Tamil cuisine

Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. 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
(a typical meal), along with other Tamil dishes are served on a banana leaf , which adds flavor. Puddings such as are eaten first. Coffee and tea are the staple drinks.
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, kuzhambu, poriyal and koottu are added with buttermilk or curd to prepare pachadi. Dry and fresh fruits or vegetables are also used to prepare traditional cuisine. They serve salt, pickles, vada, payasam, appalam and aviyal. After the meal, a banana and a betel leaf (paan) with areca nuts and limestone paste are served to promote digestion. Before eating traditional cuisine, people clean the banana leaf with water. It is used as a large dining 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 from Chidambaram. Kumbakonam is famous for its filter coffee. The Thanjavur region is one of the prominent producers of rice-based dishes like puliyodharai, sambar sadham, vegetable rice and podi sadham. Millet dishes like kutharai vali dosai are also prepared. Freshwater fish from the area of Thiruchirapalli are famous for their unique taste.
Pandiya Nadu
The Chettinad region and its adjoining areas such as Karaikudi are famous for its typical spicy cuisine also known as chettinad 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, Jasmine Idli, Irameen Kuzhambu 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.
Kongu Nadu
Kongu Nadu cuisine was originally prepared in rural areas. Oputtu, Sandahai and Kola urundai are few among the main dishes. Many dishes in Kongu Nadu are based on 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 groundnut oil. Coconut oil is used for main cooking and as well as seasoning in certain Kongu Nadu dishes.
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, vada curry and chicken 65 are common dishes in this region.
Nandu Naddu Cuisine
The Cuisine from the proximity of caudular , villupuram, thindivananam . based on the millets , spinach , and majority on seafood and meat eaters. famous dishes like nellakadala kozhumbu , vancharam thalai kulambu , keerai masial and more are the famous dishes of Nadu Naddu cuisine.
Tamil culinary terms in English
"Curry" comes from the Tamil word kari.
The Tamil phrase milagu thanneer refers to "pepper soup", literally pepper water or mulligatawny
"Congee" is derived from the Tamil word kanji.
"Mango" came to English via Portuguese, which got it from the Tamil maankai.
Dishes
Rice is the staple food of most Tamil people. It is generally eaten during lunch and sometimes dinner. Soru is served along with other food items such as sambar, poriyal, rasam, kootu, Keerai 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.
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.
Side dishes
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, coriander chutney, kara chutney, garlic chutney and puli chutney.
Vada curry is a classic dish that is also famous among Chennai people.
Thovaiyal is a wet ground paste that contains several ingredients.
Sambal is condiment mostly accompanied for rice, string hoppers and hoppers in Tamil parts of Sri Lanka.
Sodhi is a coconut milk based dish best made for hoppers and string hoppers in Tamil parts of Sri Lanka and Tirunelveli of Tamil Nadu.
Drinks
Kaapi 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 Conjee or (rice conjee).
Sharbat is a drink made from fruits or petal flowers.
Paanakam is a drink made from lemon juice or tamarind water, jaggery, dried ginger and cardamom.
Lunch and dinner dishes
Main dishes
Plain rice
Rice varieties
Thakkali Soru – Tomato rice, Tomato coconut milk rice
Sambar Soru – Rice cooked with lentils, vegetables with a glaze of tamarind juice
Thengai Soru – Coconut rice
Milagu Soru – Pepper rice
Paruppu Soru – Lentil rice
Karuvepillai Soru – Curry leaves rice
Thayir Soru – Curd rice
Nei Soru – Ghee rice
Urulai Soru – Potato rice
Muttaikos Soru – Cabbage rice
Kudaimilagai Soru – Capsicum rice
Kootansoru – Mixed vegetable rice
Kothamalli Pudina Soru – Coriander and mint rice
Manga Soru – Mango rice
Thatta payaru arisi paruppu Soru – Cow pea and lentil rice
Vetrilai poondu Soru – Betel leaves rice with garlic
Vaṟutta arici – Fried rice
Brinji Soru
Elumichai soru (lemon rice) – A seasoning of onions, tomatoes, curry leaf, red chilly, salt and lemon juice made with rice
Ghee pongal
Sweet pongal
Kalkandu pongal
Puli pongal – Tamarind pongal
Thinai pongal – Foxtail millet pongal recipes
Puliyodarai, is a popular Tamil dish that 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.
Biryani such as mutton, chicken and veg briyani
Sambar varieties
Ladiesfinger sambar
Potato, tomato and carrot sambar
Carrot and beans sambar
Arachuvitta sambar
Bitter gourd pitlai
Sambar for idly/dosa/pongal
Mango Sambar
Mixed Vegetable Sambar
Vendhaya Keerai sambar
Brinjal Sambar
Onion Arachu vitta Sambar
Drumstick Sambar Iyer style (without onions)
Pasi Paruppu Sambar (tiffin sambar)
No Onion No garlic Carrot Sambar
Keerai Thandu Sambar
Mor Sambar/Curd Sambar
Rasam Varieties
Lemon rasam
Paruppu rasam (tomato rasam)
Cumin rasam
Garlic rasam
Kollu Rasam (horse gram rasam)
Pepper rasam
Pineapple rasam
Tomato rasam
Neem flower (Veppam Poo) rasam
Kandathippili (pepper) rasam
Mint rasam
Beetroot tomato rasam
Mutton elumbu rasam/Mutton bone rasam
Kuzhambu (Curry) varieties
Thatta payiru kathirikkai kozhambu/Cow pea Brinjal curry
Murunga keerai kozhambu/Drumstick leaves curry
Pidukkam paruppu kozhambu/Shelled field beans curry
Kaalan kozhambu/Mushroom curry
Vendhaya kozhambu/Fenugreek seeds curry
Mochai kozhambu/Field beans curry
Pattani kuzhambu/Dry peas curry
Ennai kathrikkai kozhambu/Oily eggplant spicy curry
Vendaikkaai kaara kozhambu/Ladies finger spicy curry
Kathrikkai kaara kozhambu/Brinjal spicy curry
Mulai payaru kozhambu/Moong sprouts curry
Ulli theeyal/Onion theeyal curry
Kadalai theeyal/Channa theeyal curry
Murungakkai theeyal/Drumstick theeyal curry
Mochai theeyal/Field beans theeyal curry
Poondu theeyal/Garlic theeyal curry
Peerkangaai paal kozhambu/Ridgegourd curry
Kollu kozhambu/Horse gram curry
Keera kadaisal/Spinach smash curry
Avarakkai paruppu kuzhambu/Broad beans lentil curry
Milagai mandi/Green chilli curry
Kaaramani puli kozhambu/Black eyed tamarind curry
Urundai kozhambu/Lentil dumplings curry
Murungakkai puli kozhambu/Drumstick tamarind curry
Poondu kozhambu/Garlic tamarind curry
Poosani paruppu kootu/Pumpkin lentil curry
Vatha kozhambu/Turkey berry, black night shade curry
Soya kozhambu/Soya curry
Sakkarai valli kizhangu kozhambu/Sweet potato curry
Pavakkaai pitla/Bittergourd curry
Pavakkaai puli kozhambu/Bitter gourd tamarind curry
Jeeraga kozhambu/Jeera seeds curry
Milagu kozhambu/Pepper corns curry
Karunai kizhangu kozhambu/Yam curry
Poriyal/stir-fry varieties
Parangikkaai ellu poriyal/Pumpkin fry curry with sesame seeds
Arasanikaai poriyal/Yellow pumpkin fry
Sorakkaai verkaadalai poriyal/Calabash peanuts fry
Kizhangu pottalam/Madurai potato fry masala
Senai kizhangu poriyal/Yam roast in banana leaves
Urulai milagu varuval/Potato pepper fry
Senai chops/Yam chops
Vengaaya thalai poriyal/Spring onion fry
Murungakeerai poriyal/Drumstick leaves fry
Urulai podimaas/Potato podimas
Ennai kathrikkaai masala/Stuffed small eggplant oily masala
Chinna vengaayam poriyal/Shallots fry
Kaaramani poriyal/Yard long beans fry
Carrot beans thovaran/Carrot beans in coconut masala fry
Vendhaya keerai kadalai poriyal/Methi leaves channa fry
Cheppankizhangu varuval/Arbi fry
Chettinad urulai poriyal/Chettinad spicy potato fry
Chettinad urulai pattani poriyal/Chettinad spicy potato peas fry
Agathi keerai poriyal/Agathi keerai fry
Avarakkai poriyal/Broad beans coconut fry
Kovakkai poriyal/Ivy gourd fry
Carrot kose poriyal/Carrot cabbage fry
Kaalan milagu varuval/Mushroom pepper fry
Vendakkaai poriyal/Ladiesfinger fry
Beetroot poriyal/Beetroot coconut fry
Chow chow poriyal/Chayote squash fry
Vaazhakkai podimas/Raw banana fry
Peerkangaai poriyal/Ridgegourd fry
Mullangi poriyal/Raddish fry
Maravalli kizhangu poriyal/Tapioca stir fry
Thanneer muttaan kizhangu poriyal/Asparagus fry
Pudalangaai poriyal/Snake gourd fry
Payaru thovaran/Green gram fry
Pappaalikkai poriyal/Raw papaya fry
Vendhaya keerai poriyal/Fenugreek leaves fry
Kudaimilagaai milagu poriyal/Capsicum pepper fry
Cauliflower milagu pirattal/Cauliflower pepper fry
Kootu/stew varieties
Vaazhaipoo kootu/Plantain flower stew
Vendakkai kootu/Ladiesfinger stew
Murungakeerai paruppu usili/Drumstick leaves lentil stew
Paruppu beans usili/Beans and lentils stew
Kootaviyal/Aviyal cooked with all country veggies
Keerai mandi/Chettinad spinach stew
Sorakkaai kootu/Bottle gourd stew
Vaazhai thandu kootu/Plantain stem curd stew
Keerai paruppu poondu kootu/Spinach lentil garlic stew
Mulakeerai kootu/Amarnath leaves lentil stew
Pudalangai kootu/Snake gourd stew
Kothavarangaai kootu/Cluster beans stew
Poosanikkai kootu/Yellow pumpkin lentil stew
Manathakkaali keera kootu/Black night shade leaves lentil stew
Chow chow kootu/Chayote 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 pakora
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 coriander and mint curry
Pallipaalayam chicken fry
Chicken Kola urundai kozhambu/Chicken dumplings curry
Madras kozhi kozhambu/Madras chicken curry
Chicken Chettinad
Seeraga samba chicken biryani/Chicken biryani cooked with Seeraga samba rice
Ambur chicken biryani
Thalapakkatti chicken biryani
Chicken 65 biryani
Kovai biriyani
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
Mutton 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 biryani/Kongunaad White mutton biryani
Seeraga samba mutton biryani/Mutton biryani cooked with Seeraga samba rice
Ambur Mutton biryani
Thalapakkatti Mutton biryani
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, coriander seeds, red chillies, oregano and other spices]
Thengai paal meen curry/Fish in spicy coconut milk gravy.
Sura puttu/Fishpittu
Iraal masala/Prawn spicy masala
Iraal milagu varuval/ Spicy prawn pepper fry
Coconut fish fry
Nethili meen curry/White bait/anchovies curry
Nethili meen varuval/Spicy deep fried anchovies
Prawn ghee roast
Fish briyani
Prawn briyani
Meen maanga curry/ Fish mango curry
Spicy chettinad prawn masala
Fish curry in ginger and coconut milk
Spicy Vanjaram fry/Spicy salmon fry
Chettinad fish curry
Nandu masala/Crab curry
Nandu omelette/Crab omelette
Nandu rasam/Crab soup
Chippi appam – an appetizer made with curried rice flour and oysters. This is a favorite among the Muslim population in the Kanyakumari District.
Egg varieties
Muttai thokku/Egg masala
Muttai aviayal/Egg aviyal
Muttai milagu varuval/Egg pepper fry
Chettinad spicy egg curry
Muttai paniyaaram/Egg Paniyaaram
Odachi oothina muttai curry/ Egg poached curry
Muttai kalakki/Egg Kalakki
Muttai korma
Egg in thick coconut milk gravy
Egg in spicy coconut and tamarind gravy
Udachu vitta Mutta Kaara Kuzhambu
Mutta kuzhambu
Sweet dishes
Arisi thengai payasam/Rice coconut pudding
Pasiparuppu paaysam/Moong dhal pudding
Kadalai paruppu paayasam/channa dhal pudding
Aval paayasam/Puffed rice pudding
Khasa khasa paayasam/Poppy seeds pudding
Vazhai pazha paayasam/Banana pudding
Adai Paayasam/Cooked rice flakes pudding
Paal Paayasam/Milk pudding
Thengai Paayasam/Coconut pudding
Pala pazha Paayasam/Jackfruit pudding
Mampazha paayasam/Mango pudding
Javvarisi paaysam/Tapioca sago pudding
Samba godhumai paayasam/Cracked wheat pudding
Semiya paayasam/Vermicelli pudding
Thinai paaysam/Foxtail millet pudding
Carrot paayasam/Carrot pudding
Badam paayasam/Badam pudding
Rice paayasam/Rice pudding
Sorakkai paayasam/Calabash pudding
Elaneer paaysam/Tender coconut pudding
Brown rice kheer
Sweet potato kheer
Apple kheer
Thengai bholi/Coconut bholi
Paasi paruppu bholi/Moong dhal bholi
Then mittai/Honey comb sweet
Ingi marappa/Ginger fudge
Pori urundai/Puffed rice jaggery balls
Kadalai mittai/Peanut jaggery balls
Maalaadu/Roasted channa dhal sweet balls
Paasi paruppu laddu/Moong dhal sweet balls
Ravalaadu/Rava sweet balls
Thinai laddu/Fox millet sweet balls
Godhumai laddu/Wheat sweet balls
Raagi nilakadalai laddu/Raagi peanut balls
Ellurundai/Black sesame seeds sweet balls
Vella elluruandai/White sesame seeds sweet balls
Coconut laddu/Coconut sweet balls
Aval laddu/Poha sweet balls
Sweet somas
Suyyam
Kadharppam
Mangaadi/Sweet mango in jaggery stew
Sakkapalathirattu/Jack fruit in jaggery stew
Thirattu paal/Paalguva
Palambali/Kongunaadu style rice pudding
Apppam
Nei appam
Unni appam
Ammini appam
Adhirasam
Aravanai
Paal kozhukattai
Pazham Paniyaram
Sakkarai kozhukattai
Sakkarai Pongal/Sweet pongal
Aval pongal
Kalkandu pongal/Sugar candy pongal
Sweet seedai
Puttamudhu
Mundhiri Kothu
Akkaravadisal
Jangiri
Rava Kesari
Pineapple kesari
Mango kesari
Aval kesari
Halwa varieties – thirunelveli halwa, ashoka halwa, jackfruit halwa, wheat halwa, pineapple Halwa.
Traditional snacks
Murukku
Seedai
Bajji
varieties of Mixture
Kara Sev
Pakoda
bonda
types of vadai (ulundhu, Kara, aamai)
Thattu vadai/nippetu'
Boondhi
.Kara pori
aval pori
Pickles
Elumichanga oorkaai/Lemon pickle
Poondu oorkaai/Garlic pickle
Ingi oorkaai/Ginger pickle
Thakkali oorkaai/Tomato pickle
Vengaaya oorkaai/Onion pickle
Mangaa oorkaai/Mango pickle
Nellikaai oorkaai/Gooseberry pickle
Naarthangaai oorkaai/Citron pickle
Carrot oorkaai
Milaga oorkaai – Green Chilly pickle
Red Chilli pickle
Sun dried tomato pickle
Maavadu
Mor Milgai/Sun dried big chillies
Puli ingi/ Ginger tamarind pickle
Podi varieties/chutney powder
These are the dry chutney powder varieties to be mixed with cooked plain rice and ghee.
Paruppu podi/Lentil chutney powder
Poondu podi/Garlic chutney powder
Idly milagu podi/ Idly chutney powder as a side dish for idly and dosas
karuveppilai podi/Curry leaves chutney powder
Milagu podi/Pepper chutney powder
Ellu podi/Sesame seeds chutney powder
Kollu podi/Horse gram chutney powder
Nilakadalai podi/Groundnut chutney powder
Kothamalli podi/Coriander chutney powder
Mint chutney powder
Raw banana chutney powder for infants and toddlers
See also
Tamil
Cuisine of India
Cuisine of Pondicherry
References
Further reading
Ammal, Meenakshi, S., The Best of Samaithu Paar: The Classic Guide to Tamil Cuisine: Penguin Books India
DeWitt, Dave and Nancy Gerlach. 1990. The Whole Chile Pepper Book. Boston: Little Brown and Co.
External links
Boston.com – A new year's feast from Tamil Nadu
Culture of Chennai
Cuisine
Vegetarian dishes of India
Vegetarian dishes of Sri Lanka
South Asian cuisine
South Indian cuisine
Desi cuisine
Indian cuisine by state or union territory