Tamil Spread
















BM # 56

Week :2 , Day: 5

Theme: Indian States

State : Tamil Nadu

We are in the third week of this mega marathon and this week we are doing Indian States. I have been making Thali's for all different states. Today is the fifth day and I have a Tamil Spread . While choosing states, I was hesitant in choosing Tamil Nadu. I have so many blogger friends from this state that I felt I would not be presenting anything new to them. At the same time I felt I should do a Tamil or for that matter something from South. I finally decided on Tamil. 

While on my trip to Haridwar I had picked a book at the airport called Southern Flavors by Padma Chandran . This is a beautifully written book where you have recipes from different states of South. It definitely was a boon for me. I shortlisted a menu, but wanted it to be authentic. Valli came to rescue and helped me to plan it. She even drew a picture to tell me how to place the dishes. Thanks Valli ! This would have been difficult without a friend like you! 

Coming to Tamil Cuisine
It is characterized by the use of rice, legumes and lentils. Its distinct aroma and flavor is achieved by the blending of flavorings and spices including curry leaves, mustard seeds, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, green cardamom, cumin, nutmeg, 

On special occasions, traditional Tamil dishes are prepared in almost the same way as they were centuries ago. The recipes are passed from one generation to the other, and served in traditional style and ambiance. The traditional way of eating a meal involves being seated on the floor, having the food served on a banana leaf, and the food is generally eaten with hands. Of course with time spoons too are used. After the meal, the fingers are washed, and the banana leaf becomes food for cows.

While serving a Tamil Spread the dishes are served in a particular sequence, and each dish is placed on a particular spot of the banana leaf. Traditionally, sweets are eaten first. After having worked through the preliminaries, the long haul starts with rice. Sambar is the first course , probably with some ghee. This is followed by rice with Kuzhambu and rice with Rasam. A final round of rice with curd or buttermilk signals the end of meals. A banana may be served last.


Caramel Payasam


Let's check the menu for The Tamil Spread


Caramel Payasam
(a thick creamy Indian sweet with rice and milk , with a mild caramel flavor )


Rawa Kesari
( Indian semolina cake , rich in ghee, saffron and cardamon )


Podi Potta Paruppu Sambar
( a spicy tangy lentil curry with veggies )


Jeera Milagu Rasam
( a soup from south flavored with cumin seeds and black pepper )


Vendakkai Puli Kuzhambu
( a tangy curry with shallots and lady fingers)


Paruppu Suraikai Kootu
( bottle gourd and lentil stew,a simple comforting dish )


Arvi Roast
( a dry saute with a crisp exterior and a soft interior )


Masala Beans Poriyal
( a spicy side dish with french beans and coconut )


Cabbage Poriyal
(a simple comforting side dish with cabbage )


Potato Kurma
( a potato curry simmered with onions and tomatoes)


Thakkali Rice
( tomato flavored rice, with a delicious nutty spice powder)


Boiled Rice
( plain simple white boiled rice)


Ghee
( clarified butter)


Pachimilagai Kothamalli Thayir Pachadi
( green chilly, coriander and beaten curd mixed to make a raita)


Poori
(deep fried puffed Indian flat bread)


Neer mooru
( buttermilk tempered with mustard and curry leaves)


Vathal
(sundried green chilly)


Appalam
( rice papad)


Banana Chips
( crisps made from raw plantain )


Pickle


Banana


Rawa Kesari

Podi Potta Paruppu Sambar


Jeera Milagu Rasam


Vendakkai Puli Kuzhambu


Paruppu Suraikai Kootu

Arvi Roast

Masala Beans Poriyal


Cabbage Poriyal

Potato Kurma

Thakkali Rice


Pachimilagai Kothamalli Thayir Pachadi

Vazhakkai Bajji

Neer Mooru


This spread was a complete treat for the family, as South Indian is one of the most relished cuisines with the family and we ate it the traditional way, served it on a plantain leaf. The Bhindi Kuzhambu , Potato Kurma, Arvi Roast and Beans Poriyal were most preferred dishes and are now in the list of Daily Menu.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56


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