Tamil Cuisine

Tamil cuisine is the food culture of the Tamil people of southeastern India, primarily in Tamil Nadu and northern Sri Lanka.

The Tamil people, also known as Tamilar(தமிழர்) are known for establishing trading relations across the Indian Ocean, with presence in the Malacca Strait and elsewhere.

Chennai, formerly known as Madras, is a cultural center.

Food is traditionally served on banana leaf and eaten by hand.

The Tamil language is an ancient language with a history spanning thousands of years and a strong literary tradition. Tamil culture features a strong tradition of temple architecture and music, especially Carnatic music. Tamil culture has strong connections with Hinduism and folk religion.

Ingredients

rice

black gram or urad dal

tamarind

mango ginger(mangga)

mustard seed

Dishes

• boiled rice(choru)
• idli: plain cake made from fermented or fresh black gram batter
• dosa: seasoned cake made from fermented or fresh black gram batter
• rasam: soup, typically sour and sweet, usually served as a side dish
• sambar(சாம்பார்): thin lentil and vegetable stew
• kootu(கூட்டு): thick lentil and vegetable stew
• kulambu: curry
• poriyal(பொரியல்):