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| Culinary Of Tamil Nadu | |||||||||||||||||||
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Tamil Nadu is famous for its extravagant feasts containing lip-smacking culinaries. The state can provide a wide variety of lip smacking, tasty, delicious food both vegetarian and non-vegetarian to the visitors. They have plenty of vegetables, which they blend in their culinary. Tamil Nadu is a healthy fibrous food provider state. The items like Grams, lentils, rice, greens and vegetables are added with spices to add aroma and taste to the food.
Dosai is a pancake of the same batter fried crisp in a pan.  Vadai is a deep fried doughnut of a batter of lentils. Pongal is cooked rice with lentils and flavoured with ghee, pepper, cumin seeds, cashew nuts, ginger bits and curry leaves. Uppuma or Kitchedi is cooked sooji or semolina with oil, mustard, cumin seeds and lentils. Idiappam is steamed rice noodles. Apparn is a similar preparation like Dosai but baked. The side dishes include the culinaries like coconut chutney, sambar (seasoned lentil broth), and chilli powder. The chilly powder is a mix of various dried lentils, chilly and salt with oil poured on it. At the end, coffee is served. The lunch or meal of Tamil Nadu consists of cooked rice, dhal, ghee, vegetable side dishes and other culinaries include Sambar, Rasam (pepper water), curd, pickles and pappads or appalam. A sweet dish, payasam or kheer, is also served. There are also various non-vegetarians culinary of mutton, chicken, egg, prawn, crab, fish etc. are available for the non-vegetarian people. Tamil Nadu culinary is mildly hot and aromatic. | |||||||||||||||||||
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