SOME FOOD RECIPES OF TAMILIANS

Historically, Tamil cuisine has traveled to many parts of the world. Most notably traces were found by archeologists that Tamil cuisines were supplied to the ancient ROME. It traveled to many countries from tamil nadu who are Karaikudi Chettiars. Along with Chinese, it has influenced these international cuisines to what they are today, especially one can see the impact of Tamil cuisine in Malaysian cuisines like parotta kurma (Roti canai/Roti Telur) and curried items.


On special occasions, traditional Tamil dishes are prepared in almost the same way as they were centuries ago—preparations that call for elaborate and leisurely cooking, and served in traditional style and ambience. The traditional way of eating a meal involves being seated on the floor, having the food served on a BANANA LEAF, and using clean fingers of the right hand to transfer the food to the mouth. After the meal, the fingers are washed, and the banana leaf becomes food for cows. A typical Tamilian would eat Idly/Dosai/uthappam etc. for breakfast and rice accompanied by lentil preparations Sambar, Rasam and curd for lunch. 

‘Virundhu’ in Tamil means ‘feast’, when guests (friends and relatives) are invited during happy ceremonial occasions to share food. ‘Sappadu’ means a full course meal, which will usually be a lunch or dinner affair. Marriage festivities could also be a 'virundhu' saapaadu at breakfast times if the marriage is solemnized in the morning hours.

In the olden days guests would sit on a coir mat rolled out on the floor and a full course meal was served on a banana leaf. Nowadays, the same exercise is done but guests sit on a dinner table and have the same type of food. Traditionally the banana leaf is laid so that the leaf tip is pointed left.

SPECIAL FEATURES OF BANANA LEAF MEAL:
Banana leaf rice is a traditional method of serving rice dishes in tamil nadu The banana leaf acts as a disposable plate and it in itself is not consumed. The choice of banana leaves is mainly due to the broad leaves as well as to the ubiquity of the plant in South India 

.Banana leaf meal etiquette also dictates that, after the meal, the guest must always fold the banana leaf inwards as a sign of gratitude to the host, even when the host is the proprietor of an eatery. However, when meals are served at funeral wakes, the leaf is folded outwards as a sign of condolence to the family of the deceased

.Due to this, folding the leaf outwards is considered rude in any other circumstance

CURD RICE:

 Curd rice is often eaten accompanied by SOUTH INDIAN PICKELS such as those of mango or lime. In South Indian home cuisine, it is standard to eat curd rice at the end of lunch and dinner, which helps ease the effects of the spicy main dishes.It is also said to aid digestion.

In some areas, curd rice is served in a unique style where rice is boiled, mixed with a mild curd and salted and then tempered with a tadka (seasoning) of mustard seeds, curry leaves, dry chillies and urad dal roasted in a spoon of hot oil

IDLY:
Idly is a favorite breakfast and snack item for many Tamilians. Nutritionally it is good as it contains both protein (urad dhal) and carbohydrates (rice).

 COCONUT CHUTNI:

In tamil nadu coconut chutney is a very common accompaniment to breakfast dishes like idli and dosa. It’s an easy to make side-dish and adds a wonderful flavor.
  

Pongal:

Pongal is the food of the harvest festival in Tamil Nadu. It is prepared in a few different ways, the favorites being Ven Pongal and Sakkarai Pongal.

 CHICKEN CHETTINAD:

Chicken Chettinad was originally popular in the Chettinad region of Tamil Nadu, but now it is a favourite food item in most  homes and restaurants  of Tamil Nadu. This dish is prepared using a combination of spices and it has its unique flavor and taste. We can have it for all rice based meals as side [...]

TAMARIND:

As the name suggests, the main ingredient in this rice item is tamarind. Since this dish has a long shelf-life even without refrigeration, it is often packed for train journeys and other long trips.

SAMBAR:

Sambar is a vegetarian curry-like sauce which forms an essential part of many of Tamil Nadu meals. Read on for authentic sambar and sambar powder recipe.

ADHIRASAM:

Adhirasam is a typical, traditional Tamilnadu sweet item that is usually made during festivals. It is popular mainly in the Southern districts of Tamilnadu and also in the Chettinad area.

MURUKKU:

Murukku (or Muruku) is a crispy type of fried snack that originated in Tamil Nadu, and spread to the rest of the Indian subcontinent. It is almost always prepared when Tamilians get together for religious or other events.

CHICKEN KUZHAMBU:
Chicken Kuzhambu is popular among non-vegetarians in Tamilnadu. This curry dish goes well with rice, chapatis, idlis etc.

BETEL LEAVES:

After the meals, betel leaves and nuts are chewed in a leisurely way. Hearty banter and small talks of the times gone by are discussed with nostalgia. It is a time to reminisce the past. The betel leaf chewing is a traditional habit and was a preserve of the older folks. The betel leaf is packed into a little 'package' with edible calcium paste layered on top and a pinch of coarsely powdered betel nuts.

                                                                                                

                                                                                                  

In the olden days guests would sit on a coir mat rolled out on the floor and a full course meal was served on bananaleaf. the same exercise is done but guests sit on a dinner table and have the same type of FOOD

Despite changes in practices and their cultural implications, Tamil food retains its basic character in the use of ingredients, and its aroma and flavour remain unchanged.