MUST TRY DISHES OF TAMIL NADU

MUST TRY DISHES IN TAMIL NADU

INTRODUCTION

A travel write up about a location without its cuisine & dishes is never complete. However, few tasks are as challenging as selecting the top dishes of a region whose culinary heritage spans thousands of years and reflects a rich tapestry of cultural influences. Yet, drawing on a lifetime of experience, I have undertaken this endeavour—one I believe holds some merit. Wherever possible, I’ve also paired each dish with its ideal accompaniment—highlighting the side dishes that best complement and elevate its flavours.

A NOTE ON READING MY BLOG

Considering the wonderfully diverse mix of visitors I generally pack in as much essential information as possible. This blog aims to be both a practical guide and a cultural companion, blending in and based on historical context, insights, nuances, and everyday observations in as much as possible.

I’ve made a conscious effort to strike a balance between catering to domestic readers who may already be familiar with some of the dishes here, and international visitors who may be encountering them for the first time. That said, feel free to cherry-pick the parts of this blog that resonate most with you. If the whole post doesn’t hold your attention, no worries—dip your finger into dishes interests you most, and pass the rest. After all, trying out a dish should feel like a joyful discovery, not a compulsion.

So, let's plunge right away. Shall we get started then?

Idli: The South Indian idli (sometimes spelt idly)—particularly beloved in Tamil Nadu—is a steamed delicacy made from a carefully proportioned batter of rice and lentils, fermented overnight to achieve its signature softness and subtle tang.

Of course, in a restaurant, one enjoys the luxury of a full array of side dishes. But at home—especially during the morning rush, when preparing multiple accompaniments can be a challenge—people usually settle for just one. After all, idli is a staple breakfast in Tamil Nadu, and simplicity often rules the day.

The next most beloved dish of South India is the dosa—known as dosai in Tamil. Essentially a thin, crisp crepe made from a batter similar to that of idli, dosa is a breakfast and tiffin (snacks) staple. It can be served plain or with a flavourful stuffing, most commonly a spiced potato filling, in which case it’s called the iconic masala dosa. As with idly, it is typically accompanied by sambar, chutney, or both—each enhancing the dosa's delicate crunch and subtle tang.

Vada is essentially a deep-fried snack made from spiced lentil batter. There are several varieties of vada, each distinguished by the type of lentil used and the mix-ins like shallots, coconut pieces, green chillies, and curry leaves. The most common version is the medu vada—a doughnut-shaped delight made from urad dal (black gram lentils), known for its crisp exterior and fluffy interior. Another popular variation is the masala vada, typically made with Chana dal (split chickpeas), which yields a coarser, crunchier texture and a more robust flavour. Vada is most commonly served with coconut chutney, whose cool, creamy texture perfectly complements the crisp, spiced bite of the vada—especially when it's fresh out of the fryer.

The vada variants: While it usually arrives with a colourful entourage of chutneys, it also loves a good soak. Drop it in sambar and you’ve got Sambar Vada, a warm, comforting hug. Dunk it in rasam, and it transforms into the zingy, broth Rasam Vada. Let it chill out in curd, and say hello to the cool, creamy Thayir Vada (Curd Vada).

Pongal is another popular breakfast staple in Tamil Nadu, especially favoured when you’re extra hungry. Unlike the lighter idli or dosa, Pongal is a heartier dish made from rice and moong dal (a type of split yellow lentil), seasoned generously with black peppercorns, cumin seeds, curry leaves, and a fragrant drizzle of ghee. It’s typically served with coconut chutney, which adds a refreshing contrast to the richness of the dish. This of course is the savoury version.

During festival occasions, a sweet version of Pongal is prepared, known as sakkarai Pongal. This rich dish combines rice and moong dal with jaggery (a traditional unrefined brown sugar), creating a delightful balance of sweetness. It’s further enriched with cashews, raisins, cardamom, and a generous amount of ghee, making it a festive treat that is both aromatic and indulgent.

Khichdi: The term "khichdi" (also spelt as Kichadi or other variants) may vary across India, but in Tamil Nadu, it refers to a distinct dish made with semolina (rava), tomatoes, onions, curry leaves, ginger, green chillies, and a touch of ghee for added flavour. The ingredients are half roasted in oil and half boiled in water, resulting in a dish with a soft, mushy consistency. Often served with sambar and coconut chutney, this savoury rava khichdi is a comforting and satisfying meal, particularly enjoyed as a breakfast or light lunch.

Thali: Now, for the famous South Indian Thali—a true feast on a plate. The word thali simply means "plate," but in Tamil Nadu, it represents a complete, balanced meal served with a delightful variety of accompaniments. Typically, it includes a portion of rice, one chapatti (or another bread), and a spread of dishes served in small cups—sambar, rasam, kootu (a vegetable-lentil curry), appalam (crispy lentil wafer), and a couple of vegetable preparations. In the non-vegetarian version, you might find chicken, mutton, or fish curries making an appearance.

Think of it as your personal buffet, with a little bit of everything—ending, of course, with a small but satisfying dessert. And if you're wondering what exactly goes into each of these little cups (and how brave your taste buds need to be), feel free to look them up individually—maybe/preferably with a glass of water handy for those spice levels!

Adai is a savoury dish made from a batter of soaked and coarsely ground Chana dal (split chickpeas), which is then cooked on a pan like a pancake. It’s traditionally served with avial, a multi-vegetable dish that’s half-fried and half-steamed, flavoured with mustard seeds, curry leaves, and a generous portion of homemade yogurt. The dish is often completed with a little blob of butter and a piece of jaggery, adding a delightful contrast of flavours.

Poori is like Chapatti’s fun-loving cousin—while Chapatti stays fit and works out on the pan, Poori dives headfirst into a pool of hot oil and comes out golden, puffed, and ready to party. Best enjoyed with Saagu or a hearty potato masala, this deep-fried delight shows up at breakfast, works well for a light lunch, and is any time snack.

Saagu is a mildly spiced, creamy vegetable made with a mix of vegetables like potatoes, carrots, beans, and peas. What sets it apart is its base: a blend of coconut, green chilies, roasted spices, and sometimes poppy seeds or cashews, all ground into a smooth paste.

Bhatura is like Poori’s bulked-up big brother. Also deep-fried and proudly puffed, Bhatura is made with Maida (refined flour) and sometimes a bit of curd, which gives it that extra heft and chew. And unlike Poori, which goes with the easy going potato masala, Bhatura rolls deep with a tough, protein-rich sidekick: the spicy, tangy chickpea curry known as Chole. Together, they’re not just a meal—they’re a full-blown North Indian power couple – often found in South Indian restaurants too.

Kesari: When it comes to desserts, a quintessential anytime treat from Tamil Nadu is Rava Kesari. This luscious sweet is crafted from semolina, infused with the rich flavors of saffron, sugar, and a hint of cardamom. Cashews and raisins lend a delightful crunch and sweetness, while ghee adds a luxurious finish. The result is a warm, fragrant dish that perfectly captures the essence of South Indian sweets.

Banana leaf meal: Sometimes, when you see South Indian Meals on a hotel menu, it’s essentially the same spread as a Thali—but with a delightful twist: you’re served on a banana leaf, and you can have as much as you want! That’s right—unlike the neatly portioned Thali, this is a free-flowing, eat-till-you-drop experience where servers come around with ladles of sambar, rasam, kootu, poriyal, and more, ready to refill your leaf the moment it looks even slightly empty. It's less of a meal and more of a deliciously organized ambush.

Apart from the usual emphasis on colourful variety for nutritional balance, traditional Tamil cuisine also pays deep attention to the six fundamental tastes (ārusuvai) that should ideally be present—especially in the main meal of the day. These are: sweet, sour, salty, bitter, pungent (spicy) and astringent. The idea isn’t just about taste—it’s rooted in Ayurveda and aims to balance the body’s energies and promote overall well-being. A well-made Tamil meal isn’t just a feast for the senses—it’s food as philosophy.

We saw Chicken and meat. Without mentioning a seafood specialty, a write-up on Tamil Nadu’s culinary treasures would feel like a beach without waves.

Meen Kuzhambu is the diva of Tamil Nadu’s seafood scene—bold, fiery, and always dressed to impress in rich, tamarind-spiced gravy. This fish curry doesn’t tiptoe around your taste buds; it kicks open the door with garlic, curry leaves, and a whole lot of attitude. Whether it’s the firm and fancy Vanjaram (seer fish) or the humble mackerel doing the swimming, the result is always the same: a lip-smacking, rice-hugging masterpiece.

Meen Kuzhambu can absolutely be toned down for the Western palate without losing its soul—you just have to strike a balance between flavour and fire.

The course is never complete without this final item in the list – South Indian filter coffee.

You may have sipped your way through countless coffees around the world, but here comes yet another irresistible contender—South Indian filter coffee. Made with a dash of milk and just the right touch of sugar, this aromatic brew is crafted from Pea berry coffee beans, roasted to a rich golden brown and coarsely ground. The magic lies in the decoction—a concentrated coffee extract slowly brewed in a traditional South Indian filter, a charming contraption found in most Tamil kitchens. The result? A steaming, frothy cup of joy that’s something like a desi (local or traditional) cappuccino—only smoother, bolder, and served in a traditional nostalgic flair in a stainless steel tumbler and dabara.

This is the very coffee you’ll sometimes see locals dramatically pouring from one tumbler to another, holding it nearly a meter high—an artful swirl meant to mix in the sugar and cool the coffee, all at once. It’s equal parts science and performance. But unless you’ve trained for this a circus act, don’t try it yourself—you might end up with scorched fingers and a coffee-splattered shirt instead of that perfect froth!

No write-up on Tamil cuisine would be complete without a nod to the non-vegetarian side of things—for the connoisseurs of meat and spice. With such a rich variety to choose from, it’s no easy task, but I’ve bravely narrowed it down to just two top picks—purely based on feedbacks, of course!

I must confess—I’m a vegetarian. In the spirit of fairness (and after hearing countless glowing reviews from trustworthy, meat-loving sources), I’ve picked two standout non-vegetarian dishes that have clearly made a lasting impression… on others, and through them, on me!

Chettinad Chicken Curry: Even though it can be fiery hot and packed with spice, one of the most sought-after dishes in Tamil Nadu is the Chettinad Chicken Curry. Originating from the Chettinad region, this dish was experimented on and perfected by the Chettiar community, known for their bold flavours and culinary ingenuity. If you’re a spice lover, this one’s a must-try—it’s like a flavour explosion in every bite!

Of course, the spice level can be toned down a bit if your palate—or your stomach—doesn’t quite align with that of the Tamils. However, be warned: too much taming of the heat will strip the dish of its authenticity. If you're not up for at least a moderate level of spice, it’s probably best to politely say, "I’ll pass on this." Traditionally, this fiery curry is paired with rice, but if you're feeling adventurous, a chapatti also does the job (just don’t expect to escape without a little sweat on your brow!).

The preparation begins with marinating chicken pieces in a blend of spices, including turmeric, red chili powder, and ginger-garlic paste. A special Chettinad masala paste—made from roasted spices like cinnamon, cloves, fennel, and peppercorns—is then prepared and sautéed with onions, tomatoes, and curry leaves. The marinated chicken is added to this aromatic base and cooked in coconut milk or tamarind extract to balance the heat. The curry is simmered until the chicken is tender and the flavours are perfectly melded together, resulting in a rich, flavourful dish with a complex spice profile.

Mutton Kola urundai (Mutton balls): When you hear "mutton" in Tamil Nadu—and generally across India—what’s often being referred to is goat meat, not lamb. So when it comes to Mutton Kola Urundai (mutton balls), the meat could very well be either goat or lamb. It’s always best to check with the server or cook if you’re particular about which one you're getting! The word Kola-urundai means ball shaped.

The preparation starts with marinating minced mutton (goat or lamb) with a blend of spices like ginger-garlic paste, red chili powder, turmeric, coriander powder, and garam masala. Onions, curry leaves, and green chilies are finely chopped and added to the mix, giving it a rich flavour base. Some recipes also include roasted fennel seeds or cumin for added depth.

The marinated meat is then shaped into small, round balls (kolas), which are carefully fried or sometimes steamed to ensure a crispy exterior and juicy interior. The balls are often served with a side of spicy chutney or a tangy dipping sauce, and occasionally accompanied by a small serving of rice or a flatbread like parotta. It comes both in dry version and the gravy version.

With the gravy version, for a more indulgent meal, you can have it with parotta (a layered flatbread), steamed rice or appam (a soft, slightly tangy pancake), which are also popular accompaniments.

Medu Vada by photo by Ben Dalton from Wikimedia commons licensed under CC by SA-2.0

Banana leaf meals photo by jpatokal from Wikimedia commons licensed under CC by SA-4.0

Photo of Chettinad Chicken dish by Thamizhpparithi Maari from Wikimedia commons licensed under CC by SA-4.0

Filter coffee photo by Pranchiyettan from Wikimedia commons licensed under CC by SA-2.5

Coffee mixing photo by Sudiptorana from Wikimedia commons licensed under CC by SA-4.0

Coffee filter photo by en:User:Cheeni from Wikimedia commons licensed under CC by SA-3.0

Masala vada photo by Sojanya Tripathi from Wikimedia commons licensed under CC by SA-4.0

Thali meals photo by Sneha G Gupta from Wikimedia commons licensed under CC by SA-4.0

Sakkari pongal photo by Gems Keerthiga from Wikimedia commons licensed under CC by SA-4.0

Rava Kichadi photo by Mdsmds0 from Wikimedia commons licensed under CC by SA-4.0

Adai dish photo by Sudhan Ram from Wikimedia commons licensed under CC by SA-4.0

Avial dish photo by Sivahari from Wikimedia commons licensed under CC by SA-3.0

Rava Kesari dish photo by Tanyadesigan from Wikimedia commons licensed under CC by SA-4.0

Ah, finally some GI tagged specialties of Tamil Nadu.

Srivilliputhur Palkova – A rich, milk-based sweet from Srivilliputhur, made from condensed milk, sugar, and ghee.

Thoothukudi Macaroon – A delicate, crispy confection made with cashews and egg whites, from the coastal town of Thoothukudi.

Palani Panchamirtham – A divine mix of bananas, jaggery, ghee, cardamom, and other sacred ingredients, often offered in temples in Palani.

Manapparai Murukku – A crunchy, spiral-shaped snack from Manapparai subtly spiced with cumin and deep-fried to perfection.

Hungry already? Thought so. Let’s see what Kerala has to offer – in my next blog.