The cuisine of Tamil Nadu has a variety of snacks that are generally prepared using a lot of rice and lentils. Some of these preparations are not only delicious but also a healthy option of some diet conscious people. The popular dishes of Tamil Nadu are:
This particular dish is associated with the festival Pongal which is celebrated during the time of Makar Sankranti in the state of Tamil Nadu. It is prepared in two varieties- sweet and spicy but rice remains the principal ingredient in it. In the sweet one, jaggery, milk, and coconut are mixed in the preparation. This is traditionally prepared in the earthenware pots. The spicy variant is commonly available one with pepper and moong relishing the taste buds.
Sambar of Tamil Nadu is a must try dish for every tourist irrespective of their tastes and choice. This tamarind water is cooked with dal and selected vegetables to prepare a fine broth. It is served with hot steamed rice, idlis and dosas depending on whether it is served for breakfast or lunch.
This kind of dish is popular throughout the country with names like Sheera or Suji Ka Halwa. Kesari is a south Indian variant and a popular dessert in restaurants of Tamil Nadu. It is prepared with Semolina flour, milk, ghee, dry fruits, and various essences to add to the varieties.
Sevai is a popular dish of Tamil Nadu and Karnataka and is usually consumed in breakfast with chili powder and coconut chutney. The steamed dumpling of rice batter that is generally the same for the idlis is pressed in a machine to create sterns out of it. These sterns are mixed together with spices or lemon juice and tempered with hot oil and mustard seeds.
A combination of Medu Vada and Idli is a perfect treat for breakfast in any food junction of Tamil Nadu. Idli is prepared out of rice batter which is steamed once the batter is fermented enough. Idli was given the Best breakfast award by UNESCO as well. Medu Vada, on the other hand, is prepared by deep frying the batter of urad dal with onions, chilis, and some spices. These two are served with Chutney and Sambar.