Tamil cuisine

Virundhu () refers to the core elements of Tamil cuisine offered to the guests on special occasions, such as festivals and marriage ceremonies. Rice, paruppu, sambar, rasam, kuzhambu, poriyal and koottu are mixed with buttermilk or curd to prepare pachadi. Dry and fresh fruits and vegetables are also used in traditional cuisine. Meals are typically served with salt, pickles, vada, payasam and appalam. After the meal, a banana and a betel leaf (paan) with areca nuts and limestone paste are served to promote digestion. Before eating traditional cuisine, people clean the banana leaf, which is used as a large sheet to serve food on. Rice, , and other items are typically served on the leaf. Coffee and tea are the staple drinks. Payasam, a common dessert, is usually eaten at the end of the meal. Some examples of main dishes that are typically mixed with rice include: 1. Kuzhambu (): any stew that is thick and pourable or slurry-like in consistency. Sambar comes under the kuzhambu category. Other kuzhambu types are puli, mor kuzhambu (or Karnataka's thambuli(தண்புளி), meaning 'cool [or cold] sour dish'), poondu kuzhambu, milagu kuzhambu, Thakkali Kuzhambu, Kongunadu Selavu Kuzhambu (Selavu-செலவு means spices like cloves, bay leaves, cinnamon, and black pepper), Chettinad Mandi (Mandi-மண்டி means to sediment. It uses rice sediment water for thickening in the dish), Kerala Kadalai curry, etc. North Indian gravies such as paneer butter Masala, aloo gobhi masala, and peas masala fall into this category. It can have meat dishes too. 2. Kadaiyal () = any green leaf vegetables like spinach, served with lentils, are cooked, churned, and made into a semi-puree-like consistency. Kadai-கடை means to churn using kadaikkol (கடைக்கோல்) or Maththu (மத்து) or using electric hand blender. This also has a thick, pourable consistency. Keerai kadaiyal, Pachaipayir kadaiyal, and Thattaipayir kadaiyal are some examples. Meat dishes are not in this category. 3. Othukkam () = dish made from moringa leaf stock. ஒதுக்கு-Odhukku literally means to discard, set aside, reserve, etc., i.e., a broth or stock. Its consistency is slightly slurry, between Kuzhambu and Rasam. 4. Thuvaiyal () = a pounded and mashed paste like chutney made with vegetables, lentils, etc. that is of thick or mushy consistency, which is then seasoned or tempered. Thuvai-துவை means to pound & mash and then temper or season. Only vegetables & lentils; it contains no meat. It is also called Thogaiyal (தொகையல்), in which "Thogai (தொகை)" literally means "collection, flock, combine, etc.", giving a rebuses meaning to make a paste. Coconut chutney, Tomato chutney, Pudina chutney, Paruppu Thuvaiyal, Pirandai Thuvaiyal, etc., fall under this category. This is eaten with rice and with other dishes such as idli, dosai, appam, Idiyappam, Uthaappam, adai, paniyaram, etc. In Hindi, they call it Chutney, and in Malayalam, Chammanthi. 5. Saaru () is a spiced soup that is runny or watery in consistency. It literally translates to juice. Madras Mulligatawny, which itself is a mispronunciation of மிளகுதண்ணீர் ரசம் (MiLaguthanneer rasam), meaning Blackpepper soup, comes under this Saaru or Rasam category. It can have meat dishes. 6. Thayir () and Mor () = Thayir-தயிர் is just simple milk curd and Mor-மோர் is the buttermilk which is made by mixing water & curd with chopped ginger, green chillies, curry leaves & salt. Types of side dishes that are usually eaten with cooked rice (can also be eaten with Idli, dosa, Vadai, Chapathi, Idiyappam, etc.): 1. Koottu () = any vegetable(s) or green leafy veggies with Paruppu, i.e., lentils made into a stew having slightly thick consistency with spices. Koottu-கூட்டு literally means to combine or add. 2. Poriyal () = usually it means a dry stir-fried vegetable(s) with spices & grated coconut. The word 'Pori-பொரி' means "to fry (deep or shallow or stir or pan) with oil or any fat". Because of the sputtering sound we hear while frying something, the word "pori" also acquired a reborrowed meaning, "to sputter". Thus, the "Puffed rice" is called "Pori-பொரி" & “Popcorn” is called "ChoLappori-சோளப்பொரி". 3. Varuval ()= usually it means dry or oil roasted vegetables or any meat or fish with spices. Varu-வறு means to roast. Also, Vattral-வற்றல் means "dried" or "dehydrated". Usually, for chips like plantain chips, tapioca chips, etc., it is called Varuthathu-வறுத்தது because the end product is dry and has no moisture. 4. Masiyal () = boiled & mashed tubers or root vegetables like potato, yam, sweetpotato, Tapioca or cassava, etc., or any vegetables and seasoned or tempered with spices. Masi-மசி means to mash. Maharashtra's pavbhaji gravy is a Masiyal. 5. Pirattal () = separately cooked vegetable(s) that is tossed with spices on pan or wok. Pirattu-பிரட்டு means 'to toss or to coat or to turn a thing over. 6. Avial () = slightly stir fried & then steamed mixed vegetables with spices. Avi-அவி means to steam. 7.Sundal () = usually a dry sautéd boiled legumes or pulses with spices & grated coconut. Sundu (சுண்டு) means to dry up, to boil, etc. 8. Thuvattal () = usually it means dry pan-fried vegetables until the veggies shrink. ThuvaL-துவள் means to be flexible or pliable, bend, or shrink. 9. Vathakkal () = usually a dish in which vegetable(s) are sautéd with spices in a pan or wok, becoming soft but still retaining moisture; has a thick & wet consistency. Vathakku-வதக்கு means dispirited or fatigued. 10. Vanakkal () = a sautéd vegetable(s) dish with spices on pan or wok. It can be either dry like Thuvattal (துவட்டல்) or wet like Vathakkal (வதக்கல்). So, it is used as a blanket term for both of the aforesaid dishes. Vanakku (வணக்கு) means to bend. 11. Vaattal () = scorched vegetables or meat in fire. Vaattu-வாட்டு means to scorch. Other condiments that are eaten with rice, Dosai, or Chapathi: 1. Pachchadi () = in Tamil cuisine, it usually means a Curd-based dish made with freshly grated veggies like carrot, cucumber, chillies, onions, etc., mixed with curd. In Tamil cuisine, it is like the North Indian Raita. Pachadi-பச்சடி means to pound. But Pachchadi-பச்சடி can also refer to a chilli-based dish that is slightly cooked (like Mangai pachadi). It has lesser oil.. It is eaten only as a side dish. Its shelf life is one day. 2. Thokku () = it is a robustly-spiced condiment that normally has one ingredient as the foundation (read: tomatoes, raw mango), which is grated and undergoes a slow-cooking process, until it changes form and deepens in colour. This can be eaten with rice. Thokku-தொக்கு means to pound or grind. It is eaten either as a side dish or mixed with rice. Ex: Mangai Thokku, Maainji Thokku, Thakkali Thokku, etc. It has more oil. Its shelf life ranges from 3 to 7 days. 3. Oorukaai () = It has more oil for preservation. It is called “Pickle” in English & “Achaar” in Hindi. Its shelf life is more than a month; usually six months to twelve months. Fritters & fried items: 1. Vattral () = dehydrated or usually sun-dried vegetable(s) like Brinjal, cluster beans, chillies, onion, Tomatoes, etc. In Vattral-வற்றல், there shouldn't be any moisture content. Consumed after deep frying in oil. 2. Vadagam () = it is more or less equivalent to the Marathi “Vadi” dish. It comes under the Vattral-வற்றல் category. 3. Appalam () = it is a (sun)dried thin circular-shaped item made of lentils like Urad dal or grains like rice. It comes under the Vattral-வற்றல் category. Consumed after deep frying in oil. 4. Vadai () 5. Bajji () 6. Bonda () == Chemistry of Tamil cuisine ==

The chemistry of Tamil cuisine refers to the biochemical and physicochemical processes involved in its ingredients, preparation methods, and digestion. Traditional Tamil meals incorporate fermented foods, organic acids, plant fibres, proteins, fats, and carbohydrates, all of which influence flavour, preservation, nutrient availability, and digestive physiology. Food chemistry research has examined fermentation, organic acid composition, starch digestibility, and lipid content in cereal- and pulse-based diets typical of South India, including Tamil cuisine. Fermentation and microbial chemistry Fermentation is a central biochemical process in many Tamil foods, including idli, dosa, and curd (yogurt). These foods are produced through lactic-acid fermentation by microorganisms such as Lactobacillus, Leuconostoc, and Streptococcus species. Fermentation contributes to several chemical and nutritional changes, including: Production of organic acids, especially lactic acid, lowers pH and enhances microbial stability. Organic acids influence food chemistry by: Modifying flavour through sourness perception. Increasing mineral solubility and bioavailability. • Dietary fibre and resistant starch present in legumes and cereals can slow glucose absorption and influence gut microbial metabolism. Lipids and fat chemistry Fats in Tamil cuisine include plant-derived lipids such as coconut oil and sesame oil, as well as animal fats such as ghee. Coconut oil is rich in saturated fatty acids, particularly lauric acid, while sesame oil contains unsaturated fatty acids and antioxidant compounds such as sesamol. These lipids contribute to flavour, energy density, and the absorption of fat-soluble vitamins. Nutrient bioavailability Interactions between food components affect nutrient absorption. For example: Fermentation can reduce antinutritional factors such as phytic acid, improving mineral absorption. These physicochemical and microbiological processes contribute to the flavour, preservation, and nutritional characteristics of Tamil cuisine. == Nutritional classification of Tamil cuisine ==

Tamil cuisine includes a wide range of plant- and animal-based foods, as well as preserved foods, that collectively provide carbohydrates, proteins, fats, vitamins, minerals, and dietary fibre. The cuisine incorporates cereals, legumes, vegetables, fruits, dairy products, meat, poultry, fish, seafood, and preserved foods such as dried fish and pickles, contributing to a nutritionally diverse dietary pattern. Traditional Tamil diets include both fresh and preserved foods, particularly in coastal and rural regions, where drying, salting, and fermentation have historically been used to extend shelf life and maintain nutrient availability. Carbohydrates Carbohydrates are the primary source of dietary energy in Tamil cuisine, obtained mainly from cereals, millets, and starchy tubers. Preserved protein sources Preserved foods such as dried fish (Tamil: கருவாடு, karuvadu) are widely consumed, particularly in coastal regions. Karuvadu is produced by salting and sun-drying fish, which reduces moisture content and inhibits microbial growth. Drying increases nutrient concentration per unit weight, and dried fish provides protein, calcium, phosphorus, and iodine. Vitamins Tamil cuisine provides a wide range of vitamins from plant and animal foods. Major sources include: Leafy greens such as drumstick leaves (vitamins A, C, and K) Fruits such as mango and guava (vitamin C and provitamin A carotenoids) Vegetables such as carrots and pumpkins (beta-carotene) Animal foods such as fish, eggs, and dairy (vitamins B12, A, and D) Fermented foods such as curd and fermented batters may also contribute B-group vitamins through microbial synthesis. Minerals Tamil foods provide essential minerals, including calcium, iron, zinc, iodine, and potassium. Major mineral sources include: Millets, which are rich in iron and calcium Lentils and legumes, which provide iron and magnesium Leafy greens, which contain calcium and iron Fish and seafood, which provide iodine and phosphorus Dairy products, which are major sources of calcium Dried fish (karuvadu), which contains concentrated calcium and phosphorus This dietary diversity contributes to nutritional adequacy and supports energy metabolism, growth, and physiological function. ==Regional cuisine==

Each area where Tamils have lived has developed its own distinct variant of the common dishes. The four divisions of ancient Tamilakam prepare their unique Tamil cuisine. Chola Nadu The cuisine of the Chola Nadu region specializes in several dishes, such as sevai, and other varieties associated with sauces like chutney. The most common dishes are from Chidambaram. Kumbakonam is famous for its filter coffee. The Thanjavur region is one of the prominent producers of rice-based dishes like puliyodharai, sambar sadham, vegetable rice, and podi sadham. Millet dishes like kutharai vali dosai are also prepared. Freshwater fish from the area of Thiruchirapalli are famous for their unique taste. Pandiya Nadu The Chettinad region and its adjoining areas such as Karaikudi are famous for its typical spicy cuisine also known as chettinad cuisine. Dishes like idiyappam, uthappam, paniyaram as well as meat dishes are common in this region. The Madurai region has its own unique dishes, such as Muttaiparotta, Paruthipal, Karidosai, Jasmine Idli, Irameen Kuzhambu, and it is the place of origin of the milk dessert Jigarthanda. Non-vegetarian dishes from Thirunelveli, Madurai, and their adjoining areas are among the most renowned in South India. The Virudhunagar region is famous for the Coin Parotta. Unlike the traditional way of preparation, Coin Parotta is generally deep-fried in oil and served with mutton gravy. Kongu Nadu The cuisine of Kongu Nadu was originally prepared in rural areas. Oputtu, Sandahai, and Kola urundai are a few among the main dishes. Many dishes in Kongu Nadu are coconut- and onion-based, as the region has an abundant supply of coconut, onions, and groundnuts. Thengai paal jaggery, Ulundu Kali, Kachayam, Arisimparupu sadam, Kelvaragu Puttumavu, Arisi Puttumavu, Paniyaram, Kelvaragu Pakoda, Thengai barbi, Kadalai urundai, Ellu urundai, and Pori urundai are among other dishes prepared by Tamil people. Most people in the region consume mutton, chicken, freshwater fishes, and quail, as the region is landlocked. Arisimparupu sadam is a unique dish. The most common oils are sesame and groundnut oil. Coconut oil is used for main cooking and as well as seasoning in certain Kongu Nadu dishes. Tondaimandalam The cuisine of these regions is similar to Telugu cuisine due to their geographic proximity. Hot and spicy vegetarian and non-vegetarian dishes are prepared. Idli, dosai, bhajji, koottu, murukku, vada curry and chicken 65 are common dishes in this region. ==Tamil culinary words in English==

• "Curry" comes from the Tamil word kari. • The Tamil phrase milagu thanneer refers to "pepper soup", literally pepper water or mulligatawny • "Congee" is derived from the Tamil word kanji. • "Mango" came to English via Portuguese, which got it from the Tamil maankai. ==Dishes==

Rice is the staple food of most Tamil people. It is generally eaten during lunch and sometimes dinner. Soru (Tamil word for 'rice') is served along with other food items such as sambar, poriyal, rasam, kootu, Keerai, and curd. Breakfast dishes Starchy dishes • Idli is a steamed rice-cake prepared with fermented batter or rice and black gram. It is usually served with various traditional dishes such as chutney, sambhar, or vadacurry. • Dosa is prepared from a fermented batter and black gram with a small quantity of sambar or chutney. Several varieties, such as saada dosai, kal dosai, Paper roast, muttai dosai, neer dosai, rava dosai, raagi dosai, and paasi paruppu dosai, are widely available in Tamil Nadu. • Vadai is a crispy donut-shaped spicy dish usually served along with idlis. • Pongal is a traditional cuisine where rice is cooked in a paaṉai with water and milk. The word (pongal) directly translates to the action of boiling over the container due to the starch. • Upma or Uppumavu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. The different names for the dish derive from the combinations of the word uppu, meaning salt in Tamil, and mavu, meaning ground grain meal in Tamil. • Paniyaram is a dumpling-shaped dish made using dosa batter. • Appam is prepared with a fermented batter of rice and black gram mixture. Appam generally has thin edges and a soft, thick center. It is soaked in coconut milk before serving. • Uthappam is a dosa-based dish that is slightly thick, fluffy, and soft. It can be made from regular idli/dosai batter. • Puttu is a steamed, layered, cylindrical cake made from flour or rice. • Kozhakkattai is a steamed sweet dumpling made with rice flour. • Sevai or idiyappam are rice noodles usually in steamed rice cakes. It is sometimes served soaked in coconut milk. Side dishes • Sambar is a lentil-based vegetable stew or chowder made with tamarind, broth, freshly grounded spices, vegetables and lentils. • Chutney varieties consumed by the people are coconut chutney, onion chutney, tomato chutney, coriander chutney, kara chutney, garlic chutney, malaatai chutney puli chutney. • Vada curry is a classic dish that is also famous among Chennai people. • Thovaiyal is a wet ground paste that contains several ingredients. • Sambal is a condiment mostly accompanied by rice, string hoppers, and hoppers in the Tamil parts of Sri Lanka. • Sodhi is a coconut milk-based dish best made for hoppers and string hoppers in Tamil parts of Sri Lanka and Tirunelveli of Tamil Nadu. Drinks • Kaapi is the most popular beverage. It is generally prepared with gourmet coffee beans. The preparation of filter coffee is a ritual. Sometimes chicory is added to enhance the aroma. Hot milk with sugar and a small quantity of decoction is then served in a tumbler set, a traditional coffee cup. • Koozh is also known as Conjee or (rice conjee) is made with different lentils like raagi. • Sharbat is a drink made from fruits or petal flowers. • Panakam is a drink made from lemon juice or tamarind water, jaggery, dried ginger, and cardamom. Lunch and dinner dishes Main dishes • Plain rice Rice dishes • Thakkali choru – Tomato rice, Tomato coconut milk rice • Sambar choru – Rice cooked with lentils, vegetables, with a glaze of tamarind juice • Thengai choru – Coconut rice • Milagu choru – Pepper rice • Paruppu choru – Lentil rice • Karuvepillai choru – Curry leaves rice • Thayir choru – Curd rice • Nei choru – Ghee rice • Urulai choru – Potato rice • Muttaikos choru – Cabbage rice • Kudaimilagai choru – Capsicum rice • Kootanchoru – Mixed vegetable rice • Kothamalli Pudina choru – Coriander and mint rice • Manga choru – Mango rice • Thatta payaru arisi paruppu choru – Cow pea and lentil rice • Vetrilai poondu choru – Betel leaves rice with garlic • Vaṟutta arici – Fried rice • Brinji Choru • Elumichai Choru (lemon rice) – A seasoning of onions, tomatoes, curry leaf, red chilli, salt, and lemon juice made with rice • Ghee pongal • Sweet pongal • Kalkandu pongal • Puli pongal – Tamarind pongal • Thinai pongal – Foxtail millet pongal recipes • Puliyodarai, is a popular Tamil dish that is a mixture of fried tamarind paste and cooked rice. Fried tamarind paste with sesame oil, asafoetida, fenugreek powder, chilly, groundnuts, chickpea, black gram, mustard seeds, coriander seeds, cumin seeds, 'curry leaves, turmeric powder, jaggery, and salt. • Biryani such as mutton, chicken and veg briyani Sambar pickles • Vendaikkāi sambar • Potato, tomato, and carrot sambar • Carrot and beans sambar • Arachuvitta sambar • Sambar for idlis/dosas/pongal • Mango Sambar • Mixed Vegetable Sambar • Vendhaya Keerai Sambar • Brinjal Sambar • Onion Arachu vitta Sambar • Drumstick Sambar Iyer style (without onions) • Pasi Paruppu Sambar (tiffin sambar) • No Onion No garlic Carrot Sambar • Keerai Thandu Sambar • Mor Sambar/Curd Sambar Rasam soups • Lemon rasam • Paruppu rasam (tomato rasam) • Cumin rasam • Garlic rasam • Kollu Rasam (horse gram rasam) • Pepper rasam • Pineapple rasam • Tomato rasam • Neem flower (Veppam Poo) rasam • Kandathippili (long Pepper (plant) rasam • Mint rasam • Beetroot tomato rasam • Mutton elumbu rasam/Mutton bone rasam Kuzhambu curries • Thatta payiru kathirikkai kozhambu/Cow beans Brinjal curry • Murunga keerai kozhambu/Drumstick leaves curry • Pidukkam paruppu kozhambu/Shelled field beans curry • Kaalan kozhambu/Mushroom curry • Vendhaya kozhambu/Fenugreek seeds curry • Mochai kozhambu/Field beans curry • Pattani kuzhambu/Dry peas curry • Ennai kathrikkai kozhambu/Oily eggplant spicy curry • Vendaikkaai kaara kozhambu/Ladies finger spicy curry • Kathrikkai kaara kozhambu/Brinjal spicy curry • Mulai payaru kozhambu/Moong sprouts curry • Ulli theeyal/Onion theeyal curry • Kadalai theeyal/Channa theeyal curry • Murungakkai theeyal/Drumstick theeyal curry • Mochai theeyal/Field beans theeyal curry • Poondu theeyal/Garlic theeyal curry • Peerkangaai paal kozhambu/Ridgegourd curry • Kollu kozhambu/Horse gram curry • Keera kadaisal/Spinach smash curry • Avarakkai paruppu kuzhambu/Broad beans lentil curry • Milagai mandi/Green chilli curry • Kaaramani puli kozhambu/Black-eyed tamarind curry • Urundai kozhambu/Lentil dumplings curry • Murungakkai puli kozhambu/Drumstick tamarind curry • Poondu kozhambu/Garlic tamarind curry • Poosani paruppu kootu/Pumpkin lentil curry • Vatha kozhambu/Turkey berry, black nightshade curry • Soya kozhambu/Soya curry • Sakkarai valli kizhangu kozhambu/Sweet potato curry • Pavakkaai pitla/Bittergourd curry • Pavakkaai puli kozhambu/Bitter gourd tamarind curry • Jeeraga kozhambu/Jeera seeds curry • Milagu kozhambu/Pepper corns curry • Karunai kizhangu kozhambu/Yam curry Poriyal stir-fries • Parangikkaai ellu poriyal/Pumpkin fry curry with sesame seeds • Arasanikaai poriyal/Yellow pumpkin fry • Sorakkaai verkaadalai poriyal/Calabash peanuts fry • Kizhangu pottalam/Madurai potato fry masala • Senai kizhangu poriyal/Yam roast in banana leaves • Urulai milagu varuval/Potato pepper fry • Senai chops/Yam chops • Vengaaya thalai poriyal/Spring onion fry • Murungakeerai poriyal/Drumstick leaves fry • Urulai podimaas/Potato podimas • Ennai kathrikkaai masala/Stuffed small eggplant oily masala • Chinna vengaayam poriyal/Shallots fry • Kaaramani poriyal/Yard long beans fry • Carrot beans thovaran/Carrot beans in coconut masala fry • Vendhaya keerai kadalai poriyal/Methi leaves channa fry • Cheppankizhangu varuval/Arbi fry • Chettinad urulai poriyal/Chettinad spicy potato fry • Chettinad urulai pattani poriyal/Chettinad spicy potato peas fry • Agathi keerai poriyal/Agathi keerai fry • Avarakkai poriyal/Broad beans coconut fry • Kovakkai poriyal/Ivy gourd fry • Carrot kose poriyal/Carrot cabbage fry • Kaalan milagu varuval/Mushroom pepper fry • Vendakkaai poriyal/Ladiesfinger fry • Beetroot poriyal/Beetroot coconut fry • Chow chow poriyal/Chayote squash fry • Vaazhakkai podimas/Raw banana fry • Peerkangaai poriyal/Ridgegourd fry • Mullangi poriyal/Raddish fry • Maravalli kizhangu poriyal/Tapioca stir fry • Thanneer muttaan kizhangu poriyal/Asparagus fry • Pudalangaai poriyal/Snake gourd fry • Payaru thovaran/Green gram fry • Pappaalikkai poriyal/Raw papaya fry • Vendhaya keerai poriyal/Fenugreek leaves fry • Kudaimilagaai milagu poriyal/Capsicum pepper fry • Cauliflower milagu pirattal/Cauliflower pepper fry Kootu stews • Vaazhaipoo kootu/Plantain flower stew • Vendakkai kootu/Ladiesfinger stew • Murungakeerai paruppu usili/Drumstick leaves lentil stew • Paruppu beans usili/Beans and lentils stew • Kootaviyal/Aviyal cooked with all country veggies • Keerai mandi/Chettinad spinach stew • Sorakkaai kootu/Bottle gourd stew • Vaazhai thandu kootu/Plantain stem curd stew • Keerai paruppu poondu kootu/Spinach lentil garlic stew • Mulakeerai kootu/Amarnath leaves lentil stew • Pudalangai kootu/Snake gourd stew • Kothavarangaai kootu/Cluster beans stew • Poosanikkai kootu/Yellow pumpkin lentil stew • Manathakkaali keera kootu/Black nightshade leaves lentil stew • Chow chow kootu/Chayote squash stew • Thakkali kaai kootu/Green tomato lentil stew • Kathrikkai rasavaangi/Eggplant lentil stew • Mor keerai kootu/Buttermilk spinach stew • Muttaikose kootu/Cabbage lentil stew • Pachai payaru kootu/Moong bean stew • Poosanikaai mor kootu/Ash gourd curd stew • senai kizhangu kootu/Elephant yam stew • Kadamba kootu/Mixed vegetable stew • Noolkol kootu/Kohlrabi stew • Tirunelveli Sodhi • Murungakkai kootu/Drumstick lentil stew • Avarakkaai kootu/Broadbeans lentil stew • Kathrikka kootu/Brinjal stew • Sutta kathirkkai Gotsu/Burnt Brinjal stew • Parangikkaai paal kootu/Pumpkin stew in coconut milk • Pappaalikkaai kootu/Raw papaya stew • Palakkaai kootu/Raw Jackfruit stew • Vallaarai keerai kootu/Brahmi booti stew Chicken dishes • Arachivitta kozhi curry/Chicken in spicy thick coconut gravy • Varuthu aracha kozhi curry/Chicken in spicy fried and ground coconut gravy • Kozhi milagu varuval/Chicken pepper fry • Kozhi vellai kuruma/Chicken in white gravy • Chicken 65 • Chicken pakora • Chicken sukka • Chicken ghee roast • Kozhi milagu masala/Chicken pepper masala • Naatu Kozhi kuzhambu/Country chicken curry • Naatu kozhi rasam/Chicken soup • Chicken Chinthamani • Kozhi pachai curry/Chicken coriander and mint curry • Pallipaalayam chicken fry • Chicken Kola urundai kozhambu/Chicken dumplings curry • Madras kozhi kozhambu/Madras chicken curry • Chicken Chettinad • Seeraga samba chicken biryani/Chicken biryani cooked with Seeraga samba rice • Ambur chicken biryani • Thalapakkatti chicken biryani • Chicken 65 biryani • Kovai biriyani Mutton dishes • Aatukkal paaya/Mutton trotters stew • Nenju elumbu soup/Mutton rib bones soup • Mutton kuzhambu/curry • Mutton korma in thick coconut gravy • Mutton in fried ground coconut gravy • Mutton elumbu rasam/Mutton bone soup • Nalli elumbu masala/Goat Bone marrow masala • Mutton curry dosa • Ratha poriyal/Goat blood fry • Mutton Sukka • Mutton milagu varuval/Mutton pepper fry • Mutton Kola urundai kozhambu/Mutton dumplings curry • Kongunaadu vella mutton biryani/Kongunaadu White mutton biryani • Seeraga samba mutton biryani/Mutton biryani cooked with Seeraga samba rice • Ambur Mutton Biryani • Thalapakkatti Mutton Biryani Seafood dishes • Meen puli muzham/Fish in thick coconut tamarind gravy • Meen karutha curry/Fish black curry[in fried coconut, shallots, garlic, dried ginger, peppercorns, coriander seeds, red chillies, oregano and other spices] • Thengai paal meen curry/Fish in spicy coconut milk gravy. • Sura puttu/Fishpittu • Iraal masala/Prawn spicy masala • Iraal milagu varuval/ Spicy prawn pepper fry • Coconut fish fry • Nethili meen curry/White bait/anchovies curry • Nethili meen varuval/Spicy deep-fried anchovies • Prawn ghee roast • Fish briyani • Prawn briyani • Meen maanga curry/ Fish mango curry • Spicy chettinad prawn masala • Fish curry in ginger and coconut milk • Spicy Vanjaram fry/Spicy salmon fry • Chettinad fish curry • Nandu masala/Crab curry • Nandu omelette/Crab omelette • Nandu rasam/Crab soup • Chippi appam – an appetizer made with curried rice flour and oysters. This is a favorite among the Muslim population in the Kanyakumari District. Egg dishes • Muttai thokku/Egg masala • Muttai aviayal/Egg aviyal • Muttai milagu varuval/Egg pepper fry • Chettinad spicy egg curry • Muttai paniyaaram/Egg Paniyaaram • Odachi oothina muttai curry/ Egg poached curry • Muttai kalakki/Egg Kalakki • Muttai korma • Egg in thick coconut milk gravy • Egg in spicy coconut and tamarind gravy • Udachu vitta Mutta Kaara Kuzhambu • Mutta kuzhambu Sweet dishes • Arisi thengai payasam/Rice coconut pudding • Pasiparuppu paaysam/Moong dhal pudding • Kadalai paruppu paayasam/channa dhal pudding • Aval paayasam/Puffed rice pudding • Khasa khasa paayasam/Poppy seeds pudding • Vazhai pazha paayasam/Banana pudding • Adai Paayasam/Cooked rice flakes pudding • Paal Paayasam/Milk pudding • Thengai Paayasam/Coconut pudding • Pala pazha Paayasam/Jackfruit pudding • Mampazha paayasam/Mango pudding • Javvarisi paaysam/Tapioca sago pudding • Samba godhumai paayasam/Cracked wheat pudding • Semiya paayasam/Vermicelli pudding • Thinai paaysam/Foxtail millet pudding • Carrot paayasam/Carrot pudding • Badam paayasam/Badam pudding • Rice paayasam/Rice pudding • Sorakkai paayasam/Calabash pudding • Elaneer paaysam/Tender coconut pudding • Brown rice kheer • Sweet potato kheer • Apple kheer • Thengai bholi/Coconut bholi • kadalai paruppu bholi • Then mittai/Honeycomb sweet • Ingi marappa/Ginger fudge • Pori urundai/Puffed rice jaggery balls • Kadalai mittai/Peanut jaggery balls • Maaladdu • Paasi paruppu laddu • Rava laddu/Rava sweet balls • Thinai laddu/Fox millet sweet balls • Godhumai laddu/Wheat sweet balls • Kezhvaragu nilakadalai laddu • Ellurundai/Black sesame seeds sweet balls • Vella ellurundai/White sesame seeds sweet balls • Coconut laddu/Coconut sweet balls • Aval laddu/Poha sweet balls • Sweet somas • Suyyam • Kandhar appam • Mangaadi/Sweet mango in jaggery stew • Sakkapalathirattu/Jack fruit in jaggery stew • Thirattu paal/Paalkova • Palambali/Kongunaadu style rice pudding • Appam • Nei appam • Unni appam • Ammini kozhukattai • Poornam kozhukattai • Adhirasam • Aravanai • Paal kozhukattai • Pazham Paniyaram • Sakkarai kozhukattai • Sakkarai Pongal/Sweet pongal • Aval pongal • Kalkandu pongal/Sugar candy pongal • Sweet seedai • Puttamudhu • Mundhiri Kothu • Akkaravadisal • Jangiri • Rava Kesari • Pineapple kesari • Mango kesari • Aval kesari • Halwa varieties – thirunelveli halwa, ashoka halwa, jackfruit halwa, wheat halwa, pineapple Halwa. Snacks • Murukku • Seedai • Bajji • Kara Sev • Pakoda • bonda • types of vadai (ulundhu, Kara, aamai) • Thattu vadai/nippetu' • Boondhi • Kara pori • aval pori Pickles • Elumichanga oorkaai/Lemon pickle • Poondu oorkaai/Garlic pickle • Ingi oorkaai/Ginger pickle • Thakkali oorkaai/Tomato pickle • Vengaaya oorkaai/Onion pickle • Mangaa oorkaai/Mango pickle • Nellikaai oorkaai/Gooseberry pickle • Naarthangaai oorkaai/Citron pickle • Carrot oorkaai • Milaga oorkaai – Green Chilly pickle • Red Chilli pickle • Sun dried tomato pickle • Maavadu • Mor Milgai/Sun dried big chillies • Puli ingi/ Ginger tamarind pickle Podi chutney powders These are dry chutney powder varieties to mix with cooked plain rice and ghee. • Paruppu podi/Lentil chutney powder • Poondu podi/Garlic chutney powder • Idli milagu podi/ Idli chutney powder as a side dish for idlis and dosas • Karuveppilai podi/Curry leaves chutney powder • Milagu podi/Pepper chutney powder • Ellu podi/Sesame seeds chutney powder • Kollu podi/Horse gram chutney powder • Nilakadalai podi/Groundnut chutney powder • Kothamalli podi/Coriander chutney powder • Mint chutney powder • Raw banana chutney powder for infants and toddlers ==See also==