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It would be an understatement to label the regional food of Tamil Nadu as delicious. The depth of flavours that each dish boasts makes foodies go crazy while trying traditional delicacies. From vegetarians to non-vegetarians, the local food landscape has a lot to offer to people with various preferences, even vegans can find an array of dishes to indulge in.
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The use of coconut, curry leaves, tamarind pulp, and mustard seeds makes an ordinary recipe rich in taste and a treat for taste buds. However, if you want to get acquainted with the food scenes of Tamil Nadu, you must learn about the regional micro cuisines.
Tirunelveli Cuisine
Tirunelveli is an area known for its traditional roots and sweets. The flavour of both vegetarian and non-vegetarian dishes varies from the rest of the state. Some of the must-savour dishes here include sodhi kuzhambu (coconut milk-based stew), Tirunelveli halwa (made with wheat and ghee), kothu parotta (shredded parotta cooked with eggs), ulundhu kali (black gram and palm jaggery dish), and mutton chukka (dry-fried mutton cooked in spices).
Chettinad Cuisine
The Chettinad region of Tamil Nadu, consisting of Karaikudi and Sivaganga, is known for spicy food. The curries and sabzi flaunt bold flavours from a complex mix of herbs and spices used during the preparation. Kuzhi paniyaram (a fermented rice snack), Chettinad chicken (aromatic chicken curry with coconut), Chettinad chicken biryani, vazhai poo vadai (banana flower fritters), and karaikudi kola urundai (minced mutton fried meatballs) are some of the most popular delicacies prepared by locals.
Thanjavur Cuisine
Thanjavur is the region near the fertile lands of the Cauvery Delta (Tanjore and Trichy) where rice is grown in abundance. Therefore, many rice-based delicacies have originated here. People in the district use spices in moderation to bring out a subtle and balanced flavour in a dish. The food here is more highly influenced by temple traditions than any other part of Tamil Nadu. Some of the recipes that foodies should try include kavuni arisi (black rice dessert), puliyodarai (tamarind rice), thengai podi sadam (rice cooked with coconut, lentils, and spices), vegetable kurma, and thavala adai (pancake made with lentils and rice).
Kongunadu Cuisine
In the western parts of Tamil Nadu (Erode, Coimbatore, Salem, and more), you will find dishes cooked in a minimum amount of oil. Fresh ingredients are used in cooking so that the meals turn out simple yet nutritious. If you are in this region, treat your taste buds to uppukandam (dried meat cooked in spices), kari dosa (thick dosa stuffed with minced mutton), kambu sadam (millet-based rice delicacy), ragi mudde served with sambar and chutney, and arisi paruppu sadam (rice and lentil dish tempered with spices and ghee).
Madurai Cuisine
Though known as the ‘City of Temples, Madurai’s street food landscape comprises lip-smacking non-vegetarian delights that can help people embark on a gastronomic journey in just a bite. Kari dosai, kola urundai (fried meatballs made of chicken or mutton), jigarthanda (milk-based dessert drink), keema parotta, and bun parotta are some of the most famous delights available in the region.
Nanjil Nadu Cuisine
Nanjil Nadu cuisine originates from Kanyakumari and surrounding regions. Nanjil Nadu lies to the South of the state and flaunts coastal proximity. It also shares borders with Kerala, hence, the regional food is also influenced by the cuisines of the neighbouring state. If you are here, you should taste pazham pori (fried ripe plantains), meen kuzhambu (spicy fish curry boasting sourness), thangai paal payasam (a dessert made with coconut milk), and Nanjil Nadu chicken.
