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Tamil cuisine is the culinary traditions of Tamil-speaking populations, primarily from the southern Indian state of Tamil Nadu and the Tamil-majority regions of Sri Lanka.[1] It encompasses distinct regional styles, broadly divided into the Tamil Nadu style, which forms a key component of South Indian cuisine, andSri Lankan Tamil cuisine, which has evolved in conjunction with other Sri Lankan culinary traditions.
Both styles emphasize the use ofrice,lentils,legumes,tamarind, and a wide range ofspices. Meals may be vegetarian, or contain meat and seafood, depending on the community and food availability. Dishes are often served on banana leaves, a practice that is believed to impart subtle flavour. Special occasions feature elaborate meals known asvirundhu, consisting of rice, lentil-based stews (such assambar andkuzhambu), dry vegetable preparations (poriyal), and accompaniments likeappalam, pickles, and desserts such aspayasam.[2]
Coffee and tea are staple beverages, while buttermilk (mor) is a common meal accompaniment. In traditional settings, the banana leaf used for serving is washed and later fed to cattle, reflecting sustainable food practices.
Virundhu (Tamil:விருந்து) 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 andkoottu are mixed withbuttermilk orcurd to preparepachadi. Dry and fresh fruits or vegetables are also used to prepare traditional cuisine. Meals are typically served with salt,pickles,vada,payasam andappalam. 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 thebanana leaf which is used as a large sheet to serve food on. Rice,poriyal,appalam and other items are typically served on the leaf.
Coffee andtea are the staple drinks.[3]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 (Tamil:குழம்பு): any stew that is thick and pourable or slurry-like in consistency.Sambar comes under thekuzhambu category. Otherkuzhambu types arepuli,mor kuzhambu (orKarnataka'sthambuli(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 like paneer butter Masala, aloo gobhi masala, and peas masala are in this category. It can have meat dishes too.
2.Kadaiyal (Tamil:கடையல்) = 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 is also thick and pourable consistency. Keerai kadaiyal, Pachaipayir kadaiyal, Thattaipayir kadaiyal are some examples. Meat dishes are not in this category.
3.Othukkam (Tamil:ஒதுக்கம்) = 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 in between the Kuzhambu and Rasam.
4.Thuvaiyal (Tamil:துவையல்) = a pounded and mashed paste like chutney made with vegetables, lentiles, etc that is of thick or mushy consistency which is then seasoned or tempered. Thuvai-துவை means to pound & mashed and then temper or season. Only vegetables & lentils; it contains no meat. It is also called as Thogaiyal (தொகையல்) in which "Thogai (தொகை)" literally means "collection, flock, combine, etc" this giving a rebussed meaning to make a paste. Coconut chutney, Tomato chutney, Pudina chutney, Paruppu Thuvaiyal, Pirandai Thuvaiyal, etc will come under this category. This is eaten with rice and also with other dishes like idli, dosai, appam, Idiyappam, Uthaappam, adai, paniyaram, etc. In Hindi they call it Chutney and in Malayalam they call it Chammanthi.
5.Saaru (Tamil:சாறு) is a spiced soup that is runny or watery in consistency. It literally translates to juice. MadrasMulligatawny, which itself as mispronunciation of மிளகுதண்ணீர் ரசம் (MiLaguthanneer rasam) meaning Blackpepper soup, comes under this Saaru or Rasam category. It can have meat dishes.
6.Thayir (Tamil:தயிர்) andMor (Tamil:மோர்) = 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 is usually eaten with cooked rice (can also be or eaten with Idli, dosa, Vadai, Chapathi, Idiyappam, etc):
1.Koottu (Tamil:கூட்டு) = 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 (Tamil:பொரியல்) = 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 that we can hear while frying something, the word "pori" also got a rebused meaning "to sputter". Thus, the “Puffed rice” is called as “Pori-பொரி” & “Popcorn” is called as “ChoLappori-சோளப்பொரி”.
3.Varuval (Tamil:வறுவல்)= 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 without any moisture content.
4.Masiyal (Tamil:மசியல்) = 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 (Tamil:பிரட்டல்) = 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 (Tamil:அவியல்) = slightly stir fried & then steamed mixed vegetables with spices. Avi-அவி means to steam.
7.Sundal (Tamil:சுண்டல்) = usually a dry sautéd boiled legumes or pulses with spices & grated coconut. Sundu (சுண்டு) means to dry up, to boil, etc.
8.Thuvattal (Tamil:துவட்டல்) = usually it means dry pan-fried vegetables until the veggies shrink. ThuvaL-துவள் means to be flexible or pliable, bend or Shrink.
9.Vathakkal (Tamil:வதக்கல்) = usually a dish in which vegetable(s) is sautéd with spices on pan or wok becomes soft but still retains moisture; has a thick & wet consistency. Vathakku-வதக்கு means dispirited or fatigued.
10.Vanakkal (Tamil:வணக்கல்) = 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 or umbrella term for both the aforesaid dishes. Vanakku (வணக்கு) means to bend.
11.Vaattal (Tamil:வாட்டல்) = scorched vegetables or meat in fire. Vaattu-வாட்டு means to scorch.
Other condiments that are eaten with rice or Dosai or Chapathi:
1.Pachchadi (Tamil:பச்சடி) = 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 mean 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 (Tamil:தொக்கு) = 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 eaten mixed with rice. Ex: Mangai Thokku, Maainji Thokku, Thakkali Thokku, etc. It has more oil. Its shelf life is from three days to seven days.
3.Oorukaai (Tamil:ஊறுகாய்) = 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 (Tamil:வற்றல்) = 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 (Tamil:வடகம்) = it is more or less equivalent to the Marathi “Vadi” dish. It comes under the Vattral-வற்றல் category.
3.Appalam (Tamil:அப்பளம்) = 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 (Tamil:வடை)
5.Bajji (Tamil:பஜ்ஜி)
6.Bonda (Tamil:போண்டா)
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.[4][5]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.[6][7]
Fermentation is a central biochemical process in many Tamil foods, includingidli,dosa, and curd (yogurt). These foods are produced through lactic-acid fermentation by microorganisms such asLactobacillus,Leuconostoc, andStreptococcus species.[6][8]Fermentation contributes to several chemical and nutritional changes, including:Production of organic acids, especially lactic acid, which lowers pH and enhances microbial stability.[6]Partial breakdown of starch and proteins, improving digestibility.[7]Synthesis of bioactive compounds and B-group vitamins.[7]Fermented dairy products such as curd contain live lactic acid bacteria, which are widely studied for their role in gut microbial ecology and food preservation.[7]
Tamil cuisine commonly uses natural acidulants such as tamarind (Tamarindus indica), tomato, and citrus. Tamarind contains organic acids including tartaric acid, which contributes to sour taste and preservation properties.[9]Organic acids influence food chemistry by:Modifying flavour through sourness perception.[10]Increasing mineral solubility and bioavailability.[5]Contributing to preservation by inhibiting microbial growth.[11]Pickled foods (oorugai) and fermented batters contain lactic and acetic acids, which play important roles in flavour development and shelf stability.[6]Macronutrient composition and digestionTamil meals typically combine cereals, legumes, vegetables, and fats, producing a nutritionally balanced composition of carbohydrates, proteins, lipids, and dietary fibre.[5]Major biochemical components include:
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.[14]These lipids contribute to flavour, energy density, and fat-soluble vitamin absorption.[11]
The physical and chemical structure of Tamil foods is influenced by cooking techniques such as boiling, steaming, roasting, and frying. Heat treatment alters starch gelatinisation, protein denaturation, and lipid oxidation, affecting texture, flavour, and digestibility.[11]Steaming, commonly used for foods such as idli, results in gelatinisation of starch granules and formation of a porous structure, which contributes to softness and digestibility.[15]
Interactions between food components affect nutrient absorption. For example:Fermentation can reduce antinutritional factors such as phytic acid, improving mineral absorption.[6]Organic acids enhance solubility of minerals such as iron and calcium.[5]Dietary fibre influences gastrointestinal transit and microbial metabolism.[16]These physicochemical and microbiological processes contribute to the flavour, preservation, and nutritional characteristics of Tamil cuisine.
Tamil cuisine includes a wide range of plant-based, animal-based, and 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.[4][5]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.[6]
Carbohydrates are the primary source of dietary energy in Tamil cuisine and are obtained mainly from cereals, millets, and starchy tubers.[5]Major carbohydrate sources include:Rice, including white rice, parboiled rice, and red riceMillet varieties such as finger millet (ragi), pearl millet (kambu), and sorghum (cholam)Fermented cereal-based foods such asidli anddosaTubers such as tapioca, yam, and sweet potatoThese foods provide starch as well as dietary fibre, B-group vitamins, and essential minerals.[5][17]
Protein in Tamil cuisine is obtained from both plant and animal sources.
Major plant protein sources include:Lentils such astoor dal,urad dal, andmoong dalLegumes such as chickpeas and cowpeasNuts and seeds such as groundnuts and sesameFermented foods such as idli and dosa, in which fermentation improves protein digestibility[6]Legumes are an important source of essential amino acids, particularly lysine, which complements cereal proteins nutritionally.[5]
Animal-derived foods provide complete proteins containing all essential amino acids. These include:Meat such as goat (mutton) and beefPoultry such as chickenFish such as sardine, mackerel, and anchovySeafood such as shrimp and crabEggsDairy products such as milk and curdFish and animal foods are important sources of protein, vitamin B12, and essential minerals such as iron and zinc.[18]
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.[19]Drying increases nutrient concentration per unit weight, and dried fish provides protein, calcium, phosphorus, and iodine.[5]
Fats in Tamil cuisine are obtained from plant oils, dairy products, nuts, and animal foods.Major lipid sources include:Sesame oil (nallennai)Coconut and coconut oilGroundnuts and other nutsGhee (clarified butter)Fish and meatSesame oil contains unsaturated fatty acids and antioxidant compounds, while fish provides long-chain omega-3 fatty acids, which are associated with cardiovascular health.[20]
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 carrot and pumpkin (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.[21]
Tamil foods provide essential minerals including calcium, iron, zinc, iodine, and potassium.Major mineral sources include:Millets, which are rich in iron and calciumLentils and legumes, which provide iron and magnesiumLeafy greens, which contain calcium and ironFish and seafood, which provide iodine and phosphorusDairy products, which are major sources of calciumDried fish (karuvadu), which contains concentrated calcium and phosphorus[5]
Food preservation methods such as drying, salting, and fermentation are widely used in Tamil cuisine and influence food chemistry and nutrition. These methods reduce moisture content, inhibit microbial growth, and may increase nutrient stability and bioavailability.[22][6]Examples include:Dried fish (karuvadu)Pickled vegetablesFermented foods such as curd, idli, and dosa batterNutritional balance in traditional Tamil mealsTraditional Tamil meals combine cereals, legumes, vegetables, dairy products, and animal foods to provide a balanced intake of macronutrients and micronutrients. Typical meals include rice as the staple carbohydrate, lentils or animal foods as protein sources, vegetables for fibre and vitamins, and curd for protein and calcium.[23]This dietary diversity contributes to nutritional adequacy and supports energy metabolism, growth, and physiological function.[5]
Each area where Tamils have lived has developed its own distinct variant of the common dishes. The four divisions of ancientTamilakam prepare their unique Tamil cuisine.
The cuisine of theChola Nadu region specializes in several dishes such assevai and other varieties associated with different sauces likechutney. The most common dishes are fromChidambaram.Kumbakonam is famous for its filter coffee.[24] The Thanjavur region is one of the prominent producers of rice-based dishes likepuliyodharai,sambar sadham, vegetable rice and podi sadham.Millet dishes likekutharai validosai are also prepared. Freshwater fish from the area ofThiruchirapalli are famous for their unique taste.
TheChettinad region and its adjoining areas such asKaraikudi are famous for its typical spicy cuisine also known aschettinad cuisine.[25] Dishes likeidiyappam,uthappam,paniyaram as well as meat dishes are common in this region. TheMadurai 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 its adjoining areas are one of the most renowned among the South Indians. TheVirudhunagar region is famous for the Coin Parotta. Unlike the traditional way of preparation, Coin Parotta is generally deep fried in oil and served withmutton gravy.
Kongu Nadu cuisine was originally prepared in rural areas.Oputtu, Sandahai and Kola urundai are 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 paaljaggery, 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 living in the region usually consumemutton,chicken, freshwaterfishes andquail as the region is landlocked. Arisimparupu sadam is a unique dish. Most common oils aresesame andgroundnut oil.Coconut oil is used for main cooking and as well as seasoning in certain Kongu Nadu dishes.[26]
The cuisine of this regions shares similarities withTelugu cuisine due to geographic proximity. Hot and spicy vegetarian and non-vegetarian dishes are prepared.Idli,dosai,bhajji,koottu,murukku,vada curry andchicken 65 are common dishes in this region.
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Rice is thestaple 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 assambar,poriyal,rasam,kootu, Keerai andcurd.
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These are the dry chutney powder varieties to be mixed with cooked plain rice and ghee.
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