Recipes of Tamil Nadu Cuisine | Tamil Food Varieties

Chettinad Chicken Curry (Nattukozhi Kozhambu)

Chettinad chicken curry is one of the best ways to cook chicken in a blend of all the authentic Chettinad spices. This aromatic dish is the flag bearer of the Chettinad cuisine made of freshly ground spices along with generous portions of shallots, tomatoes, ginger, chillies and coconut. The spicy and fiery Chettinad chicken curry is served with ghee rice, idli, dosa, idiyappam, appam, etc.

Karaikudi Eral Masala (Chettinad Prawn Masala)

Karaikudi Prawn masala is another flavourful dish from Chettinad cuisine, a dish that no seafood lover should ever miss! This Chettinad prawn masala is easy to prepare, and the sweet prawns blend well with the heady Chettinad spices. The Karaikudi Prawn masala is finger-licking good and is served best with steamed rice or porotta.

Chettinad Kuzhi Paniyaram

Chettinad Kuzhi Paniyaram is a popular snack in Tamil Nadu which is also served as breakfast/dinner with sambar or chutney as a side dish. There is no better way to put the leftover idli/dosa batter to better use than by making super soft and fluffy paniyarams. The authentic Chettinad Kuzhi Paniyaram is easy to make, and is sure to be a favourite evening snack for children.

Kozhukkattai

The Chettinad Uppu Kozhukkattai is an easy evening snack and traditional dish made of rice flour. Since Kozhukkattai is a steamed dish, it is a healthy alternative to fried snack items, perfect for children and health freaks.

Urulai Roast

The flavourful and spicy Chettinad Urulai roast or potato fry is an easy and quickly-made side dish that has all the authentic flavours found in Chettinad recipes. Urulai roast goes well with almost anything but is best eaten with rice in South Indian meals. The dish is made using freshly-ground spices and elevates any ordinary meal to a delightful experience.

Ulundhu Kali

The Ulundhu Kali is a traditional Tamil sweet dish that is made using generous amounts of gingelly oil and palm jaggery (karupatti in Tamil). The dish is considered extremely healthy and full of protein, and is a preferred item in the diet of pregnant women to strengthen their bones and improve digestion. This highly nutritious dish from the Kongunadu cuisine can be eaten as an evening snack and is loaded with health benefits.

Kambu Dosa

Kambu dosa or Millet dosa made using pearl millets is a healthy and delicious dish that contains a good amount of protein, carbs, minerals and iron. For those keen on including healthier alternatives to rice, Kambu dosa is an ideal dish for breakfast or dinner. This traditional recipe is easy to make, is believed to keep blood sugar under control and is loaded with nutrients.

Vazhaipoo Vadai

Fritters made using banana blossom/ banana flower, known as Vazhaipoo Vadai in Tamil, is a scrumptious snack and traditional recipe from the Kongunadu region of Tamil Nadu. The crisp Vazhaipoo Vadai goes best with rasam saadam (rasam rice) or as an evening snack with tea or coffee

Arisi Paruppu Sadam

This simple one-pot dish, one of the signature dishes from the Kongunadu region, is known for its easy cooking procedure and health benefits. This mix of rice and dal is a yummy combination that can be made in a jiffy and is an ideal lunch box recipe on a busy day.

Elaneer Payasam

Elaneer Payasam is a delicious dessert unique to the Kondunadu cuisine, which is made using tender coconut. The Elaneer payasam is rich and creamy and is mostly served chill. Like many Kongu dishes, the Elaneer Payasam is also nutritious and has a unique texture that has tender coconut bits to bite.

Theeyal

Kondaikadalai Theeyal or Chickpea Theeyal is a flavoursome curry from Nanjil Nadu cuisine. Most recipes from this land are known for their generous use of coconut, Theeyal being no exception. The roasted coconut in the curry brings in a distinct flavour that is accentuated by the chickpeas added to it. The speciality of the Theeyal is that the chickpeas added here can be replaced with drumstick, brinjals, onions or garlic, each of which never fails to bring out the authentic flavour of the curry

Ulundhu Choru / Ulundhu Saadam

Ulundhu Choru or Ulundhu Saadam from the Nanjil cuisine is loaded with nutrients and is a traditional recipe. Made by making use of black urad dal and rice, it is a one-pot meal and served with spicy fish curry or any curry of choice.

Nanjil Fish Curry

There is no other dish in Nanjil cuisine that proves the residents’ love of fish and coconut than the aromatic Nanjil Nadu Meen Kuzhambu (fish curry). The ingredients sometimes vary depending upon the choice of vegetables such as drumstick, raw mango or tomato but the base gravy is always made of grated coconut.

Munthiri Kothu

Munthiri Kothu is a traditional sweet recipe which is also popular in Kerala. This can be a guilt-free indulgence for those who are health-conscious and yet have a major sweet craving. This snack doesn’t contain any refined sugar and is made using green gram and jaggery coated with a layer of rice batter and deep-fried.

Pazham Sarbath / Fruit Mix Sarbath

Pazham (fruit) Sarbath is a refreshing summer thirst-quencher and popular street drink in Kanyakumari and parts of Kerala. Sarbath is a traditional juice made using natural flavours. The Nannari syrup used to make the cooling drink is extracted from the roots of a herb called Nannari. Its roots are ground and boiled with jaggery to form a syrup.

Jigarthanda

Jigarthanda is a much-sought-after roadside drink in Madurai, a beverage that literally translates to “that which cools the heart”. This cooling drink from the city that never sleeps has its similarities with Falooda, though the key differences lie in the ingredients used.

Mutton Chukka

Mutton Chukka is one of the popular dishes from Madurai made of tender goat meat. The word ‘chukka’ means ‘dry’ and the dish is made by cooking the mutton till the water content dries up. It is an authentic recipe made using freshly ground spices with lip-smacking flavours that any meat-lover would kill for. The dish pairs well with any kind of rice, porotta, naan or dosa.

Kari Dosa

The mouth-watering Madurai Kari dosa is the best bet for any meat lover to fall in love with the legendary Madurai cuisine. The three-layered Kari dosa made of a bottom layer of plain dosa, omelette and a top layer of spicy mutton keema (minced mutton) brings out the true local flavours that reward one of the most fulfilling experiences.

Elumbu Roast

Madurai Mutton elumbu (bones) roast is another scrumptious dish from the Pandiya Nadu cuisine that has an unparalleled variety of meat dishes made with the most delectable flavours. Elumbu roast is a rich and flavourful dish where the bones of the mutton are simmered in a spicy gravy and served with piping hot rice or dosas.

Paruthi Paal

The street food scene in Madurai has some unique dishes that are uncommon in other parts of Tamil Nadu. One such dish is the Paruthi Paal, a nutritious beverage commonly served to guests as a welcome drink. Paruthi Paal, made from cotton seeds is packed with many health benefits that include antioxidant properties, and it is also believed to improve digestion and blood circulation

Vathakuzhambu

Vathakuzhambu is one of the signature dishes of a Tamil Brahmin meal that is best paired with nothing but a crispy Appalam (pappad). This delectable Vathakuzhambu is made using veggies like shallots, drumsticks, garlic, ladies’ finger, brinjal and capsicum. The tamarind-based Vathakuzhambu is tangy and spicy with a tinge of sweetness that makes it one of the tastiest curries in Tamil Nadu cuisine.

Paruppu Usili

The traditional recipes from the Tamil Brahmin cuisine show how veggies can be cooked into interesting varieties of dishes that are both delicious and nutritious. One such appetizing dish is the Paruppu Usili prepared using dal combined with any vegetable of choice. Commonly banana flower, beans, cabbage, cluster beans, and radish are paired with dal to prepare Usili.

Sathamudhu (Kalyana Rasam)

The Sathamudhu or Kalyana rasam is a special variation of rasam found in the meals of the Tamil Brahmin cuisine, made using freshly ground spices and tomatoes. The Kalyana rasam is different from the other grand dishes accompanying a meal, with its simple, mild and tangy flavour. It is also known as ‘Poricha rasam’ and is said to taste heavenly with piping hot rice and an appalam (pappad).

Curd Rice

Curd rice is a healthy comfort food in Tamil Nadu that is usually consumed with just pickles as accompaniment. Since curd is a natural coolant, curd rice works best for the hot weather in Tamil Nadu and is an effortless recipe that anybody can whip up. Curd rice is probiotic, refreshing and also an integral part of a brahmin meal.

Thirattippal

The Thirattippal or Palkova is a drool-worthy traditional dessert from Tamil Nadu that requires just two ingredients to prepare – condensed milk and jaggery. The dish has its origin in Srivilliputhur, a town in Tamil Nadu famous for its milk sweets and delicacies. Flavouring ingredients like cardamom, cashews and ghee can also be used to prepare Thirattippal but the authentic recipe requires just milk and jaggery. Though the process is time-consuming, the heavenly aroma and taste of Thirattippal

Kesari

Kesari is a delicious sweet recipe from Tamil Nadu served at temples or on special occasions. The mouth-watering Kesari that melts in the mouth with every spoon is an easy recipe whipped up using very few ingredients.