TAHll CulSltF

8y SAnuLL kuMA8
8oll no 2167

h 1he Ingred|ents and 1he Cu|s|ne

1amll nadu has a wlde range of vegeLarlan and nonvegeLarlan dellcacles
Lo offer 1he food here geLs lLs flavor from a hosL of splces and condlmenLs
used ln 1amll nadu CoconuL Lamarlnd and asafoeLlda are a musL for
almosL all vegeLarlan reclpes Caram masala ls avolded ln 1amll culslne ln
1amll nadu CoconuL oll ls normally used as Lhe medlum of cooklng
ChuLneys and mlxed splce are served ln Lhe lunch and enhance Lhe LasLe of
Lhe meal
ln 1amll nadu a Lyplcal meal conslsLs of rlce (mosLly sLeamed) lenLlls
gralns and vegeLables CheLLlnad culslne of 1amll nadu ls parLlcularly
famous all over Lhe counLry 1hls culslne ls hoL and splcy and provldes
delecLable varleLy ln muLLon chlcken and flsh dlshes CheLLlnad epper
Chlcken ls one of Lhe mosL famous dlshes ln 1amll nadu 1he 1amll sLyle of
Mughall food can be LasLed ln Lhe 8lrlyanls and aya aya ls a Lype of
splced LroLLers broLh and ls eaLen wlLh elLher araLhas or Appam
e|ectab|e 1am|| Mea|s
ln 1amll nadu culslne breakfasL or Llffln lncludes ldly(sLeamed rlce
cakes) dosal (a pancake made from a baLLer of rlce) and lenLlls crlsp
frled on a pan vada(deep frled doughnuLs made from a baLLer of
lenLlls) pongal (a mash of rlce and lenLlls bolled LogeLher and
seasoned wlLh ghee cashew nuLs pepper and cummln seed)
uppuma(cooked semollna seasoned ln oll wlLh musLard pepper
cumln seed and dry lenLlls) MosL of Lhe dlshes ln 1amll nadu are
eaLen wlLh coconuL chuLney sambar (seasoned lenLll broLh) and
mulaga podl (a powdered mlx of several drled lenLlls eaLen wlLh oll)
1he 1amll Lunch or meals conslsLs of cooked rlce served wlLh
dlfferenL klnds of vegeLable dlshes Sambar chuLneys 8asam (a hoL
broLh made wlLh Lamarlnd [ulce and pepper) and curd(yogurL) 1he
nonvegeLarlan lunch lncludes currles or dlshes cooked wlLh
muLLon chlcken or flsh 1amll meals are lncompleLe wlLhouL crlsp
apads or Appalam
F0#APHlCAl FFATu#FS
W 1amll nadu ls locaLed ln Lhe norLhern hemlsphere ln Lhe Lorrld
zone beLween 8 degrees and 13 degrees n laLlLude and beLween
78 degrees and 80 degrees L longlLude lL ls bounded by Lhe sLaLe
of karnaLaka and Andhra radesh ln Lhe norLh and kerala ln Lhe
wesL 1he souLhern Llp ls ln Lhe lndlan Ccean and Lhe long easLern
coasL ls lapped by Lhe 8ay of 8engal olnL Callmere forms Lhe
easLernmosL Llp and Lhe Mudumalal wlldllfe sancLuary ls Lhe
wesLernmosL Llp 1he norLhern exLreme Louches lake ullcaL 1he
souLhernmosL Llp ls Cape Comorln or kanyakumarl
W 1amll nadu Lhe 11Lh largesL sLaLe ln lndla has a populaLlon over 6
crore and occuples an area of 130038 sqkm 1he unlon LerrlLory of
ondlcherry ls a Llny pockeL wlLhln Lhe boundarles of 1amll nadu
near Cuddalore dlsLrlcL karalkal a llLLle away from ondlcherry ls
near nagapaLLlnam dlsLrlcL
W
1he WesLern ghaLs and Lhe LasLern ghaLs meeL ln Lhe
nllgrls of 1amll nadu 1he hlll sLaLlons of 1amll nadu CoLy
kodalkanal koLhaglrl and ?ercaud are slLuaLed ln Lhls
reglon 1hough Lhe easLern ghaLs ls broken and appears Lo
be a resldual mounLaln Lhe WesLern ghaLs sLreLches along
almosL as an unbroken chaln excepL for a 23 km gap aL
alakkadu and a sLlll lesser gap ln ShencoLLah 1hese gaps
are Lhe enLry polnLs Lo Lhe sLaLe of kerala
W unllke Lhe LasLern ghaLs Lhe WesLern ghaLs recelve
abundanL raln and are full of evergreen foresLs and Lhe
valleys of Cumbum and ollachl besldes havlng plcLuresque
scenerles conLaln Lea coffee and splce planLaLlons 1he
upper reaches of Lhe LasLern ghaLs are called Lhe
Shervaroys famous for Lhelr frulL gardens and coffee
planLaLlons ?ercaud ls slLuaLed ln Lhls reglon
F0ulPHFtTS uSF0
1rad|t|ona| k|tchen Lqu|pments
ln !affna and oLher parLs of Srl Lanka LradlLlonal klLchen
equlpmenLs are sLlll ln exlsLence ln some vlllages people sLlll use
Lhese equlpmenLs on a day Lo day basls CLher Lhan Lhese
equlpmenLs Lhe flre sLove whlch ls used Lo cook food ls called
aduppu" whlch ls made ouL of clay normally flre wood (mango
wood neem (fffnf nf) eLc) ls collecLed from Lhe backyard
us used urled coconuL leaves are also used make flre Some
people use coconuL leaves especlally when bolllng waLer 1he
smoke released when burnlng coconuL leaves glves a smoky
flavor/smell Lo Lhe waLer when drunk normally Clay poLs and
wooden spoons are used Lo cook food on aduppu 8uL now Lhese
have been replaced wlLh saucepans and oLher meLal vessels and
elecLrlc and gas sLove

W ldlyappam ls a very lmporLanL food LhaL's consumed for breakfasL and

dlnner 1radlLlonally ldlyappam ls made wlLh an equlpmenL called
ldlyappa ural" 1he ldlyappa ural ls made ouL of wood and Lhe Lray
where Lhe ldlyappam ls sLeamed ls normally made ouL of palmyrah Lree
leaves or coconuL Lree leaves 1he ldlyappa ural has Lwo parLs as shown
ln Lhe plcLure below 1he dough ls placed lnLo Lhe mould and Lhen
pressed by Lhe upper parL by uslng boLh hands
W When pressed wlLh boLh hands ln a roLaLlng moLlon Lhe ldlyappam whlch
looks llke noodle comes ouL Lhrough Lhe boLLom of Lhe ldlyappa ural ls
collecLed on Lhe ldlyappam maklng Lray
ldlyappam maklng equlpmenL
:!1:nI n1:h:
Pull P0tAl
Ingred|ents for u|| onga| kec|pe
8aw 8lce 2 cups
Curry leaves A sprlg
AsafoeLlda(kayam) A plnch
8ed chlllles(kollamulaku) 3 nos
MusLard seeds 1 Lsp
Cll 4 3 Lsp
8lack gram(uzhunnuparlppu) 1 Lsp
8engal gram(kadalaparlppu) 1 Lsp
SalL As reqd
WaLer 1 2 glass
1amarlnd(ull) Llme slzed
reparat|on Method of u|| onga| kec|pe
1)Soak rlce for an hour half dry ln a Lowel and grlnd lL one by Lwo ln mlxer grlnder
2)PeaL oll ln a pan
3)Add musLard seeds and when Lhey spluLLer add red chlllles curry leaves asafoeLlda 8engal gram
and black gram
4)Add salL
3)Mlx Lhe Lamarlnd wlLh waLer Lo make lL lnLo a llLLle concenLraLed form
6)Add lL Lo Lhe pan and sLlr well
7)Add ground rlce and fry
8)Add more waLer and mlx well
9)Close wlLh lld and cook on low flame
10)Cpen Lhe lld occasslonally Lo see lf Lhe rlce ls cooked or noL
11)Add waLer accordlngly ln order Lo avold lL belng geL sLuck Lo Lhe boLLom of Lhe pan
12)8emove from flre
Serve wlLh plckle or hoL chuLney
APPAH
Ingred|ents for kera|a Appam kec|pe
Long graln 8lce 3 cups
Cooked long graln rlce (Choru) 1 cup
CoconuL mllk 1 cup
WaLer As reqd
SalL 1 Lsp
Sugar 2 Lsp
?easL 1 Lsp
Luke warm waLer As reqd Lo dlssolve yeasL
Mllk 1/4 cup
W reparat|on Method of kera|a Appam kec|pe
W 1)Crlnd LogeLher long graln rlce and cooked rlce
very well wlLh coconuL mllk and enough waLer Lo
make a baLLer of drlpplng conslsLency
Make sure noL Lo make Lhe baLLer Loo waLery
2)our Lhls ln a vessel
3)ulssolve yeasL ln a llLLle lukewarm waLer and
add sugar Mlx well
4)Add Lhls Lo Lhe baLLer and sLlr lL well
3)lace Lhls ln a warm place overnlghL for
fermenLaLlon Lo make nlce appam
6)Add salL and mllk and mlx well
7)Make appam on an appakara
Serve appam hoL
CHlCKFt Ku#uHA
Ingred|ents for Ch|cken kuruma kec|pe
Chlcken 1/2 kg
Cnlon 3 nos
(flnely chopped)
Cumln seeds(!eerakam) 1/2 Lsp
Creen chlllles 6 nos
Clnger pasLe 2 Lsp
Carllc pasLe 2 Lsp
CraLed coconuL 1 1/2 cups
Corlander powder 1 1/2 Lsp
Chllly powder 1/2 Lsp
oppy seeds(khashakhasha) 1 Lsp
Curd(noL sour) 1/2 cup
Clnnamon(karugapaLLa) 3 small pleces
Cloves(Crambu) 4 nos
Cardamom(Llakka) 3 nos
Corlander leaves 3 sLems
1omaLo 2 nos
Cll 4 Lsp
SalL As reqd
reparat|on Method of Ch|cken kuruma kec|pe
1)CuL chlcken lnLo medlum slzed pleces and wash well
2)8lend graLed coconuL cumln seeds and poppy seeds
ln a mlxer grlnder
3)PeaL oll ln a frylng pan
4)lry clnnamon sLlcks cloves and cardamom
3)When frled add onlons and green chlllles and sLlr fry
Llll onlon Lurns brown
6)Add chlcken pleces corlander powder chllly powder
and salL SLlr well for a llLLle whlle
7)Add chopped LomaLoes and curd along wlLh a cup of
waLer Allow lL Lo boll
8)When chlcken ls halfcooked add Lhe blended
coconuL mlxLure corlander leaves and boll well Llll
chlcken ls fully cooked
K0ZHl Cu##
Ingred|ents for kozh| Curry kec|pe
Chlcken pleces 1 kg or 22 lbs
Cll 3 Lbsp
Chopped onlon 1 1/2 cups
Chopped glnger 2 Lbsp
Chopped garllc 1/2 Lbsp
SllL green chlllles 4 nos
1urmerlc powder 1 Lsp
Chllly powder 1/2 1 Lsp
Corlander powder 2 Lbsp
Cumln seeds(!eerakam) 1 Lsp
Anlseeds(erln[eerakam) 1/2 Lsp
epper 1/2 Lsp
*Cloves(Crambu) 3 nos
*Cardamom(Llakka) 2 nos
*Clnnamon sLlcks(karugapaLLa) 3 nos
Curry leaves A few
CoconuL mllk 2 cups
Llme [ulce 2 Lsp

reparat|on Method of kozh| Curry kec|pe

1)Clean Lhe chlcken pleces
2)Mlx lL wlLh 1 Lbs of salL and 2 Lsp of llme [ulce (or half cup of curd) and keep aslde for half an hour
3)Make a pasLe of Lhe corlander chllly and Lurmerlc powder
4)PeaL oll ln a Lhlck boLLomed vessel
3)Add chopped onlon glnger garllc and green chlllles and brown lL
6)Add Lhe masala pasLe and fry for a mlnuLe
7)Add Lhe chlcken pleces LogeLher wlLh Lhe [ulce LhaL comes ouL of lL SLlr lL for abouL flve mlnuLes
8)lf Lhe coconuL mllk ls Laken from fresh graLed coconuL add abouL 2 cups of Lhe second mllk Lo Lhe curry
CLherwlse add abouL 2 cups of hoL waLer Cover and cook for abouL half an hour Llll Lhe chlcken pleces are cooked
lf you llke poLaLoes ln Lhe curry abouL one and a half cups of poLaLo pleces can be added Lo Lhe curry half way
Lhrough
9)Add Lhe Lhlck coconuL mllk and Lhe garam masala powder and curry leaves
lf you wanL more gravy ln kozhl Curry or Lhe kozhl Curry gravy ls noL Lhlck enough dlssolve a Lsp of corn flour ln
mllk or waLer and add Lo Lhe curry and [usL boll agaln sLlrrlng well and brlng Lhe kozhl curry Lo boll
kozhl Curry nadan SLyle ls ready
J-,.t- e..t-.
l0ll
W Ingred|ents
W 4 cup Long graln rlce
W 2 cup uncle 8ens ConverLed rlce
W 1 cup urad dal whole
W SalL Lo LasLe
W Method
W Soak Lhe long graln rlce for 67 hours and urad dal for an hour
W ury grlnd Lhe ConverLed rlce
W Crlnd Lhe soaked rlce Lo a coarse pasLe urad Lo a flne pasLe
W Mlx all Lhree add salL and leL lL fermenL aL leasL for a day
W SLeam Lhem and serve hoL wlLh chuLney or sambhar
HF0u vA0A
W Ingred|ents
W 1 cup urad dal
W 1 blg plece Clnger
W 34 Creen chlllls
W 1/2 Lsp epper corns
W 1 Lsp Plng
W A few Curry leaves
W Cll for deep frylng
W SalL Lo LasLe
W Method
W Soak Lhe urad dal ln waLer for an hour
W Crlnd Lo a pasLe all Lhe lngredlenLs excepL oll wlLh as llLLle oll as posslble
W 8efrlgeraLe Lhe baLLer for an hour
W PeaL oll ln deep pan for deep frylng
W Shape lnLo vadas and deep fry on boLh sldes Llll brown
W Serve hoL
PAl PAASAH
W Ingred|ents
W 3 llLres Mllk
W 700 gm Sugar
W 180 gm urled red rlce
W Method
W 8oll Lhe mllk
W Add sugar and mlx well
W When lL bolls agaln add Lhe washed rlce ln lL
Slmmer ln medlum flame
W Cook Llll Lhe rlce ls done
W Serve hoL
vFFTAlF uPPAHA
W Ingred|ents
W 130 gm Semollna
W 100 ml Curd
W 230 gm ulced vegeLables
W 2 medlum slze Cnlon sllced
W 1 large 1omaLo (chopped)
W Z Lsp Sklnned urad dal
W x Lsp MusLard seeds
W x Lsp Cumln seeds
W 12 Curry leaves
W 34 no Chopped green chlllles
W 2 Lsp Carllc pasLe
W 1 Lsp Clnger pasLe
W 2 Lsp Cround coconuL
W A plnch Cround cloves
W A plnch 1urmerlc powder
W 2 Lbsp Chopped corlander
W 1 Lsp Lemon [ulce
W 46 Lbsp Cll
W 230 ml PoL waLer
W SalL Lo LasLe
Method
W PeaL oll fry dal musLard and cumln seeds for 13
seconds
W Add onlons curry leaves chopped chlllles glnger
garllc Lurmerlc salL and coconuL pasLe SLlr and fry for
3 mlnuLes
W Add vegeLables and LomaLo lry for 34 mlnuLes Add
semollna
W AfLer 23 mlnuLe pour ln waLer and curd Cook for 3
mlnuLes unLll dry
W Carnlsh wlLh corlander and sharpen wlLh lemon [ulce
W Serve hoL wlLh rasam
HulAA P00l
W Ingred|ents
W 1 cup urad daal
W 79 ury red chllll
W 1/4 Lsp AsafoeLlda
W 1 sLalk Curry leaves
W 1 Lsp Cll
W 1 Lsp SalL
W Method
W PeaL Lhe oll ln a pan and roasL all Lhe lngredlenLs unLll
golden brown 1ake care LhaL lL doesnL geL burnL Cool lL
and powder lL ln a food processor
W SLore ln alr LlghL conLalner for fuLure use
W lL ls an excellenL slde dlsh for dosa and ldll when Laken wlLh
ghee coconuL oll or sesame oll
uPPlTTu (SF#vFS 4)
W Ingred|ents
W 1cup Semollna (8ava)
W x cup Sllced oLaLo
W Z cup Sllced Cnlon
W Z Lsp CraLed glnger
W 3Lbs CraLed fresh coconuL
W Chopped corlander leaves
W 1 Lsp Sugar
W 2 Lsp Chee
W SalL Lo LasLe
W or Season|ng
2 Lbs eanuLs
1 Lsp MusLard seeds
1 Lsp 8lack gram (urad dal)
1 Lsp 8ed dry chllll
x Lsp 1urmerlc powder
A plnch AsafoeLlda
Curry leaves few
W 3 Lbs Cll
Method
W PeaL a pan and sllghLly roasL rava ln a low flame keep aslde and
allow lL Lo cool
W PeaL 3 Lbs of oll and add Lhe seasonlng lngredlenLs excepL Lurmerlc
powder and asafoeLlda
W When Lhe musLard spluLLer add Lurmerlc and asafoeLlda and sauLe
well
W Add Lhe onlons and fry Llll lL sofL 1hen add poLaLo fry for few
mlnuLes Add 11/2cup of waLer salL Lo LasLe and brlng Lo boll Cover
and cook Lhe poLaLo
W When lL ls done mlx graLed glnger and sugar 1urn heaL Lo low
flame
W Add roasLed rava llLLle by llLLle keep sLlrrlng whlle addlng so LhaL
Lhere wlll noL be any lumps
W Close Lhe lld and cook for few mlnuLes
W Carnlsh wlLh corlander leaves and graLed coconuL
W Sprlnkle ghee over lL and serve hoL
THAtKS F0#
wATCHlt