The Tamil phrase milagu thanneer refers to "pepper soup", literally pepper water or mulligatawny." Curry" comes from the Tamil word kari.Idli, dosai, bhajji, koottu, murukku, vada curry and chicken 65 are common dishes in this region. Hot and spicy vegetarian and non-vegetarian dishes are prepared. The cuisine of this regions shares similarities with Telugu cuisine due to geographic proximity. Coconut oil is used for main cooking and as well as seasoning in certain Kongunadu dishes. Most common oils are sesame and ground nut oil. They consume Mutton, Chicken, Freshwater fishes and Quail due to the area being landlocked. 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. Many dishes in Kongu Nadu are based on Coconut and Onions as there is an abundant supply of Coconut, Onions and Groundnuts. Oputtu, Sandahai and Kola urundai are few among the main dishes. Kongu Nadu cuisine was originally prepared in rural areas. Unlike the traditional way of preparation, Coin Parotta is generally deep fried in oil and served with Mutton gravy. The Virudhunagar region is famous for the Coin Parotta. Non vegetarian dishes from Chettinad and Madurai are one of the most renowned among the South Indians. The Madurai region has its own unique dishes such as Muttaiparotta, Paruthipal, Karidosai, Jasmine Idly, Irameen Kuzhambu and it is the place of origin of the milk dessert Jigarthanda. Dishes like idiyappam, uthappam, paniyaram as well as meat dishes are common in this region. The Chettinad region and its adjoining areas such as Karaikudi are famous for its typical spicy cuisine also known as chettinad cuisine. The freshwater fishes from surroundings of Trichy are famous for their unique taste. Millet dishes like Kutharai valli dosai are also prepared. The Thanjavur region is one of the prominent producers of rice-based dishes like Puliyodharai, Sambhar sadam, Vegetable rice and Podi sadam. The most common dishes are from Chidambaram and Kumbakonam is famous for its filter coffee. The cuisine of the Chola Nadu region specializes in several dishes such as Sevai and other varieties associated with different sauces like chutney. The four divisions of ancient Tamilakam prepare their unique Tamil cuisine. ( November 2020) ( Learn how and when to remove this template message)Įach area where Tamils have lived has developed its own distinct variant of the common dishes.
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