Easy Recipes of Tamil Nadu
Foods of Tamil Nadu
Tamil Nadu is the land of the Tamils and it has a history that dates back to few thousand years. In the food & cooking area, 'Recipes of Tamil Nadu' are familiar throughout the world.
This region has a rich cuisine involving both conventional vegetarian, as well as non-vegetarian dishes. It is distinguished by the use of rice, legumes and lentils.
A normal tamilian would like to eat Idly, Vadai, Pongal, Dosai,uthappam etc. for breakfast and rice supplemented by lentil preparations Sambar, Rasam and curd.
In olden times, Tamil Nadu cuisine has peregrinated to many parts of the world. Along with Chinese, it has predisposed these international cuisines to what they are today, particularly one can visually perceive the influence of Tamil cuisine in Malaysian cuisines like parotta kurma (Roti Telur/Canai) and various curried items.
Indian cooking in Guyana, Martinique, Guadeloupe, Mauritius, South Africa, Trinidad and Tobago is also influenced by Tamil cuisine, which was brought by Indians in the late 19th century.
More About Foods of Tamil Nadu
Rice is the main food of Tamil Nadu, where lunch and dinner is served with rice accompanied with a variety of Curries (Poriyals), Stews (Avial, Kootu, Kozhambu), Sambar, Rasam and Curd (Thayir).
Lentils are also consumed considerably, either accompanying rice items, or in the form of independent dishes. Tamil Nadu - Has an eminent place in the cooking map of India having a wide range of vegetarian and non-vegetarian delicacies to offer. Coconut or gingelly oil is by and large used as a medium of cooking,
Light meals also called Tiffins is very prevalent and a part of the Tamil nadu Cuisine which is conventionally served for breakfast or as an evening snack. Tiffins are served steaming hot like Idli, Dosas. Upma. Vada, Uttappam and Pongal accompanied with Sambar, Coconut chutney and Milagai podi (Chilli Powder).
These are mouth watering dishes and light to eat. The tiffin is go along with a steaming hot filter Coffee, which is an authentic signature beverage of the Tamil Cuisine.
Chettinad Mutton Curry Recipe
Chettinad cuisine is widely popular and known for its spice extravagance in any curry and Chettinad Mutton Curry is just an additional recipe from this cuisine. Here you can learn how to prepare Chettinad Mutton Curry by go after this easy recipe.
10 Shallots(Sambar Onion)
1tsp Fennel seeds
2 inch Ginger
1tsp Cumin seeds
8-10 pods Garlic
1tsp Pepper corns
2 pieces Cinnamon (small)
2tsp Chili powder
2tsp Coriander powder
1/2tsp Turmeric powder
Grind all the above ingredients into a coarse paste and keep it aside.
1kg Mutton cut into medium pieces
1 spring Curry leaves
3 Big Onion finely chopped
Salt - to taste
3 Tomato sliced
Oil - as needed
1/2 tsp Mustard seeds
Marinate the mutton pieces in the ground paste and salt for 1 hour. Heat little oil in a fry pan, add the marinated mutton pieces and cook until the mutton becomes tender.
Heat oil in another pan and add mustard seeds to splutter. Add in curry leaves and sliced onions and fry until onion turns golden brown. Add tomatoes, salt and cook until they become a paste. And add the cooked mutton pieces and fry it till the oil separates.
Chettinad Mutton Curry Recipe Video (Another version):
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Lemon Rice Recipe
2 cups of rice
1 tbl spn of grated fresh coconut
3 tblspns of oil/ghee
1/2 tspn of turmeric powder
A pinch of asafoetida
1/2 cup of peanuts
3 dried red chillies
1/2 tspn of mustard seeds
1 tblspn of split black gram
10 nos curry leaves
1 tblspn of split gram
4 tbl spns of lemon juice
1/2 tspn of fenugreek seeds
Salt to taste
- Wash and soak the rice for about twenty minutes. Drain the water and then boil in plenty of boiling salted water until almost cooked. Drain the excess water and keep aside.
- Heat the oil in a shallow pan. Add a pinch of asafoetida. Add dried red chillies broken into pieces, black gram dal, splited black gram dal and fenugreek seeds. Cook until lentils change color in to light brown.
- Add peanuts and mustard seeds. Let mustard seeds crackle, after that add curry leaves. Mix turmeric powder in this. Stir fry for one minute. Add cooked rice, salt and lemon juice stir well. Your Lemon Rice is ready to serve.
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Tamarind Rice Recipe Vid
Semiya (Vermicelli) Upma Recipe
vermicelli (Semiya) : 250 gm
Curry leaves : 8-10
Onion Big size : 1
Oil : 2 tabl spn
Green chilli : 3
Cashews : 10
Ginger : 1 inch piece
Mustard : 1/2 tsp
Black gram dal : 2 spoon
Asafoetida : a pinch
Lime Juice: 1tabl spoon
Salt : as needed
- Slice onion in to long thin pieces, cut green chilli and ginger into pieces.
- Heat the 1 tble spn oil in a frying pan.
- Add black gram lentil (dal), mustard, asafoetida and fry till red.
- Add green chilli, sliced onion, ginger and fry.
- Add cashew and fry, add vermicelli in this mixer and fry till vermicelli is golden color.
- Add 500 ml water, salt to taste, curry leaves, cook and stir well.
- When vermicelli is cooked and water is fully absorbed, add 1 tabl spn oil and stir well. Add lime juice, stir well. Your Semiya Upma is ready.