Tamil Nadu food is highly regarded and adored all around the world. Whether you're a vegetarian or not, you'll be impressed by the variety of vegetables used in traditional food of Tamil Nadu, as well as their distinctive tastes, acidity, sweetness, and infusions. However, it is also illegal to lump together all cuisines from the southern Indian subcontinent. Tamil Nadu's cuisine surpasses that of neighbouring regions like Kerala, Andhra Pradesh, and Karnataka.
A gastronomic kaleidoscope
When it comes to Tamil Nadu cuisine, you can experience a gastronomic whirlwind of tastes, from the golden crispiness of dosas to the melt-in-your-mouth idlis, all while merging the rich rice-based meals with the fiery kick of Chettinad curries. Ancient Tamil literature, influential kingdoms like the Cholas, and long-lived religious practices all contribute to the state's rich culinary heritage. The Chétiar community's distinctive spices added a new level of spiciness, while the inclusion of potatoes and other colonial elements gave it a distinctive flavour. Despite its reputation for robust meat meals, the traditional food of Tamil Nadu also offers surprising vegetarian options.
The pan-Indian origin of the traditional food of Tamil Nadu
Like every regional cuisine, Tamil Nadu cuisine is a delicious sum of its equally tasty parts! Take sambar, for example. The mere mention of the term "sambar" evokes images of a sour, spicy stew that complements both soft idlis and crunchy vadas. Sambar, however, has a Maharashtrian flavour, right? According to folklore, the Thanjavur region was the birthplace of sambar when the Marathas were in power. During his time as city ruler, Shivaji's relative Shahuji Bhonsle dabbled in culinary experimentation. Shahuji modified the recipe for the Maharashtrian dish amti by substituting arhar dal for moong dal and kokum for tamarind. After his visitor Sambhaji raved about it, Shahuji decided to name the meal after him; the result was sambar.
While this story's provenance is up for question, culinary historians cite Thanjavur documents that lend credence to the legend. The sambar recipe has changed over time. In contrast to Tamil sambar, which is made with dry sambar powder and is brimming with veggies like drumstick and brinjal, the Thanjavur version is a tamarind soup that does not include onions or garlic. The one from Karnataka is sweeter, while the one from Palakkad Iyers in Kerala is made with coconut.
Some of the most popular veggies used to make sambar include pumpkin, brinjal, and drumstick. Cauliflower and bottle gourds aren't used, while asafoetida and onion are often left out because of their disagreeable flavours. Rasavangi and pitlai are relatives of sambar; they are thicker, prepared with Bengal gram, and have various spice profiles and vegetable combinations. In addition to tasting great, this stew aids digestion, weight loss, and immunity thanks to its high vitamin, fibre, and protein content. The heat from the peppers also aids in cooling off during the hot summer months. Did you think Tamil Nadu cuisine is just restricted to sambar and idli? In fact, Tamil cuisine happens to have different regional flavours and sub-cuisines, too!
The different flavours of Tamil Nadu Cuisine
Nellai cuisine
The cuisine of the Nellai people, who live close to the southern point, has deep agricultural and seaside traditions. Coconut, tamarind, and banana blossom are typical components. In addition to its world-renowned halwa, this area is known for its delicious mashed greens (keerai masiyal), lentil and vegetable curry (kootu), and plain rice with podi. It has a local character and is full of soul.
Chettinad cuisine
Even while Chettinad is famous for its fiery meat dishes, it also serves daring vegetarian options with ingredients like star anise, kalpasi (stone flower), and fennel. Many dishes here are prepared in iron pots and have strong, fragrant flavours. Layers of taste are cooked slowly in curries. Tamarind, garlic, and dry-roasted spices are some of the digestive aids used to make this delicious dish.
Newbie to Tamil nadu food? Well here are some Tamil Nadu traditional snacks you should try!
Tamil Nadu snacks you should try!
Beyond sambar, if you are actually looking for tamil dishes, here are some must-try options!
Porotta
The famed Wellington Special Parotta is a popular Coonoor favourite known for its hefty quantities and nostalgic tastes. Picture a huge parotta that is packed with spicy mutton mince and served hot.
Bonda
Everyone has seen and eaten bondas before, but this one uses a different filling while still being baked in the same manner. Stuffed with bananas instead of potatoes and other vegetables, it is cooked in oil. Enjoy this sweet banana Bonda as a tea snack for a change from the regular fiery Bonda. The cuisine of Tamil Nadu is always surprising.
Infact, there are plenty of options like bonda that you'll love if you are trying street food in Chennai and nearby.
Paruppu payasam
When it comes to sweets, Paruppu Payasam is a top contender from Tamil Nadu. Moong dal is roasted before being cooked in a pressure cooker. After mashing the moong dal, add a little jaggery syrup and simmer, stirring occasionally. Rich and creamy, it's served with roasted cashew nuts. If this seems exciting, make sure you try this easy Parappu Payasam recipe!
Poriyal
Shredded or chopped veggies cooked in a spice mixture make up the poriyal, a mildly sautéed vegetable meal. Tossed with turmeric, dried red chillies, spices, and coriander, this dish combines urad dal, onions, and mustard seeds with whatever vegetable you choose. The use of shredded coconut as a garnish is common in several regions. Traditional three-course meals in Tamil Nadu include sambar, rasam, and tayir sadam, or yoghurt, with poriyal as a side dish. Poriyal is known as Palya in Karnataka and Porutu in Andhra Pradesh, among other regional variants.
Murukku
Murukku, which literally means "twisted," is a popular food that originated in Tamil Nadu. Once again, the murukku batter is a combination of rice flour, urad dal, salt, water, cumin seed, and other spices. The next step is to form it into different shapes and fry them in oil until they become firm. People all around India adore it. Here's a quick recipe for Murukku you can follow!