
Tamil cuisine is characterized by use of rice, lentils, curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut and rosewater. The social practices and its cultural implications have undergone considerable changes. Despite this Tamil cuisine retains its basic character as far the use of ingredients and its aroma and flavour are concerned.
However as time passed each region of Tamil Nadu developed its own distinct variant of the common dishes. The four divisions of Tamil cuisine are Chettinad cuisine, Kanyakumari cuisine,
Madurai cuisine and Western Kongunadu cuisine. The Chettinad region is known for dishes like appam, idiyappam, and chicken dishes. Madurai and other southern districts of
Tamil Nadu are known for non-vegetarian food comprising of Mutton, chicken and fish. Other unique items of this region include Jigarthanda, Muttaiparotta, Paruthipal & Ennaidosai. The region of Kanyakumari is known for its fish curry as it is surrounded by seas all round. The western Kongunadu region is known for its has specialty dishes like Santhakai, Oputtu, kola urundai, Thengai Paal, Ulundu Kali, , Ragi puttumavu, Pori Urundai and many more.
Generally meals are served on Banana leaves. In the end a payasam is also served. Dessert items also include Kesari and Sweet Pongal. In the lunch rice is the main item accompanied with sambar or dry curry or rasam, kootu and curd or buttermilk. Breakfast items include dishes idli, Pongal, Dosai, Puttu, Aval, Chapathi, Sevai, Vadai, Upma, appam, uthappam. Filter coffee is very popular which is had during the breakfast. Snack items include murukku, seedai, bajji,karapori, mixture, sevu, and pakoda. Coconut, tamarind and asafetida are the major ingredients for most of the vegetarian dishes. .
The Tamil variation of Mughlai food can be savoured in the biryani and paya. The latter is a kind of spiced trotter broth and is eaten with either parathas or appam. In Tamil Nadu, the breakfast is known as `Kaalai Chitrundi`.
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(Last Updated on : 29/04/2011)