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 ( means the Curd or
Chettinad cuisine is
very special in Tamil Nadu and hails from the deep southern region of Tamil
Nadu. It is one of the spiciest, oiliest and most aromatic cuisines in India and is
famous throughout the country. Some of the popular dishes of the Chettinad menu
are Varuval – which is a dry dish fried with onions and spices (sautéed with chicken
, fish or vegetables), Pepper Chicken, Poriyal – a curry and Kuzambu –
ingredients stewed in a gravy of fresh coconut milk and spices. The Tamil style
of Mughalai food can be tasted in Biryani and payaa. Payaa is a kind of spiced
broth eaten with Parathas and Appam.
Tamilian meal is called the ‘Sappadu’ means a full course meal, which can be
either lunch or dinner. An authentic tamil cuisine is served in a banana leaf
and is to being eaten with hands. A typical tamilian would enjoy to eat in
banana leaf as it gives different flavors and taste to the food. But after
modernization, the food is also served on a stainless steel plate with varied
types of curries served in small bowls.
one of my visits to Tamil Nadu, I had attended an actual authentic typical
Tamil feast which is commonly called as “Virundu Sappadu” which is served in a
very customised way on the banana leaf. The top half of the banana leaf is served
with a range of curries and the lower
half for the rice as it’s the staple food of South Indians. The lower right
portion of the leaf is served with a scoop of warm sweet milky rice called
Payasam, Kesari, Sweet Pongal or any Dessert items. While the top left includes
a pinch of salt, a dash of pickle or chutney. And the middle of the leaf, fried
items like chips made of banana, yam, potato, crispy papads called Appalams and
I got to know about the vegetarian meal where
the vegetables are selectively chosen between the gourds, drumsticks, brinjals,
carrots, cabbage, french beans or cauliflower and for non-vegetarians, a
separate leaf is provided for fried meats, chicken, fish, crab etc. Fish is an
integral part of the menu in most parts of the coastal region of Tamil Nadu and
the availability of coconut and coconut oil forms a base for almost all the
preparations of the region.
Paayasam is usually served at the
end as a sweet/dessert to finish the meal.
Finally the virundu sappadu ended
by serving a banana, beeda, and a glass burttermilk.
Vah! This was one of the sumptuous,
delectable and yummy Virundu Sappadu.
Savories are also one of the
important dishes usually prepared during festivites. Some of the popular
savories are Murukkus, Chedai (crunchy crispies made of rice flour) etc which
are normally served as snacks. Interestingly it is also said from the olden
days that if the savories are eaten, than the gums would get stronger.
cuisine has an umpteen variety of Payasams prepared with Rice, Semiya, Dal,
Milk, Sugar or Jaggery. Every festival in Tamil Nadu has an unique preparation
of sweets offered to the God. Sweets like Sweet Pongal, Mysore pak, Adhirasam, Coconut Burfi etc are
some of the popular yummy sweets of Tamil Cuisine.
Take banana peel and mash banana in a bowl,rasins,almonda,rice flour,maida,sugar mix well and add cardaom powder mix again.
can you grill or in pan, take a tsp and put as a small dumpling, cook in ever slow flame.
Cook till the banana becomes brown in colour add little ghee.