of Tamil nadu
all other South Indian states, Tamil Nadu is also known for a wide variety
of delicious food both for the vegetarians as well as the non-vegetarians.
Grains, lentils, rice and vegetables are the main ingredients of the traditional
foods of Tamil Nadu. Spices add flavor and give a distinctive taste to
the Tamil cuisines. Some of the most common and popular dishes of the
region are idly, dosai, vada, pongal and Uppuma. Coconut chutney and sambhar
invariably form a part of most of the Tamil dishes.
The typical Tamil
breakfast includes dosai, which is a pancake made from a batter of rice,
idly (steamed rice cakes) and lentils (crisp fried on a pan), vada (deep
fried doughnuts prepared from a batter of lentils), pongal (a mash of
rice and lentils boiled together and seasoned with cashew nuts, ghee,
pepper and cummin seed), uppuma (cooked semolina seasoned in oil with
mustard, pepper, cummin seed and dry lentils). These are the main local
dishes but there are several variations that are eaten with coconut chutney
and mulaga podi.
For lunch and the
main course, the food consists of boiled rice, which is served with an
assortment of vegetable dishes, sambar, chutneys, rasam (a hot broth prepared
from tamarind juice and pepper) and curd. On the other hand, the non-vegetarian
lunch and dinner include curries and dishes cooked with chicken, mutton
or fish. Crispy Papad/Papar and appalam form an important part of a typical
coffee is a famous and popular beverage of the people of Tamil Nadu in
general and Chennai in particular. It is interesting to note that making
of filter coffee is like a ritual as the coffee beans are first roasted
and then powdered. After the grinding work is over, the powder is put
into a filter set and then boiling water is added to prepare the decoction,
which is allowed to set for about 15-18 minutes. The decoction is ready
and can be added to milk with sugar according to taste. The coffee is
poured from one container to another in quick succession so that the ideal
frothy cup of filter coffee is ready.
Chettinad cuisine is one of the spiciest and most aromatic in India. The
name Chettinad cuisine comes from the place of its origin, Chettinad.
Chettinad cuisine and delicacy is a specialty of Tamil Nadu and is a delight
for non-vegetarian food lovers. The Chettinad cuisine consists of several
variations of mutton, fish, and chicken items. The Chettinad Pepper Chicken
is a specialty of all the non-vegetarian dishes. Dishes like biryani and
paya are popular Tamil style of Mughali food. Paya is a type of spiced
trotters broth and is usually eaten with either parathas or appam.
Tamil Nadu in Details