← back (to India)
← back (to Global Cooking Challenge)
𝚊𝚋𝚘𝚞𝚝 𝚝𝚊𝚖𝚒𝚕𝚒𝚊𝚗 𝚌𝚞𝚒𝚜𝚒𝚗𝚎
In this South Indian state, rice, coconut, and spices rain supreme. You can expect a range of poriyal (fried or sautéed vegetables) and both vegetarian and non-vegetarian dishes. Traditionally, Tamilian food is served on a banana leaf. This banana leaf becomes a biodegradable plate that can be then fed to livestock. While this tradition is not normally kept up at home anymore, you still see it occur with important religious festivals.
𝚖𝚞𝚜𝚒𝚌
https://open.spotify.com/playlist/37i9dQZF1EIcSCN1cKi1G4?si=d794a18494244507
https://open.spotify.com/playlist/37i9dQZF1EIed0IUx9sOJb?si=0ba0e5064cb94cec
https://open.spotify.com/playlist/37i9dQZF1EId8XYa1u1RPo?si=a2857ef8555a46fe
𝚛𝚎𝚌𝚒𝚙𝚎 𝚕𝚒𝚜𝚝
Fried Peanut
Crab Masala Fry
Milagai Mandi
♥️Chicken 65
Chicken 65
Meen Kozhambu
♥️Prawn Kuzhambu
Kari Kuzhambu
Putu Mayam
Upma
Sooji Upma
♥️Orange Peel Pachadi
Semiya Kesari
♥️Karuveppilai Sadam
Thakkali Sadam
Manjal Milagu Paal
Cauliflower Pakoda
Melagu Pongal
Ven Pongal
Urlai Roast
Chicken Chettinad
♥️Chicken Chettinad
Arachu Vitta Sambar
Cabbage Poriyal
Mulligatawny Soup
Mulligatwany Soup
Medhu Vada
Medhu Vadai
Arisi Tengaay Payasam
Kanchupuram Idlis
Palkova
Dry Mango Kuzhambu
♥️Vengaya Sambar
Puliyodharai
Paso Paruppu Payasam
Arachuvitta Rasam
Mutton Kola Urundai
Filter Kaapi
Murukku
Onion Uttapam
Dosa
Dosa
♥️Idli
Elumichai Sadam
Kuzhi Paniyaram
Sundal
♥️Idli Sambar
♥️Thengai Chutney
♥️Chettinad Garlic Pickle
♥️Milagu Thuvaiyal