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Tamil cuisine is a culinary style of Tamil people originating from the southern Indian state of Tamil Nadu and neighboring Sri Lanka. [1] Meats, along with rice , legumes , and lentils , are popular.
Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhukatta, masala paniyaram, aadikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi, maavurundai, and athirasam.
Keerai koottu (Tamil Nadu) Green leaves kootu: Vegetarian Keerai masiyal: Ground green leaves used as a side dish for rice or mixed with rice. Vegetarian Keerai poriyal: Green leaves mixed with daal and coconut with little oil: Vegetarian Keerai sadam (Tamil Nadu) Rice and green leaves: Vegetarian Kerala Beef Fry: Beef, onions, spices, coconut ...
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Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.
Puttu with chickpea curry. Puttu principally consists of coarsely ground rice, grated coconut, little salt and water. It is often spiced with cumin, but may have other spices.. The Sri Lankan variant is usually made with wheat flour or red rice flour without cumin, whereas the Bhatkal recipes have plain coconut or masala variant made with mutton- or shrimp-flavoured grated cocon
Appam (Malayalam: അപ്പം, Tamil: ஆப்பம்) is a pancake made with fermented rice batter and coconut milk. It is a popular food in South Indian states of Kerala and Tamil Nadu. It is also very popular in Sri Lanka, where it is commonly referred to by its anglicized name as "hopper". Ada
Rasam in and Tamil, Tili sāru in Kannada (Kannada script: ತಿಳಿ ಸಾರು), or chāru (చారు) in Telugu means "essence" and, by extension, "juice" or "soup". In South Indian households rasam commonly refers to a soupy dish prepared with a sweet-sour stock made from either kokum or tamarind , along with tomato and lentil ...