Tamil cuisine is a culinary style originating in the southern Indian state Tamil Nadu and other parts of South Asia like Sri Lanka. Both vegetarian cuisine and non-vegetarian cuisine are popular among the Tamil people and have been since ancient times. Meats, along with rice, legumes, and lentils, are also popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes Rice, sambar, curd, kuzhambu, and rasam.
Tamil cuisine
tamilian cuisine
Has characteristic parts:
Adhirasamkn
Ambur chicken biryani
Appam
Arachivitta kozhi curry
Avial
Biryani
Bombay biryani
Bonda
Chapati
Chettinad biryani
Chettinad fish curry
Chettinad kozhi
Chettinad prawn masala
Chicken 65 biryani
Chicken Chinthamani
Chicken Kola urundai kozhambu
Chicken chettinad
Chicken ghee roast
Chicken pakora
Chicken sukka
Chippi appam
Congee
Dahi vada
Elantha vadaita
Idiappam
Idli
Indian filter coffee
Iraal masala
Iraal milagu varuval
Kayu
Kootu
Koozh
Kothu parotta
Kottu
Kovai biriyani
Kozhi Curry
Kozhi milagu masala
Kozhi milagu varuval
Kozhi pachai curry
Kozhi vellai kuruma
Kuzhambu
Lavariya
Madras Curry
Madras kozhi kozhambu
Maniputtu
Masala dosa
Meen karutha curry
Meen maanga curry
Meen puli muzham
Mulligatawny
Munthiri kothu
Murukku
Naatu Kozhi kuzhambu
Naatu kozhi rasam
Nandu masala
Nandu omelette
Nandu rasam
Nethili meen curry
Nethili meen varuval
Paddu
Pallipaalayam chicken fry
Papadam
Paper Dosa
Phirni
Pongal
Poriyalta
Prawn ghee roast
Pulihora
Puran polimr
Puri
Puttu
Putu mayamjp-ro
Rava dosa
Rice gruel
Sakkarai pongal
Samba rice
Seeraga samba chicken biryani
Sevaihi
Sukka
Sura puttu
Thalapakkatti chicken biryani
Thengai paal meen curry
Upma
Uttapam
Vanjaram fry
Varuthu aracha kozhi curry
Watalappam
Also known as:
Wikidata ID:
Q3007006
Wikipedia title:
Tamil cuisine
References:
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