TAMIL NADU

Tamil Nadu’s cuisine has a large number of vegetarian dishes as the state’s vegetarian population is relatively higher than that of the meat eaters. Although vegetarianism is predominant, meat and sea food are also eaten largely. Rice is the staple food here along with spicy curries.

The Mulligatawny soup that’s eaten in many other countries also has its origins here – it is a Tamil word that literally translates to Pepper water (Milagu – pepper and Tanni – water). Some more popular dishes of Tamil Nadu’s cuisine include –

• Sambar - A sour and spicy stew made out of lentils, vegetables, tamarind juice, herbs and spices).
• Rasam - Another sour and spicier stew made out of some lentils and a lot waterier than sambar – may have tomatoes but no other vegetables).
• Idli - A steamed rice cake prepared with fermented batter of rice and black gram.
• Dosai – A pancake made with fermented batter of rice and black gram; also known as Dosa.

*Idli and Dosa are popular breakfast items that are loved and relished along with sambar or chutney (a spicy, savoury condiment made out of vegetables, roasted pulses, peanuts, coconut, chillies etc) throughout south India and some parts of north, east and west too).