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| Tamil Nadu, is the true home of Indian vegetarianism. May be because this region was largely untouched by Muslim invaders and has remained more or less vegetarian. Indigenous dishes are almost exclusively vegetarian. Excellent Brahmin food is available in restaurants, both local and star. There you will get delicious, hot 'thali' meals with boiled rice, lentil curries and curd. Steamed 'idlis' are the main identification of Tamilnadu. Idlis and variety of crisp and fried dosas with sambar, are the exclusive items of this beautiful state. Chilly powder and turmeric are indispensable ingredients of Tamil food. Non-vegetarian hotels are also called 'military restaurants'. Tamil Nadu is a home for 'sadhams'. Rice boiled and mixed with curd is called 'thayir Sadham', with lemon juice and tamarind are called lemon sadham and tamarind sadham. 'Puliogare' is another rice sadham. In vegetarian cuisine ‘Kera Kozhambu’, Vattal kozhambu, Rasam, kottu, Poriyal, Appalams (pappad) are essential items. Among the sweets; Laddu, Jangiri (Jileby) and Halvahs are native to Tamil Nadu. Tirunelveli Halva is famous for its sweetness. Tamil Nadu food is served in traditional style. It is eaten sitting cross-legged on the floor and food is served either in banana leaves or in stainless steel plates. Ponkal is another delicious food in Tamil Nadu and Masala Dosa is another exclusive item of the state. A mix of cooked potatoes, mutter, beans, onions with salt, chilly and masala stuffed inside crispy and fried dosas are called 'masala dosas'. It is served with Uzhunnu vadas and sambar and is a very tasty item. River Kaveri is an integral part of Tamil Nadu where fish abounds in plenty. Tamil people’s favorite fish curries are 'meen ashege' and Rah curry |
