Tamil Nadu
Tamil Nadu – Has a distinct place in the culinary map of the country having a wide range of vegetarian and non-vegetarian delicacies to offer. The important ingredients in Tamil cuisine are red chillies, turmeric, tamarind, fresh coconut and a whiff of asafoetida. Coconut or gingelly oil is normally used as a medium of cooking, Tiffins or a light meal is very popular and a part of the Tamil Cuisine which is usually served for breakfast or as an evening snack. Tiffins are served steaming hot like Dosas. Idli, Upma. Vada, Uttappam and Pongal accompanied with Sambar, Coconut chutney and Milagai podi are mouth watering and light to eat. The tiffin is accompanied by a steaming hot filter Coffee, which is an authentic signature beverage of the Tamil Cuisine.Rice is the staple food of the South India, where lunch and dinner is served with rice accompanied with a variety of Poriyals (curries), Avial, Kootu, Kozhambu (stews),  Sambar, Rasam and Thayir ...
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Butter milk

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