traditional food of tamil nadu essay in english

, all men our kin.
Life's good comes not from others' gift, nor ill
Man's pains and pains' relief are from within.
Thus have we seen !."
- , circa 500 B.C 

"The food traditions of a people express their attitudes to life. They are expressive not only of their geographical psyche but also of their beliefs about health and nutrition. They frequently summarise a people's views on interactive behaviour and etiquette.

In the case of the Tamils of the north and east of Sri Lanka, the regions referred to by Tamils as the Tamil Homelands or Tamil Eelam , the food traditions are characterised by a remarkable resourcefulness in their use of the locally available ingredients. In the Jaffna Peninsula (Yaalpaanam) the soil is harsh and arable only in pockets. But from this limited plenty the Tamils have created a cuisine that is so distinctive that it warrants closer interest than has been given it thus far. Tamils love their cuisine and wherever they go they relish the memories of it and try as far as possible to inculcate a love for it in their children.

I hope that this book recalls some of those memories, especially of the Jaffna Peninsula, in a meaningful way for the millions of Jaffna Tamils flung all over the globe. The mention of "Karupani" or "Susiyam" or "Pori Arisi Maa" brings a delighted twinkle to the eyes of Tamils in faraway lands. "Ah, yes, I remember my Amma used to.... " and off they go into warm, enchanting tales of a Jaffna childhood.

This book takes its spark from the warmth of that love for their land. The baths at Keerimalai the tall, tufted Palmyra trees swaying in cholai winds, the onion fields, the swollen kurakkan ears of grains on the sheaves. the oil monger grinding the goodness of the sesame seeds with his melancholy bull at the yoke . . . These memories are recounted in excited tones of beloved Tamil over hot meals of Odiyai Kool or Egg Hoppers in far-off lands.

The recipes have been lovingly compiled by Rani Thangarajah in Melbourne from friends and relatives both here and from Tamil Eelam. While every care has been taken to give a fairly comprehensive selection, this book cannot be exhaustive.

The book is intended mainly for Tamils who have settled overseas , from choice or necessity. I hope that a will provide them with a real link to their rich heritage.

As in all recipe books, the weights and measures and methods are those of the cooks. Every cook in the kitchen will make adjustments as her spirit and knowledge of taste lead her. Less chilli here. more salt there, a little more tamarind, leave out this, add that . . . what delights the trying of a recipe brings! I hope this book will prove to be no less exciting for lovers of Jaffna Tamil food everywhere. Outside South and South East Asia. almost all the ingredients are available in most Asian groceries specialising in Sri Lankan and Indian produce in the major cities of Australia, Europe and the United States.

"...Food can be a means of defining a group identity: other people stereotype the �Madrassi� by what and how she eats... while someone from Tirunelveli defines himself as much by regional landscape as by local foods... On the other hand, where a protagonist perceives her �self� as fluid and changing, tastes and smells of food still feature prominently among the ragbag of memories, sense impressions including music, and emotions that make up her particular history.."

There is an abundance of tropes to do with food, cooking and eating in modern Tamil fiction. They appear consistently in the short stories of Ambai, a contemporary author in Tamil, who writes from a feminist perspective. She uses examples of food and cooking to highlight certain themes in her work: frames and boundaries; order, control and power relations within boundaries, and pleasures outside them. As a writer who grew up in Tamil Nadu but now lives in Bombay, a recurrent theme is the quest for identity, or sense of the self.

Food can be a means of defining a group identity: other people stereotype the �Madrassi� by what and how she eats (�Arat, a sparrow), while someone from Tirunelveli defines himself as much by regional landscape as by local foods ( �Journey 2�). On the other hand, where a protagonist perceives her �self� as fluid and changing, tastes and smells of food still feature prominently among the ragbag of memories, sense impressions including music, and emotions that make up her particular history (�A rose-coloured sari�).

Ambai also sees food and cooking as ways of imposing control within the family, and maintaining boundaries between communities. She questions the value of hospitality, which merely reflects the status and importance of the pater familias.�A kitchen in the corner of the house� examines the mother-in-law�s illusory authority in the kitchen, the establishment of a hierarchy within it, and how that authority can be subverted through �food wars�. In other stories (e.g. �Parasakti and others in a plastic box�), a mother�s food brings order to the day and the seasons ofthe year, but this order limits flexibility and choice. Outside the boundaries areforbidden foods: for example, impure foods sacrificed to the non-Sanskritic goddess Mariamman and then cooked into delicious chicken pulao; mouth-watering butun healthy street foods (�Journey 3�) or palm toddy (�Forest�).

These cross caste and class lines; they are dangerously close to �pain, blood and death�, and they afford the delights of indulgence and excess. Sharing food is a continuing theme in Ambai�s stories. Sharing food also means crossing boundaries between generations, communities and cultures (�Gifts�,�Age�, �Camel ride�). The ideal feast is one where the cooking is shared equally and spontaneously (�Forest�). Everyone eats together, no one �serves� another: the opposite of the hierarchy described in �A kitchen�. The feast also asserts the right to pleasure, which sometimes has to be earned through pain. The women in �Forest�cook their feast together, to the rhythm of Bahini Bai�s lyric which one of them sings:Arr�, sansara, sansara, life is like a griddle on which you cook your baakris: It is only when you have burnt your hand that you get your baakris.

Most Tamils are vegetarian by cultural tradition or necessity. The food tends to be fiery�so adjust chile amounts to whatever you can take comfortably (recipes below have been adjusted). Tamil cooking almost always involves a process called �tempering��quickly sauteing a few spices that become the base of (or are added to) most dishes. Tamils (and most south Indians) follow an eating pattern that is a different from that of northern India as well. Rice, as in most of north India, is the basis of the meal. It is served, however, with three basic types of accompaniments. In this order, a Tamil meal would include rice served with a sambar (a rather thin curry, often made with tamarind); rasam (a tart and spicy soup�really, almost a drink); and finally �curd� or yogurt (plain or mixed with vegetables or fruits). Other drier types of curries, chutneys and pickles , and Indian breads might round out a meal. Tamils love milk-based desserts such as payasam (thin, soup-like puddings often based on rice or thin noodles). This despite the fact that most south Indians of Dravidian descent are lactose-intolerant! Some nutritionists speculate that since meals almost always include yogurt as well, the lactose in the desserts is offset by the good enzymes and bacteria in the yogurt. Of course, most poor Tamils sustain themselves with a little rice or ragi gruel and maybe a rasam and some yogurt. Ragi is a red grain grown in south India. When I asked an anthropologist friend of mine who lived in South India about it, he did not recommend that we try to recreate it. Having eaten it a lot himself, he warned that it can cause severe digestive problems, especially for those unaccustomed to it. You can find finely-ground ragi flour (commonly used in India rota breads) in Indian stores. The ragi consumed by poor Indians is generally much coarser. A note on South Indian ingredients: Tamarind is the date-like fruit of a large Indian tree. Indian groceries will usually carry tamarind pulp, which contains seeds. Tamarind pulp must be soaked in hot water, which is then strain to remove the seeds, before use. You can also buy tamarind concentrated, seedless tamarind paste. You add it to hot water and stir to dissolve before using in recipes.... I use 2-3t of tamarind paste per 1c of soaking water called for in recipes. Tamarind is quite sour; lemon juice can be substituted when called for in tiny amounts. Asofoetida (�heeng�) usually comes in powder form and is made from a dried resin. It is very, very pungent and on its own not very desirable. It�s one of those things like anchovy (think Worchestershire Sauce) that rounds out dishes and is indistinguishable in judicious amounts. You would only use a pinch in most dishes and you can omit it. Some cooks use a little garlic as a substitute. Toor Dal are split and spinned pigeon peas, sometimes confusingly called �red gram dal.� They are yellow. Toor Dal is a central ingredient (adding body) in sambars and rasams. Cooking it in water is the first step in making either. I find that toor dal takes about 30-40 minutes to cook to a very soft state necessary for these dishes, although time may vary. You should be able to mash it easily with a fork. In Tamil recipes, you do not drain the dal before adding it to sambars and rasams. Whole Spices and Dried Coconut and Legumes are often ground to make pastes that season and thicken south Indian dishes. If you use a recipe that calls for a paste containing these ingredients, be sure to grind them very, very finely�otherwise the texture won�t be very pleasant. I�ve adapted the recipes here so that you don�t need to worry about this. Ghee is clarified butter from which the milk solid have been removed so that it can be used for frying. (Milk solids in butter burn at a relatively low temperature�think about how fast butter browns�thus making whole butter a poor frying medium.) Ghee is sold in Indian stores and many others, but process is easy to do and you�ll find directions easily on the internet. For the recipes I�ve included, whole butter will work fine as long as you are careful with your cooking temperature and watch it carefully. Curry Leaves are small and flavorful but have nothing to do with curry powder (a spice blend). They are used in tempering. Fresh are best and many Indian stores will carry them. If you can�t find them, however, don�t worry. Sambar and Rasam Powders are spices mixes, just like curry powder. You can make your own or purchase the mixes in Indian stores. They vary by brand and by cook, but generally contain the same basic ingredients.

• Stringhoppers
• Hoppers - Appam
• Thosai - Dosa
• Kuzhi Paniyaram
• Kothu Parotta
• Naarthangai Puri
• Vazhakai Cutlet
• Mixed Vegetable Bonda
• Tomato Rice
• Pazhan Kanji
• Sambar Saatham
• Tamarind Rice
• புளியோதரை
• ஐயங்கார் புளியோதரை
• மேல்க்கோட்டைப் புளியோதரை
• தயிர் சாதம்
• Garlic Rice
• Arisim Paruppu Saatham
• Lentil Rice
• Coconut Milk Spicy Rice

Vegetable Curries

• Keerai Puli Masiyal
• Cauliflower Mulugu Peratu
• Ridge Gourd Kootu
• Broccoli Curry
• Cabbage Kootu
• Red Pumpkin Kootu
• Yellow Pumpkin Curry
• Mixed Vegetable Kootu
• Keerai Kootu
• Chow Chow Kootu
• Snake Gourd Kootu
• Brinjal Rasavaangi Kootu
• Brinjal Curry
• Keerai Kadainjathu
• உருளைக் கிழங்கு கடப்பா
• Pasalai Keerai Masiyal
• Kovakai Parupu Usili
• Tomato Curry

Vegetarian Kulambhu

• Appala Kulambhu
• Kadalai Kulambhu
• Kathirikai Mochakottai Kulambhu
• Kara Kulambhu
• Kathirikai Puli Kuzhambu
• Milagu Kulambhu
• Mor Kulambhu
• Poondu Kulambhu
• Poricha Kulambhu
• Thattaipayir Kulambhu
• Tomato Kulambhu
• Urulai-puli Kulambhu
• Vatral Kulambhu - Vatral Kozlambu
• Vazhakai Puli Kulambhu
• Vendaikai Puli Kulambhu
• Kathirikai kothsu
• Thakaali Kuruma
• Pongal Curry
• Vendaikai Pitlai
• Mixed Vegetable Thalagam
• Arachu Vitta Sambar
• Sorakai Sambar
• Ridge Gourd Sambar
• Snake Gourd Sambar
• Payatham Paruppu Sambar
• கதம்பச் சாம்பார்
• Drumsticks Sambar

Rasam & Sothi

Vegetarian Poriyal

• Kathirikai Podi Varuval
• Vazhathandu Poriyal
• Avaraikai Poriyal
• Chowchow Poriyal
• Chinna Vengaya Curry
• Vazhaipoo Poriyal
• Kothavaranga Poriyal
• Podalanga Poriyal
• Keerai Karuvadam Poriyal
• Siruvangayam Poriyal
• Cabbage Poriyal
• Beans Poriyal
• Kathirikai Poriyal
• Murungakai Poriyal
• Paruppusili
• Vazhaikkai Varuval
• Karaamani Varuval
• Kovaikkai Masala
• Vendakkai Fry
• Mullangi Poriyal
• Cauliflower Milagu Varuval
• Seppankizhangu Varuval
• Vaazhaipoo Urundai
• Kathirikai Pathiya Curry
• Chettinadu Egg Omlette
• Muttai Kurma
• Muttai Aviyal
• Egg Kothu Parota
• Meen Varuval
• Prawn Thokku
• Nandu Masala
• Karvaadu-mochai kozhambu
• Yera karuvattu varuval
• Nandu Varuval
• Nethili Varuval
• Prawn Vadai
• Karuvaatu Kulambhu
• Kaasimedu Meen Kulambhu
• Mutton Curry, Soup etc
• Chicken Curry
• Arisi Kanji
• Thalicha Mor
• Madras Filter Coffee
• Masaala Paal
• Raagi Koozhu
• Inji Kasayam

Pachadi, Podi, Pickle, Chutney

• Mango Pachadi  
• Onion Chutney
• Jeeraga Chutney
• Tomato Thokku
• Sambar Podi
• PuliKulambhu Podi
• Idly Molaga Podi
• Pulikaachal
• Paruppu Thogayal
• Tomato Pickle
• Mango Ginger Pickle
• Lemon Pickle
• Manga Oorugai
• Javirisi Vathal
• Mango Vendhayam
• Manga Thokku
• Thakkali Thokku
• Rava Kesari
• Semiya Kesari
• Theratti Paal
• Paruppu Payasam
• Aval Payasam
• Thiruvaadhirai Kali
• Nei Urundai
• Udaichakadalai Urundai
• Apple Aaniyaram
• Milagu Vadai
• Thayir Vadai
• Paruppu Vadai
• Masaal Vadai
• Vazhaipoo Vadai
• Carrot Vadai
• Ribbon Pakoda
• Onion Pakoda
• Sundaikai Pakoda
• Vegetable Cutlets
• Kai Murukku

Kuchen - Cake Tips உருண்டை‌க் கறி குழம்பு ஒடியல் கூழ் ஒடியல் பிட்டு கடலை பருப்பு பகோடா பகோடா வெண்பொங்கல்

CHENNAI: C.K. Gariyali, Principal Secretary to the Governor, had only one complaint. "As I am a vegetarian, I am not able to eat some of the best dishes here ... " Going by her comments, and that of the other guests, the `Tamilaga Unavu Tiruvizha' (Festival of foods of Tamil Nadu) at the MGR Institute of Hotel Management and Catering last week was a grand success. The annual food festival organised by the college on Friday featured over 30 recipes, a majority of them non-vegetarian. It was a spread to do justice to Tamil cuisine: Kancheepuram idly, Tirunelveli halwa, Pudukkottai idiyappam, Thengapal and Namakkal Vadai, among others, for vegetarians. For non-vegetarians, the fare included Chennai meen kozhumbu , Erode mutton chukka, Ramanathapuram era varuval, Nagapattinam sura puttu, Sivagangai Chettinad koli kolambu. Finally, all these washed down with piping Kumbakonam degree coffee. Institute principal K. Damodharan (Chef Damu), college chairperson D. Meenakshi Ammal and managing trustee A.N Radhakrishnan were at hand to look after the guests.

Traditional Food of Tamil Nadu

Table of Contents

Traditional Food of Tamil Nadu: Tamil Nadu, popularly known as the “Land of Temples”, is steeped in culture and tradition. It offers a culinary journey like no other. Sambar, the staple food of Tamil Nadu has garnered several fans from across the nation. The name is so popular that it makes everyone drool the moment you hear of it. The traditional food of Tamil Nadu is a tapestry of flavors, spices, and local ingredients that reflect the rich heritage of the state. In this blog, we will dive into the world of Tamil Nadu’s traditional cuisine, explore its iconic dishes, list the top 10 famous traditional foods, and highlight 5 must-try traditional dishes that will leave you craving for more. Additionally, we will provide a glimpse into 20 traditional food items that are an integral part of Tamil Nadu’s gastronomic legacy. What are you waiting for? Let’s get started.

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What is the Traditional Food of Tamil Nadu?

The traditional food of Tamil Nadu is a celebration of vibrant flavors and time-honored recipes. It is characterized by the use of rice as a staple ingredient, along with a medley of spices, lentils, vegetables, and coconut. The cuisine varies from region to region within Tamil Nadu, offering a diverse culinary experience. Commonly used spices include mustard seeds, fenugreek seeds, curry leaves, and red and green chilies, which lend a unique taste to Tamil Nadu’s traditional dishes.

Traditional Dishes of Tamil Nadu

Tamil Nadu boasts a rich repertoire of traditional dishes, some of which have gained popularity beyond its borders. Here are a few iconic traditional dishes:

• Idli and Sambar: Soft, steamed rice cakes (idli) served with a flavorful lentil-based vegetable stew (sambar) and coconut chutney.
• Dosa: Thin, crispy rice crepes filled with various fillings and served with chutney and sambar.
• Pongal: A hearty breakfast dish made with rice and lentils, seasoned with black pepper, cumin, and ghee.
• Chettinad Chicken Curry: A spicy and aromatic chicken curry made with a blend of traditional Chettinad spices.
• Adai: Thick and savory lentil pancakes, often served with avial (a mixed vegetable curry) or jaggery.
• Biryani: Fragrant rice dish cooked with aromatic spices, herbs, and marinated meat or vegetables.
• Rasam: A tangy and spicy soup made from tamarind, tomatoes, and a special blend of spices.
• Vada: Deep-fried lentil fritters, a popular snack often served with sambar or coconut chutney.
• Kuzhambu: A family of tangy and spicy gravies, often prepared with vegetables and tamarind.
• Atho: A Burmese-inspired dish popular in Tamil Nadu, made with flat rice noodles, garlic oil, and a variety of toppings.

Top 10 Famous Traditional Food of Tamil Nadu

Tamil Nadu, known for its rich culinary heritage, offers a plethora of traditional dishes. Here are the top 10 famous traditional foods of Tamil Nadu that you must try:

These dishes showcase the diverse and flavorful cuisine of Tamil Nadu, each holding a special place in its culinary heritage. These top 10 famous traditional foods represent the essence of Tamil Nadu’s culinary culture, offering a blend of flavors, textures, and spices that are sure to tantalize your taste buds.

5 Must-Try Traditional Dishes of Tamil Nadu

Here are five must-try traditional dishes. These five must-try traditional dishes of Tamil Nadu provide a glimpse into the state’s culinary diversity and the exquisite flavors it has to offer.

Chettinad Chicken Curry: A spicy and aromatic chicken curry that hails from the Chettinad region of Tamil Nadu. It’s prepared with a special blend of Chettinad spices, including black pepper, fennel seeds, and dry red chilies, giving it a rich and flavorful profile. This dish is a true representation of the bold and fiery flavors of Tamil Nadu. Adai: Adai is a nutritious and wholesome pancake made from a mixture of lentils and rice. It’s thick, savory, and packed with protein. Adai is traditionally served with avial (a mixed vegetable curry) and sometimes accompanied by jaggery for a sweet and savory contrast. Biryani: Tamil Nadu has its own distinct style of biryani, characterized by fragrant rice cooked with a medley of spices, herbs, and marinated meat or vegetables. The dish is often garnished with fried onions and fresh coriander, providing an aromatic and delightful eating experience. Pongal: Pongal is a comforting and hearty dish made with rice and lentils, typically seasoned with black pepper, cumin, and ghee. It’s often garnished with cashews and curry leaves. Pongal is not only a delicious breakfast option but also a popular dish during the Pongal festival in Tamil Nadu. Atho: Atho is a unique dish with Burmese influences that can be found in some parts of Tamil Nadu. It consists of flat rice noodles tossed in garlic oil and topped with various flavorful ingredients like fried onions, crushed peanuts, and chili flakes. Atho offers a delightful fusion of flavors and textures that’s unlike any other traditional Tamil Nadu dish.

20 Traditional Food Items of Tamil Nadu

Here are 20 traditional food items from the state:

• Appalam: Crispy papadum, a common accompaniment to meals.
• Mutton Chukka: A dry and spicy mutton dish.
• Avial: A mixed vegetable dish in a coconut-based sauce.
• Kalan: A yogurt-based curry with raw banana and yam.
• Kothu Parotta: Flaky parotta bread pieces stir-fried with spices and egg or vegetables.
• Paniyaram: Round, fluffy dumplings made from fermented rice batter.
• Ragi Koozh: A nutritious and cooling drink made from finger millet.
• Thayir Sadam: Curd rice, often served as a comfort food.
• Kadalai Urundai: Peanut and jaggery balls, a popular snack.
• Kuzhi Paniyaram: Small, round rice cakes made in a special pan.
• Puliyodarai: Tamarind rice, a tangy and flavorful dish.
• Masala Puri: A spicy and flavorful street food snack.
• Murukku: Crunchy, spiral-shaped snacks made from rice flour.
• Paal Payasam: A creamy and sweet rice pudding.
• Chapati: Soft, unleavened bread, often served with kurma or dhal.
• Chinna Vengaya Sambar: A sambar made with small onions.
• Sakkarai Pongal: A sweet and festive dish made with rice and jaggery.
• Vathal Kuzhambu: A tangy and spicy tamarind-based curry.
• Karupatti Coffee: Coffee sweetened with palm jaggery.
• Sundal: A protein-rich snack made from legumes like chickpeas.

Tamil Nadu’s traditional food is a treasure trove of flavors and culinary traditions that have stood the test of time. Whether you’re savoring the simplicity of idli and sambar or exploring the complex flavors of Chettinad chicken curry, or a fan of spicy curries, protein-packed pancakes, fragrant biryani, comforting rice dishes, or unique fusion fare, Tamil Nadu’s traditional cuisine has something to satisfy every palate. With an array of iconic dishes and a rich culinary heritage, Tamil Nadu’s traditional food is a delight for food lovers and an essential part of the state’s cultural tapestry.

Traditional Food of Tamil Nadu FAQ’s

What is the main traditional food of tamil nadu.

Rice serves as the primary meal for many Tamil individuals, commonly consumed at lunch and occasionally at dinner. Known as soru in Tamil, it accompanies dishes like sambar, poriyal, rasam, kootu, Keerai, and curd.

What is the traditional snack of Tamil Nadu?

The traditional snack of Tamil Nadu is Murukku, a crunchy and savory snack made with rice flour and seasoned with spices like cumin and sesame seeds.

What is the specialty of Tamil Nadu?

Tamil Nadu is renowned for its rich cultural heritage, classical dance forms like Bharatanatyam, intricate temple architecture, silk sarees, and delicious cuisine characterized by its use of spices and unique flavors.

What is the ancient food of South India?

The ancient food of South India includes various dishes like Idli, Dosa, and Sambhar, which have been part of the region's culinary heritage for centuries.

The traditional cuisine of South India includes ancient dishes like Kambu Idiyappam, a nutritious breakfast made with minimal ingredients: pearl millet flour, hot water, oil, and salt.

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Tamil Nadu Culture: Exploring the Rich Tradition, Art, Music, Food and Festivals

• Culture of Indian States
• Indian Culture

Table of contents

Language in tamil nadu.

• Tamil Nadu Food Culture
• Traditional Dress of Tamil Nadu

Cultural Festivals of Tamil Nadu

Music and dance of tamil nadu.

• Arts And Crafts of Tamil Nadu
• Literature of Tamil Nadu
• Heritage and Architecture of Tamil Nadu

Occupation of Tamil Nadu

Situated in the southern most state of India, Tamil Nadu shares its borders with the states of Kerala , Karnataka , and Andhra Pradesh . A land of exhilarating and breathtaking beauty, Tamil Nadu has a distinct place in India. The state is home to great historical heritage and tradition. Tamil Nadu culture is super rich and truly vibrant, hence the state is frequently visited by travellers and history enthusiasts from all parts of the world. The people of the state give immense importance to their culture and traditions, and this is evident from their daily life.

Kanyakumari, the southern tip of India, is a marvel in itself, the fascinating and mesmerizing beauty of the place is beyond description, and is also one of the places frequented by tourists. Tamil Nadu is home to an ancient history spanning over two thousand years. Throughout its history, the state has been under the rule of different dynasties, such as the Pallava Dynasty, The Pandya Dynasty, the Chola Dynasty, and the Chera Dynasty. The state’s vast and rich heritage can be observed in the historically relevant and culturally rich monuments that adorn the state.

Majority of people in Tamil Nadu speak Tamil , and hence it is also the official language of the state. A part of the Dravidian language family, Tamil has speakers around the world. It is also the official language of Srilanka and Singapore and is also spoken in considerable numbers in the countries of South Africa, Mauritius, Malaysia , and Fiji. Recognized as a classical language of India due to its independent tradition, significant ancient literature, and ancient origins, the language is also recognized as one among the 22 languages which are included in the Indian Constitution. As the oldest and the longest surviving classical languages prevalent in the world today, the language is also heir to a fascinating collection of ancient literature. 

Tamil Nadu  Food Culture

South Indian food is quite popular for its remarkable delicacy and the unique blend of spices. The Tamil Nadu cuisine too is no exception and offers a wide range of dishes to choose from. Rice is the staple food of the Tamilians and includes a variety of the same. From the ordinary plain rice to the different rice varieties such as lemon rice, Thakkali Soru (Tomato rice), Thengai Soru (Coconut rice), Paruppu Soru (Lentil rice) is prepared in the state. Sambar, Rasam, Coconut Chutney are among the most popular side dishes in the state. Breakfast usually includes Dosa, which too has several varieties or idli along with coconut chutney or sambar. Uttapam, a dish identical to the Dosa but with tomatoes and other spices, is also a common breakfast dish in the state.

Suggested Read –  Delicacies of Tamil Nadu Food that You Must Try!

On special occasions, the people of Tamil Nadu prefer to have food on a banana leaf. Other dishes include Poriyal, Puliyodharai, Medhu Vadai, paniyaram among others. For those with a sweet tooth, Tamil Nadu is also home to some a variety of sweet dishes and desserts such as the Arisi thengai payasam, Pasi Paruppu Payasam, among others. The state also has some enjoyable snacks such as the Murukku and Seedai, among others.

Traditional Dress  of Tamil Nadu

For the people of Tamil Nadu, their attire is an important part of their culture as it represents their rich tradition. Women usually dress in sarees, which are known for their elaborate, elegant designs and vibrant colours. The Kanjeevaram saree is the most popular kind of saree in the state and is widely worn by the women of the state, mostly during special occasions. Young girls usually wear the half saree which comprises a blouse, a full-length skirt and a shawl known as Davani. Tamilian men wear a lungi and a shirt along with an Angavastram which is a crucial piece in their wardrobe. The traditional dresses are usually worn along with traditional accessories, such as Chains, Oddiyanam, and payals made of gold. They also adore their hair with flower garlands in a particular fashion, called gajras. 

Suggest Read –  Traditional Dress of Tamil Nadu Reflecting the Tamil Culture!

The cultural festivals of any state are instrumental in highlighting and celebrating their culture. As a land with a rich heritage, Tamil Nadu is also home to several cultural festivals, which portray the vivid and diverse Tamil Nadu culture.

Pongal is perhaps the most significant and popular cultural festival of the state. The festival takes place in January and is celebrated as an expression of gratitude for the Harvest, and hence is also known as the Harvest festival of the state. The festival takes place in a span of 4 days, and each day has its own significance. The first day is called Bhogi Pongal, and is seen as a new beginning; all the houses in the state are decorated on this day. The second day is known as Surya Pongal; on this day people wear traditional clothes. The third day of the festival is known as Mattu Pongal during this time the famous Jallikattu event happens, and the last day is Kaanum Pongal, which marks the end of the celebrations.

The Tamil New year, also known as Puthandu, is another immensely popular festival of the state. This day marks a new beginning filled with hope and joy for the people of the state. On this day, beautiful kolams are drawn with the use of eye catching colours. People adorn themselves with new clothes and prepare special dishes for the day.

The Natyanjali Dance Festival held in Tamil Nadu has admirers from around the country. The festival gathers around close to four hundred dancers from around the country to bring together the unique and varied forms of art, such as Bharatanatyam, Kuchipudi, among others. Other popular cultural festivals include Karthigai Deepam, Thiruvaiyaru Festival, among others. 

Suggested Read –  The Entrancing Festivals of Tamil Nadu You Must Experience

Carnatic Music is the most significant part of the Music of Tamil Nadu . It is considered the Classical Music of Southern India and is said to be one of the oldest systems of Music prevalent in the world. Carnatic Music is not unknown and is beloved by music lovers all around the world. Apart from Carnatic Music, the state also abounds in folk music and is home to some of the renowned singers of all time.

Apart from the Music, the state is also home to some of the elegant and mesmerizing dance forms prevalent in the world today. Bharatanatyam is perhaps the most popular dance form in Tamil Nadu and has gained admirers from around the world. Considered to be one of India’s Oldest dance forms, Bharatanatyam is said to be the precursor of all other styles of classical dances . The costumes worn by the performers are both striking and vibrant, this along with the ornaments, makes the dance more beautiful. Other folk art forms of Tamil Nadu includes  Karakattam, Devarattam  among others.

Arts And Crafts  of Tamil Nadu

Art is an inevitable part of Tamil Nadu’s culture. From the Kolam that is drawn at the entrance of each home at sunrise to the spectacular Tanjore paintings , the state is indeed a great spot for art enthusiasts from every corner of the world. For the women of the household, their day begins with the making of a Kolam at the entrance of their homes; with an intricate and beautiful design. The Tanjore paintings and Tanjore Dolls are quite famous as they are embellished with gold.  

Apart from the paintings, the state is also known for its pottery, musical instruments, and amazing crafted jewellery. Pottery is an ancient practice that is well preserved in the state. The state is also known for its production of enchanting silk sarees, created through the traditional methods, which are in massive demand throughout the country.

Literature  of Tamil Nadu

Tamil is one of the oldest languages prevalent in the world today and is hence a proud heir to a rich ancient literature. In fact, Tamil has the oldest literature prevalent in India today. The literature spans from the 4 th century with the Chilappatikaran and the Thirukkural , to modern literature. Tamil literature has a soul of its own and is quite different from that of others. The cultural richness and the varied heritage of the state are well represented in Tamil Literature. Tamil literature also has to its credit many literary gems, who continue to be loved and acclaimed by many.

Heritage and Architecture  of Tamil Nadu

The state’s heritage can be witnessed in the architectural brilliance and the historical significance can be observed in the temples built here. Almost all the dynasties that ruled the state valued and promoted art and architecture, which led to the building of countless temples in the state, representing the distinct features of the period when it was built. These temples were built here by the rulers of various dynasties and accurately represent the Dravidian culture and art. In the Chola dynasty, the architecture of the state underwent a significant evolution. The rulers of the dynasty built several temples, such as the Brihadisvara Temple, Airavatesvara Temple at Darasuram, among others.

The Brihadisvara temple, situated in Thanjavur, is one of the largest temples in Southern India. UNESCO has termed the group of temples, built during the Chola dynasty in Tamil Nadu as the “Great Living Chola Temples”, and they are recognized as a UNESCO World Heritage Site. Brihadisvara Temple at Thanjavur, the Temple of Gangaikonda Cholapuram, and the Airavatesvara Temple at Darasuram together form the “Great Living Chola Temples”. Apart from them, the other monuments that portray the rich heritage and architecture of the state include the Valluvar Kottam, dedicated to the poet Valluvar and Thirumalai Nayakkar Mahal. Chettinad Palace is a great example for the tasteful architecture that Chettiars incorporated in their lifestyles.

Suggested Read –  Incredible Historical Places in Tamil Nadu For An Experience of a Lifetime!

The majority of the people of Tamil Nadu engage in agriculture and it is known as the backbone of the state . A variety of crops are cultivated, including millets, pulses, paddy, and even commercial crops such as sugarcane, sunflower, cotton, and coconut, among others. Apart from agriculture, the people of Tamil Nadu also engage in a variety of other professions.  

Tamil Nadu is the land of enchanting beauty, vibrant cultures and grand traditions. Through its fascinating heritage and historical significance, the state has managed to capture the attention of the world.

Image credits: The copyright for the images used in this article belong to their respective owners. Best known credits are given under the image. For changing the image credit or to get the image removed from Caleidoscope, please contact us.

There are many sculptors in Mahabalipuram, Tamil Nadu. There are various number of temples in Tamil Nadu. Tamil is one of the oldest existing languages in the world. Most Tamilians are fluent in English.

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• Famous Food Delicacies Of Tamil Nadu

Famous Food Delicacies of Tamil Nadu

Tamil Nadu is a magnificent state that is located in the southernmost part of India. This region of the country is blessed with rich culture, tradition and flavoursome cuisines. So, if you visit Tamil Nadu, you should definitely try some of its local cuisines. There are countless mouthwatering traditional foods in Tamil Nadu that need to be explored by every food lover.

Here is the list of the most famous Tamil Nadu food for you that you must try at least once: -

Puliyodarai

Food is a very important part of Tamil Nadu culture, and Puliyodarai is the perfect dish that showcases the rich use of coconut, tamarind, and rice in traditional Tamil cuisine. It is one of the best traditional foods of Tamil Nadu that you must try on your next trip. This dish is a part of Tamil Nadu’s festivals and special occasions. Locals offer this dish to God as prasadam in the temple and then serve it to others. Puliyodarai has a very distinct, tangy flavour that is generally enjoyed with papadams.

Pollachi Crab Fry

Pollachi Nandu Fry is yet another one of Tamil Nadu’s special foods. It is a beloved dish among seafood lovers. Pollachi Nandu Fry is a crab fry that is prepared with a special mix of spices and herbs. These spices add complementary flavour to the naturally sweet taste of crab.

Paruppu Payasam

Paruppu Payasam is one of the most loved sweet dishes of Tamil Nadu. So, if you are craving something sweet during your stay here, you know what to eat. It is a traditional dessert that has rich ingredients such as moong daal, jaggery, coconut milk, and ghee. This dessert has high nutritional value and is not overly sweet. The perfect balance of taste makes it one of the most desired sweet dishes by food lovers. Paruppu Payasam is usually saved for afters in Tamil Nadu.

Banana Bonda

You are in for a surprise if you have ever tasted a bonda. Tamil Nadu sprinkles its magic on this classic dish as the stuffing in bonda, which is usually potato, is switched with banana. It is one of the most famous foods in Tamil Nadu. The usual spicy taste of bonda is replaced by a sweet-tasting dish. Locals eat this delicious food as a snack at tea time.

It is hard to make a list of the special foods of Tamil Nadu without mentioning dosa. Although it is a famous Tamil Nadu cuisine, this dish has travelled all across India. Every Indian state has its own version of dosa. So, if you are a dosa lover, try it in Tamil Nadu. This traditional food of Tamil Nadu is prepared with a batter that is comprised of urad dal and rice. You can find several types of dosa in Tamil Nadu, such as tomato dosa, onion dosa, rawa dosa, and plain dosa. Enjoy this savoury dish with chutney and sambhar. It is surely a divine combination.

Rasam is a part of almost every meal in Tamil Nadu. It is a savoury, tangy broth topped with local spices and curry leaves to enhance its flavours. Needless to say, rasam is one of the regular dishes that are part of Tamil cooking. This flavoursome dish has an authentic taste of South India. Often, rasam is confused with sambhar. However, both of these broths taste different. Rasam is usually paired with steaming rice and enjoyed hot. So, if you want to try the famous food of Tamil Nadu, do not miss rasam.

Mutton Kola Urundai

If you are a non-vegetarian, you should not miss Mutton Kola Urundai when you visit Tamil Nadu. It is hands-down one of the best foods that you will come across in Tamil Nadu. Mutton kola urundai is mutton keema balls that are flavoured with chettinad spices. This deep-fried appetizer has a perfect mix of spices that give it a balancing taste without overpowering each other. It is a mouth-watering appetizer that makes it to every party menu in South India.

Filter Kaapi (Filter Coffee)

Not a dish but a hot beverage that needs no introduction. It is unlike any other coffee you have ever had. A sip of this coffee instantly connects you to the South Indian flavour. You can tell when filter kaapi is brewing when you enter a café or local restaurant. To say the least, it smells divine. Filter kaapi is prepared with a unique coffee powder made of ground beans (instant coffee powder is not used in this coffee), milk, sweetener, and water. A coffee machine that resembles two cylindrical cups is used to brew the coffee. It is one of the most widely consumed hot beverages in South India.

So, if you have booked your Tamil Nadu tour package , make sure to have a cup of filter kaapi as soon as you reach this destination. It’s that good!

Craving for a hearty meal during your trip to Tamil Nadu? Try lemon rice. A staple in Tamil homes, lemon rice is a quick and tasty recipe that you can never go wrong with. With rice and lemon as its main ingredients, this dish also has onion, tomato, and curry leaves. Cooked rice is evenly mixed with all these ingredients to make perfect lemon rice. In the traditional recipe, some groundnuts are also used to add crunchiness to the dish. You can enjoy this dish with chutney or a vegetable salad.

Since we have mentioned filter kaapi, we must mention murukku, which goes very well with coffee. It’s a combination that is hard to beat. Loved by masses in snack time, murukku is a twisted spiral-shaped snack. It is made up of rice flour, urad dal, salt, chilli powder, and sesame seeds. It’s a snack that you can’t have enough of. It is also interesting to know that murukku means "twisted" in Tamil.

Kuzhi Paniyaram

Next on the list is Kuzhi Paniyaram, which is made of batter comprised of rice and black lentils. In Tamil Nadu, you will find many versions of this dish. Depending on the ingredients, it can be made sweet, salty, or savoury. It is made in a special pan with small fissures. It’s fascinating to know that the name of the dish varies in other states. However, the recipe remains the same.

You might have heard about the Pongal festival celebration in South India. But, have you heard about a pongal-named dish? Yes, pongal is a famous food in Tamil Nadu. This is a dish that has rice, milk, moong dal, and other local ingredients in it. You can find four different types of pongal in Tamil Nadu: Venn pongal, Puli pongal (made with tamarind), Sakkarai pongal (made with jaggery), and Melagu pongal (made with black pepper). Every variation of this dish has a distinct taste and is equally appetizing. It’s an authentic Tamil recipe that will pleasantly surprise your taste buds.

Tamil Nadu is a destination where you will come across a wide variety of dishes. It’s a melody of South Indian spices, textures, and flavours. Every dish has a unique taste that will transport you to food heaven. There are countless dishes that you can try during your stay in Tamil Nadu and be mesmerized by their authenticity and richness. You will come back to your native place with a special place for South Indian food in your heart.

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Tamilnadu Cuisine

by Himanshu Rajak

Last updated: 9 July 2023

Table of Contents

Introduction

Tamil Nadu is famous for its deep belief that serving food to others is a service to humanity, as is common in many regions of India. The region has a rich cuisine involving both traditional vegetarian, as well as non-vegetarian dishes. Tamil cuisine was developed by Tamilians many centuries ago in Southern India. It is characterized by the use of rice, legumes and lentils, its distinct aroma and flavour achieved by the blending of spices including curry leaves, tamarind, coriander, ginger, garlic, chilli, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut and rosewater.

Regional Cuisine

Over a period of time, each geographical area where Tamils have lived has developed its own distinct variant of the common dishes in addition to dishes native to itself. The four divisions of ancient  Tamilakam  are the primary means of dividing Tamil cuisine.

• The  Chettinad region comprising Karaikudi and adjoining areas  is known for both traditional vegetarian dishes like idiyappam, uthappam, paal paniyaram and non-vegetarian dishes made primarily using chicken. Chettinad cuisine has gained popularity in non-Tamil speaking areas as well.
• Madurai, Tirunelveli and the other southern districts of Tamil Nadu  are known for non-vegetarian food made of mutton, chicken and fish. Paratha made with maida or all-purpose flour, and loosely similar to the north Indian wheat flour-based Paratha, is served at food outlets in Tamil Nadu, especially in districts like Madurai, Virudhunagar, Tuticorin, Tirunelveli and the adjoining areas. Madurai has its own unique foods such as jigarthanda, muttaiparotta (minced parotta and scrambled egg), paruthipal (made of cottonseeds),Karidosai (dosai with mutton stuffing) & ennaidosai (dosai with lots of oil) which are rarely found in other parts of Tamil Nadu.
• Nanjilnadu (Kanyakumari district) region  is famous for its fish curry since the region is surrounded by the three great water bodies of Asia: (Indian ocean, Arabian Seaand Bay of Bengal). Fish forms an integral part of life. Owing to its unique cultural affinity and the availability of coconut, coconut oil forms a base for almost all the preparations of the region.
• The western Kongunadu region  has specialities like Santhakai/Sandhavai (a noodle like item of rice), Oputtu (a sweet tasting pizza-like dish that is dry outside with a sweet stuffing), and kola urundai (meatballs), Thengai Paal (sweet hot milk made of jaggery, coconut and cotton seeds), Ulundu Kali(Sweet made out of Jaggery, Gingely Oil and Black Gram), Ragi puttumavu, Arisi Puttumavu, Vazhaipoo Poriyal, Kambu Paniyaram, Ragi Pakoda, Thengai Parpi, Kadalai Urundai, Ellu Urundai, Pori Urundai. The natural crops of this region forms the main ingredients in this Kongunadu cuisine

Ceylon Tamil cuisine  bears similarities to Tamil Nadu cuisine but also has many unique vegetarian and non-vegetarian dishes. It features dishes such as (steamed rice cake) and  idiyappam or sevai , (known in other parts of the world as string hoppers).

Eating out in its capital city Chennai is a great experience and provides a glimpse of the unique lifestyle of the city. Chennai is known for its cuisine, brought to the city by people who have migrated from different parts of Tamil Nadu. Chennai has a large collection of restaurants, some of which are unique ‘Speciality Restaurants,’ which serve ‘Indian Cuisine’ with an ambience to match, while most others cater South Indian tiffin and meals, at very reasonable prices.

Cooking Equipment

• EYYA CHOMBU : It is a vessel made from lead to impart the right flavor to rasam
• KAL CHATTI : It is a stoneware used for preparing the tempering
• KUZIAPPA CHATTI : It is normally made of heavy bronze. It is circular in shape and has shallow depressions resembling a cup. The leftover sour dosa batter is poured inside it and cooked.
• THENKUZAL NAAZHI : This equipment is used for making crisp lentil fritters called murukkus.  It can also be used to press the rice dough to make vermicelli.
• DOSA THIRUPPI : A flat slicer that is used for spreading oil on the dosa and also for scraping dosa off the hot plate or tawa.
• ADDAIKAL : it is a thicker tawa than the dosa tawa usually used for cooking addai and hence the name.
• IDLI PANAI : This vessel is used for making idlis, as many as 40-50 idlis can be made together depending on the number of plated used.
• THURUVAMMAI : It si an equipment, used both as a coconut scraper and as a vegetable chopper. This is used in some households to cut fish or meat.
• URULI : It is very heavy pot that is used for cooking. Sambhar, vegetables and meat are using are usually cooked using the vessel. They come in a range of sizes depending on the quantity of food to be cooked. This is a very beneficial vessel because the food cooked in this vessel remains hot for a long time.

Features of the Cuisine

• Coconut oil  is used as the medium of cooking. Gingelly oil or sesame seed oil is used for finishing some dishes.
• Rice  is the staple food of Tamil Nadu.  Parboiled rice  is eaten for its high nutritive value and this dominates in all the dishes starting from appetizers to desserts. They eat Rice (staple diet) with sambar, dhal, kootu, vegetable curry, papad, buttermilk. Black rice ( Kavunarisi ) is used commonly in Chettinad cuisine to prepare sweet puddings.
• Arhar dal, urad dal and chana dal  are the commonly used lentils.
• Rice is usually combined with lentils to make various dishes like idlis, dosas, vadas, uttapams. These are usually fermented for easy digestion as well as the development of the typical sour flavour.
• Coconut, tamarind and asafoetida  are a must for almost all vegetarian recipes.
• Tamil people use a variety of ingredients like ginger, garlic, pepper, nutmeg, tamarind, chilly, cumin, cardamom, coconut,  Marathi mokku  (capers), Stone flower ( kalpasi ), Fresh neem flower ( Veepam poo ) and curry leaves to give aroma and superb taste to their foods.
• Food is generally more towards the  spicy (due to the use of crushed black peppercorn, red and green chillies) and  sour  side (which is due to fermentation and also due to the extensive use of tamarind).
• Curd also finds common use in the cuisine and is utilised to balance the hotness which results due to the use of spices.
• Coconut chutney and sambar  invariably form a part of most of the Tamil dishes . Mulaga podi (a powdered mix of several dried lentils with oil or ghee) is also served at times.
• The use of various kinds of seafood  and chicken  is also common.
• A major feature of Tamil Nadu cuisine is the wide varieties of  Tiffin  items . They are served in the evening as a snack and a few tiffin items also feature in the breakfast. Dishes like idli, sevai, upma, pongal,, uttapam, dosai, puttu, aval, chapathi, adai, Vadai.
• Filter coffee is the main beverage along with this tiffin.

Tamil feast – Virundhu Sappadu

During a  Virundhu Sappadu , the feastly meal, the guests sits on a mat and the meal is served on a banana leaf which is spread in front of the guests. Traditionally, the banana leaf is laid so that the leaf tip is pointed left.

The dishes are served in a particular order, and each dish has its own specific spot on the leaf. Everyone starts together and ends the meal together.

The top half of the banana leaf is for the side dishes and the bottom part is for the main dish.  Payasam, Kesari, Sweet Pongal or any Dessert also occupies a portion of the bottom part. The top left includes a pinch of salt, a dash of pickle and a spoon of salad, a spoon of pachadi. In the middle of the leaf there may be a banana chips, potato chips and fried papads and a vadai. The top right hand corner is reserved for spicy foods including a wide array of curries and gravies. Dry and wet curries are placed one after the other. They are called poriyal and koothu. A minimum of three curries are served in a feast.

Traditionally, sweets are eaten first. Sambar rice is eaten first with a spoon of ghee. This is followed by Kuzhambu and then Rasam. Finally rice with curd or buttermilk is eaten at the end of the meal. In the end, the meal is complete with a banana.

The style of service and the items offered in  Virundhu Sappadu  has got regional variations too.

 A Tamil Meal Design

Breakfast or tiffin  includes  idli  (steamed rice cakes),  dosai  (a pancake made from a batter of rice and lentils crisp fried on a pan),  vada  (deep fried doughnuts made from a batter of lentils),  pongal  (a mash of rice and lentils boiled together and seasoned with ghee, cashew nuts, pepper and cumin seed),  uppuma  (cooked semolina seasoned in oil with mustard, pepper, cumin seed and dry lentils.)

There are several variations of the dishes mentioned above which are eaten with  coconut chutney, sambar  (seasoned lentil broth) and  mulaga podi  (a powdered mix of several dried lentils eaten with oil).

Lunch or meals consists of cooked rice served with an array of vegetable dishes, sambar, chutneys, rasam (a hot broth made with tamarind juice and pepper) and curd (yogurt – Moru/Thayir ). For a non-vegetarian lunch, curries or dishes cooked with mutton, chicken or fish is included. The meals are incomplete without crisp papads or appalam. After finishing their meal, they like to have payasam.

For  dinner , Tamilians eat uthappam, dosa, idli or simply rice kanji (gruel). They also have milk before going to bed.

Filter Coffee of Tamil Nadu – a Note

The making of the famous filter coffee is traditional, where coffee beans are first roasted and then ground. The powder is then added into a filter and boiling hot water is added to it, to prepare the decoction. The decoction is then added to milk with sugar. The drink is poured from one container to another in rapid succession to make an ideal frothy cup of filter coffee. It is also known as  meter kapee  as it is poured from a small steel glass  into a bowl (katori) and vice varsa from almost a distance of a meter to make it frothy.

Some Speciality Items of the Cuisine

KOLAMBHU :  Kolambhu or kozhambu  is a thin stew of vegetables with spices. It can also be of various types. The most common type is  moar kolambhu , where buttermilk is used as the base and thickened with a paste of rice and lentils to make it into a spicy stew with vegetables inside.

DOSA / DOSAI : These are made from rice and urad dal and the batter is fermented. This fermented batter is cooked on a large tawa in shape of pancakes. They are filled with various types of fillings. The various types of dosa found here includes the following:

• Kal dosa : This dosa is made from the same batter made with rice and urad dal, the only difference is the consistency of this batter is thick and is cooked on a thick iron pan to resemble an uttapam.
• Adai : This batter is made by grinding soaked parboiled rice, red gram, Bengal gram and black gram. Both red and green chillies are used to make the  adai spicy. Although it is prepared like any other dosa, it must be spread slightly thicker than the regular dosa. A hole is created in the centre and a few tablespoons of oil are poured inside the hole. The adai is cooked on both sides.
• Rava dosa : the dosa batter is made by combining semolina with rice flour and spiced with grated ginger and green chillies. The batter is really thin and is sprinkled over a large tawa to prepare a crisp rava dosa.

IDLI : Idlis made in South India are of various kinds and each has its own traditional ways. The process of cooking is however common for all which is steaming. The most common one is made with urad dal and parboiled rice. The batter is made by grinding both separately and leaving it overnight to ferment. The next day it is steamed in the idli vessel. A few examples of different idlis include

• Rava idli : it is made by using semolina, cashewnuts and yoghurt.
• Vermicelli idli : the base is same as that of Rava idli but fried vermicelli is added to the batter and then the idlis are prepared.

  PAYASAM : It is a sweet preparation and various kinds of payasam are eaten on various festive occasions. Few common payasams are as follows:

• Pal payasam : this payasam is made with rice and milk and is made similar to a kheer.
• Parupu payasam : this is made by cooking lentils in milk and jiggery.
• Aval payasam : This payasam is made by cooking flaked rice with jiggery and milk.

PACHADI : These can be regarded as South Indian raitas. A variety of ingredients such as grated carrots, deep fried sliced okra, roasted and mashed brinjals etc are mixed along with smooth thick curd to prepare  pachadi . These are served tempered with curry leaves, mustard, urad dal, and whole red chillies. The ingredient used with the curd can be sauted or deep fat fried before being added to it.

KOOTTU:  There are many varieties of koottu. It is usually made by boiling green gram  along with bite size pieces of vegetables and also fruits such as jackfruit and raw bananas. It is flavoured with turmeric and red chillies. Grated coconut and rice paste are used for thickening the koottu. It is usually finished with coconut oil.

VADAI :  This can be termed as a fritter. Various kinds of vadai are prepared under Tamil cuisine. A few of the common vadais are as follows:

• Ulundhu vada : It is prepared by making a coarse paste of soaked urad dal and combining the same with chopped onion, green chillies, coriander, and asafoetida. This paste is then shaped as roundels and a hole is made in the centre using wet hands. These are then deep fat fried in hot oil until crisp.
• Kola vadai : Flaked rice is soaked in water and then squeezed out. It is kneaded into a dough and combined with grated coconut, green chillies and ginger. They are rolled into small balls and then into half in thick slices. Each slice is shallow fried until crisp and then served.

THENKUZALS AND MURUKKU:  These are commonly eaten snacks prepared on many festive occasions and marriages. Various kinds of  thenkuzals  are popularly made in Tamil Nadu. Rice flour and lentil flour are kneaded along with ghee and spices and pressed through a perforated die of a  thenkuzal  press into hot oil. They are fried until crisp.  Murukku  is even crispier and is pressed through a circular die of thenkuzal press in circular motions.

Chettinad Cuisine 

Chettinad is a region of the Sivaganga district of southern Tamil Nadu. Karaikudi is known as the capital of Chettinad, which includes Karaikudi and 74 other villages. Chettinad is the homeland of the Nattukottai Chettiars (Nagarathar), a prosperous banking and business community, many of whose members migrated to South and Southeast Asia, particularly Ceylon and Burma, in the19th and early 20th centuries. The people of Chettinad speak Tamil. Chettinad is one of the driest regions of south India.

Culinary delicacies

Chettinad is known for its culinary delicacies. Chettinad food now is one of the many reasons why people get to know Chettinad. Chettinad food is essentially spicy, with a standard full meal consisting of cooked dhal, eggplant (brinjal) curry, drumstick, sambar, ghee for flavouring rice, and sweetmeats like payasam and paal paniyaram.

The classical “kara kozhambu” is widely regarded as the best tasting south indian sambar. Chettinad cuisine hails from the deep southern region of Tamil Nadu. Chettinad cuisine is far from the bland cuisine of traditional Tamilian Brahmins—it is one of the spiciest, oiliest and most aromatic in India. The dishes are hot and pungent with fresh ground masalas.

Although the Chettiars are well known for their delicious vegetarian preparations, their repertoire of food items is famous and includes all manner of fish, fowl and meats. They also use carefully preserved sun-dried legumes and berries that the Chettiar ladies make into curries. They also use a variety of sun-dried meats reflecting the dry environment of the region. Oil and spices are liberally used in cooking and most dishes have generous amounts of peppercorn, cinnamon, bay leaves, cardamom, fenugreek, saunf, nutmeg, green and red chillies, marathi mokku, anasipoo, kalpasi, patthar ke phool etc. Tamarind is also used in this cuisine.

The meat is restricted to fish, prawn, lobster, crab, chicken and mutton. Chettiars do not eat beef and pork. Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, iddiappams, adais and idlis.

Some of the popular dishes in Chettinad menu are

• Varuval: a dry dish fried with onions and spices (chicken, fish or vegetables sautéed),
• Poriyal: a curry
• Kuzambu: which has the ingredients stewed in a gravy of coconut milk and spices.
• Chicken chettinad

In the same range, one can include the numerous pickles, powders, specially roasted and ground spices, dry snacks, papads, appalam and vada.

Numerous shops now sell pre-packed snacks like murukkus (small spirals of fried rice dough), chips, thattai, masala vada and so on.

The Chettinad people through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.  Kavunarisi  – a black rice is also used to prepare desserts.

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Syllabus BHM201 (T)

01 Quantity Food Production

• Equipment required for mass/volume feeding
• Heat and cold generating equipment
• Care and maintenance of this equipment
• Modern developments in equipment manufacture

Menu Planning

• Basic principles of menu planning – recapitulation
• Points to consider in menu planning for various volume feeding outlets such as Industrial, Institutional, Mobile Catering Units
• School/college students
• Industrial workers
• Outdoor parties
• Theme dinners
• Transport facilities, cruise lines, airlines, railway
• Nutritional factors for the above
• Principles of Indenting for volume feeding
• Portion sizes of various items for different types of volume feeding
• Modifying recipes for indenting for large scale catering
• Practical difficulties while indenting for volume feeding
• Space allocation
• Equipment selection

02 Volume Feeding

• Types of Institutional & Industrial Catering
• Problems associated with this type of catering
• Scope for development and growth
• Highlights of Hospital Catering for patients, staff, visitors
• Diet menus and nutritional requirements
• Reasons for growth and development
• Menu Planning and Theme Parties
• Concept of a Central Production Unit
• Problems associated with off-premises catering
• Characteristics of Rail, Airline (Flight Kitchens and Sea Catering)
• Branches of Mobile Catering
• Introduction to purchasing
• Purchasing system
• Purchase specifications
• Purchasing techniques

03 Regional Indian Cuisine

• Introduction to Regional Indian Cuisine
• Heritage of Indian Cuisine
• Factors that affect eating habits in different parts of the country
• Geographic location
• Historical background
• Seasonal availability
• Special equipment
• Staple diets
• Specialty cuisine for festivals and special occasions

Andhra Pradesh , Bengal, Goa , Gujarat , Karnataka, Kashmir, Kerala, Madhya Pradesh, Maharashtra , North Eastern States, Punjab , Rajasthan , Tamil Nadu and Uttar Pradesh/Uttaranchal

Communities

Parsee, Chettinad, Hyderabadi , Lucknowi, Mughlai, Malbari/Syrian Christian and Bohri

Discussions

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20 Traditional Food Items Of Tamil Nadu

Tamil Nadu is located in the southern part of India. It is one of the hottest states of the country. An integral part of Tamil culture is food. Tamilians are usually very hospitable and love feeding others. Tamil food is mostly vegetarian because of the presence of a large population of Tamil Brahmins, but there are non-vegetarian dishes as well.1.Dosa: Dosa is one of the most common breakfast items in Tamil Nadu. Served with sambhar and coconut chutney, it is a very filling and healthy dish. Dosa is made of rice flour, gram, and curry leaves. The dosa we get in Tamil Nadu is different from other regions on some ingredients used. It is the traditional dish of this state and is a must-try one as well. It is also called Dosai by some people.

Dosa is one of the most common breakfast items in Tamil Nadu. Served with sambhar and coconut chutney, it is a very filling and healthy dish. Dosa is made of rice flour, gram, and curry leaves. The dosa we get in Tamil Nadu is different from other regions on some ingredients used. It is the traditional dish of this state and is a must-try one as well. It is also called Dosai by some people.

2. Takkali Sadam

Also called tomato rice, it is made of rice, onions, tomatoes and other ingredients. It is made in the form of a pulav and the main ingredient used is tomato which gives it a tangy taste. It is bit little spicy. This dish is the most common type of rice after plain white rice which is served during lunch.

3. Sambhar:

Sambhar is made of toor daal and goes well with any kind of food- dosa, idli, rice and other dishes. A lot of vegetables are also mixed with it which makes the dish a very healthy one. If you order daal in Tamil Nadu, you will most likely get sambhar, and it is so tasty that you can never have too much of it.

4. Idli Podi:

Popular known as gunpowder, this is commonly served with idli or dosa. It is made of urad daal and chana daal along with sesame seeds and red chilly powder. It is mostly served in every household. You may not get it in shops and restaurants, but some restaurants do serve it. Idli with gunpowder is the tastiest thing to eat. They also add tamarind which gives it a tangy taste.

It is the easiest evening snack that can be prepared within a short time. It is made of soaked beans along with onion, chilies, and grated coconut. It is made into a salad and is usually served in the evening. It is a very healthy dish and also serves the purpose of an evening snack. This item is also the most common evening bite in Tamil Nadu.

6. Naralchi Vadi:

Also known as Coconut Barfi, it is made of coconut powder or grated coconut, condensed milk and sugar. It is a very famous dessert . If you are a sweet-toothed person, you should certainly try this. Some of them are made so soft that they melt as soon as they are put inside the mouth.

7. Filter Kapi:

One of the most famous drinks in the world is coffee. It is made in several ways. The most common type that you can find in Tamil Nadu is the filter coffee. It is made of freshly ground coffee beans and then mixed with milk and sugar. The smell of the fresh coffee is heavenly and will make you want more of it.

8. Ven Pongal:

It is an authentic breakfast item of Tamil Nadu. It is made of boiled rice and yellow daal and tempered with pepper, cumin seeds , and ghee. Served hot, it gives out a mouth-watering smell and forms a perfect breakfast item .

9. Thayir Sadam:

Popularly known as curd rice, this is the most common and easiest type of rice to make. This dish is made of rice, curd, and cream and tempered with mustard seeds, daal and other ingredients. Lunch in Tamil Nadu is incomplete without having curd rice. It is an easy to digest dish but a nutritious one too.

10. Vada Curry:

This is a well-known side dish usually served with rice. The Vada is made of chana daal, red chilies, fennel seeds , and other ingredients. The curry is made of onion, tomato, ginger, and garlic where the vadas are added. The addition of curry leaves and tamarind gives it a different taste and aroma.

11. Curry Leaf Powder:

It is a dry chutney powder. It is made of curry leaves, daal, red chilies, pepper corns, and garlic. All the ingredients are tossed and then crushed so that it forms a dry powder. It goes well with idli, dosa, and vadas like the gunpowder. It is usually made at home and is not served in the restaurants.

12. Medhu Vadai:

‘Medhu’ in Tamil means soft. These are soft vadas (fritters) made of mainly urad daal which is crispy from outside but soft from inside. It forms a part of evening snack or starter and can be served with either sambhar or gunpowder or curry leaf powder and even tea or coffee. These are little spicy but tastes heavenly.

13. Nei Payasum:

Made of rice, jaggery, ghee, cashew nuts and raisins, this dish is a well-liked dessert item. It is specially made for occasions like birthdays or even when people visit each other houses. Tamil people have a ritual of serving it as a dessert before the meal. It is delicious, and the addition of cardamom powder gives it a unique taste and aroma.

14. Manjal Milagu Paal:

Also called as the turmeric-pepper milk, this is one the traditional drinks of Tamil Nadu. People drink it every day before going to bed. It also acts as a medicine and prevents the body from flu as well as a cough and cold. If you happen to stay with a Tamil family, they are bound to serve you with this.

15. Onion Uthappam:

It is a kind of dosa but is usually thicker. It can be made of different toppings like onion, capsicum, tomato, coconut, beetroot, eggs etc, but the most common and easiest type is the Onion Uthappam. The ingredients used for making this are onion, idli batter, coriander leaves and green chilies. It is served with sambhar but can also be eaten without any side-dish.

16. Elumichai Sadam:

It is also known as lemon rice. It is made of rice, lemon, split black gram, mustard, red chilies, and curry leaves. It is also a common type of rice cooked in the households of Tamil Nadu. It is a comfort food, especially during summers. It is a must-try dish.

17. Paruppu Urandai Kulambu:

This is also known as dal kofta curry. It is a curry made of dal koftas or balls dipped in a tangy curry. Tamil people usually use tamarind pulp and curry leaves for making this curry which gives it a unique taste and smell. It is delicious and very light too.

18. Orange Peel Pachadi:

As the name suggests, it is made of orange peels along with tamarind, sambhar powder, and jaggery and tempered with mustard seeds, fenugreek leaves and dry red chillies. Curry leaves also adds to the flavor. It is a kind of chutney.

19. Cauliflower Pakoda:

As the name suggests, these are fritters made of cauliflower. Fritters are deep-fried evening snacks. This evening bite is widespread in Tamil Nadu. The cauliflower is mixed with besan(chickpea flour), chili powder and corn flour and then fried.

20. Semiya Kesari:

This is a sweet dish prepared in South India. It is made using vermicelli, milk, sugar, cardamom, ghee, saffron, chopped nuts, and orange food color. It is a type of sweet dish which is only prepared in Tamil Nadu. It is a must-try dish.

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தமிழ்நாட்டின் பாரம்பரிய உணவுகள் எது தெரியுமா..?

தமிழ்நாடு பாரம்பரிய உணவு வகைகள் | Tamil Nadu Traditional Food in Tamil

பொதுநலம் பதிவின் வாசகர்களுக்கு வணக்கம்..! தமிழ்நாட்டில் பாரம்பரியமாக உள்ள அனைத்துமே சிறப்பு வாய்ந்தது தான். விளையாட்டு, உணவு, உடை, நடனம், நெல் வகைகள், அரிசி வகைகள் என அனைத்துமே பாரம்பரியமாக பாதுகாக்கப்பட்டு நம் முன்னோர்கள் நமக்கு விட்டு சென்றுள்ளனர். அப்படி விட்டுச்சென்ற பாரம்பரிய முறைகள் இப்பொழுது பாதி அழிந்துவிட்டது.

அதில் மீதம் எஞ்சி இருப்பது விளையாட்டுகள், உணவு, உடை, அரிசி வகைகள் மட்டும் தான். சரி நம் தமிழ்நாட்டின் பாரம்பரிய உணவுகள் எது என்று உங்களுக்கு தெரியுமா..? தெரியவில்லை என்றால் கவலையை விடுங்கள். எனவே இன்று நாம் நம் இந்த பதிவின் வாயிலாக முன்னோர்கள் பயன்படுத்தி வந்த பாரம்பரிய உணவுகளின் பட்டியல்களை படித்தறியலாம் வாங்க.

தமிழ்நாட்டின் பாரம்பரிய உணவுகள்:

பொதுவாக அந்த காலத்தில் வாழ்ந்த மக்கள் உண்ண உணவுகள் அனைத்துமே, ஆரோக்கியம் நிறைந்ததாகவும், பாரம்பரியமாகவும் இருந்தது. அப்படி நம் தமிழர்கள் அன்றாடம் சாப்பிட்டு வந்த பாரம்பரிய உணவுகளை பற்றி இப்போது காணலாம்.

• வெண்ணற்சோறு
• நண்டுக் கறி
• உடும்புக் கறி
• வரால்மீன் குழம்பு
• கோழியிறைச்சி வற்றல்
• பன்றியிறைச்சி
• முயல், ஈயல்
• மாங்கனிச் சாறு
• மாதுளங்காய்-மிளகுப்பொடி
• கறிவேப்பிலை பொரியல்

மேலும் நம் தமிழர்கள் “கடுகு போட்டு காய்கறிகளை தாளிப்பது”, “பசு வெண்ணெயில் பொரிப்பது”, “முளிதயிர் பிசைந்து தயிர்க் குழம்பு வைப்பது”, கூழைத் “தட்டுப் பிழாவில் ஊற்றி உலர வைப்பது” மற்றும் “மோரில் ஈயலை ஊறப் போட்டு புளிக்கறி சமைப்பது” இதுபோன்ற முறைகளில் உணவுகளை சமைத்து பாரம்பரியமாக உண்டு வந்தார்கள்.

மேலும் நம் தமிழர்கள் உண்டு வந்த பாரம்பரிய உணவு வகைகளின் பட்டியலை இப்போது காணலாம்.

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சைட் டிஷ் வகைகள்:

நீர்ம உணவுகள்:

அசைவ உணவுகள்:

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தங்கம் விலை இன்றைய நிலவரம் 2024 (14.09.2024)

இன்றைய இறைச்சி விலை | சிக்கன் ரேட் டுடே

(14.09.2024) தங்கம் விலை இன்று மதுரை | Indraya Thangam Vilai Madurai

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