-vegetarian dishes are prepared. Idli, dosai, bhajji, koottu,murukku, vadacurry and chicken 65 are common dishes in this region.
Idly with Medu vada (Ulundhu Vadai) with tomato Chutney, Sambhar served on banana leafVen PongalDosai made at homeIdiyappamFile:Filter coffee South Indian style.JPGFilter coffeeKuzhi Paniyaram
Rice is the staple food of most Tamil people. It is generally used during lunch and sometimes dinner. Choru is served along with other food items such as sambar, poriyal, rasam, kootu and curd.
Breakfast dishes
Main dishes
Idli is a steamed rice-cake prepared with fermented batter or rice and black gram. It is usually served with different kinds of traditional dishes such as chutney, sambhar or vadacurry.
Dosai is prepared from a fermented batter and black gram with a small quantity of sambar or chutney. Several varieties like saada dosai, kal dosai, muttai dosai, neer dosai, rava dosai and paasi paruppu dosai are prominently available in Tamil Nadu.
Vadai is based on the ingredients used and served along with idlis.
Pongal is a traditional cuisine where rice is cooked in a matki with water and milk. The word (pongal) directly translates to the action of boiling over the container due to the starch.
Vada curry is a classic dish which is also famous among Chennai people.
Thogaiyal is a wet ground paste that contains several ingredients.
Drinks
Coffee is the most popular beverage. Its preparation is generally done with gourmet coffee beans. The preparation of filter coffee is a ritual. Sometimes chicory is added to enhance the aroma. Hot milk with sugar and a small quantity of decoction is then served in a tumbler set, a traditional coffee cup.
Puliyodarai,[6] is a popular Tamil dish which is a mixture of fried tamarind paste and cooked rice. Fried tamarind paste with sesame oil, asofoetida, fenugreek powder, chilly, groundnuts, chickpea, black gram, mustard seeds, coriander seeds, cumin seeds, 'curry leaves, turmeric powder, jaggery and salt.
Manathakkaali keera kootu/Black night shade leaves lentil stew
Chow chow kootu/Chaypate squash stew
Thakkali kaai kootu/Green tomato lentil stew
Kathrikkai rasavaangi/Eggplant lentil stew
Mor keerai kootu/Buttermilk spinach stew
Muttaikose kootu/Cabbage lentil stew
Pachai payaru kootu/Moong bean stew
Poosanikaai mor kootu/Ash gourd curd stew
Chenaikizhangu kootu/Elephant yam stew
Kadamba kootu/Mixed vegetable stew
Noolkol kootu/Kohlrabi stew
Tirunelveli Sodhi
Murungakkai kootu/Drumstick lentil stew
Avarakkaai kootu/Broadbeans lentil stew
Kathrikka kootu/Brinjal stew
Sutta kathirkkai Gotsu/Burnt Brinjal stew
Parangikkaai paal kootu/Pumpkin stew in coconut milk
Pappaalikkaai kootu/Raw pappaya stew
Palakkaai kootu/Raw Jackfruit stew
Vallaarai keerai kootu/Brahmi booti stew
Chicken varieties
Arachivitta kozhi curry/Chicken in spicy thick coconut gravy
Varuthu aracha kozhi curry/Chicken in spicy fried and ground coconut gravy
Kozhi milagu varuval/Chicken pepper fry
Kozhi vellai kuruma/Chicken in white gravy
Chicken 65
Chicken pakoda
Chicken sukka
Chicken ghee roast
Kozhi milagu masala/Chicken pepper masala
Naatu Kozhi kuzhambu/Country chicken curry
Naatu kozhi rasam/Chicken soup
Chicken Chinthamani
Kozhi pachai curry/Chicken corriander and mint curry
Pallipaalayam chicken fry
Chicken Kola urundai kozhambu/Chicken dumplings curry
Madras kozhi kozhambu/Madras chicken curry
Chicken chettinad
Seeraga samba chicken briyani/Chicken briyani cooked with Seeraga samba rice
Ambur chicken briyani
Thalapakkatti chicken briyani
Chicken 65 briyani
Mutton varieties
Aatukkal paaya/Mutton trotters stew
Nenju elumbu soup/Mutton rib bones soup
Mutton kuzhambu/curry
Mutton korma in thick coconut gravy
Mutton in fried ground coconut gravy
Muttom elumbu rasam/Mutton bone soup
Nalli elumbu masala/Goat Bone marrow masala
Mutton curry dosa
Ratha poriyal/Goat blood fry
Mutton Sukka
Mutton milagu varuval/Mutton pepper fry
Mutton Kola urundai kozhambu/Muttom dumplings curry
Kongunaadu vella mutton briyani/Kongunaad White mutton briyani
Seeraga samba mutton briyani/Mutton briyani cooked with Seeraga samba rice
Ambur Mutton briyani
Thalapakkatti Mutton briyani
Seafood varieties
Meen puli muzham/Fish in thick coconut tamarind gravy
Meen karutha curry/Fish black curry[in fried coconut, shallots, garlic, dried ginger,peppercorns, corriander seeds, red chillies, oregano and other spices]
Thengai paal meen curry/Fish in spicy coconut milk gravy.
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