Tamil cuisine
Encyclopedia
Tamil Nadu
is famous for its hospitality and 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. It is characterized by the use of rice
, legumes and lentil
s. Its distinct aroma and flavour is achieved by the blending of flavourings and spice
s including curry leaves, mustard seed
s, coriander
, ginger
, garlic
, chili, pepper
, cinnamon
, clove
s, green cardamom, cumin
, nutmeg
, coconut
and rosewater
.
Rice and legumes play an important role in Tamil cuisine. Lentils are also consumed extensively, either accompanying rice preparations, or in the form of independent dishes. Vegetable
s and dairy
products are essential accompaniments, and tamarind rather than amchoor is the favoured souring agent. Rice is the chief staple as with the rest of South India
, and unlike their northern counterparts, the people of South India regard wheat-based breads of any kind as a poor diet.
On special occasions, traditional Tamil dishes are prepared in almost the same way as they were centuries ago—preparations that call for elaborate and leisurely cooking, and served in traditional style and ambience. The traditional way of eating a meal involves being seated on the floor, having the food served on a banana leaf
, and using clean fingers of the right hand to transfer the food to the mouth. After the meal, the fingers are washed, and the banana leaf becomes food for cows. A typical tamilian would eat Idly/Dosai/uthappam etc. for breakfast and rice accompanied by lentil preparations Sambar, Rasam and curd.
Because of modernization, urbanization
, cosmopolitan culture and the break-up of the joint family system, compromises and adaptations are being made. A movement towards a simpler cuisine can be sensed. Urbanization has introduced Western-style seating arrangements at traditional events with tables, chairs, plates and cutlery becoming the norm, and food being served buffet
-style.
Despite changes in practices and their cultural implications, Tamil cuisine retains its basic character in the use of ingredients, and its aroma and flavour remain unchanged.
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
, or Nadugal (lit. countries) are the primary means of dividing Tamil cuisine.
The Chettinad
region comprising Karaikudi
and adjoining areas is known for both traditional vegetarian dishes like appam
, 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
. Parota
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. Parota is not commonly made at home as it is laborious and time consuming. 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 Sea
and 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 (meatball
s), 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 puttu
(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 them 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.
, roti
, paratha, phulka or naan
along with rice, Tamil meals (Saapadu) comes mostly with rice. In North Indian cuisine pooris, chappattis are offered first and the waiter serves the rice later, often in a separate bowl.
Paayasam is usually served at the end as a sweet/dessert to finish the meal.
Finally a banana, beeda, and a glass of juice or lassi will be offered. One can eat the authentic Tamil dishes in a typical restaurant in Tamil Nadu. A restaurant in other south Indian states like Andhra
, Kerala
and Karnataka
and also those in north India have their own versions of meals native to each state.
. It traveled to Greece
, Middle East
, Malaysia, Singapore
and Thailand
via traders (Nagarathar
) from Tamil Nadu
who are Karaikudi Chettiars. Along with Chinese, it has influenced these international cuisines to what they are today, especially one can see the impact of Tamil cuisine in Malaysian cuisines like parotta kurma (Roti canai/Roti Telur) and curried items. South Africa
, Trinidad and Tobago
, Guyana
, Martinique
, Guadeloupe
, Mauritius
, and Réunion
Indian
cooking is also influenced by Tamil cuisine, which was brought by Indians in the late 19th century.
During Virundhu Sappadu, guests sit on a coir mat which is rolled out on the floor and a full course meal is served in the traditional way, on a banana leaf which is spread in front of the guests, with the tip pointed left.
The host will ensure that the menu includes as many variety of dishes as possible and guests are served as many helpings as requested. The dishes are served in a particular sequence, and each dish is placed on a particular spot of the banana leaf. Guests are expected to begin and end eating the meal together and do not leave in middle of a meal. With a look at the food on the leaf, guests will have a good idea of the community, wealth, and the region from which part of Tamil Nadu the hosts originate.
The top half of the banana leaf is reserved for accessories, the lower half for the rice. In some communities, the rice will be served only after the guest has been seated. The lower right portion of the leaf may have a scoop of warm sweet milky rice Payasam
, Kesari, Sweet Pongal or any Dessert items. While the top left includes a pinch of salt, a dash of pickle and a thimbleful of salad, or a smidgen of chutney. In the middle of the leaf there may be an odd number of fried items like small circles of chips either banana, yam or potato, thin crisp papads or frilly wafers Appalams and vada
i.
The top right hand corner is reserved for spicy foods including curry
, hot, sweet, or sour and the dry items. If it is a vegetarian meal, the vegetables are carefully chosen, between the country ones-gourds, drumsticks, brinjals-and the 'English' ones, which could be carrot, cabbage, and cauliflower. (If it is a non-vegetarian meal, a separate leaf is provided for the fried meats, chicken, fish, crab, and so on.) But again, the variations are presented carefully, one dry one next to a gravied one.
There may be side attractions such as poli
, poori
, Chappati, some of the famed rice preparations such as Ghee Pongal
or Puliyodarai (tamarind rice) particularly if the family comes from Thanjavur, known as the rice bowl of Tamil Nadu.
Traditionally, sweets are eaten first. After having worked through the preliminaries, the long haul starts with rice. Sambar is added to rice and eaten with maybe a sprinkling of ghee. This is followed by rice with Kuzhambu and rice with Rasam
. A final round of rice with curd or buttermilk signals the end of meals. Though there are varieties of kuzhambu, only one will be on offer in a given day. A banana may be served last.
After the meals, betel leaves
and nuts are chewed in a leisurely way. Hearty banter and small talks of the times gone by are discussed with nostalgia. It is a time to reminisce the past. The betel leaf chewing is a traditional habit and was a preserve of the older folks. The betel leaf is packed into a little 'package' with edible calcium paste layered on top and a pinch of coarsely powdered betel nuts.
of most of the Tamil people. Lunch or Dinner is usually a meal of steamed rice(Sooru), served with accompanying items, which typically include sambar, dry curry, rasam
, kootu
and thayir (curd, but as used in India refers to yoghurt
) or more (buttermilk
).
Tiffin is often served for breakfast
or as an evening snack, usually including one or more dishes such as idli, pongal
, dosai, puttu
, aval
(flattened rice), chapathi, sevai
, Vadai which are of 2 kinds - (medhuvadai meaning soft vadai and paruppuvadai meaning lentils vadai) Vadai, along with coconut chutney
, sambar and Milagai podi
. Tiffin is usually accompanied by hot filter coffee
, the signature beverage of the city.
Other snack items include murukku, seedai, bajji, karapori
, mixture, sevu, and pakoda which are typically savoury items.
- Porridge, also called Kanji
(rice congee
). It is made from millet.
Kootu
- a stew of vegetables or varieties of spinach, with a small amount of lentils, tamarind and black pepper which makes for a side dish for a meal consisting of rice, sambhar and rasam.
Puttu
- Made with roasted rice flour or roasted rice flour and steamed mida/ Flour is mixed with warm water and broken into small lumps. It is steamed puttu cylinder; grated coconut is used in between portions to make small wheels.
Paruppusilli
- Made with dal and red chillies and served during weddings
Kozhakkattai - Made with rice flour, grated coconut and jaggery
Kali and kootu
(which includes a diverse range of cuisines from other states of India), Continental (European) cuisine
, and Chinese cuisine
have been around for a long time, Mexican
, Italian
, Thai, Korean, Japanese
and Mediterranean cuisine, amongst others, have become popular with many restaurants exclusively specialising in these cuisines.
Tamil Nadu
Tamil Nadu is one of the 28 states of India. Its capital and largest city is Chennai. Tamil Nadu lies in the southernmost part of the Indian Peninsula and is bordered by the union territory of Pondicherry, and the states of Kerala, Karnataka, and Andhra Pradesh...
is famous for its hospitality and its deep belief that serving food to others is a service to humanity, as is common in many regions of India
India
India , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...
. The region has a rich cuisine involving both traditional vegetarian, as well as non-vegetarian dishes. It is characterized by the use of rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
, legumes and lentil
Lentil
The lentil is an edible pulse. It is a bushy annual plant of the legume family, grown for its lens-shaped seeds...
s. Its distinct aroma and flavour is achieved by the blending of flavourings and spice
Spice
A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. It may be used to flavour a dish or to hide other flavours...
s including curry leaves, mustard seed
Mustard seed
Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be colored from yellowish white to black. They are important spices in many regional foods. The seeds can come from three different plants: black mustard , brown...
s, coriander
Coriander
Coriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the...
, ginger
Ginger
Ginger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....
, garlic
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
, chili, pepper
Black pepper
Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...
, cinnamon
Cinnamon
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods...
, clove
Clove
Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to the Maluku islands in Indonesia and used as a spice in cuisines all over the world...
s, green cardamom, cumin
Cumin
Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to India. Its seeds are used in the cuisines of many different cultures, in both whole and ground form.-Etymology:...
, nutmeg
Nutmeg
The nutmeg tree is any of several species of trees in genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia...
, coconut
Coconut
The coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
and rosewater
Rosewater
Rose water or rose syrup is the hydrosol portion of the distillate of rose petals. Rose water, itself a by-product of the production of rose oil for use in perfume, is used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Europe and...
.
Rice and legumes play an important role in Tamil cuisine. Lentils are also consumed extensively, either accompanying rice preparations, or in the form of independent dishes. Vegetable
Vegetable
The noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This typically means the leaf, stem, or root of a plant....
s and dairy
Dairy
A dairy is a business enterprise established for the harvesting of animal milk—mostly from cows or goats, but also from buffalo, sheep, horses or camels —for human consumption. A dairy is typically located on a dedicated dairy farm or section of a multi-purpose farm that is concerned...
products are essential accompaniments, and tamarind rather than amchoor is the favoured souring agent. Rice is the chief staple as with the rest of South India
South India
South India is the area encompassing India's states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as the union territories of Lakshadweep and Pondicherry, occupying 19.31% of India's area...
, and unlike their northern counterparts, the people of South India regard wheat-based breads of any kind as a poor diet.
On special occasions, traditional Tamil dishes are prepared in almost the same way as they were centuries ago—preparations that call for elaborate and leisurely cooking, and served in traditional style and ambience. The traditional way of eating a meal involves being seated on the floor, having the food served on a banana leaf
Banana leaf
Banana leaf is the leaf of the Banana plant. It is used for various functions, such as for decorative elements, wrappings, plate mat, and employed in cooking method....
, and using clean fingers of the right hand to transfer the food to the mouth. After the meal, the fingers are washed, and the banana leaf becomes food for cows. A typical tamilian would eat Idly/Dosai/uthappam etc. for breakfast and rice accompanied by lentil preparations Sambar, Rasam and curd.
Because of modernization, urbanization
Urbanization
Urbanization, urbanisation or urban drift is the physical growth of urban areas as a result of global change. The United Nations projected that half of the world's population would live in urban areas at the end of 2008....
, cosmopolitan culture and the break-up of the joint family system, compromises and adaptations are being made. A movement towards a simpler cuisine can be sensed. Urbanization has introduced Western-style seating arrangements at traditional events with tables, chairs, plates and cutlery becoming the norm, and food being served buffet
Buffet
A buffet is a system of serving meals in which food is placed in a public area where the diners generally serve themselves. Buffets are offered at various places including hotels and many social events...
-style.
Despite changes in practices and their cultural implications, Tamil cuisine retains its basic character in the use of ingredients, and its aroma and flavour remain unchanged.
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
Tamilakam
' refers to the classical era territory of old South Indian royalties covering modern Tamil Nadu, Kerala, Tamil Eelam and southern parts of Andhra Pradesh, Karnataka.; In an academic context, Tamilakam is used to refer to these territories as a single cultural area, where Tamil was the natural...
, or Nadugal (lit. countries) are the primary means of dividing Tamil cuisine.
The Chettinad
Chettinad
Chettinad is a region of the Sivaganga district of southern Tamil Nadu state, India. Karaikudi is known as the capital of Chettinad , which includes Karaikudi and 74 other villages...
region comprising Karaikudi
Karaikudi
Karaikudi is a town in Sivaganga District in the Indian state of Tamil Nadu.Chettinad literally 'Chetti land' in Tamil, is a collection of 76 villages/towns. Chettinad stretched from Ramnad District and Pudukottai State of 'British' India. The Chettiars, or more properly the Nattukottai...
and adjoining areas is known for both traditional vegetarian dishes like appam
Appam
Appam, Aappam hoppers, are a type of food in Kerala, Tamil Nadu and Sri Lankan cuisine. It is called chitau Pitha in Oriya, Paddu or Gulle Eriyappa in Kodava. It is known as ආප්ප in Sinhala. It is eaten most frequently for breakfast or dinner.Appum or aapum – pronunciation varies between regions...
, idiyappam
Idiyappam
Idiyappam is a culinary specialty in Tamilnadu, Kerala and Coastal areas of Karnataka. It is also popular in certain areas of Sri Lanka...
, uthappam, paal paniyaram and non-vegetarian dishes made primarily using chicken
Chicken (food)
Chicken is the most common type of poultry in the world, and is prepared as food in a wide variety of ways, varying by region and culture.- History :...
. Chettinad cuisine
Chettinad cuisine
Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. The Chettiar community, who are a majority in this region, are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India.Chettinad cuisine is famous for...
has gained popularity in non-Tamil speaking areas as well.
Madurai
Madurai
Madurai is the third largest city in the Indian state of Tamil Nadu and one of the oldest continuously inhabited cities in the world. It served as the capital city of the Pandyan Kingdom. It is the administrative headquarters of Madurai District and is famous for its temples built by Pandyan and...
, Tirunelveli
Tirunelveli
Tirunelveli , also known as Nellai , and historically as Tinnevelly, is a city in the Indian state of Tamil Nadu. It is the headquarters of the Tirunelveli District and the sixth biggest city in Tamil Nadu...
and the other southern districts of Tamil Nadu
Districts of Tamil Nadu
The state of Tamil Nadu, in southeastern India is divided into 32 districts, including two newly carved districts Ariyalur and Tirupur.More can be found on the sites of the individual districts which are linked from the site of the Tamil Nadu Government ....
are known for non-vegetarian food made of mutton, chicken and fish
Fish (food)
Fish is a food consumed by many species, including humans. The word "fish" refers to both the animal and to the food prepared from it. Fish has been an important source of protein for humans throughout recorded history.-Terminology:...
. Parota
Parotta
A Parotta or Barotta, is a common layered flat bread of Southern India. This is not to be confused with the North Indian Paratha. Parottas are usually available in restaurants and road side shops across Kerala, Karnataka, Tamil Nadu and and the Middle East A Parotta or Barotta, is a common layered...
made with maida
Maida
-Places:*Maida, Calabria, a comune in the province of Catanzaro, Italy**Battle of Maida, a Napoleonic battle in Calabria during the War of the Third Coalition*Maida, North Dakota, an unincorporated community in the United States-People:...
or all-purpose flour, and loosely similar to the north Indian wheat flour-based Paratha
Paratha
A paratha/parantha/parauntha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough...
, is served at food outlets in Tamil Nadu, especially in districts like Madurai
Madurai
Madurai is the third largest city in the Indian state of Tamil Nadu and one of the oldest continuously inhabited cities in the world. It served as the capital city of the Pandyan Kingdom. It is the administrative headquarters of Madurai District and is famous for its temples built by Pandyan and...
, Virudhunagar
Virudhunagar
Virudhunagar is a municipality in Virudhunagar district of the South Indian state of Tamil Nadu.In the beginning of 20th century AD, Virudhupatti was one among the six important places of Ramanathapuram District. Due to the rapid growth in the field of Trade and Education, it was renamed as...
, Tuticorin, Tirunelveli
Tirunelveli
Tirunelveli , also known as Nellai , and historically as Tinnevelly, is a city in the Indian state of Tamil Nadu. It is the headquarters of the Tirunelveli District and the sixth biggest city in Tamil Nadu...
and the adjoining areas. Parota is not commonly made at home as it is laborious and time consuming. Madurai has its own unique foods such as jigarthanda
Jil jil jigarthanda
Jil Jil Jigarthanda is a south Indian beverage. It originated in Madurai, a town in the Tamil Nadu state of India. In Hindi "Jigarthanda" translates to "Cold Heart"...
, 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
Kanyakumari District
Kanyakumari District ) is a district of Tamil Nadu state, India and is the southernmost land area of mainland India.The district is the second most urbanised district in Tamilnadu, next only to Chennai and ahead of Coimbatore. It also has the highest literacy and education levels in the...
) region is famous for its fish curry since the region is surrounded by the three great water bodies of Asia: (Indian ocean
Indian Ocean
The Indian Ocean is the third largest of the world's oceanic divisions, covering approximately 20% of the water on the Earth's surface. It is bounded on the north by the Indian Subcontinent and Arabian Peninsula ; on the west by eastern Africa; on the east by Indochina, the Sunda Islands, and...
, Arabian Sea
Arabian Sea
The Arabian Sea is a region of the Indian Ocean bounded on the east by India, on the north by Pakistan and Iran, on the west by the Arabian Peninsula, on the south, approximately, by a line between Cape Guardafui in northeastern Somalia and Kanyakumari in India...
and Bay of Bengal
Bay of Bengal
The Bay of Bengal , the largest bay in the world, forms the northeastern part of the Indian Ocean. It resembles a triangle in shape, and is bordered mostly by the Eastern Coast of India, southern coast of Bangladesh and Sri Lanka to the west and Burma and the Andaman and Nicobar Islands to the...
). Fish forms an integral part of life. Owing to its unique cultural affinity and the availability of coconut, coconut oil
Coconut oil
Coconut oil is an edible oil extracted from the kernel or meat of matured coconuts harvested from the coconut palm . Throughout the tropical world, it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine, and industry...
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 (meatball
Meatball
A meatball is made from an amount of ground meat rolled into a small ball, sometimes along with other ingredients, such as breadcrumbs, minced onion, spices, and possibly eggs...
s), 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 puttu
Puttu
Puttu is a South Indian and Sri Lankan breakfast dish of steamed cylinders of ground rice layered with coconut. It is popular in the Indian states of Kerala and Tamil Nadu as well as in areas of Sri Lanka, where it is also known as pittu...
(steamed rice cake) and idiyappam
Idiyappam
Idiyappam is a culinary specialty in Tamilnadu, Kerala and Coastal areas of Karnataka. It is also popular in certain areas of Sri Lanka...
or sevai
Sevai
Sevai or Santhakai is a type of rice noodles popular in Southern India, particularly Tamil Nadu and Karnataka. Santhakai is made out of other food grains like wheat, ragi, etc. also are increasingly becoming popular....
, (known in other parts of the world as string hoppers).
Eating-out in its capital city Chennai
Chennai
Chennai , formerly known as Madras or Madarasapatinam , is the capital city of the Indian state of Tamil Nadu, located on the Coromandel Coast off the Bay of Bengal. Chennai is the fourth most populous metropolitan area and the sixth most populous city in India...
, 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 them are unique 'Speciality Restaurants,' which serve 'Indian Cuisine
Indian cuisine
Indian cuisine consists of thousands of regional cuisines which date back thousands of years. The dishes of India are characterised by the extensive use of various Indian spices, herbs, vegetables and fruit. Indian cuisine is also known for the widespread practice of vegetarianism in Indian society...
' with an ambience to match, while most others cater South Indian tiffin
Tiffin
Tiffin is lunch, or any light meal. It originated in British India, and is today found primarily in Indian English. The word originated when Indian custom superseded the British practice of an afternoon tea, leading to a new word for the afternoon meal. It is derived from the obsolete English slang...
and meals, at very reasonable prices.
Meals - Restaurant
A meal (called Saapadu) in a restaurant consists of rice with other typical Tamilian dishes on a banana leaf. A typical Tamilian would eat in banana leaf as it gives different flavour and taste to the food. But it can also be served on a stainless steel tray with a selection of different dishes in small bowls. Rice is essential to the popular definition of meals. While North Indian thali (meals) consists mainly Indian breads like chapatiChapati
Chapati or Chapatti or Chapathi is an unleavened flatbread from the Indian subcontinent. Versions of it are found in Turkmenistan and in East African countries Kenya, Uganda and Tanzania...
, roti
Roti
Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Bangladesh, Nepal and Sri Lanka. It is also consumed in parts of the Southern Caribbean, particularly in Guyana, Suriname, Trinidad and...
, paratha, phulka or naan
Naan
Naan is a leavened, oven-baked flatbread. It is typical of and popular in South and Central Asia, in Iran, and in South Asian restaurants abroad. Influenced by the large influx of South Asian labour, naan has also become popular in Saudi Arabia and other Persian Gulf states.Originally, naan is a...
along with rice, Tamil meals (Saapadu) comes mostly with rice. In North Indian cuisine pooris, chappattis are offered first and the waiter serves the rice later, often in a separate bowl.
Paayasam is usually served at the end as a sweet/dessert to finish the meal.
Finally a banana, beeda, and a glass of juice or lassi will be offered. One can eat the authentic Tamil dishes in a typical restaurant in Tamil Nadu. A restaurant in other south Indian states like Andhra
Andhra Pradesh
Andhra Pradesh , is one of the 28 states of India, situated on the southeastern coast of India. It is India's fourth largest state by area and fifth largest by population. Its capital and largest city by population is Hyderabad.The total GDP of Andhra Pradesh is $100 billion and is ranked third...
, Kerala
Kerala
or Keralam is an Indian state located on the Malabar coast of south-west India. It was created on 1 November 1956 by the States Reorganisation Act by combining various Malayalam speaking regions....
and Karnataka
Karnataka
Karnataka , the land of the Kannadigas, is a state in South West India. It was created on 1 November 1956, with the passing of the States Reorganisation Act and this day is annually celebrated as Karnataka Rajyotsava...
and also those in north India have their own versions of meals native to each state.
Influence abroad
Historically, Tamil cuisine has traveled to many parts of the world. Most notably traces were found by archeologists that Tamil cuisines were supplied to the ancient RomeRome
Rome is the capital of Italy and the country's largest and most populated city and comune, with over 2.7 million residents in . The city is located in the central-western portion of the Italian Peninsula, on the Tiber River within the Lazio region of Italy.Rome's history spans two and a half...
. It traveled to Greece
Greece
Greece , officially the Hellenic Republic , and historically Hellas or the Republic of Greece in English, is a country in southeastern Europe....
, Middle East
Middle East
The Middle East is a region that encompasses Western Asia and Northern Africa. It is often used as a synonym for Near East, in opposition to Far East...
, Malaysia, Singapore
Singapore
Singapore , officially the Republic of Singapore, is a Southeast Asian city-state off the southern tip of the Malay Peninsula, north of the equator. An island country made up of 63 islands, it is separated from Malaysia by the Straits of Johor to its north and from Indonesia's Riau Islands by the...
and Thailand
Thailand
Thailand , officially the Kingdom of Thailand , formerly known as Siam , is a country located at the centre of the Indochina peninsula and Southeast Asia. It is bordered to the north by Burma and Laos, to the east by Laos and Cambodia, to the south by the Gulf of Thailand and Malaysia, and to the...
via traders (Nagarathar
Nagarathar
The Nagarathars is a Chettiar community in Shaivism that originated in Kaveripoompattinam under the Chola kingdom of India. They are a prominent mercantile Vaishya, caste in Tamil Nadu, South India...
) from Tamil Nadu
Tamil Nadu
Tamil Nadu is one of the 28 states of India. Its capital and largest city is Chennai. Tamil Nadu lies in the southernmost part of the Indian Peninsula and is bordered by the union territory of Pondicherry, and the states of Kerala, Karnataka, and Andhra Pradesh...
who are Karaikudi Chettiars. Along with Chinese, it has influenced these international cuisines to what they are today, especially one can see the impact of Tamil cuisine in Malaysian cuisines like parotta kurma (Roti canai/Roti Telur) and curried items. South Africa
South Africa
The Republic of South Africa is a country in southern Africa. Located at the southern tip of Africa, it is divided into nine provinces, with of coastline on the Atlantic and Indian oceans...
, Trinidad and Tobago
Trinidad and Tobago
Trinidad and Tobago officially the Republic of Trinidad and Tobago is an archipelagic state in the southern Caribbean, lying just off the coast of northeastern Venezuela and south of Grenada in the Lesser Antilles...
, Guyana
Guyana
Guyana , officially the Co-operative Republic of Guyana, previously the colony of British Guiana, is a sovereign state on the northern coast of South America that is culturally part of the Anglophone Caribbean. Guyana was a former colony of the Dutch and of the British...
, Martinique
Martinique
Martinique is an island in the eastern Caribbean Sea, with a land area of . Like Guadeloupe, it is an overseas region of France, consisting of a single overseas department. To the northwest lies Dominica, to the south St Lucia, and to the southeast Barbados...
, Guadeloupe
Guadeloupe
Guadeloupe is an archipelago located in the Leeward Islands, in the Lesser Antilles, with a land area of 1,628 square kilometres and a population of 400,000. It is the first overseas region of France, consisting of a single overseas department. As with the other overseas departments, Guadeloupe...
, Mauritius
Mauritius
Mauritius , officially the Republic of Mauritius is an island nation off the southeast coast of the African continent in the southwest Indian Ocean, about east of Madagascar...
, and Réunion
Réunion
Réunion is a French island with a population of about 800,000 located in the Indian Ocean, east of Madagascar, about south west of Mauritius, the nearest island.Administratively, Réunion is one of the overseas departments of France...
Indian
Non-resident Indian and Person of Indian Origin
A Non-Resident Indian is an Indian citizen who has migrated to another country, a person of Indian origin who is born outside India, or a person of Indian origin who resides permanently outside India. Other terms with the same meaning are overseas Indian and expatriate Indian...
cooking is also influenced by Tamil cuisine, which was brought by Indians in the late 19th century.
Typical Tamil feast - Virundhu Sappadu
‘Virundhu’ in Tamil means ‘feast’, when guests (friends and relatives) are invited during happy ceremonial occasions to share food. ‘Sappadu’ means a full course meal, which can be either lunch or dinner.During Virundhu Sappadu, guests sit on a coir mat which is rolled out on the floor and a full course meal is served in the traditional way, on a banana leaf which is spread in front of the guests, with the tip pointed left.
The host will ensure that the menu includes as many variety of dishes as possible and guests are served as many helpings as requested. The dishes are served in a particular sequence, and each dish is placed on a particular spot of the banana leaf. Guests are expected to begin and end eating the meal together and do not leave in middle of a meal. With a look at the food on the leaf, guests will have a good idea of the community, wealth, and the region from which part of Tamil Nadu the hosts originate.
Kheer
Kheer also known as Payasam or Payesh is a rice pudding, which is a traditional South Asian sweet dish...
, Kesari, Sweet Pongal or any Dessert items. While the top left includes a pinch of salt, a dash of pickle and a thimbleful of salad, or a smidgen of chutney. In the middle of the leaf there may be an odd number of fried items like small circles of chips either banana, yam or potato, thin crisp papads or frilly wafers Appalams and vada
Vada
Vada ; also known as wada or vade or vadai , is a savoury fritter-type snack from South India.-Description:Vada can vary in shape and size, but are usually either doughnut- or disc-shaped and are about between 5 and 8 cm across. They are made from dal, lentil, gram flour or potato.Vada is a...
i.
The top right hand corner is reserved for spicy foods including curry
Curry
Curry is a generic description used throughout Western culture to describe a variety of dishes from Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines...
, hot, sweet, or sour and the dry items. If it is a vegetarian meal, the vegetables are carefully chosen, between the country ones-gourds, drumsticks, brinjals-and the 'English' ones, which could be carrot, cabbage, and cauliflower. (If it is a non-vegetarian meal, a separate leaf is provided for the fried meats, chicken, fish, crab, and so on.) But again, the variations are presented carefully, one dry one next to a gravied one.
There may be side attractions such as poli
Puran Poli
Puran Poli is a traditional type of sweet flatbread made in India in the states of Maharashtra, Gujarat, Karnataka, Tamil Nadu and Goa.-Ingredients:*300 gm - Channa dal or split yellow gram*300 gm - Jaggery...
, poori
Puri (food)
Puri ,Hindi पूरी , Urdu: بوری, Tamil பூரி , Kannada ಪೂರಿ , Oriya ପୁରି, is an unleavened Indian bread, commonly consumed in India, Nepal, Bangladesh, Pakistan and other countries of South Asia. It is eaten for breakfast or as a snack or light meal.Puri is most commonly served at breakfast...
, Chappati, some of the famed rice preparations such as Ghee Pongal
Pongal
Thai Ponggal is a harvest festival celebrated by Tamils in the Indian state of Tamil Nadu, Indian Union Territory of Pondicherry and in Sri Lanka. Pongal coincides with the festival Makara Sankranthi celebrated throughout India. Pongal in Tamil means "boiling over" or "spill over". The boiling...
or Puliyodarai (tamarind rice) particularly if the family comes from Thanjavur, known as the rice bowl of Tamil Nadu.
Traditionally, sweets are eaten first. After having worked through the preliminaries, the long haul starts with rice. Sambar is added to rice and eaten with maybe a sprinkling of ghee. This is followed by rice with Kuzhambu and rice with Rasam
Rasam
Rasam is a South Indian soup. Traditional preparation involves tamarind juice as base in addition to tomato, chili pepper and other spices as seasonings. Steamed lentils are added by some along with any preferred vegetables. Nowadays all the seasonings required are combined and ground beforehand...
. A final round of rice with curd or buttermilk signals the end of meals. Though there are varieties of kuzhambu, only one will be on offer in a given day. A banana may be served last.
After the meals, betel leaves
Betel
The Betel is the leaf of a vine belonging to the Piperaceae family, which includes pepper and Kava. It is valued both as a mild stimulant and for its medicinal properties...
and nuts are chewed in a leisurely way. Hearty banter and small talks of the times gone by are discussed with nostalgia. It is a time to reminisce the past. The betel leaf chewing is a traditional habit and was a preserve of the older folks. The betel leaf is packed into a little 'package' with edible calcium paste layered on top and a pinch of coarsely powdered betel nuts.
Common dishes
Rice is the major staple foodStaple food
A staple food is one that is eaten regularly and in such quantities that it constitutes a dominant portion of a diet, and that supplies a high proportion of energy and nutrient needs. Most people live on a diet based on one or more staples...
of most of the Tamil people. Lunch or Dinner is usually a meal of steamed rice(Sooru), served with accompanying items, which typically include sambar, dry curry, rasam
Rasam
Rasam is a South Indian soup. Traditional preparation involves tamarind juice as base in addition to tomato, chili pepper and other spices as seasonings. Steamed lentils are added by some along with any preferred vegetables. Nowadays all the seasonings required are combined and ground beforehand...
, kootu
Kootu
Kootu is a Tamil word means 'add' i.e. vegetable added with lentils which form the dish, made of vegetable and lentils and are semi-solid in consistency, i.e., less aqueous than sambhar, but more so than dry curries...
and thayir (curd, but as used in India refers to yoghurt
Yoghurt
Yoghurt, yogurt or yogourt is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as "yoghurt cultures"...
) or more (buttermilk
Buttermilk
Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates where unrefrigerated fresh milk otherwise sours quickly...
).
Tiffin is often served for breakfast
Breakfast
Breakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work...
or as an evening snack, usually including one or more dishes such as idli, pongal
Pongal
Thai Ponggal is a harvest festival celebrated by Tamils in the Indian state of Tamil Nadu, Indian Union Territory of Pondicherry and in Sri Lanka. Pongal coincides with the festival Makara Sankranthi celebrated throughout India. Pongal in Tamil means "boiling over" or "spill over". The boiling...
, dosai, puttu
Puttu
Puttu is a South Indian and Sri Lankan breakfast dish of steamed cylinders of ground rice layered with coconut. It is popular in the Indian states of Kerala and Tamil Nadu as well as in areas of Sri Lanka, where it is also known as pittu...
, aval
Aval
Aval , in Spain, is a joint commitment to payment of an obligation in favor of the creditor or beneficiary. It is granted by a third party, in case the principal debtor does not fulfil the obligation of payment of a credit title....
(flattened rice), chapathi, sevai
Sevai
Sevai or Santhakai is a type of rice noodles popular in Southern India, particularly Tamil Nadu and Karnataka. Santhakai is made out of other food grains like wheat, ragi, etc. also are increasingly becoming popular....
, Vadai which are of 2 kinds - (medhuvadai meaning soft vadai and paruppuvadai meaning lentils vadai) Vadai, along with coconut chutney
Chutney
Chutney is a a condiment used in South Asian cuisine that usually contains a spice and vegetable mix.Chutneys are wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several...
, sambar and Milagai podi
Milagai Podi
Milagai Podi is a coarse mixture of ground dry spices that typically contains dried chillies, lentils, and sesame seeds. Tamils traditionally use milagai podi as a condiment on idlis, dosas and other South Indian dishes. The intensity of this condiment's spiciness can range from almost no spice at...
. Tiffin is usually accompanied by hot filter coffee
Indian filter coffee
South Indian Coffee, also known as Filter Coffee is a sweet milky coffee made from dark roasted coffee beans and chicory , especially popular in the southern states of Karnataka and Tamil Nadu...
, the signature beverage of the city.
- ChettinadChettinadChettinad is a region of the Sivaganga district of southern Tamil Nadu state, India. Karaikudi is known as the capital of Chettinad , which includes Karaikudi and 74 other villages...
dishes like appamAppamAppam, Aappam hoppers, are a type of food in Kerala, Tamil Nadu and Sri Lankan cuisine. It is called chitau Pitha in Oriya, Paddu or Gulle Eriyappa in Kodava. It is known as ආප්ප in Sinhala. It is eaten most frequently for breakfast or dinner.Appum or aapum – pronunciation varies between regions...
, uthappam.
- ParotaKerala porottaKerala Porotta, simply known as Porotta in Kerala, is a flatbread made with fine maida, eggs and fat. As the name suggests, the recipe is a Kerala variant of the North Indian Paratha. It is prepared using a technique which involves waving and puffing the dough so that the flat bread is formed of...
made with maidaMaida-Places:*Maida, Calabria, a comune in the province of Catanzaro, Italy**Battle of Maida, a Napoleonic battle in Calabria during the War of the Third Coalition*Maida, North Dakota, an unincorporated community in the United States-People:...
or all-purpose flour, perhaps similar to the north Indian wheat flour-based parathaParathaA paratha/parantha/parauntha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough...
.
- UpmaUpmaUpma is a popular Indian breakfast dish originating in South India.-Etymology:The general name of the dish in most languages is formed from two words : salt and flour...
, made from wheatWheatWheat is a cereal grain, originally from the Levant region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize and rice...
(rava), onion, green chillies. May also be substituted with broken rice granules, flattenned rice flakes, Or almost any other cereal grain instead of broken wheat.
- Thogaiyal, made from coconut, dal or coriander leaves
- CoffeeCoffeeCoffee is a brewed beverage with a dark,init brooo acidic flavor prepared from the roasted seeds of the coffee plant, colloquially called coffee beans. The beans are found in coffee cherries, which grow on trees cultivated in over 70 countries, primarily in equatorial Latin America, Southeast Asia,...
is the most popular beverage. Coffee is a major social institution in Southern Indian Tamil tradition. Its also called the Madras (a) Chennai Filter Coffee and is unique to this part of the world. They generally use gourmet coffee beans of the premium PeaberryPeaberryPeaberry, also known as caracoli, is a type of coffee bean. Normally the fruit of the coffee plant develops as two halves of a bean within a single cherry, but sometimes only one of the two seeds gets fertilized, so there is nothing to flatten it. This oval bean is known as peaberry...
or the less expensive Arabica variety. The making of filter coffee is like a ritual, as the coffee beans are first roasted and then powdered. Sometimes they add chicory to enhance the aroma. They then use a filter set, few scoops of powdered coffee, enough boiling water is added to prepare a very dark liquid called the decoction. A 3/4 mug of hot milk with sugar, a small quantity of decoction is then served in Dabarah/Tumbler set, a unique Coffee cup.
- Another popular beverage is strongly brewed teaTeaTea is an aromatic beverage prepared by adding cured leaves of the Camellia sinensis plant to hot water. The term also refers to the plant itself. After water, tea is the most widely consumed beverage in the world...
, found in the thousands of small tea stalls across the state of Tamil Nadu and adjoining areas.
- Dosai, crepes made from a fermented batter of rice and urad dal (black gram), and is accompanied by Sambar; also see Masala dosai.
- Idli, steamed rice-cakes, prepared from a fermented batter of rice and urad dal (black gram), and side-dishes are usually different kinds of chutney or sambhar.
- Puliyodarai, Puli=Tamarind, thorai/thoran=fry, is a popular Tamil dish and widely specialised among TamilTamil peopleTamil people , also called Tamils or Tamilians, are an ethnic group native to Tamil Nadu, India and the north-eastern region of Sri Lanka. Historic and post 15th century emigrant communities are also found across the world, notably Malaysia, Singapore, Mauritius, South Africa, Australia, Canada,...
Iyengars and famous throughout Karnataka as Puliyogare. It is a mixture of fried tamarind paste and cooked rice. The tamarind paste is fried with sesame oilSesame oilSesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Korean, and to a lesser extent Southeast Asian cuisine.The oil from the nutrient rich seed is popular in alternative...
, asofoetida and fenugreek powder, dried chilly, groundnuts, split chickpea, urad dal, mustard seeds, coriander seeds, cumin seeds, curry leaves, turmeric powder and seasoned with light jaggery and salt.
- Sambar, a thick stew of lentils with vegetables and seasoned with exotic spices
- RasamRasamRasam is a South Indian soup. Traditional preparation involves tamarind juice as base in addition to tomato, chili pepper and other spices as seasonings. Steamed lentils are added by some along with any preferred vegetables. Nowadays all the seasonings required are combined and ground beforehand...
, lentil soup with pepper, coriander and cumin seeds - Thayir sadamThayir sadamCurd rice also called yogurt rice is a dish of India. The word "curd" as used in India usually refers to a liquidy, sour, unsweetened yoghurt. It is most popular in the Indian states of Karnataka, Kerala, Andhra Pradesh, and Tamil Nadu...
, steamed rice with curd - SevaiSevaiSevai or Santhakai is a type of rice noodles popular in Southern India, particularly Tamil Nadu and Karnataka. Santhakai is made out of other food grains like wheat, ragi, etc. also are increasingly becoming popular....
or IdiyappamIdiyappamIdiyappam is a culinary specialty in Tamilnadu, Kerala and Coastal areas of Karnataka. It is also popular in certain areas of Sri Lanka...
, rice noodles made out of steamed rice cakes. - AppamAppamAppam, Aappam hoppers, are a type of food in Kerala, Tamil Nadu and Sri Lankan cuisine. It is called chitau Pitha in Oriya, Paddu or Gulle Eriyappa in Kodava. It is known as ආප්ප in Sinhala. It is eaten most frequently for breakfast or dinner.Appum or aapum – pronunciation varies between regions...
- KottuKottuKottu, or Kottu Roti is a Sri Lankan dish, made from a Sri Lankan type of bread called Godamba Roti, and vegetables, egg, or meat, and various spices. An optional spicy gravy is usually served with a kottu rotti. A hot kottu is generally eaten as a dinner meal...
- South Indian Coffee, also known as Filter CoffeeIndian filter coffeeSouth Indian Coffee, also known as Filter Coffee is a sweet milky coffee made from dark roasted coffee beans and chicory , especially popular in the southern states of Karnataka and Tamil Nadu...
, is a sweet milky coffee popular in Tamil Nadu. There is also a version called Kumbakonam Degree coffee. It is quite similar to the cappuccinoCappuccinoA cappuccino is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk foam. The name comes from the Capuchin friars, referring to the colour of their habits.- Definition :...
and latteLatteA latte is a coffee drink made with espresso and steamed milk. Variants include replacing the coffee with another drink base such as masala chai, mate or matcha...
varieties of coffee. Masala Paal (masala milk), sweetened milk with aromatic spices.
Other snack items include murukku, seedai, bajji, karapori
Pori
Pori is a city and municipality on the west coast of Finland. The city is located some from the Gulf of Bothnia, on the estuary of the Kokemäenjoki river, which is the largest in Finland. Pori is the most important town in the Satakunta region....
, mixture, sevu, and pakoda which are typically savoury items.
Specialities
KoozhKoozh
Koozh is the Tamil name for a porridge made from millet. It is commonly sold by street vendors in Tamil Nadu.In Tamil Nadu and other places, koozh is eaten for breakfast or lunch. Koozh is made from Kezhvaragu or Cumbu flour and broken rice in a mud pot...
- Porridge, also called Kanji
Congee
Congee is a type of rice porridge popular in many Asian countries. It can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation...
(rice congee
Rice congee
Congee is a type of rice porridge popular in many Asian countries. It can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation...
). It is made from millet.
Kootu
Kootu
Kootu is a Tamil word means 'add' i.e. vegetable added with lentils which form the dish, made of vegetable and lentils and are semi-solid in consistency, i.e., less aqueous than sambhar, but more so than dry curries...
- a stew of vegetables or varieties of spinach, with a small amount of lentils, tamarind and black pepper which makes for a side dish for a meal consisting of rice, sambhar and rasam.
Puttu
Puttu
Puttu is a South Indian and Sri Lankan breakfast dish of steamed cylinders of ground rice layered with coconut. It is popular in the Indian states of Kerala and Tamil Nadu as well as in areas of Sri Lanka, where it is also known as pittu...
- Made with roasted rice flour or roasted rice flour and steamed mida/ Flour is mixed with warm water and broken into small lumps. It is steamed puttu cylinder; grated coconut is used in between portions to make small wheels.
Paruppusilli
Paruppusilli
Paruppusilli is a traditional Tamil dish. It is made by frying toor dal and bengalgram dal with red chillies and french beans/cluster beans/plantain flowers, and is flavored with asafoetida, curry leaves and mustard seeds. It is typically served with rice and morkuzhambu during a meal....
- Made with dal and red chillies and served during weddings
Kozhakkattai - Made with rice flour, grated coconut and jaggery
Kali and kootu
Culinary influence from other parts of the world
Chennai is a major tourist destination, so it is also popular for cuisines from other parts of the world. While IndianIndian cuisine
Indian cuisine consists of thousands of regional cuisines which date back thousands of years. The dishes of India are characterised by the extensive use of various Indian spices, herbs, vegetables and fruit. Indian cuisine is also known for the widespread practice of vegetarianism in Indian society...
(which includes a diverse range of cuisines from other states of India), Continental (European) cuisine
European cuisine
European cuisine, or alternatively Western cuisine, is a generalised term collectively referring to the cuisines of Europe and other Western countries...
, and Chinese cuisine
Chinese cuisine
Chinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...
have been around for a long time, Mexican
Mexican cuisine
Mexican cuisine, a style of food that originates in Mexico, is known for its varied flavors, colourful decoration and variety of spices and ingredients, most of which are native to the country. The cuisine of Mexico has evolved through thousands of years of blending indigenous cultures, with later...
, Italian
Italian cuisine
Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, Jewish and Arab cuisines...
, Thai, Korean, Japanese
Japanese cuisine
Japanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule...
and Mediterranean cuisine, amongst others, have become popular with many restaurants exclusively specialising in these cuisines.
Tamil culinary terminology absorbed in English
- The word curry is an anglicisation of the Tamil word kari.
- The Tamil phrase milagu thanneer meaning pepper soup, literally pepper water, has been adapted in English as mulligatawnyMulligatawnyMulligatawny is a curry-flavoured soup of Anglo-Indian origin.Translated literally from Tamil, "Mulligatawny" or "Milagu Thanni" means "pepper water" . The dish the Anglo-Indians call "pepper water" is actually closer to Tamilian ரசம்-Rasam than "mulligatawny".There are many variations on the...
.
- The word Mango is derived from the Tamil word Maangaai.
- The English word rice may have been ultimately derived from Tamil Arisi. The Kannada Akki is a cognate with same roots.
- The word Congee may have been derived from the Tamil word 'Kanji' (rice porridge).
Further reading
- Ammal, Meenakshi, S., The Best of Samaithu Paar: The Classic Guide to Tamil Cuisine: Penguin Books India
- Thangam E. Phillip