People know Tamil Nadu for its temples, festivals, and celebration of arts but there is another thing there to know “FOOD", especially their spices of flavor and we can eat TN foods every other day for its savors. 

South Indian style of preparation and their flavors are kind of the rarest taste in the world, either vegetarian or Non vegetarian. It is something that you must experience and so here is a list of some of the most heavenly dishes of the place. Let's get to know some yummy yummy foods with simple short cooking procedures.

Rice with sambar 

The first thing that comes to our mind when we talk about Tamil Nadu is the delicious bowl of sambar (with vegetables, spices and tempering) with rice also with any breakfast like idli, dosa ,vada etc. 

It starts by separately cooking dal along with 4 cloves of garlic, onion, tomato and adding salt, oil. After that, smash the dal and keep aside. In the pan, put oil, mustard and curry leaves with saute vegetables. Fry until they become mild brown then smash them with home made sambar masala. Dry and roast grinded - coriander seeds, toor dal, jeera, peppercorns, fenugreek seeds, curry leaves, red chilies, turmeric, cumin seeds, fennel seeds, chana dal and finally pour squished tamarind water without pulp and bring it to a boil. Finally add coriander leaves. Your flavorful sambar is ready to serve with rice.  

Idli

The first meal that comes to our mind when one thinks of a South Indian food. This is also known as rice cake made by steaming a fermented blend of rice and legumes. They are also widely made of semolina. Some say that there are more than 1,000 distinct versions of idli made to taste for every other individual. Whether you’re sick or simply want to have something light, idli with sambar and chutneys are always a great idea.

Medu Vada

Crispy on the outside and soft on the inside, it sounds like hard humans have soft hearts but NO it's “VADA” luckily. This fritter is typically consumed throughout Tamil Nadu either as a breakfast or evening snack. Sambar and Tamil Nadu’s coconut chutney pairs best with this delectable snack and also with curd. Vada is the most likable snack in rainy weather.

Ven Pongal ( Milagu Pongal)

This dish is cooked with rice, urad dal and peppercorns, whose flavor is just enhanced by adding cardamom and dry fruits such as cashew nuts and raisins with Ghee roast. Ven Pongal is a combo with Brinjal sambar. Apart from its usual sweet form, Pongal can also be served savory occasionally. A staple of the state, this dish will instantly brighten your day.

Poriyal

In Tamil, Poriyal refers to a fried vegetable dish. Poriyal is nothing but fried and cooked vegetables with salt, various spices and aroma. For instance, we make brinjal Poriyal. Firstly cut the brinjal thin in vertical form like Half-moon. In the pan, put oil, mustard and curry leaves, add slices brinjal and masala, sprinkle some water and leave it to cook well. Deep fry until the veg becomes golden brown. Take off the pan by sprinkling the coriander and curry leaves. We can change brinjal and use whatever vegetables we want with almost the same procedure.  

Paruppu Payasam

Moong dal payasam is a delicious dessert of the state. This payasam is prepared primarily using, of course, moong dal along with jaggery to add a little sweet, and coconut milk along with ghee and cashew nuts. A noteworthy thing about this dish is the aroma that it produces which is arguably as mesmerizing as the taste of the dish itself.

Milagu Rasam (Peppercorn rasam)

Rasam has more varieties but after a good meal we must go for Milagu Rasam ( peppercorn rasam). Rasam is a tangy, peppery soup. Preparation of rasam is also simple and easy.

Firstly soak the small amount of tamarind with tomato after 20 mins, squeeze, filter the pulp and keep aside. Grind or crush the mixture of garlic,peppercorn,cumin seed and curry leaves. Heat the pan and add mustard,crushed garlic,red chillies and our early grinded mixture of spices to keep saute and last add some curry leaves. Then add prepared tamarind and tomato mix, add pinch of turmeric, sea salt and pour water for the quantity you need.

Let the aroma of tamarind go away after 7 mins to 10 mins, when rasam overflows, add little amount of water and turn off the stove. Finally add coriander and let the rasam absorb the aroma. Rasam rice with papad , rasam rice with non-veg fries, rasam rice with any vegetable Poriyal are the best combo. We can eat rasam rice on a cold night and it should become the best memory.    

Yeah!! Tamil Nadu has lots and lots of dishes which can make us mouthwatering. Next time when you visit Tamil Nadu, try out different dishes. Or simply try out these dishes in your home and feel the Tamil Nadu Flavors in your home.