Tamil CuisineBreakfast · Idly (steamed rice cakes) · Dosai (a pancake made from a batter of rice) · Lentils crisp fried on a pan · Vadai (deep fried doughnuts made from a batter of lentils) · Pongal (a mish mash of rice and lentils boiled together and seasoned with ghee, cashew nuts, pepper and cumin seed) · Uppuma (cooked semolina seasoned in oil with mustard, pepper, cumin seed and dry lentils.) Coconut chutney · Sambar (seasoned lentil broth) · Molagappodi (a powdered mix of several dried lentils eaten with oil)
Lunch · Cooked rice served with an array of vegetable dishes · Sambar · Chutneys · Rasam · Moru/Thayir (Yogurt) · Crisp appalam Chettinad cuisine is a hot and spicy non-vegetarian food. This type of food has several variations of fish, mutton, and chicken dishes of which the Chettinad Pepper Chicken is a speciality. Filter Coffee Tamil Nadu is famous for its filter coffee. The making of filter coffee is almost a ritual, for the coffee beans have to be first roasted and then ground. The powder is put into a filter set and boiling hot water is added to prepare the decoction and allowed to set for about 15 minutes. The decoction is then added to milk with sugar to taste.
|
||
