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cuisines of tamilnadu - Newest pictures

Tamilnadu Cuisine

Like all other South Indian
states, Tamil Nadu is also
known for a wide variety
of delicious food both for
the vegetarians as well as
the non-vegetarians.
Grains, lentils, rice and
vegetables are the main
ingredients of the
traditional foods of Tamil
Nadu. Spices add flavor
and give a distinctive taste
to the Tamil cuisines.
Some of the most
common and popular
dishes of the region are
idly, dosai, vada, pongal
and Uppuma. Coconut
chutney and sambhar
invariably form a part of
most of the Tamil dishes.
The typical Tamil breakfast
includes dosai, which is a
pancake made from a
batter of rice, idly
(steamed rice cakes) and
lentils (crisp fried on a
pan), vada (deep fried
doughnuts prepared from
a batter of lentils), pongal
(a mash of rice and lentils
boiled together and
seasoned with cashew
nuts, ghee, pepper and
cummin seed), uppuma
(cooked semolina
seasoned in oil with
mustard, pepper,
cummin seed and dry
lentils). These are the main
local dishes but there are
several variations that are
eaten with coconut
chutney and mulaga podi.
For lunch and the main
course, the food consists
of boiled rice, which is
served with an
assortment of vegetable
dishes, sambar, chutneys,
rasam (a hot broth
prepared from tamarind
juice and pepper) and
curd. On the other hand,
the non-vegetarian lunch
and dinner include curries
and dishes cooked with
chicken, mutton or fish.
Crispy Papad/Papar and
appalam form an
important part of a typical
Tamil meal.
Filter coffee is a famous
and popular beverage of
the people of Tamil Nadu
in general and Chennai in
particular. It is interesting
to note that making of
filter coffee is like a ritual
as the coffee beans are
first roasted and then
powdered. After the
grinding work is over, the
powder is put into a filter
set and then boiling water
is added to prepare the
decoction, which is
allowed to set for about
15-18 minutes. The
decoction is ready and
can be added to milk with
sugar according to taste.
The coffee is poured from
one container to another
in quick succession so
that the ideal frothy cup of
filter coffee is ready.
Chettinad Cuisine
Chettinad cuisine is one of
the spiciest and most
aromatic in India. The
name Chettinad cuisine
comes from the place of
its origin, Chettinad.
Chettinad cuisine and
delicacy is a specialty of
Tamil Nadu and is a
delight for non-vegetarian
food lovers. The Chettinad
cuisine consists of several
variations of mutton, fish,
and chicken items. The
Chettinad Pepper Chicken
is a specialty of all the
non-vegetarian dishes.
Dishes like biryani and
paya are popular Tamil
style of Mughali food.
Paya is a type of spiced
trotters broth and is
usually eaten with either
parathas or appam.

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