Tamil nadu cuisine

BY THE END OF THIS SLIDE YOU WILL GET AN IDEA ABOUT SOUTH INDIAN CUISINE

1. TAMIL NADU CUISINE Lies southern part of India Dosa , idli and sambhar are from these part of india Usage of mustard seeds, urad dal, coconut oil and curry leaves are very common

2. GEOGRAPHICAL LOCATION Lies along the coast of Malabar and coromandel, bordering Arabian sea, in the south India It is a fertile state and its agricultural land permits the growth of good crops Coconut and tamarind are the two major crops that gives a peculiar taste in the food Temperate hills of Tamil Nadu are home to tea and coffee plantations

3. SEASONAL AVAILABILITY BLACK RICE : used for preparing sweet pudding FRESH NEEM FLOWERS : used for making pachdi CINNAMON CAMPH : leaves of large and evergreen, cinnamon camphor tree PUFFED BENGAL GRAM GINGELLY OIL : sesame seed oil ARECANUT : nut that is the main ingredient in paan (supari) ASHGOURD : also known as petha or winter melon. Used with lentils to make sambhar

4. BLACK RICE FRESH NEEM FLOWERS CINNAMON CAMPH PUFFED BENGAL GRAM GINGELLY OIL ARECANUT

5. AMARNATH STEMS : used to cook into a poriyal (vegetable dish) or even it can combined with lentils to make curry BROAD BEANS : also known as sem phalli. Used to make poriyal CAPERS : a spice resembling to clove with tapering ends STONE FLOWER : type of algae. This dried moss on broiling imparts a new flavour

6. ASHGOURD AMARNATH STEMS BROAD BEANS CAPERS STONE FLOWER

7. SPECIAL EQUIPMENT EYYA CHOMBU : vessel made from lead to impart flavour to rasam KAL CHATTI : stone ware used for tempering KUZIAPPA CHATTI : made of heavy bronze. Circular in shape with round depressions resembling a cup. Used to cook left over sour dosa batter THENKUZAL NAAZI : used to press rice dough to make vermicelli DOSA THIRUPPI : flat slicer used for spreading oil on dosa and also scraping off the dosa ADDAIKAL : thicker tawa than the dosa tawa

8. EYYA CHOMBU KAL CHATTI KUZIAPPA CHATTI THENKUZAL NAAZI DOSA THIRUPPI ADDAIKAL

9. IDLI PANAI : vessel used for making as many as 40-50 idlis THURUVAMMAI : equipment used as coconut scrapper as well as a vegetable chopper URULI : very heavy pot. Sambhar, vegetables and meat are usually cooked using this vessel

10. IDLI PANAI THURUVAMMAI URULI

11. STAPLE DIET Entire south region are rice-eaters Tamil Nadu is also known as “rice bowl of India” Rice is combined with lentils to make idlis , dosas , vadas , and uttapams Urad dal and Chana dal are other commonly eaten staple lentils Seafood and coconut are used in plenty Tamarind is used to add tangy flavour and sourness and crushed peppercorn, red chillies, and green chillies are used as spicing the food Curd is used in abundance to neutralize the effect and soothe the stomach

12. SPECIALITY CUISINE FOR FESTIVALS AND OCCASIONS KOLAMBHU : thin stew of vegetable and spices. Buttermilk is used as the base and thickened with a paste of rice and lentils DOSA : made from rice and urad dal fermented batter and is cooked on large tawa in the shape of pancakes IDLI : fermented urad dal and parboiled rice stemed in the idli steamer PAYASAM : sweet preparation made from milk and rice or lentils THUVAIL : like a chutney made from various ingredients. Tempered with coarsely ground asafetida, red chilies, urad dal, and mustard seeds

13. KOLAMBHU DOSA IDLI PAYASAM THUVAIL PACHADI

14. PACHADI : south Indian raitas. A variety of ingredients such as grated carrots, deep-fried sliced okra, roasted and mashed brinjals etc. are mixed along with smooth thick curd. Tempered with curry leaf, mustard, urad dal, and whole red chilies PONGAL : can be sweet as well as savory, made by combining rice, lentils, milk, and nuts and flavored with spices such as green cardamom KOOTTU : made by boiling green gram along with bite sized vegetables and also fruits such as jackfruit and raw banana, flavored with turmeric and red chillies . Grated coconut and rice paste are used as thickening VADOI : various kinds of fritters made from soaked urad dal or soaked flaked rice

15. PONGAL KOOTTU VADOI THENKUZALS AND MURUKKUS

16. THENKUZALS AND MURUKKUS : commonly eaten as snacks. Rice flour and lentil flour are kneaded along with ghee and spices and pressed through a perforated die into hot oil. Murukkus are same as thenkuzals but more crisper

17. COMPILED BY CHEF MOHD ABDULLAH ALUMNI IHM HAJIPUR BIBLIOGRAPHY 1. BALI PS. “REGIONAL CUISINES OF INDIA.”QUANTITY FOOD PRODUCTION OPERATIONS AND INDIAN CUISINE, OXFORD UNIVERSITY PRESS,2012,pp. 182-189