Tamil food

Chettinad Cuisine is the cuisine of the Chettinad region of Tamil Nadu. Food from this state is predominantly vegetarian due the majority of Tamil Brahmins. ... Cuisine of Chettinad is uses a variety of freshly ground spices including cumin, fenugreek, fennel, clove, bay leaf, turmeric and tamarind.The key ingredients of Chettinad Masala are – fennel seeds, black peppercorns, cumin seeds, dry red chilies, coriander seeds, ginger, and garlic. Dry roast the spices for a few minutes, and grind.

Kothu Parotta is a popular South Indian street food delicacy that originated in the southern states of India, particularly Tamil Nadu and Kerala. The dish is known for its unique preparation method, where flaky and layered parottas (a type of Indian flatbread) are shredded and stir-fried with a medley of spices, vegetables, and often, a choice of protein. Kothu Parotta is celebrated for its vibrant flavors and is a favorite among street food enthusiasts.

Explore the flavours of traditional Brahmin food on our culinary journey. Discover the rich heritage and unique recipes on our blog.

Familial imagery and history come together in her work, often inspired by “conversations with my mum and the important words she tells me regarding precious items”.

urad dal vada is a perfect match to steamed idli at breakfast. Learn to make medu vada in airfryer and in traditional frying way here.

Posts about Vedic food list written by Tamil and Vedas