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INDIAN FACT OF THE MONTH (March 2007): Tamil Nadu Cuisine (Indian Southern State)

In Tamil Nadu cuisine, breakfast or tiffin includes idly(steamed rice cakes), dosai (a pancake made from a batter of rice) and lentils crisp fried on a pan, vada(deep fried doughnuts made from a batter of lentils), pongal (a mash of rice and lentils boiled together and seasoned with ghee, cashew nuts, pepper and cummin seed), uppuma(cooked semolina seasoned in oil with mustard, pepper, cumin seed and dry lentils). Most of the dishes in Tamil Nadu are eaten with coconut chutney, sambar (seasoned lentil broth) and mulaga podi (a powdered mix of several dried lentils eaten with oil).

The Tamil Lunch or meals consists of cooked rice served with different kinds of vegetable dishes, Sambar, chutneys, Rasam (a hot broth made with tamarind juice and pepper) and curd(yogurt). The non-vegetarian lunch includes curries or dishes cooked with mutton, chicken or fish. Tamil meals are incomplete without crisp Papads or Appalam.


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