Foods

Food

Each geographical area where Tamils live has developed its own distinct variant of the common dishes plus a few dishes distinctly native to itself. The Chettinad region, comprising of Karaikudiand adjoining areas, is known for both traditional vegetarian dishes, like appam, uthappam, paal paniyaram, and non-vegetarian dishes, made  primarily using chicken.Rice, the major staple foodin most of Tamil, is usually steamed and served with about two to six accompanying items, which typically include sambar, dry curry, rasam, kootu, and thayir(curd) or moru(whey or buttermilk).GheeClarified butter called neyyiin Tamil, is used to flavor the rice when eaten with dhal or sambar, but not with curds or buttermilk. Morkulambu, a dish which can be spiced with moru, is also popular with steamed rice.