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Tamil Nadu Cuisine: By: - Nitin Atal

Tamil Nadu is famous for its cuisine that originated from its ancient Dravidian culture. Rice, legumes, and lentils play an important role in Tamil cuisine and are used extensively in vegetarian and non-vegetarian dishes. Ingredients like coconut oil, spices, and locally grown vegetables give Tamil dishes their unique flavors. Meals are traditionally served on banana leaves and include dishes like sambhar, rasam, avial, dosas, idlis, and payasam for dessert.

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192 views10 pages

Tamil Nadu Cuisine: By: - Nitin Atal

Tamil Nadu is famous for its cuisine that originated from its ancient Dravidian culture. Rice, legumes, and lentils play an important role in Tamil cuisine and are used extensively in vegetarian and non-vegetarian dishes. Ingredients like coconut oil, spices, and locally grown vegetables give Tamil dishes their unique flavors. Meals are traditionally served on banana leaves and include dishes like sambhar, rasam, avial, dosas, idlis, and payasam for dessert.

Uploaded by

jeyyv
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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TAMIL NADU

CUISINE
BY : - NITIN ATAL
INTRODUCTION
TAMIL NADU is famous for its deep
belief that serving food to others is a
service to humanity. Mostly all
SOUTH INDIAN foods were originated
from TAMIL NADU. The region has a
rich cuisine involving both traditional
NON-VEGETARIAN and VEGETARIAN
dishes. It is characterized by the use
of RICE, LEGUMES, and LENTILS.
TAMIL NADU PROFILE
THE EMBRANCE OF ANCIENT DRAVIDIAN CULTURE.
SOUTHERNMOST PART OF INDIA WITH ANCIENT
INDIAN CULTURE DISTINGUISHED FOR ITS UNIQUE
LANGUAGE, CUSTOMS, ARCHITECTURE.
THE ARROGANCE OF THE STATE IS THE
LANGUAGE ITS SELF TAMIL. PEOPLE RECOGANIZE
TAMILIANS BY THE FACE, NATURE, AMBIENCE AND
THE WAY THEY COMMUNICATE.
LAND WITH VIBRANT CULTURE, RICH
TAPESTRY OF HISTORY AND NATURES’S PARADISE
OF BEACHES AND AS WELL AS THE 2ND MOST
INDUSTRIALIST LAND COVERED MAKE TAMIL
NADU AS SPECTACULAR LAND WITH PASSION
RICE AND LEGUMES PLAY AN
SIGNIFICANT ROLE IN TAMIL IMPORTANT
CUISINE. LENTILS ARE ALSO ROLE
CONSUMED EXTENSIVELY,
EITHER ACCOMPANYING RICE
PREPARATIONS, OR IN THE
FORM OF INDEPENDENT
DISHES. VEGETABLE AND
DAIRY PRODUCTS ARE
ESSENTIAL
ACCOMPANIMENTS, AND
RAMARIND RATHER THAN
AMCHOOR IS THE FAVORED
SOURING AGENT. RICE IS THE
CHIEF STAPLE AS WITH THE
REST OF SOUTH INDIA.
INGRIDENTS
FOOD COOKED IN THE
REGION OWES ITS SPECIAL
TASTE TO THE LOCALLY
AVAILABLE WATER, SPICES
AND VEGETABLES. ITEMS
LIKE SAMBHAR ONIONS, STAR
ANISE, FENNEL, KALPSI OR
CINAMON, CARDAMOM,
CLOVES, COCONUT OIL,
FENUGREEK, DRIED
VEGETABLES. IN TAMIL NADU
PEOPLE MAKE SURE WHAT
THE HAVE SHOULD BE
HEALTHY HYGINE AND THEY
MEASURE QUANTITIVE FOOD
AT DINNING .
WAY OF SERVICING
MEAL IS SERVED IN BANANA LEAVES AND HAD ON
FLOOR. ON THE TOP OF THE LEAF, PICKLE, CHIPS,
AND APPALAM IS SERVED. THIS IS FOLLOWED BY
TVEGETABLE SERVED ON THE TOP HALF OF THE
LEAF. ONCE ALL VEGETABLE PREPARATIONS ARE
SERVED, RICE IS SERVED WITH HOME MADE GHEE.
SOME HOMELY PREPARATION ARE ALSO INCLUDE
LIKE KOOTU, PORIAL, THUVAYAL, MOR KULAMBU,
SAMBHAR ETC.. AFTER BLENDIN SAMBHAR ON
RICE,, RASAM IS SERVED MAKING SURE IT HAS TO
BE WITH IN THE LEAF WITOUT GOING OUT. AT THE
END IMMEDIATELY PAYASAM IS SERVED (FESTIVE
SEASON SPCIAL) AS DESERT.
MEEN POONDU
KOZHAMBU
IT IS SPICY RED COLORED FISH
GRAVY FULL OF GARLIC FLAVOUR.
KNOWN
IT SHOULD BE COOKED IN MUD
POT.
DISHES

NAANDAN PAAL PAYASAM


IT IS MADE OF BENGAL GRAM,
MOONG DAL, SAGO AND BROKEN
RICE. SWEETENED WITH JAGGERY
AND COOKED IN COCONUT MILK.
SAMBHAR SADAM
BOILED RICE TEMPERED WITH
CRUSHED JEERA,
PEPPERCORN, SLIT GREEN
CHILLIES, CASHEWNUT AND
CURRY LEAVES
RASAM
TEMPERED DAL WATER, CAN
BE FLAVOURED WITH OTHER
INGREDIENTS,
MOR KULAMBU
BUTTERMILK VEGETABLE
CURRY
AVIAL
MIXED VEGETABLE IN
COCONUT GRAVY
DOSAS
PANCAKES MADE WITH RICE AND
LENTILS, MAY BE EATEN WITH
CHUTNEY AND STUFED WITH SPICY
POTATOES
IDLY
THIS IS A STEAMED RICE
PANCAKES ENJOYED ALL OVER
INDIA AND EATEN WITH CHUTNEY
OR SAMBHAR.
MASURI ANNA
ALSO KOWN AS YOGHURT
RICE OR CURD RICE
IDIAPPAM
THESE ARE CALLED STRING
HOOPERS AND ARE MADE RICE
FLOUR AND STEAMED

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