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Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. [1] Meats, along with rice, legumes, and lentils, are popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using ...
Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.
Village Cooking Channel is an Indian Tamil language YouTube Channel, popularly known as VCC. They are known for their videos on traditional village food cooking in open fields. [2] As of Nov 2023, it had 22.9 million subscribers on YouTube and became the first Tamil YouTube channel to receive the first Diamond Creator Award. [3]
Chettinadu cuisine (Setti Nadu in tamil) is the cuisine of a community called the Nattukotai Chettiars, or Nagarathars, [1] from the Chettinad region in Sivaganga district of Tamil Nadu state in India. [2] Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire.
Idiyappam is a culinary speciality throughout the Indian states of Tamil Nadu, Kerala, Karnataka and the country of Sri Lanka.The name idiyappam derives from Tamil. The Tamil word 'Idi' together forms the name Idiyappam. The dish is also, frequently, called as noolappam or noolputtu, originating from the Tamil word nool, meaning string or thread.
Pongal (lit. 'to boil over') is a South Indian and Sri Lankan dish of rice cooked in boiling milk. [1] [2] Its preparation is the main custom associated with the Pongal festival.
The following is a small list of the hundreds of varieties of Kuḻambu popular in Tamil cuisine. These types of Kuḻambu all include a base of tamarind, urad and toor dals, and spices such as curry leaves, chili, and salt. Many of these varieties also include tomatoes or tomato juice as part of the base.
A parotta, porotta or barotta, is a layered flat bread of parts of Southern India, notably in Tamil Nadu and Kerala made from maida flour. This is a similar to the North Indian Lacha paratha. Parottas are usually available as street food [9] and in restaurants across Kerala, Tamil Nadu and parts of Karnataka. At some places it is also served at ...