Dosa and Chutney Dosa is a thin, crispy pancake made from a fermented batter of rice and black gram (urad dal). It’s often served with an array of chutneys and sambar (a spicy lentil soup).
Idli Soft, fluffy steamed cakes made from a fermented batter of rice and black gram. They are typically served with sambar and chutneys.
Pongal A popular breakfast dish made from rice and moong dal (split yellow gram), seasoned with ghee, black pepper, cumin, and cashews. There are sweet and savory versions.
Chettinad Chicken A spicy chicken curry from the Chettinad region, known for its rich and aromatic spices. It is often cooked with a blend of black pepper, fennel, and other spices.
Kothu Parotta A popular street food made by shredding parotta (a flaky flatbread) and stir-frying it with meat, eggs, and a variety of spices.
Sambar A lentil-based stew made with tamarind, vegetables, and a blend of spices. It’s a staple in Tamil cuisine and is often served with rice, idli, or dosa.
Vadai Deep-fried savory fritters made from ground lentils and seasoned with spices. They are crispy on the outside and soft on the inside.
Rasam A tangy, spicy soup made with tamarind juice, tomatoes, and a blend of spices. It’s often served as a starter or with rice.
Biryani A fragrant rice dish cooked with meat or vegetables, spices, and herbs. Tamil Nadu’s version of biryani, especially from the Dindigul region, is known for its unique taste and cooking style.
Uppuma (Upma) A savory breakfast dish made from semolina (rava) and cooked with vegetables, spices, and sometimes nuts.