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Tamil Nadu cuisine dishes

Food

By NATARAJANPublished 3 years ago 4 min read

Tamil Nadu, a state in southern India, has a rich culinary tradition with a wide variety of delicious dishes. The cuisine of Tamil Nadu is characterized by its spicy and tangy flavors, and its use of a wide range of spices and herbs. Here are some popular Tamil Nadu dishes:

Dosai: a thin, crispy pancake made from fermented rice and lentil batter, often served with sambar (a spicy lentil soup) and chutney.

Idli: a soft and fluffy steamed cake made from fermented rice and lentil batter, often served with sambar and chutney.

Vada: a savory fried doughnut made from lentil batter, often served with sambar and coconut chutney.

Rasam: a spicy and tangy soup made with tamarind, tomato, and various spices.

Sambar: a spicy lentil soup made with vegetables and tamarind.

Poriyal: a stir-fried vegetable dish made with a variety of vegetables such as cabbage, carrot, beans, or peas, and flavored with mustard seeds, curry leaves, and coconut.

Kootu: a vegetable and lentil stew made with a variety of vegetables such as pumpkin, cabbage, or beans, and flavored with coconut and spices.

Biryani: a flavorful rice dish made with spices, meat or vegetables, and sometimes garnished with fried onions and boiled eggs.

Payasam: a sweet pudding made with rice, milk, sugar, and various flavorings such as cardamom or saffron.

Filter coffee: a strong and aromatic coffee made by filtering hot water through a mixture of coffee powder and chicory.

Pongal: a savory rice and lentil porridge made with ghee, cumin, and pepper, often served with coconut chutney and sambar.

Parotta: a flaky, layered flatbread made with flour, oil, and salt, often served with chicken or mutton curry.

Chettinad chicken: a spicy chicken curry made with a blend of aromatic spices such as fennel, cinnamon, and peppercorns, and flavored with coconut and curry leaves.

Karimeen fry: a crispy fried fish dish made with pearl spot fish marinated in a mixture of spices and fried until golden brown.

Meen kuzhambu: a tangy fish curry made with tamarind, tomato, and a blend of spices such as coriander, cumin, and red chili.

Kuzhi paniyaram: a fluffy and savory dumpling made with fermented rice and lentil batter, often served with chutney or sambar.

Thalapakatti biryani: a special type of biryani originating from Dindigul, Tamil Nadu, made with fragrant basmati rice, tender meat, and a blend of aromatic spices.

Masala vadai: a spicy and crispy deep-fried snack made with ground lentils, onion, and spices, often served with coconut chutney.

Murukku: a crunchy, savory snack made with rice flour and urad dal, flavored with cumin, sesame, or ajwain seeds.

Athirasam: a sweet and sticky dessert made with rice flour, jaggery, and cardamom, shaped into discs and deep-fried until golden brown.

Chicken 65: a spicy and crispy chicken appetizer made with marinated chicken pieces, spices, and curry leaves.

Adai: a savory pancake made with a mixture of lentils and rice, flavored with onions, chilies, and curry leaves, often served with aviyal (a vegetable stew).

Avial: a vegetable stew made with a variety of vegetables such as drumstick, carrot, beans, and potato, flavored with coconut, yogurt, and curry leaves.

Keerai masiyal: a mashed spinach dish made with garlic, onion, and spices, often served with steamed rice and ghee.

Kadalai curry: a spicy chickpea curry made with coconut and a blend of spices such as coriander, cumin, and turmeric.

Paniyaram: a small, round, and fluffy dumpling made with fermented batter of rice and lentils, often served with chutney or sambar.

Kozhukattai: a sweet or savory dumpling made with rice flour or wheat flour, filled with coconut, jaggery, or spicy lentil mixture, often steamed or fried.

Mutton chukka: a spicy and dry mutton dish made with a blend of spices such as pepper, cinnamon, and cloves, often served as a side dish.

Rasamalai: a sweet dessert made with soft and spongy cheese balls soaked in sweetened, thickened milk flavored with cardamom.

Thayir sadam: a simple and flavorful dish made with steamed rice mixed with yogurt and tempered with mustard seeds, curry leaves, and red chili.

Nethili fry: a crispy and spicy fried anchovy dish made with a blend of spices such as red chili powder, turmeric, and coriander powder.

Kothu parotta: a popular street food made with shredded parotta (flaky flatbread), eggs, vegetables, and spices, often served with raita or gravy.

Vengaya sambar: a tangy and flavorful sambar made with tamarind, onions, and a blend of spices such as coriander, cumin, and fenugreek.

Kathirikai puli kuzhambu: a tangy and spicy eggplant curry made with tamarind, onions, and a blend of spices such as mustard seeds, fenugreek, and red chili.

Milagu kuzhambu: a spicy and tangy gravy made with black pepper, tamarind, and a blend of spices such as cumin, coriander, and turmeric, often served with rice.

Puli sadam: a tangy and spicy rice dish made with tamarind, peanuts, and a blend of spices such as mustard seeds, cumin, and fenugreek.

Kola urundai: a spicy and flavorful meatball dish made with minced meat, chilies, ginger, and garlic, often served as a snack or appetizer.

Masala chaas: a refreshing and spicy buttermilk drink made with yogurt, water, and a blend of spices such as cumin, coriander, and black salt.

Thattu vadai set: a popular street food in Chennai, consisting of a plate of crispy and spicy vadai (deep-fried lentil fritters), served with chutney, sambar, and a small bowl of curd rice.

Kuzhi appam: a soft and spongy rice flour pancake made in a special pan with small, round pits, often served with coconut milk and sugar or spicy coconut chutney.

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NATARAJAN

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