TAMIL NADU CUISINE

TAMIL NADU CUISINEBY : - NITIN ATAL

INTRODUCTIONTAMIL NADU is famous for its deep belief that serving food to others is a service to humanity. Mostly all SOUTH INDIAN foods were originated from TAMIL NADU. The region has a rich cuisine involving both traditional NON-VEGETARIAN and VEGETARIAN dishes. It is characterized by the use of RICE, LEGUMES, and LENTILS.

TAMIL NADU PROFILETHE EMBRANCE OF ANCIENT DRAVIDIAN CULTURE. SOUTHERNMOST PART OF INDIA WITH ANCIENT INDIAN CULTURE DISTINGUISHED FOR ITS UNIQUE LANGUAGE, CUSTOMS, ARCHITECTURE. THE ARROGANCE OF THE STATE IS THE LANGUAGE ITS SELF TAMIL. PEOPLE RECOGANIZE TAMILIANS BY THE FACE, NATURE, AMBIENCE AND THE WAY THEY COMMUNICATE. LAND WITH VIBRANT CULTURE, RICH TAPESTRY OF HISTORY AND NATURESS PARADISE OF BEACHES AND AS WELL AS THE 2ND MOST INDUSTRIALIST LAND COVERED MAKE TAMIL NADU AS SPECTACULAR LAND WITH PASSION

IMPORTANT ROLERICE AND LEGUMES PLAY AN SIGNIFICANT ROLE IN TAMIL CUISINE. LENTILS ARE ALSO CONSUMED EXTENSIVELY, EITHER ACCOMPANYING RICE PREPARATIONS, OR IN THE FORM OF INDEPENDENT DISHES. VEGETABLE AND DAIRY PRODUCTS ARE ESSENTIAL ACCOMPANIMENTS, AND RAMARIND RATHER THAN AMCHOOR IS THE FAVORED SOURING AGENT. RICE IS THE CHIEF STAPLE AS WITH THE REST OF SOUTH INDIA.

INGRIDENTSFOOD COOKED IN THE REGION OWES ITS SPECIAL TASTE TO THE LOCALLY AVAILABLE WATER, SPICES AND VEGETABLES. ITEMS LIKE SAMBHAR ONIONS, STAR ANISE, FENNEL, KALPSI OR CINAMON, CARDAMOM, CLOVES, COCONUT OIL, FENUGREEK, DRIED VEGETABLES. IN TAMIL NADU PEOPLE MAKE SURE WHAT THE HAVE SHOULD BE HEALTHY HYGINE AND THEY MEASURE QUANTITIVE FOOD AT DINNING .

WAY OF SERVICINGMEAL IS SERVED IN BANANA LEAVES AND HAD ON FLOOR. ON THE TOP OF THE LEAF, PICKLE, CHIPS, AND APPALAM IS SERVED. THIS IS FOLLOWED BY TVEGETABLE SERVED ON THE TOP HALF OF THE LEAF. ONCE ALL VEGETABLE PREPARATIONS ARE SERVED, RICE IS SERVED WITH HOME MADE GHEE. SOME HOMELY PREPARATION ARE ALSO INCLUDE LIKE KOOTU, PORIAL, THUVAYAL, MOR KULAMBU, SAMBHAR ETC.. AFTER BLENDIN SAMBHAR ON RICE,, RASAM IS SERVED MAKING SURE IT HAS TO BE WITH IN THE LEAF WITOUT GOING OUT. AT THE END IMMEDIATELY PAYASAM IS SERVED (FESTIVE SEASON SPCIAL) AS DESERT.

KNOWN DISHES MEEN POONDU KOZHAMBUIT IS SPICY RED COLORED FISH GRAVY FULL OF GARLIC FLAVOUR. IT SHOULD BE COOKED IN MUD POT.

NAANDAN PAAL PAYASAMIT IS MADE OF BENGAL GRAM, MOONG DAL, SAGO AND BROKEN RICE. SWEETENED WITH JAGGERYAND COOKED IN COCONUT MILK.

SAMBHAR SADAMBOILED RICE TEMPERED WITH CRUSHED JEERA, PEPPERCORN, SLIT GREEN CHILLIES, CASHEWNUT AND CURRY LEAVESRASAMTEMPERED DAL WATER, CAN BE FLAVOURED WITH OTHER INGREDIENTS,MOR KULAMBUBUTTERMILK VEGETABLE CURRYAVIALMIXED VEGETABLE IN COCONUT GRAVY

DOSASPANCAKES MADE WITH RICE AND LENTILS, MAY BE EATEN WITH CHUTNEY AND STUFED WITH SPICY POTATOESIDLYTHIS IS A STEAMED RICE PANCAKES ENJOYED ALL OVER INDIA AND EATEN WITH CHUTNEY OR SAMBHAR.MASURI ANNAALSO KOWN AS YOGHURT RICE OR CURD RICEIDIAPPAMTHESE ARE CALLED STRING HOOPERS AND ARE MADE RICE FLOUR AND STEAMED