Tamil cuisine - WikipediaFood is an important part of tamil culture. Tamilians are known for their hospitality and are very particular about feeding everyone that comes home with a smile. Even a stranger who comes home is offered at least a cup of water. For occasions, people make sure that their guest go home with a stuffed stomach. It is very common to lovingly force the guests to have some extra servings of each course. Traditionally, food used to be served on the floor on a banana leaf. Even now, during special occasions people prefer eating their food in the traditional style.
Tamil Nadu Food recipes
Being simple and easy, it is an everyday fare. It is very healthy and has a lot of Iron content. Serve with plain rice or Briyani. You can serve this with rice or any other breakfasts!Thank you. You can season it with Curry leaves, Pepp. Puliyodharai Tamarind Rice. Ragi Idiyappam!
The Mullangi Sambhar is an all-time favourite of the South Indians, especially those in Tamil Nadu where it is made very often. Mundiri Pakoda? Tamarind pulp is used to add a tongue-tickling but pleasant tang to most curries. A heart-warming dish that uses tamarind to create a magical flavor.
After the completion of the feast, a banana and betel leaves eaten with areca nuts and limestone paste are provided to aid digestion. So happy to hear the website has been useful to you. Oats Kozhukattai. It is a regular in most Iyer ffood.
Whether they have idlidosa, but for the mild but characteristic variations. How! Another stunner from the Iyer community. The Tomato Upma is made with everyday ingredients and is absolutely no-fuss.
Tamil Nadu Rice Varieties
Tamil cuisine is a cuisine native to the Tamil people who are native to the Indian state of Tamil Nadu and parts of Sri Lanka , notably the North and Eastern regions. Tamil Nadu is famous for its deep belief that serving food to others is a service to humanity,  a culture that is very uncommon in many regions of India. The region has a rich range of cuisine involving both vegetarian and non-vegetarian dishes. Rice , legumes and lentils are used extensively and flavor is achieved by the blending of various spices. Vegetables and dairy products are essential accompaniments and tamarind is used as the favored souring agent. On special occasions, traditional Tamil dishes are prepared in an elaborate and leisurely way and served in traditional style on a banana leaf.
In a Tamil Nadu meal people will serve Vathal Kuzhambu along with rice. Vaazha Thandu Sambhar. Whether they have idlipongal or upma. Mundiri Pakoda. It is very much delicious and is famous in the cuisines of Chettinad.
Tamil cuisine is quite incredible and it's not all dosas and sambars. The versatility of their food reflects a meeting of cultures. Be it Kongunadu or Arcot, Chettiars or the Iyengar Community - food assumes different characteristics across borders. Yet there's one thing that binds all, every dish demands your attention when you sit down to savour. I remember my time in Chennai , when my aunt cooked us a traditional spread. The aroma coming from the kitchen was magical. From tangy tamarind to fresh turmeric to pungent pods of chillies and curry leaves crackling in coconut oil, a symphony of tastes played out on the palate.