By Devi Poojari
November 28, 2023
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Also known as Tanjore – the city in Tamil Nadu is known for its rich cultural heritage and cuisine forming a significant part of Tamil Nadu's culinary traditions with its own distinctive flavours and dishes. Characterized by its use of traditional spices, the cuisine also features rice-based dishes that reflect the region's agricultural abundance.
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Also known as thayir vadai, this popular dish consists of vadas, which are deep-fried lentil-based savoury doughnuts, soaked in seasoned yogurt or buttermilk.
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Thengai Sadam that also translates to coconut rice, is a flavourful and aromatic rice dish made by tossing rice with freshly grated coconut and a tempering of spices.
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Akkaravadisal has a rich, creamy texture with a delightful sweetness from the jaggery and a hint of fragrance from the cardamom, making it ideal to often serve as prasadam in temples or as a celebratory sweet dish during festivals
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Typically served with steamed rice, mor kuzhambu has a tangy and mildly spicy taste from the yogurt and spices, making it an ideal dish for the summers.
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A recipe where moong dal is soaked, ground into a coarse paste and then cooked with ghee in a heavy-bottomed pan until it thickens to a halwa-like consistency, the dish has a smooth, slightly grainy texture.
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Vengaya Sambar is also served with steamed rice and poriyal (vegetable stir fry) as a main course or as an accompaniment to dosa, idli and other South Indian dishes.
Image Credit: Chef Reetu Uday Kugaji
Vengaya Sambar is also served with steamed rice and poriyal (vegetable stir fry) as a main course or as an accompaniment to dosa, idli and other South Indian dishes.
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