Tamil cuisine is a culinary style originating in the southern Indian state of

Tamil Nadu Tamil Nadu (; , TN) is a state in southern India. It is the tenth largest Indian state by area and the sixth largest by population. Its capital and largest city is Chennai. Tamil Nadu is the home of the Tamil people, whose Tamil language ...

and other countries of

South Asia South Asia is the southern subregion of Asia, which is defined in both geographical Geography (from Greek: , ''geographia''. Combination of Greek words ‘Geo’ (The Earth) and ‘Graphien’ (to describe), literally "earth descr ...

like Sri Lanka. Both vegetarian cuisine and non-vegetarian cuisine are popular among the Tamil people and have been since ancient times. Meats, along with

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

, legumes, and lentils, are also popular. Dairy products and

tamarind Tamarind (''Tamarindus indica'') is a leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic, meaning that it contains only this species. It belongs to the family Fabaceae ...

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 Idli or idly () is a type of savoury rice cake, originating from the South India,popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and ric ...

or dosa with chutney. Lunch includes

Rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

, sambar, curd, kuzhambu, and rasam.

Typical meals

(a typical meal), along with other Tamil dishes are served on a banana leaf (vaazhai illai), which adds flavor. Puddings such as

payasam Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur w ...

are eaten first.

Coffee Coffee is a drink prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It is the most popular hot drink in the world. Seeds of ...

and

tea Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of ''Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and north ...

are the staple drinks. Veg Full Meals in Tamil Nadu

"Virundhu" 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 Pachadi ( te, పచ్చడి, kn, ಪಚಡಿ, ta, பச்சடி, ml, പച്ചടി) refers to a traditional South Indian fresh pickle served as a side dish. Broadly translated, it refers to food which has been pounded. In And ...

. Dry and fresh fruits or vegetables are also used to prepare traditional cuisine. They serve salt,

pickles Pickles may refer to: Dogs * Pickles (dog) (died 1967), a dog that found the stolen World Cup trophy in 1966 * Pickles (pickleball), a dog often cited as the name origin for the sport of pickleball * Mr. Pickles, the titular demonic dog in ...

, vada,

, 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 The banana leaf is the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle. The leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrappin ...

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 Tamiḻakam (Tamil: தமிழகம்; Malayalam: തമിഴകം), refers to the geographical region inhabited by the ancient Tamil people, covering the southernmost region of the Indian subcontinent. Tamilakam covered today's Tamil Nad ...

prepare their unique Tamil cuisine.

Chola Nadu

The cuisine of the

Chola Nadu Chola Nadu is a cultural region of the Tamil Nadu state in southern India. It encompasses the lower reaches of the Kaveri River and its delta, and formed the cultural homeland and political base of the Chola Dynasty which ruled large parts of S ...

region specializes in several dishes such as

Sevai Sevai (Hindi : सेवई), shavige (Kannada: ಶಾವಿಗೆ), saemia and santhakai (Tamil: சந்தகை) is a type of rice vermicelli popular in India. While typically made from rice, varieties made out of other food grains like ...

and other varieties associated with different sauces like chutney. The most common dishes are from Chidambaram and 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. The freshwater fishes from surroundings of Thiruchirapalli are famous for their unique taste.

Pandiya Nadu

The

Chettinad Chettinad (also known as Chettinadu) is a region located mainly in the Sivaganga district historically ruled by Ramnad kingdom of Pandya Nadu and has a small portion extending into the Pudukottai District in Tamil Nadu, India..Karaikudi and ...

region and its adjoining areas such as

Karaikudi Karaikudi is a Greater municipality in Sivagangai district in the Indian state of Tamil Nadu. It is the 21st largest urban agglomeration of Tamil Nadu based on 2011 census data. It is part of the area commonly referred to as " Chettinad" and has ...

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

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 Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...

Chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

, Freshwater fishes and

Quail Quail is a collective name for several genera of mid-sized birds generally placed in the order Galliformes. The collective noun for a group of quail is a flock, covey, or bevy. Old World quail are placed in the family Phasianidae, and New ...

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 Telugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra, Telangana and Yanam. Generally known for its tangy, hot and spicy taste, the cuisine is very diverse due to the vast spread of the people and ...

due to geographic proximity. Hot and spicy vegetarian and non-vegetarian dishes are prepared.

Idli Idli or idly () is a type of savoury rice cake, originating from the South India,popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and ric ...

, dosai,

bhajji Pakora () is a spiced fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants in South Asia and UK. It consists of items, often vegetables such as potatoes and onions, coated in seasoned g ...

, koottu,

murukku Murukku (Malayalam – മുറുക്ക്, Tamil – முறுக்கு) is a savoury, crunchy snack originating from the Indian subcontinent. The name ''murukku'' derives from the Tamil word for "twisted", which refers to its shape. ...

, vada curry and chicken 65 are common dishes in this region.

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 Mulligatawny () is a soup which originated from South Indian cuisine. The name originates from the Tamil words ( 'black pepper'), and (, 'water'); literally, "pepper-water". It is related to the dish . Main ingredients commonly include chicke ...

* " Congee" is derived from the Tamil word ''kanji.''

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

is a steamed rice-cake prepared with fermented batter or rice and

black gram ''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the ...

. It is usually served with different kinds of traditional dishes such as chutney, sambhar or vadacurry. * Dosai is prepared from a fermented batter and

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 Appam is a type of thin pancake originating from South India. It is made with fermented rice batter and coconut milk, traditionally cooked in an ''appachatti'', a deep pan similar in shape to a wok. It is common in the cusine of Kerala and Tam ...

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 Puttu ( ml, പുട്ട്; ta, புட்டு; si, පිට්ටු) (pronounced ), alternatively spelled pittu ( ta, பிட்டு), is a dish native to the South Indian states of Kerala, Tamil Nadu, and parts of Karnataka, ...

is a steamed, layered, cylindrical cake made from flour or rice. * Kozhakkattai is a steamed dumpling made with rice flour. *

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

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

and freshly grounded spices. * Chutney varieties consumed by the people are

coconut chutney Coconut chutney is a south Indian chutney, a side-dish or a condiment, common in the Indian subcontinent. The condiment is made with coconut pulp ground with other ingredients such as green chillies, tamarind, salt, coriander and water. Coconut ...

, onion chutney, tomato chutney, coriander chutney, kara chutney,

garlic chutney Garlic chutney, also referred to as lahsun chutney, lahsun ki chutney, lehsun chutney and bellulli chutney, is a chutney, originating from the Indian subcontinent, made from fresh garlic, dry or fresh coconut, groundnuts and green or red chili pep ...

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.

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 Common chicory (''Cichorium intybus'') is a somewhat woody, perennial herbaceous plant of the family Asteraceae, usually with bright blue flowers, rarely white or pink. Native to the Old World, it has been introduced to North America and Austra ...

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 Sharbat ( fa, شربت, ; also transliterated as ''shorbot'', ''šerbet'' or ''sherbet'') is a drink prepared from fruit or flower petals. It is a sweet cordial, and usually served chilled. It can be served in concentrated form and eaten with ...

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'' - Corriander 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 * ''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 Tamarind (''Tamarindus indica'') is a leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic, meaning that it contains only this species. It belongs to the family Fabaceae ...

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 Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. ...

, asofoetida, fenugreek powder, chilly, groundnuts, chickpea, black gram, mustard seeds, coriander seeds, cumin seeds, 'curry leaves, turmeric powder, jaggery and salt. *

Biryani Biryani () is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and usually some type of meat ( chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, ...

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 Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...

) 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 corriander 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 n fried coconut, shallots, garlic, dried ginger, peppercorns, corriander 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 An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the m ...

made with curried

rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening ...

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 Murukku (Malayalam – മുറുക്ക്, Tamil – முறுக்கு) is a savoury, crunchy snack originating from the Indian subcontinent. The name ''murukku'' derives from the Tamil word for "twisted", which refers to its shape. ...

'' * '' Seedai'' *'' Bajji'' * '' varieties of Mixture'' * '' Kara Sev'' * ''

Pakoda Pakora () is a spiced fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants in South Asia and UK. It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram ...

'' * 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/Corriander chutney powder * Mint chutney powder * Raw banana chutney powder for infants and toddlers

References

External links

Boston.com - A new year's feast from Tamil Nadu
{{Authority control Culture of Chennai Cuisine Vegetarian dishes of India Vegetarian dishes of Sri Lanka South Indian cuisine Desi cuisine Indian cuisine by state or union territory

Typical meals

Regional cuisine

Chola Nadu

Pandiya Nadu

Kongu Nadu

Tondaimandalam

Tamil culinary terms in English

Dishes

Breakfast dishes

Main dishes

Side dishes

Drinks

Lunch and dinner dishes

Main dishes

=Rice varieties

Sambar varieties

Rasam Varieties

Kuzhambu (Curry) varieties

Poriyal/stir-fry varieties

Kootu/stew varieties

Chicken varieties

Mutton varieties

Seafood varieties

Egg varieties

Sweet dishes

Traditional snacks

Pickles

Podi varieties/chutney powder

See also

References

Further reading

External links