Tamil cuisine:-
Tamil cuisine is a culinary style originating in the southern Indian state Tamil Nadu and other parts of South Asia such as Sri Lanka. Vegetarian cuisine is popular among the Tamil people has been so so since ancient times. However, meats along with rice, legumes, and lentils are also popular. Dairy Products and tamarind are 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 secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes rice, sambar, curd, kuzhambu, and rasam.
- Idli and sambar.
- Dosa and coconut chutney
- Poori, Potato sauce.
- Pongal.
- Idiyappam.
- Onion Uthappam.
- Kuzhipaniyaram.
- Kozhkattai.
- Puttu.
- Adai.
Regional 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 from Chidambaram and Kumbakonam is famous for its filter coffee. The Thanjavur is one of the prominent producers of rice-based dishes like puliyodarai, sambar Sadam, vegetable rice, and podi sadam. Millet dishes like kutharai Valli dosai are also prepared. The freshwater fishes surroundings of Trichy are famous for unique taste.
Pandiya Nadu
The Chettinad region and is adjoining areas such as karaikudi as famous for is typical spicy cuisine. Dishes like idiyappam, uthappam, paniyaramm as well as meat dishes are common in this region. The Madurai region has its own unique dishes such as Muttaiparotta, Paruthipal, Karidosai, and it is the place of origin of the milk dessert Jigarthanda. Non-vegetarian dishes from Chettinad and Madurai are one of the most renowned among the south Indians. The Virudhunagar region is famous for the Coin Parotta. Unlike the traditional way of preparation, coin Parotta is generally deep-fried in oil and served with mutton gravy.
Kongunadu
Kongunadu cuisine was originally prepared in rural areas. Oputtu, Sandahai, and Kola urundai are a few among the main dishes. Many dishes in Kongunadu are based on coconut and Onion as there is an abundant supply of Coconut, Onion, and Groundnuts. Thengai paal jaggery, Ulundu kali, Kachyam, Arisimparupu sdam, Kelvaragu Puttumavu, Arisi Puttumavu, Paniyaram, Kelvaragu pakoda, Thengai Barbi, Kadali 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. The most common oils are sesame and groundnut oil is used for main cooking and as well as a seasoning in certain Kongunadu dishes.
Thondaimandalam
The cuisine of these regions shares similarities with Telugu cuisine due to geographic proximity. Hot and spicy vegetarian and non-vegetarian dishes are prepared. Idli, Dosai, Bhaji, Koottu, Murukku, Vada Curry, and Chicken 65 are common dishes in this region.
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