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Tamil Nadu Cuisines |
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Earlier History
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Culture of Tamil
Nadu
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Cuisines
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Around Tamil
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The state
of Tamil Nadu has a distinct place in culinary map of the
country. Many dishes from Tamil Nadu are enjoyed by one and
all and are now a part of the national cuisine.
Tamil Nadu has a wide range of vegetarian and non-vegetarian
delicacies to offer. The food here gets its flavor from a
host of spices and condiments used in Tamil Nadu. Coconut,
tamarind and asafoetida are a must for almost all vegetarian
recipes. Garam masala is avoided in Tamil cuisine. In Tamil
Nadu Coconut oil is normally used as the medium of cooking.
Chutneys and mixed spice are served in the lunch and enhance
the taste of the meal. |
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In Tamil Nadu, a typical meal
consists of rice (mostly steamed), lentils, grains and
vegetables. Chettinad cuisine of Tamil Nadu is particularly
famous all over the country. This cuisine is hot and spicy
and provides delectable variety in mutton, chicken and fish
dishes. Chettinad Pepper Chicken is one of the most famous
dishes in Tamil Nadu. The Tamil style of Mughali food can be
tasted in the Biriyanis and Paya. Paya is a type of spiced
trotters broth and is eaten with either Parathas or Appam.
In Tamil Nadu cuisine, breakfast or tiffin includes
idly(steamed rice cakes), dosai (a pancake made from a
batter of rice) and lentils crisp fried on a pan, vada(deep
fried doughnuts made from a batter of lentils), pongal (a
mash of rice and lentils boiled together and seasoned with
ghee, cashew nuts, pepper and cummin seed), uppuma(cooked
semolina seasoned in oil with mustard, pepper, cumin seed
and dry lentils). Most of the dishes in Tamil Nadu are eaten
with coconut chutney, sambar (seasoned lentil broth) and
mulaga podi (a powdered mix of several dried lentils eaten
with oil).
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The Tamil
Lunch or meals consists of cooked rice served with different
kinds of vegetable dishes, Sambar, chutneys, Rasam (a hot
broth made with tamarind juice and pepper) and curd(yogurt).
The non-vegetarian lunch includes curries or dishes cooked
with mutton, chicken or fish. Tamil meals are incomplete
without crisp Papads or Appalam.
Tamil Nadu, especially Chennai, is famous for its filter
coffee. Most Tamils have a subtle disliking for instant
coffee, therefore filter coffee is more popular. The
preparation of filter coffee is almost like a daily chore,
the coffee beans have to be first roasted and then ground. |
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The coffee powder is then put
into a filter set and hot boiled water is added to prepare
the boiling and allowed to set for about 15 minutes. The
decoction is then added to milk with sugar to taste. The
drink thus prepared is then poured from one container to
another in rapid succession to make the perfect frothy cup
of filter coffee. An exotic drink that refreshes you and the
taste that lingers. |
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So just
taste some of the recipes from Tamil Nadu and you won't be
able to resist tasting other delicious dishes of this state
also.
-Idli
-Masala Dosa
-Medu Vada
-Masala Vada
-Sambar
-Pal Payasam
-Coconut Chutney
-Chettinad Chicken
-Ven Pongal
-Vegetable Uppama
-Mulaga Podi
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