Tamil cuisine is a generic term for the culinary practices of Tamil-speaking populations, originating in southern India and neighbouring Sri Lanka. It encompasses several distinct styles that divide at a basic level into the Tamil cuisine of southeastern India and Sri Lankan Tamil cuisine, the former a fundamental part of South Indian cuisine. Meats, along with rice, legumes and lentils, are popular, and dairy products and tamarind provide sour flavours. On special occasions dishes are served on banana leaves in place of utensils. A typical breakfast is idli or dosa with chutney, while lunch includes rice, sambar, curd, kuzhambu and rasam.
Facts
Origin RegionTamil Nadu, India, and northern Sri Lanka 1 Connections
Uses Ingredient
Source Tamil Cuisine (Wikipedia)
Source Tamil Cuisine (Wikipedia)
Source Tamil Cuisine (Wikipedia)
Source Tamil Cuisine (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: Tamil Nadu, originated there.
Sources
1. Tamil Cuisine (Wikipedia)
Wikipedia article, lead section
Tamil cuisine is a generic term used to describe culinary practices among Tamil-speaking populations, originating from Southern India and neighboring Sri Lanka.
Uses Ingredient: Rice, Wikipedia article text
Meats, along with rice, legumes, and lentils, are popular.
Uses Ingredient: Lentil, Wikipedia article text
Meats, along with rice, legumes, and lentils, are popular.
Uses Ingredient: Tamarind, Wikipedia article text
Dairy products and tamarind are used to provide sour flavors.
Uses Ingredient: Coconut, Wikipedia article text
Poriyal (Tamil: பொரியல்) is usually a dry stir-fried vegetable(s) with spices and grated coconut.
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