Tamil cuisine

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 region is one of the prominent producers of rice-based dishes like Puliyodharai, Sambhar sadam, Vegetable rice and Podi sadam. Millet dishes like Kutharai valli dosai are also prepared. The freshwater fishes from surroundings of Trichy are famous for their unique taste.

The Chettinad region and its adjoining areas such as Karaikudi are famous for its typical spicy cuisine. Dishes like idiyappam, uthappam, paniyaram 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 cuisine was originally prepared in rural areas. Oputtu, Sandahai and Kola urundai are few among the main dishes. Many dishes in Kongunadu are based of Coconut and Onions as there is an abundant supply of Coconut, Onions and Groundnuts. 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. Coconut oil is used for main cooking and as well as seasoning in certain Kongunadu dishes.

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, vada curry and chicken 65 are common dishes in this region.

• 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.
• Paniyaram is a dumpling shaped dish made using dosa batter.
• Appam is prepared with a fermented batter of rice and black gram mixture. Appam generally has thin corners with a soft center.
• Uthappam is a dosa-based dish that is slightly thick, fluffy, and soft. It can be made from regular idli/dosai batter.
• Puttu is a steamed, layered, cylindrical cake made from flour or rice.
• Kozhakkattai is a steamed dumpling made with rice flour.
• Sevai or idiyappam are rice noodles usually in steamed rice cakes.
• Adai is prepared with a mixtures of lentils. It contains fiber and calcium. It is used as a recipe by the Tamil people.

• Sambar is a lentil-based vegetable stew or chowder made with tamarind, broth and freshly grounded spices.
• Chutney varieties consumed by the people are coconut chutney, onion chutney, tomato chutney, corriander chutney, kara chutney, garlic chutney and puli chutney.
• Vada curry is a classic dish which is also famous among Chennai people.
• Thogaiyal is a wet ground paste that contains several ingredients.

• 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.
• Koozh is also known as Congee or (rice congee).
• Sharbat is a drink made from fruits or petal flowers.
• Paanakam is a drink made from lemon juice, jaggery, dried ginger and cardamom.
• Necto is a soft drink (origin from Sri Lanka)

• Plain rice

• Murukku
• Seedai
• Bajji'
• varieties of Mixture]]
• Kara Sevu
• Pakoda
• bonda
• types of vadai (ulundu, Kara, aama)
• Thattu vadai/nippetu'
• Boondhi
• . Kara pori
• aval pori

• Elumichai oorkaai/Lemon pickle
• Poondu oorkaai/Garlic pickle
• Ingi oorkaai/Ginger pickle
• Thakkali oorkaai/Tomato pickle
• Vengaaya oorkaai/Onion pickle
• Mangaai oorkaai/Mango pickle
• Nellikaai oorkaai/Gooseberry pickle
• Naarthangaai oorkaai/Citron pickle
• Carrot oorkaai
• Milagai oorkaai - Green Chilly pickle
• Red Chilli pickle
• Sun dried tomato pickle
• Maavadu
• Mor Milgai/Sun dried big chillies
• Puli ingi/ Ginger tamarind pickle

These are the dry chutney powder varieties to be mixed with cooked plain rice and ghee.