Tamil cuisine

Saappadu (typical meal), along with other Tamil dishes are served on a banana leaf vaazhai illai, which adds flavor and living with natural products.

"Virundhu" refers to the core elements of Tamil cuisine offered to the guests on special occasions such as festivals and marriage ceremony.

After the meal, a banana and a betel leaf (paan) with areca nuts and limestone paste are served to promote digestion.

Before eating traditional cuisine, people clean the banana leaf with water.

Types of main dish gravies & curries that is mixed with cooked rice or eaten with Idli, dosa, Vadai, Chapathi, Idiyappam, etc: 1.

It uses rice sediment water for thickening in the dish), Kerala Kadalai curry, etc.

Kadaiyal (கடையல்) = any green leaf veggies like spinach, etc with/or lentils are cooked, churned and made into a (semi) puree like consistency.

Thuvaiyal (துவையல்) = a pounded and mashed paste like chutney made with vegetables, lentiles, etc that is of thick or mushy consistency which is then seasoned or tempered.

This is eaten with rice and also with other dishes like idli, dosai, appam, Idiyappam, Uthaappam, adai, paniyaram, etc.

Koottu (கூட்டு) = any vegetable(s) or green leafy veggies with Paruppu i.e. lentils made into a stew having slightly thick consistency with spices.

The word 'Pori-பொரி' means “to fry (deep or shallow or stir or pan) with oil or any fat”.

Varuval (வறுவல்)= usually it means dry or oil roasted vegetables or any meat or fish with spices.

7.Sundal (சுண்டல்) = usually a dry sautéd boiled legumes or pulses with spices & grated coconut.

Vathakkal (வதக்கல்) = usually a dish in which vegetable(s) is sautéd with spices on pan or wok becomes soft but still retains moisture; has a thick & wet consistency.

Thokku (தொக்கு) = it is a robustly-spiced condiment that normally has one ingredient as the foundation (read: tomatoes, raw mango), which is grated and undergoes a slow-cooking process, until it changes form and deepens in colour.

Vattral (வற்றல்) = dehydrated or usually sun dried vegetable(s) like Brinjal, cluster beans, Chillies, onion, Tomatoes, etc.

Appalam (அப்பளம்) = it is a (sun)dried thin circular shaped item made of lentils like Urad dal or grains like rice.

Bonda (போண்டா) Each area where Tamils have lived has developed its own distinct variant of the common dishes.

The cuisine of the Chola Nadu region specializes in several dishes such as sevai and other varieties associated with different sauces like chutney.

The Madurai region has its own unique dishes such as Muttaiparotta, Paruthipal, Karidosai, Jasmine Idli, Irameen Kuzhambu and it is the place of origin of the milk dessert Jigarthanda.

Non vegetarian dishes from Thirunelveli,Madurai and its adjoining areas are one of the most renowned among the South Indians.

Unlike the traditional way of preparation, Coin Parotta is generally deep fried in oil and served with mutton gravy.

Many dishes in Kongu Nadu are coconut- and onion-based, as the region has an abundant supply of coconut, onions and groundnuts.

Coconut oil is used for main cooking and as well as seasoning in certain Kongu Nadu dishes.

Idli, dosai, bhajji, koottu, murukku, vada curry and chicken 65 are common dishes in this region.

Curry is from the Tamil word கறி-kaRi which in Sangam literature means to refer to the "Black pepper".

But the word கறி (kaRi) seems to be derived from the Tamil verb கற-kaRa meaning "to extort, to milk cows, (fig.)

Britishers started using this word "Curry" to refer to all "gravy" like dishes using any kind of Spice blend.

Soru (Tamil word for 'rice') is served along with other food items such as sambar, poriyal, rasam, kootu, Keerai and curd.

These are the dry chutney powder varieties to be mixed with cooked plain rice and ghee.