Most vegetarians and non-vegetarians find the distinct flavours, the tangy twist, the sweet infusions, and the abundance of veggies utilised in any meal to be eye-catching. The cuisine of South Asia is highly regarded and adored within and outside of the nation. Compared to the cuisines of other states like Kerala, Andhra Pradesh, and Karnataka, Tamil Nadu cuisine is quite distinctive. Here is a selection of foods and specialties from Tamil Nadu that will make you yearn for a south Indian meal.
Idli and Vada
Almost always, Idli and Vada together save breakfast for those who are running late in the morning! These dishes from Tamil Nadu are utter comfort meals and pair nicely together. One of the emblematic foods of Tamil Nadu is the idli, which is produced from a combination of urad dal and rice and when cooked resembles a little, spongy pancake.
Vada, on the other hand, is made from fermented Bengal gramme combined with curry leaf, cumin seed, and mustard seed, and is either doughnut-shaped or spherical like an idli. After being formed, the vada is deep-fried to create a crispy yet tender dish that is eaten with sambar and coconut chutney.
Dosa
Start with the paper dosa. The majority of dosas are paper-thin, and like any other Tamil Nadu cuisine, they are prepared by spreading a batter consisting of urad dal and rice on a skillet and gently cooking it. After that, it is formed into a thin sheet resembling paper and served in the form of a cone with chutney and sambar.
The same method is used to make all the other dosas, however different ingredients are used based on their names. The dosa follows the identical steps as the egg, except an egg is broken, poured on top, spread out, and cooked with the dosa in some oil or ghee.
There are a huge variety of dosas. There are a few well-known dosa varieties that are offered around the nation. Various types of dosas, such as plain, masala, tomato, onion, rawa, etc.
Uttapam
Uttapam, a specialty of Tamil Nadu cuisine, is a dish that is quite comparable to the dosa. Urad Dal and rice powder are combined in a grinder to create it. After a few hours of fermentation, it is slowly fried over a skillet with very little oil.
Uttapam is similar to a dosa in that it is flat and crispy on the sides and soft and doughy in the centre. After that, a garnish of tomatoes, onions, capsicum, etc. is added to the uttapam. Although I would choose the coconut chutney over the sambar, it tastes great with both. You may also try it with the heavenly-tasting hot tomato and chilli chutney.
Pongal
This is a standard dish served throughout all of Tamil Nadu’s important festivals. The meal also includes cardamom, green gramme, raisins, and cashew nuts in addition to the rice and sweet milk.
What is sweet pongal made of?
Jaggery is added to cooked rice and yellow moong lentils to make sweet pongal.
Unrefined cane sugar from India called “jaggery” has a molasses-like flavour and taste.
Pongal is prepared in a vibrant clay pot known as a Kolam, which is adorned with patterns. Since Pongal is made in honour of the sun god, it is traditionally believed that it should be cooked outside in the sunlight. The dish comes in two flavors—one sweet and the other savory—and is served a top banana leaves.
Sambar
Tamil cuisine’s diversity represents an amazing blending of cultures. It’s not simply the dosas and Vadai, as we initially thought. Whether from the Chettiars, Arcots, Kongunadu, or Iyengars, Tamil Nadu cuisine is full with delectable foods.
Without sambar, Tamil Nadu cuisine is insufficient. Typically, chopped onions, freshly grated and toasted coconuts, and tamarind water are used to prepare mashed toor dal. A mixture of fried mustard seeds, fenugreek seeds, asafoetida, and dry red chillies is added for additional spice. Also utilised frequently are veggies like tomatoes and carrots. Curry leaves are used to finish the meal. This complements idli, dosa, and rice wonderfully.
Koozh
In the past, one of the main cuisines for the Tamil peoples was koozh. In Tamil Nadu’s rural communities, the meal is served during Mariamman temple festivities. The millet porridge that is frequently offered by street sellers is known in Tamil as “koozh.” It is prepared in a clay pot using cumbu flour or broken rice.
The porridge takes on a tart flavour when fermented. With onion, buttermilk, curry leaves, and coriander leaves, it is slowly liquefied. As a side dish, the koozh is typically served with raw onion, green chilli, pickles, and mango that have been flavoured with red and black pepper.
