VARIOUS FOOD CULTURES IN TAMIL NADU
Dishes are distinctly different in the different areas where Tamils have lived. Tamil cuisine differs greatly in each of the four divisions of ancient Tamilakam.
CHOLA NADU
Chola Nadu cuisine specializes in several dishes such as Sevai and other varieties with different sauces such as chutney. Chidambaram is famous for its food, and Kumbakonam for its filter coffee. Thanjavur produces rice-based dishes like Puliyodharai, Sambhar Sadam, Vegetable rice, and Podi sadam. There are also dishes made of millet, such as Kutharai Valli dosai. Freshwater fish from Trichy and its surroundings are known for their unique taste.
PANDIYA NADU
Karaikudi, a region in Chettinad, is also famous for its spicy food, also known as Chettinad cuisine. This region is known for its idiyappam, uthappam, paniyaram, and meat dishes. Madurai offers a variety of delicious dishes such as Muttaiparotta, Paruthipal, Karidosai, Jasmine Idly, Irameen Kuzhambu, and Jigarthanda, a milk dessert native to the region. The non-vegetarian dishes from Chettinad and Madurai are among the most famous among South Indians. Virudhunagar is known for its Coin Parotta. Unlike the traditional preparation method, Coin Parotta is usually deep-fried in oil and served with Mutton Gravy.
KONGU NADU
Originally, Kongu Nadu cuisine was prepared in rural areas. Arisiparupu sadam is a unique dish. Oputtu, Sandahai, and Kola Urundai are some of the main dishes. Since the area is landlocked, they consume mutton, chicken, freshwater fish, and quail. Since Coconut, Onions, and Groundnuts are abundant in Kongu Nadu, many dishes are based on Coconut and Onions. Thengai Paal Jaggery, Ulundu Kali, Kadalai urundai, Ellu urundai, and Pori urundai are some of the dishes prepared by Tamils. The most common oils are sesame and groundnut oil. In certain Kongunadu dishes, coconut oil is used for both cooking and seasoning. Thus, the state of Tamil Nadu has rich and diverse food cultures. The state's culture also excels in exemplary hospitality. The diverse food cultures seen above are a testament to the rich history of the state.
Originally, Kongu Nadu cuisine was prepared in rural areas. Arisiparupu sadam is a unique dish. Oputtu, Sandahai, and Kola Urundai are some of the main dishes. Since the area is landlocked, they consume mutton, chicken, freshwater fish, and quail. Since Coconut, Onions, and Groundnuts are abundant in Kongu Nadu, many dishes are based on Coconut and Onions. Thengai Paal Jaggery, Ulundu Kali, Kadalai urundai, Ellu urundai, and Pori urundai are some of the dishes prepared by Tamils. The most common oils are sesame and groundnut oil. In certain Kongunadu dishes, coconut oil is used for both cooking and seasoning. Thus, the state of Tamil Nadu has rich and diverse food cultures. The state's culture also excels in exemplary hospitality. The diverse food cultures seen above are a testament to the rich history of the state.
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