A meal in Tamil cuisine consists of nearly 20 or so items, including the side dishes such as curry, appalam, pickle and is served in times of auspicious functions. A typical meal has a mixture of spicyand non-spicy dishes and is mostly vegetarian. Many of these dishes are usually mixed and ate with steamed rice, which is the main food of the region.
Tamil cuisine categorizes dishes under four vaguely overlapping groups. First come the dishes that are mixed with rice; various Sambhar, Rasam, Kadaiyals , Moreyoghurt, and the likes belong to this category. Next are the side dishes that go with such mixture; Kari, Poriyal, Kootu, Pickles, Papads fall into this category. Third are the short snacks and their accompaniments; vadai, chips, bajji, soups, various chutneys etc belong to this category. The last category is usually the rich, sweet desserts; Payasam, Kesari, Gheer and innumerable types of Indian sweets belong to this group.
The daily Tamil meal is of at least three to four courses, with boiled rice being the staple. On leisure or special celebrations, there would be at least two such main courses with one Kuzhambu variety and one Sambhar. The Rasam comes next accompanied by crisps. The last of the food will always be rice with curd or yoghurt; this is typically taken along with pickles. Side dishes are incessantly refilled during all meals. As a last course the desserts are served. Finally the meal is concluded with banana and freshly made paan consisting of betel leaves, betel nuts and lime. Paan is considered as an aid to digestion.
The situation is similar with Tamil non-vegetarian meal, except that the first and second courses are usually replaced by various Biriyani and non-vegetarian gravies. In either case, a typical meal (Lunch or Dinner) will be served on banana leaf. Meals are often accompanied by various pickles and appalams.
However, the world knows Tamil food for its idli, vadai, uthappam, rasam, sambar, dosa, thayir sadam (yogurt rice), thayir vadai (yogurt-soaked fritters) etc. Among non-vegetarian dishes Chettinad pepper chicken holds the pride of place.
Tamil cuisine categorizes dishes under four vaguely overlapping groups. First come the dishes that are mixed with rice; various Sambhar, Rasam, Kadaiyals , Moreyoghurt, and the likes belong to this category. Next are the side dishes that go with such mixture; Kari, Poriyal, Kootu, Pickles, Papads fall into this category. Third are the short snacks and their accompaniments; vadai, chips, bajji, soups, various chutneys etc belong to this category. The last category is usually the rich, sweet desserts; Payasam, Kesari, Gheer and innumerable types of Indian sweets belong to this group.
The daily Tamil meal is of at least three to four courses, with boiled rice being the staple. On leisure or special celebrations, there would be at least two such main courses with one Kuzhambu variety and one Sambhar. The Rasam comes next accompanied by crisps. The last of the food will always be rice with curd or yoghurt; this is typically taken along with pickles. Side dishes are incessantly refilled during all meals. As a last course the desserts are served. Finally the meal is concluded with banana and freshly made paan consisting of betel leaves, betel nuts and lime. Paan is considered as an aid to digestion.
The situation is similar with Tamil non-vegetarian meal, except that the first and second courses are usually replaced by various Biriyani and non-vegetarian gravies. In either case, a typical meal (Lunch or Dinner) will be served on banana leaf. Meals are often accompanied by various pickles and appalams.
However, the world knows Tamil food for its idli, vadai, uthappam, rasam, sambar, dosa, thayir sadam (yogurt rice), thayir vadai (yogurt-soaked fritters) etc. Among non-vegetarian dishes Chettinad pepper chicken holds the pride of place.
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