Tamil cuisine

Ghee (Hindi: घी) is a type of clarified butter, originating from India. It is commonly used for cooking, as a traditional medicine, and for Hindu religious rituals.

A papadam, also known as a poppadom, papadom or papadum among other transliterations, is a snack that originated in the Indian subcontinent. Dough of black gram bean flour is either deep-fried or cooked with dry heat (flipped over an open flame) until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. Papadam is typically served as an accompaniment to a meal in India, Pakistan, Bangladesh, Nepal, Sri Lanka and the Caribbean or as an appetizer, often with dips such as chutneys, or toppings like chopped onions and chili peppers.

Congee ( , derived from Tamil ) is a form of savoury rice porridge of Asian origin, primarily made by boiling rice in a large amount of water until the rice softens. Depending on the rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10,000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish, and pickled vegetables.

food

Idli (; plural: idlis) or idly is a South Indian and Sri Lankan rice cake popular as a breakfast food. The cakes are made by steaming a batter consisting of fermented hulled black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body.

thin pancakes originating from South India

Kheer, khir, payesh, fenni or payasam is a pudding or porridge (specifically rice pudding) popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, it may contain cracked wheat, vermicelli (sevai), sago or tapioca (sabudana).

An appam or aappam is a type of thin pancake in South Indian cuisine. It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok. It is a popular dish in the Indian states of Tamil Nadu and Kerala and in Sri Lanka. In Sri Lanka, they are typically known as hoppers. Appams are most frequently served for breakfast or dinner, often with a side dish such as a vegetable or egg curry.

Indian food

category of savoury fried snacks from India

alt=A plate of coconut and chocolate coconut macaroons served on Passover|thumb|A plate of coconut and [[chocolate coconut macaroons served on Passover]] A macaroon ( ) is a small cake or cookie, originally made from ground almonds, egg whites, and sugar, but now often with coconut or other nuts. They may also include jam, chocolate, or other flavorings.

a variant of South Indian food dosa

Idiyappam, also known as indiappa, noolappam, noolputtu, sheveo, santhagai, or ottu shavige, is a string hopper dish originating from southern India. It consists of rice flour pressed into noodles, laid into a flat disc-like shape and steamed. The dish also spread to Southeast Asia

Puttu (; ; ; ) is a dish native to the Southern Indian states of Kerala, Tamil Nadu, and parts of Karnataka, as well as Sri Lanka. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. Puttu is usually a breakfast dish served hot with either sweet side dishes such as palm sugar or banana, or savoury with chana masala, chutney, rasam, or meat curries.

Indian snack

Upma, uppumavu, uppindi, kharabath, upit, upeet, rulanv, uppuma, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. Upma originated from Southern India, and is most common in Andhra Pradesh, Karnataka, Kerala, Maharashtra, Odisha, Tamil Nadu and Telangana. Various seasonings and vegetables may be added during cooking.

A bhaji (, also spelt bajji or bhajee) is a type of fritter originating in the Indian subcontinent. It is made from spicy hot vegetables, commonly onion, and has several variants. It is a popular snack food in India and is also very popular in Bangladesh. It can be found for sale in street-side stalls, especially in tapris (on streets) and dhabas (on highways). It is a common starter in Indian restaurant cuisine across the United Kingdom.

Soup dish from South India

Mulligatawny () is a soup which originated from in Tamil cuisine, though much transformed during its adoption into Anglo-Indian cuisine. The name originates from the Tamil words ( 'black pepper'), and (, 'water'); literally, "pepper-water".

tamilian cuisine

South Indian breakfast snack made from black gram

Indian Food

sweet dish of South India

Gujhia, also known as gujiya, gujia, gughara, pedakiya, purukiya, karanji, kajjikayalu, somas, or karjikayi, is a sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent.

South Indian variant of paratha

popular rice dish

Sevai (), also called shavige, semiya, (), saemia () and santhakai (), is a type of rice vermicelli dish popular in India. While typically made from rice, varieties made from other food grains like wheat, ragi, and others can also be found.

An uttapam, uthappam, oothappam, uthapam, utapam or uttappam is a type of dosa from South India. Unlike a typical dosa, which is crisp and crepe-like, an uttapam is thicker, with toppings. The name is derived from the Tamil words appam and utthia or uttria, meaning "poured appam", because appam is cooked in a round-bottom pan, whereas utthia-appam is cooked on a flat skillet. Tamil ancient literature mentions it by name. The classic breakfast of Tamil residents consists of idli, dosas or uttappams mostly accompanied by sambar and chutney.

Kozhukkattai (, Kozhukatta (), kudumu (Telugu: కుడుము), Modaka () is a popular South Indian dumpling made from rice flour, with a filling of grated coconut, jaggery, or chakkavaratti. Kozhukatta, although usually sweet, can sometimes be stuffed with a savory filling. Modak is a similar dish made in other parts of India.

Kottu roti (; ), alternatively spelled kothu roti, is a Sri Lankan Tamil dish consisting of chopped roti, a meat curry dish of choice (such as beef, mutton, seafood, chicken) along with scrambled egg, onions, and chillies. A variation of the dish is found in the south Indian states of Tamil Nadu and Kerala, known as kothu parotta (; ), which is made using parotta instead of roti. Kottu roti can also be found internationally in restaurants in regions containing Sri Lankan diaspora populations.

coffee drink made by mixing frothed and boiled milk with the decoction obtained by brewing finely ground coffee powder in a traditional Indian filter

Muṟukku () is a savoury, crunchy snack originating from the Indian subcontinent. In India, murukku is especially common in the states of Tamil Nadu, Telangana, Andhra Pradesh, Karnataka, Kerala, Chhattisgarh and Odisha. It is called murkulu in Telangana, janthikalu in Andhra Pradesh and mudku/murku in Odisha. Chakli is a similar Indian dish, typically made with an additional ingredient, chickpea flour.

Avial or aviyal (, pronounced ) is an Indian dish with origins in Kerala of India. It is a thick stew of usually 13 vegetables commonly found in the Western Ghats and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the main meal in Kerala (oonu in Malayalam) and is also served as a delicacy in South India. . Saying something is an avial is also a common phrase attributing that thing to being a mess.

Kuḻambu (), is a tamarind-based curry in Tamil cuisine popular in Tamil Nadu and Sri Lanka that can include a variety of meat, vegetables, and in some cases, dal.

Pulihora, also known as Pulisoru, Pulinchoru, Puliyogare, Puliyodarai, Ambad Baath, Kokum rice, or simply Tamarind rice, is a common and traditional rice preparation in the South Indian states of Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. means 'tangy' or 'sour' in South Indian languages, referring to the characterizing use of kokum or tamarind as one of the main ingredients.

Watalappam (also called watalappan or vattilappam) (, , Sri Lankan Malay: serikaya) is a Sri Lankan coconut custard pudding made of coconut milk or condensed milk, jaggery, cashew nuts, eggs, various spices, including cardamom, cloves, and nutmeg, and sometimes thick pandan juice or grated vanilla pods.

Indian cuisine

Koottu (Tamil:கூட்டு), often transcribed "kootu", is a lentil and spicy vegetable stew in South Indian, particularly Tamil and Kerala cuisines. The etymology for koottu derives from the Tamil word "koottu" which means "add" or "mixture/medley" i.e. vegetable added with lentils form the dish, which is semi-solid in consistency. The dish is noted for its nutty and complex flavors and textures, likely owing to the liberal addition of lentils and coconuts. It is typically less watery than sambhar, but more so than dry stir-fries. Virundhu Sappadu (typical Tamil feast) comes with a combination of b

Adhirasam, attarasalu, (), or in Kannada (), in Telugu (), in Marathi, in Chhattisgarhi or in Odia is a type of Indian sweet made out of rice, jaggery, ghee and sometimes coconut and with spices like cardamom, sesame, pepper and ginger powder from Tamil cuisine, Karnataka cuisine, Telugu cuisine, Marathi cuisine and Odia cuisine. The doughnut-like fried dough has a long history of popularity in Kannada, Telugu, Maharashtra, Chhattisgarh, Odisha, and Tamil civilization. They are similar in shape to vada, but are not savoury and are eaten as a sweet.

Patrode also known as patrodo, patra, or patrodu, is a steamed vegetarian dish made from colocasia leaves (chevu in Tulu, taro, kesuve or arbi) in various parts of India.

Poṟiyal or porial () is a Tamil word for any fried, or sometimes sautéed, vegetable dish. It is called palya in Kannada, vepudu in Telugu, and mezhukupuratti in Malayalam. It is usually made by shallow frying shredded or diced vegetables and greens along with spices. The preparation would normally involve frying mustard seeds, urad dal, onions and then the main vegetable, and finally adding turmeric, various spices, dried red chillies, and coriander.

chicken curry dish from South India

South Indian snack

variety of black pepper

durum wheat product and form of semolina