Tamil cuisine Wikipedia. Part of a series on. Tamils. Tamil Australians, French Tamils, British Tamils, Tamil Italians, Tamil Indonesians, Tamil Canadians, Tamil Americans, Tamil South Africans, Myanmar Tamils, Tamil Mauritians, Tamil Germans, Tamil Pakistanis, Tamil Seychellois, Tamil New Zealanders, Swiss Tamils. Tamil Nadu is famous for its deep belief that serving food to others is a service to humanity, as it is common in many regions of India. The region has a rich cuisine involving both traditional 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. The traditional way of eating a meal involves being seated on the floor, having the food served on a banana leaf, and using clean fingers of the right hand to transfer the food to the mouth. After the meal, the fingers are washed, and the banana leaf becomes food for cows. Typically breakfast includes Idli or dosa and rice accompanied by lentil preparations Sambar, Rasam and curd for lunch. Typical mealeditA typical meal called Saapadu consists of rice with other typical Tamil dishes served on a banana leaf which gives different flavor and taste to the food. A sweet, normally Paayasam is usually served as a dessert to finish the meal. Idli d l i is a traditional breakfast in South Indian households, where it is a popular breakfast dish. Idli is a savoury cake that is popular throughout. A collection of 25 Paneer Recipes with some easy, Indian style paneer gravy recipes for Chapathi, sweets snacks using paneer. Easy onion sambarVengaya sambar recipe without coconut grinding South indian style sambar for rice. Are you wondering what side dish to prepare for chapati, roti and parathas, here you will find more than 100 side dishes for chapati, roti and pooris both gravy and. Coffee and tea are the staple drinks. Virundhu meaning feast, when guests are invited during happy ceremonial occasions to share food. Artikel Tentang Software Hardware Dan Jaringan Komputer. For festivals and special ceremonies, a more elaborate menu with steamed rice, variety rice e. After the completion of the feast, a banana and betel leaves eaten with areca nuts and limestone paste with are provided to aid digestion. Guests sit on a coir mat rolled out on the floor and a full course meal was served on a banana leaf. Nowadays, guests often sit at a dinner table and have the same type of food. Traditionally the banana leaf is laid so that the leaf tip is pointed left. Tamil Nadu is famous for its deep belief that serving food to others is a service to humanity, as it is common in many regions of India. The region has a rich cuisine. How To Prepare Sambar In Tamil Pdf' title='How To Prepare Sambar In Tamil Pdf' />Before the feast begins the leaf is sprinkled with water and cleaned by the diner himself even though the leaves are already clean. The top half of the banana leaf is reserved for accessories, the lower half for the rice. The lower right portion of the leaf may have a scoop of warm sweet milky rice Payasam, Kesari, Sweet Pongal or any Dessert items. While the top left includes a pinch of salt, a dash of pickle and a thimbleful of salad, or a smidgen of chutney. In the middle of the leaf there may be an odd number of fried items like small circles of chips either banana, yam or potato, thin crisp papads or frilly wafers aruna Appalams and vadai. The top right hand corner is reserved for spicy foods including curry, hot, sweet, or sour and the dry items. Tamil Nadu. Idly with Medu vada Ulundhu Vadai with Chutney, Sambhar served on banana leaf. Rice is the major staple food of most of the Tamil people. Normally lunch or dinner is a meal of steamed rice choru served with accompanying items, which typically include sambar, poriyal curry, rasam, kootu and curd. Breakfast disheseditIdli, steamed rice cakes, prepared from a fermented batter of rice and black gram, and side dishes are usually different kinds of chutney, sambhar or vadacurry. Dosai, crepes made from a fermented batter of rice and black gram and is eaten with Sambar or chutney. Several varieties like saada dosai, kal dosai, muttai dosai, neer dosai, rava dosai, paasi paruppu dosai, etc. Vadai, commonly of 2 types, based on the ingredients used and served along with idlis. Pongal, a traditional cuisine where rice is cooked very soft in a mud pot along with water and milk until the boiling liquid forms viscous frothy bubbles that raises above the pot. The top creamy layer tries to overflow and get out of the pot which is called as pongal and so do the dish. Paniyaram, the batter similar to the one used to make dosa is poured into pan with small pits to make paniyaram. Appam, is made from a fermented batter of rice and black gram mixture, which is made into a thin consistency. It is poured over a hot pan and spread evenly by rotating the pan. The appam generally has its sides thin and the centre is fluffy and soft. Uthappam, a dosa variety, which is slightly thick fluffy and soft. It can be made from the regular idly dosai batter. Plain uthappam is available, also a version of uthappam with vegetables or onions sprinkled over it. Upma, made from wheat or rava, added with onion, green chillies. May also be substituted with broken rice granules, flattenned rice flakes, or almost any other cereal grain instead of broken wheat. Thogaiyal, which is a wet ground paste of many ingredients but primarily with the punch of the main ingredient. Most common thogaiyals by their chief ingredient are like coconut, paruppu dal, coriander, puthina, karuveppilai, ellu, kollu, inji, poondu etc. Coffee is the most popular beverage. Coffee is a major social institution in Southern Indian Tamil tradition and generally use gourmet coffee beans of the premium Peaberry or the less expensive Arabica variety. The making of filter coffee is like a ritual, as the coffee beans are first roasted and then powdered. Sometimes chicory is added to enhance the aroma. A filter set is used and few scoops of powdered coffee with boiling water is used to prepare a dark liquid called the decoction. Hot milk with sugar and a small quantity of decoction is then served in a tumbler set, a unique coffee cup. Another popular beverage is strongly brewed tea. Koozh Porridge, also called Kanji rice congeeKootu a stew of vegetables or greens, usually made with lentils, and spices which makes for a side dish for a meal consisting of rice, sambhar and rasam. Aviyal a stew of vegetables with fresh coconut, and coconut oil which makes for a side dish for a meal consisting of rice, sambhar, rasam and equally for dishes like Adai and Thosai. In hotels it is an evening specialty food and advertised as Adai Aviayal. Puttu Steamed layered, cylindrical cakes made with flour usually rice flour is used but any miller flour can be used. The flour is sparsely mixed with water and packed into puttu cylinder and steamed. The flour is usually layered with grated coconut. Kozhukkattai Steamed dumplings made with rice flour. The fillings are varied from grated coconut and jaggery to various savoury preparations. Sevai or Idiyappam, rice noodles made out of steamed rice cakes. Arisi paruppu, rice cooked with dhall. Puliyodarai, is a popular Tamil dish which is a mixture of fried tamarind paste and cooked rice. The tamarind paste is fried with sesame oil, asofoetida and fenugreek powder, dried chilly, groundnuts, split chickpea, urad dal, mustard seeds, coriander seeds, cumin seeds, curry leaves, turmeric powder and seasoned with light jaggery and salt. Lunch disheseditSambar, a thick stew of lentils with vegetables and seasoned with exotic spices. Rasam, lentil soup with pepper, coriander and cumin seeds. Kootu a stew of vegetables or greens, usually made with lentils, and spices which makes for a side dish for a meal consisting of rice, sambhar and rasam. Aviyal a stew of vegetables with fresh coconut, and coconut oil which makes for a side dish for a meal consisting of rice, sambhar, rasam and equally for dishes like Adai and Thosai.