தமிழ் உணவு வகைகள் (Tamil Cuisine) (Archive) - SkyscraperCity

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wlbkng
March 5th, 2011, 09:53 PM
Tamil Nadu is rich in its heritage and food is an important part of it.
Quote from Wiki (http://en.wikipedia.org/wiki/Tamil_cuisine):
Tamil Nadu is famous for its hospitality and its deep belief that serving food to others is a service to humanity as is common in many regions
of India. The region has a rich cuisine involving both the traditional vegetarian, as well as non vegetarian dishes. It is characterized by the
use of rice, legumes and lentils, its distinct aroma and flavour achieved by the blending of spices including curry leaves, tamarind,
coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut and rosewater.
This thread is for us to share the Thamizh food varities and its pictures etc. C ontribute and discover new, old and variety of food having
roots in our Thamizh culture..
Also you can post about different hotels and its specialities. So this thread is for anything that's related to food!!
wlbkng
March 5th, 2011, 09:54 PM
Virundhu Saapadu (Feast meal) on traditional banana leaf serving:

http://4.bp.blogspot.com/_BtRvC jC VBpQ/SwQW3wA2OYI/AAAAAAAAMQI/Lv6UBTbjZFw/s400/P3251369.JPG
cc: Niya's world
Idly(Steamed rice):
http://dmanji.files.wordpress.com/2010/09/idli.jpg
cc:dmanji.wordpress.com
Dosai
http://t2.gstatic.com/images?q=tbn:ANd9GcQdi5oNRBlpWP8Gj0qo0-McWIk8ajyC 8_Jw1KFu8OntKstbK3SzNQ&t=1
cc: photos.travelblog.com
wlbkng
March 5th, 2011, 09:54 PM
Very Famous hotels in Tamil nadu(The list is unending with thousands of hotel but I am adding only few which are very famous):
Vegetarian hotels:
*
*
*
*
*
*
*
*
*
*
*
Hotel Saravana Bhavan

Hotel Vasantha Bhavan
Annalakshmi
Murugan Idly Kadai
Arya Bhavan
Sangeetha restaurant
C oimbatore Annapurna Gowrishankar
C oimbatore Aryaas
Sangeeta-Trichy
Adyar Ananda Bhavan
Madurai Meenakshi Bhavan
Non-Vegetarian hotels
* Kaaraikudi restaurant
*
*
*
*
*
*
*
Anjappar restaurant
Ponnusamy Hotel
Thalappakatti biriyani centre
C oimbatore Angannan Biriyani
Kalyana Biriyani-Parrys
Madurai Muniyandi Vilas
Amma Mess-Madurai
Towns and its associated famous foods credits: karthikarthik, dhandapanik

Kadambur-Boli
Thirunelveli-Halwa
Sattur- Karasev
Manapparai-Murukku
Kanchipuram-Idli
Madurai-Idli
Arcot- Makkan Peda
Tisaiyanvillai-Muscoth Halwa
Dindugal, Ambur-Biriyani
kadayanallur-Appalam
Kumbakonam-Degree cofee
C hettinad - C hicken
Srivilliputhur - Palkova
Madurai - konar kadai Kari dosa
* I know there are lots of hotels missing, so just let me know guys, I will add them to the list.. :)
wlbkng
March 5th, 2011, 10:44 PM
Idly-Vadakari - -
http://photos1.blogger.com/blogger/3215/1622/1600/Idli.0.jpg
cc: selfstyledchef.blogspot.com
www.skyscrapercity.com/archive/index.php/t-1335339.html
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cc: selfstyledchef.blogspot.com
Kanchipuram Idli -
http://4.bp.blogspot.com/_Utl47fOC FsM/SjEm6I3caVI/AAAAAAAAA04/ol59VcQ8q7o/s400/IMG_5612.jpg
cc: dishesfrommykitchen.com
http://www.cookatease.com/uploads/KanjeevaramIdli_148E5/Kanjeevaram_Kanchipuram_Idli_17.jpg
cc: cookatease.com
Ven Pongal -
http://1.bp.blogspot.com/_SMpec4BuE_Y/ST9SfYAWm7I/AAAAAAAAF4I/oZqxAG7-ee8/s400/2168044273_761efbbba7.jpg
cc: kamalascorner.com
http://www.tamilspider.com/attachments/Resources/4032-19555-ven.jpg
cc: tamilspider.com
Idiyappam -
http://bp1.blogger.com/_FHsezERH_qU/Rd7D996GMsI/AAAAAAAAAAs/Eiv73gl4X3c/s400/idiyappam+with+cuddappah.jpg
cc:menutoday.blogspot.com
http://www.madrasi.info/image/kongunadu-sandhavi.jpg
cc: madrasi.info
wlbkng
March 5th, 2011, 10:55 PM
Uppuma Kozhukattai -
http://i60.photobucket.com/albums/h20/iyernandita/upmakozhakattai1.jpg
cc: saffrontrail.blogspot.com
http://i60.photobucket.com/albums/h20/iyernandita/upmakozhakattai.jpg
Kuzhi Paniyaram -
http://static.flickr.com/132/321728541_d511f39dda.jpg
cc: mingudam.wordpress.com
http://www.cookatease.com/uploads/Kuzhipaniyaramwithvegetables_B47C /Vegetable_Kuzhi_Paniyaram_1.jpg
cc: cookatease.com
wlbkng
March 5th, 2011, 11:02 PM
Adai -
http://photos1.blogger.com/blogger/5190/3515/320/Deepz-Blog-Entry1%20014.0.jpg
cc: letzcook.blogspot.com
http://4.bp.blogspot.com/_nP_gc23FJIk/SwE6951x5kI/AAAAAAAABD0/y8qYvAMC Vl8/s1600/adai.jpg
cc: padhuskitchen.com
Uthappam -
http://kadambam.files.wordpress.com/2007/04/img_2803c.jpg
cc: kadambam.wordpress.com
http://www.bunrab.com/dailyfeed/dailyfeed_images_dec-05/daily_dec20_05_uthappam.jpg
cc: bunrab.com
gvijayan
March 5th, 2011, 11:02 PM
Kothu Parotta
http://1.bp.blogspot.com/_jTlJUpOP_Uw/RwEkF0huzYI/AAAAAAAAAHI/Py9djPe45Xc/s1600/IMG_0187.jpg
Marathaman
March 5th, 2011, 11:04 PM
This is unfair. Dosa and Utthapam is India's national dish. Don't hijack my dosa.
wlbkng
March 5th, 2011, 11:08 PM
Don't hijack my dosa.

:lol::lol:
wlbkng
Ulundhu Vadai -
March 5th, 2011, 11:19 PM
http://www.inhouserecipes.com/images1/568-ulunduVada.jpg
cc: inhouserecipes.com
http://3.bp.blogspot.com/_ncQB7vtDOAw/SgtwC r_b0TI/AAAAAAAADmc/aB2HAugbrh4/s400/IMG_4223.JPG
cc: engaathusamayal.blogspot.com
Masaal Vadai -
http://www.cookatease.com/uploads/MasalaVadaiC hickpeafritters_258F/Masala_Masal_Dal_Paruppu_Vadai_C hick_Pea_Fritters_1.jpg

cc: cookatease.com
http://chennaimeals.com/images/masala%20vadai.jpg
cc: chennaimeals.com
wlbkng
March 5th, 2011, 11:33 PM
Ok now something to drink... :cheers:
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Thaalicha Mor -
http://2.bp.blogspot.com/_EgVv33RL6zY/R_cSC jf6OKI/AAAAAAAAAw8/mZJq4WYvsNw/s1600/chaasLR.jpg
Inji Kashayam -
http://2.bp.blogspot.com/_jXATMGG830Q/RbUtNebhtAI/AAAAAAAAAO4/5vuX0IW2fa0/s320/injicloseup.jpg
cc: publishtoday.blogspot.com
wlbkng
March 5th, 2011, 11:34 PM
Little more to drink...

Arisi Kanji -
http://www.cookatease.com/uploads/PuzhungalArisiUppuKanjiSavoryRicePorridg_112C 3/Puzhungal_Arisi_Kanji_Savory_Rice_Porridge_1.jpg
cc: cookatease.com
Koozh http://4.bp.blogspot.com/_zynNpdsC Xio/TLBdhF6gC qI/AAAAAAAADLk/RP5Q9Wtg4lU/s1600/koozh4.jpg
cc: akilaskitchen.blogspot.com
Panagam -
http://mykitchenpitch.files.wordpress.com/2007/03/paanagam.JPG?w=510
cc: mykitchenpitch.wordpress.com
wlbkng
March 6th, 2011, 12:39 AM
Now its time for some sweets

Adhirasam -
http://1.bp.blogspot.com/_YKh7oI4THm8/Rja0HkFm1OI/AAAAAAAAAJY/ukVJWggSp_8/s400/P4270798.JPG
cc: premascookbook.blogspot.com
http://farm3.static.flickr.com/2800/4031008624_2174f73c06.jpg
cc: cliantroonline.com
Somaass -
http://photos1.blogger.com/blogger/7734/2917/400/Somas.jpg
cc: mysamayal.blogspot.com
http://www.arusuvai.com/timages/recipes/9085.jpg
cc: arusuvai.com
wlbkng
March 6th, 2011, 12:52 AM
sweets contd..
Paruppu Payasam -
http://photos1.blogger.com/blogger/7734/2917/320/IMG_0929.jpg
cc: mysamayal.blogspot.com
http://jasu.files.wordpress.com/2006/12/pasi-paruppu-payasam-011a.jpg
cc: jasu.wordpress.com
Paal Payasam -
http://farm3.static.flickr.com/2115/3533244815_9a924e668b_o.jpg
cc: spicytasty.com
http://www.sulekha.com/mstore/jonnadula-madhu/albums/default/semiya%20payasam.jpg
cc: jonnadula-madhu.blogspot.com
Javvarisi Payasam -
http://1.bp.blogspot.com/_zynNpdsC Xio/TO-mzaZ_etI/AAAAAAAADXw/8NbZrXmPc7I/s1600/Javvarisi+Semiya+Paayaasam1.jpg
cc: akilaskitchen.blogspot.com
http://www.thamilmax.com/recipes/templates/images/recipes/204-1.jpg
cc: thamilmax.com
ChennaiIndian
March 6th, 2011, 06:29 AM
@wlbkng - Gr8 thread and nice start :cheers:
karthikarthik
March 6th, 2011, 07:03 AM
Sri Krishna Sweets once introduced Sanga Kaala Unavu Thiruvizha.

Menu:
karuppatty payasam, adhimadhuram, paruthi paal halwa, karuppatti appam, kambu halwa, thinai mavoo athirasam, ragi puttu and panakam
welcome drink: maya paal/soma panam/panagam; starters: pudalangai varuval, senai sukka, kezhvaragu thandu vadai with thengai
thogayal, paruppu thogayal and puli thogayal; rice: sukku malli satham and kaai soru podithal; staples: kambu dosai, ittarika, paruppu,
panikaaram, mandaga, sashkuli and nool idiappam.
Any photos?
wlbkng
March 6th, 2011, 12:41 PM
3/37
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:cheers::)
krishnaswamy
March 6th, 2011, 04:36 PM
hm..naakula echil ooruthe!!!
wlbkng
March 7th, 2011, 12:43 AM
Some more sweets

Kozhukattai -
http://photos1.blogger.com/blogger/1137/3408/400/P8270416.jpg
cc: premascookbook.blogspot.com
http://4.bp.blogspot.com/_0C WdGn9Gu5c/TP_UaohalkI/AAAAAAAAGs0/B-Tgp6Ie3GY/s1600/pidi+k+middle.jpg
cc: tastyappetite.blogspot.com
Poli -
http://3.bp.blogspot.com/_QVj5_hBNJOc/S5aGfoAcLpI/AAAAAAAAFO8/s1iu0LXSzqk/s400/Poli.jpg
cc: cooking4allseasons.blogspot.com
http://farm5.static.flickr.com/4128/5123883272_9e134df26b.jpg
cc: cookingmela.com
Mr.Nellai
March 7th, 2011, 01:54 AM
Potato Halwa
http://farm1.static.flickr.com/92/407092352_05ba2775cb_b.jpg
credit-Akshaya
C lassical nellai Halwa
http://1.bp.blogspot.com/_Z1Dstzi1i6g/SvMJHdSmf_I/AAAAAAAAD-Q/jKMhheKaBWU/s400/Tirunelveli+Halwa+(20).JPG
http://maduraiveeran.files.wordpress.com/2008/10/halwa1.jpg
credit-maduraiveeran
Iruutu kadai halwa shop-nellai
credit:4bp blog
http://4.bp.blogspot.com/_bLjdx7Bp26Y/S7BEboC To9I/AAAAAAAABgo/xb_TZwtFEfM/s1600/1136112223_4fedcb53d0.jpg
Iruttu kadai halwa
http://4.bp.blogspot.com/_BtRvC jC VBpQ/S5b8ULezFvI/AAAAAAAANxE/8XVg1pp-0Rc/s400/2009011950080301.jpg
Mr.Nellai
March 7th, 2011, 02:03 AM
Adirasam
http://4.bp.blogspot.com/_C VWvf_gLLXU/TNpMS1bkOXI/AAAAAAAAAtg/Z0JbvHNzRlQ/s1600/P1010764.JPG
Mr.Nellai
March 7th, 2011, 02:04 AM
C redits Siva
http://lh5.ggpht.com/_E8cOAFXErb4/TDMrEhzP94I/AAAAAAAABLo/JLJNWfo1w4Y/IMG_6132.JPG
karthikarthik
March 7th, 2011, 06:05 AM
Towns and its food:

Kadambur-Boli
Thirunelveli-Halwa
Sattur- Karasev
Manapparai-Murukku
Kanchipuram-Idli
Madurai-Idli
Arcot- Makkan Peda
Missed lot..add more to the flavors of TN
dhandapanik
March 7th, 2011, 06:07 AM
Great thread.. I was asking suggestions for starting a similar thread.. But someone stolen my idea.. :)
Instead of posting pics from internet, we can share our own experiences from the respective places from where we are staying..
karthikarthik
March 7th, 2011, 06:23 AM
Very Famous hotels in Tamil nadu(The list is unending with thousands of hotel but I am adding only few which are very famous):
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7/23/13
Vegetarian hotels:
*
*
*
*
*
Hotel Saravana Bhavan

Hotel Vasantha Bhavan
Annalakshmi
Murugan Idly Kadai
Arya Bhavan
* Sangeetha restaurant
Non-Vegetarian hotels
*
*
*
*
Kaaraikudi restaurant
Anjappar restaurant
Ponnusamy Hotel
Thalappakatti biriyani centre
* I know there are lots of hotels missing, so just let me know guys, I will add them to the list.. :)
C oimbatore Annapurna Gowrishankar-veg
C oimbatore Aryaas-veg
C oimbatore Angannan Biriyani-Non veg
Adyar Ananda Bhavan-Veg
Sri Krishna Sweets-Sweets
C hennai Grand Sweets-sweets
Madurai Meenakshi Bhavan-Veg
Amma Mess-Madurai(non Veg)
Madurai muniyandi Vilas-Non Veg
iruttu Kadai-Tirunelveli-sweets
Shanthi sweets, lakhmi Vilas-Turunelveli-Sweets
Kalyana Biriyani-Parrys-Non Veg
Sangeeta-Trichy-Veg
dhandapanik
March 7th, 2011, 06:42 AM
Best restaurants in Madurai..

Non Veg
Simmakkal Konar Kadai - Simmakkal Bus stop, Near Thanga Reegal Theater, Sivangangai Road(Anna Bus Stand) - Mutton items.. Mainly
evening. Kari dosa is my favorite item.. :)
Kumar Mess - Thallakulam, Near Town Hall Road, Mattuthavani, Evening hotel near ThangaReegal Theater -Spl for fish items
Amma Mess - Thallakulam
Amsavalli Biriyani Kadai - Near Mahal
Anbagam Mess
Anjappar - Latest addition - But this will not give home taste..:nuts:
JB C hicken - Bye pass road - Famous for Grill chicken and Parotta..
..... More small parotta shops..
Veg:
Sabareesh in Town Hall Road,
Meenakshi bavan
Krishna Bavan(opposite to MIBT)
Gowrishankar - Bye pass road.
Murugan Idly shop - West Masi street.
C offee
Visalam C offee Bar - Goripalayam..
Much more can be added in this list..
Jigarthanda
Famous jigarthanda near Vilakuthoon.
I'll try to put some pics which i have taken..
dhandapanik
March 7th, 2011, 06:45 AM
Towns and its food:

Kadambur-Boli
Thirunelveli-Halwa
Sattur- Karasev
Manapparai-Murukku
Kanchipuram-Idli
Madurai-Idli
Arcot- Makkan Peda
C hettinad chicken..
Srivilliputhur Palkova..
And Madurai, konar kadai Kari dosa..:cheers:
wlbkng
March 7th, 2011, 10:26 AM
Great thread.. I was asking suggestions for starting a similar thread.. But someone stolen my idea.. :)
Oh is it? I never knew that mate!! Thanx for contributing!
Towns and its food:
C oimbatore Annapurna Gowrishankar-veg
.....Sangeeta-Trichy-Veg
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7/23/13
.....Sangeeta-Trichy-Veg
Added them to the list on the first page!
dhandapanik
March 7th, 2011, 11:45 AM
Oh is it? I never knew that mate!! Thanx for contributing!

kari dosa is famous among madurai ppl who love non veg. If some one is planning for a visit to madurai, then try out this. This is our local
pizza.. :lol:
When i went there first time, its price was around Rs.36. Now it is in the range of Rs.65+.
greatshankar
March 7th, 2011, 11:59 AM

Where is Kaiyenthi Bhavan?! :|
kongutamizhan
March 7th, 2011, 09:40 PM
Where is Krishna Sweets and its famous mysore pa?

Also there used to be a famous bhel-puri shop at DB Road, RS Puram @ C BE near pazhamuthir cholai / nilayam. Both of them used to be
good in their respective areas. I still remember the school and college days when we used to have bhel and round it off with a fruit juice.
Mr.Nellai
March 8th, 2011, 02:37 AM
+1 Kovilpatti kadalai muttai; madurai muniyandi vilas parotta; nellai- poritcha parotta; nagercoil-nandu kolambu, meen sappadu;
kayalapattinam- ney soru, pa soru, vatlappam; eruvadi(nellai) - samosa; nellai-paruthi paal, lala muttai. And many more. :)
karthikarthik
March 8th, 2011, 04:45 AM
+1 Kovilpatti kadalai muttai; madurai muniyandi vilas parotta; nellai- poritcha parotta; nagercoil-nandu kolambu, meen sappadu;
kayalapattinam- ney soru, pa soru, vatlappam; eruvadi(nellai) - samosa; nellai-paruthi paal, lala muttai. And many more. :)
Some more..
Ooty- Varki
Kodaikanal/Ooty-Homemade chocolates
C hennai Parrys-Atho(Food from Burma)
C oimbatore-Kaalan
Ashok
March 8th, 2011, 05:12 AM
awesome thread! :D
skumaran
March 8th, 2011, 05:16 AM
http://www.dailythanthi.com/thanthiepaper/832011/03(N.M)%20Anjappar%2007-03-11.jpg
The famous Non-veg Anjappar Hotel opens its branch at C uddalore after C oimbatore & C hennai in India.
Ashok
March 8th, 2011, 05:19 AM
I LOOOOOOOOOVE yogurt rice with eggplant curry! Hmmm... I do not know if it is from Tamil cuisine, but I tried some for the first time in a
restaurant not in my hometown though, and then I asked amma to make me some but she never hers was not as good. :-(((((
credits google image
http://showmethecurry.com/wp/wp-content/uploads/curdrice.jpg
dhandapanik
March 8th, 2011, 05:48 AM
Missed Virudhunagar ennai parotta.. :)
dhandapanik
March 8th, 2011, 05:49 AM
When i went there first time, its price was around Rs.36. Now it is in the range of Rs.65+.
The latest price is Rs.80.. :) let me put the complete menu soon..
Amma mess special "Nandu omlette"..:cheers:
mduvignesh
March 8th, 2011, 12:18 PM
6/37
7/23/13

Non Veg
Simmakkal Konar Kadai - Simmakkal Bus stop, Near Thanga Reegal Theater, Sivangangai Road(Anna Bus Stand) - Mutton items.. Mainly
evening. Kari dosa is my favorite item.. :)
Kumar Mess - Thallakulam, Near Town Hall Road, Mattuthavani, Evening hotel near ThangaReegal Theater -Spl for fish items
Amma Mess - Thallakulam
Amsavalli Biriyani Kadai - Near Mahal
Anbagam Mess
Anjappar - Latest addition - But this will not give home taste..:nuts:
JB C hicken - Bye pass road - Famous for Grill chicken and Parotta..
..... More small parotta shops..
Veg:
Sabareesh in Town Hall Road,
Meenakshi bavan
Krishna Bavan(opposite to MIBT)
Gowrishankar - Bye pass road.
Murugan Idly shop - West Masi street.
C offee
Visalam C offee Bar - Goripalayam..
Much more can be added in this list..
Jigarthanda
For non veg, Tamilagam unavu vidudhi and Sekar are very famous.
For Puliodharai(Sourastra taste) - Revathy tiffin center and Nagalakshmi annexe are famous.
T nagar Murugan idly shop(The one in Natesan street) is better than any other Murugan idly shops.
pritm
March 8th, 2011, 01:06 PM
Hey the thread is really good to see rather than to read:).

OK plz include Palani - Panchamirtham also in the list ( though its not a main course but felt it can be added)
krishnaswamy
March 8th, 2011, 05:12 PM
Thanjavur meals?
Malaysia Mustafa
March 8th, 2011, 05:47 PM
Tamil C uisine list la ithayum saekalamaa???? :lol::lol:

http://img40.imageshack.us/img40/1383/dosai.jpg
Mr.Nellai
March 8th, 2011, 06:16 PM
Missed Virudhunagar ennai parotta.. :)

That is is similar to poricha parotta, correct me if i am wrong. The one you can see in the song veyilodu vilayadi from the film veyil:).
dhandapanik
March 8th, 2011, 06:32 PM
That is is similar to poricha parotta, correct me if i am wrong. The one you can see in the song veyilodu vilayadi from the film veyil:).
Yes. But that is famous in virudhunagar. :)
Sampathkumar
March 9th, 2011, 03:35 AM
Tamil C uisine list la ithayum saekalamaa???? :lol::lol:

http://img40.imageshack.us/img40/1383/dosai.jpg
Vadivelin pulikesi dosa?!!!!!!! :lol:
dhandapanik
March 9th, 2011, 06:22 AM
Vadivelin pulikesi dosa?!!!!!!! :lol:

Whats that pulikesi dosai? :lol:
satishanu
March 9th, 2011, 06:58 AM
maybe something in the shape of meesai :lol:
rivas_24
March 10th, 2011, 12:26 AM
Missed Thalapakattu Biriyani
Gansan
March 12th, 2011, 08:31 AM
Macroon, wine biscuits and fried parotta/chicken - these are Tuticorin specialities.
Did anyone include "iruttu kadai" halwa from nellai?
satishanu
March 19th, 2011, 04:46 AM
http://openthemagazine.com/sites/default/files/imagecache/435by290/article_images/7870.real-biriyani.jpg
A stroll down C hennais main street reveals a set of new signboards that say Thalappakattu Biriyani in distinctive yellow and red lettering.
This is no ordinary biriyani. The dish is from a small restaurant in Dindigal, in the heart of Tamil Nadu, and it has taken the city by storm.
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This is no ordinary biriyani. The dish is from a small restaurant in Dindigal, in the heart of Tamil Nadu, and it has taken the city by storm.
Thalappa kattu literally means headgear or a towel wrapped on the forehead, the kind Rajinikanth ties in a blur before a fight. The story
goes that a cook wrapped a pot of biriyani cooking over a slow fire with his head towel to prevent steam escaping. So was born a dish that
is now available in chicken, mutton, fish, egg and strictly vegetarian options. Hashnas Abdullah, who started a chain of 22 restaurants
called C hennai Rawther Thalappakattu Biriyani in Tamil Nadus capital, is set to take the brand overseas. We have started a restaurant in
Kuala Lumpur. We are starting restaurants in Sri Lanka and Qatar. Inshallah, we will soon be serving on Air Asias flights, he says.
C hennai had its first taste of the dish four years ago when C hief Minister M Karunanidhis daughter Kanimozhi brought the biriyani to
C hennai as part of her annual cultural fest. It was introduced to visitors of the traditional Tamil food section as Dindigals Thalappakattu
Biriyani, a revival of a dish typical to central Tamil Nadu. Thanks to media coverage, biriyani lovers thronged stalls in search of the towelclad biriyani pot. And within months, biriyani outlets in C hennai, including roadside joints, started advertising the dish. They even put up
boards in a distinct yellow and red, the colours of the Dindigal outlet.
As its aroma wafted across the C ooum riverside, the original Ananda Vilas Dindigal Naidu Thalappakattu biriyani, with its we have no other
branches tag, filed a case in the Madras High C ourt. They dont have a geographical indication tag or a patent They only have political
backing, says one of the owners of the eatery.
Hashnas says that when his chain responded in court, the bench asked all outlets to state specifically what type of Thalappakattu biriyani
was being served.
An auto rickshaw driver in the city puts it best: Biriyani is biriyani, saar. They are trying to take everyone for a ride claiming its
Thalappakattu biriyani, avalo da (Thats all)!
src: http://www.openthemagazine.com/article/real-india/headgear-biriyani
Arul Murugan
March 19th, 2011, 09:24 AM
http://img838.imageshack.us/img838/2749/84087545.jpg (http://img838.imageshack.us/i/84087545.jpg/)
http://www.dinakaran.com/samayalnew/samayalinnerdetail.aspx?id=397
meetvetri
March 27th, 2011, 10:10 AM
One of Kongunadu special is Arisi paruppu sadham. Some jokingly call it 'Gounder Biriyani'.
http://1.bp.blogspot.com/_zLaUZXR-jzM/SbXRSZeAMzI/AAAAAAAAAv8/BhFC Mf-UBxE/s320/IMG_1221.JPG
ChennaiIndian
March 27th, 2011, 08:13 PM
http://img838.imageshack.us/img838/2749/84087545.jpg (http://img838.imageshack.us/i/84087545.jpg/)
http://www.dinakaran.com/samayalnew/samayalinnerdetail.aspx?id=397
Nanbarae, thattu maadhiri flat-a vada irukuma? Adhanaala thaan andha pera?
kannan infratech
March 28th, 2011, 04:45 PM
Towns and its food:

Kadambur-Boli
Thirunelveli-Halwa
Sattur- Karasev
Manapparai-Murukku
Kanchipuram-Idli
Madurai-Idli
Arcot- Makkan Peda
Hey You missed my native place
Srivilliputtur - Pal Kova
I will add more
Tuticorin - C ashew Macaroon
Kumbakonam Tanjore Area - Asoka Halwa
Madurai - Veechu Parotta
Madurai - Konar Kadai Kotthu Kari
Madurai - Sriram Mess Sappadu
Madurai - Ribbon Pakkoda
Trichy - C eylon Egg Parotta (technology imported from Srilanka !)
C oimbatore - Nendranga C hips
Salem - Tapioca C hips
Nilgiris - Flavoured Tea
Salem - Golden C offee, Muttai Parotta
Karaikudi Area - Idiyappam, Sodhi, Kuzhi paniyaram (Sweet & Kara), Sura Puttu, Milagu Kozhi Varuval,
Thirunelveli Area - Sevai (like idiyappam but thicker like noodles), Vellai Paniyaram, Paal Poli.
Palakkadu (Tamil Speaking) area - Avial, C hakka Pradhaman, Adai Pradhaman, Eriseri, Puliseri,
For those who are religious (I am fan of these more than the God)
Triplicane Perumal Koil Puliyodharai & Sakkara Pongal
Thirunelveli Nellaiappar Koil Thiruvadhirai Kali
Srivilliputtur Andal Koil Sakkarai Pongal (with dripping Ghee)
Srivilliputtur Vasantha Mandapam C urd Rice (with cut mangoes)
Madurai Azhagar Koil - C urd Rice
Srivilliputtur Mariamman Koil - Koozh
Ramar Koil - Panakam & Vadai Paruppu
Kapali Koil Ther Thiruvizha - Masala Butter Milk from road side philanthropists
I will stop ! I am so hungry. Let me taste some of these again.
8/37
7/23/13
Arul Murugan
March 28th, 2011, 05:02 PM
Hey You missed my native place

Srivilliputtur - Pal Kova
I will add more
Tuticorin - C ashew Macaroon
Kumbakonam Tanjore Area - Asoka Halwa
Madurai - Veechu Parotta
Madurai - Konar Kadai Kotthu Kari
Madurai - Sriram Mess Sappadu
Madurai - Ribbon Pakkoda
Trichy - C eylon Egg Parotta (technology imported from Srilanka !)
C oimbatore - Nendranga C hips
Salem - Tapioca C hips
Nilgiris - Flavoured Tea
Salem - Golden C offee, Muttai Parotta
Karaikudi Area - Idiyappam, Sodhi, Kuzhi paniyaram (Sweet & Kara), Sura Puttu, Milagu Kozhi Varuval,
Thirunelveli Area - Sevai (like idiyappam but thicker like noodles), Vellai Paniyaram, Paal Poli.
Palakkadu (Tamil Speaking) area - Avial, C hakka Pradhaman, Adai Pradhaman, Eriseri, Puliseri,
:cheers:
My fav
Ariyalur - Muttai laapa at Suriya hotel
C oimbatore - Aariyas, Gowrishankar hotel also RHR hotel near Junction.
Erode - Sivaranjani hotel, Tapaico chips in Erode Junction.
Madurai - All those parota kadai's around Madurai Jn to Town Hall.
Trichy - Vasantha bhavan
Salem - All parota kadai..
Karur - Restaurant in Valluvar hotel
I learnt new names for sadha dosai and uthappam in and around C hennai.. Nice dosai and Kal dosai respectively. :nuts:
Muttai Kalaki is another special egg food got popular in this decade.
Arul Murugan
March 28th, 2011, 05:03 PM
Nanbarae, thattu maadhiri flat-a vada irukuma? Adhanaala thaan andha pera?
Etymology ellam enakku theriyathu... thattu ku vera peru vena theriyum. Vattal.:nuts:
Arul Murugan
March 28th, 2011, 05:06 PM
In my home we make parupar sadham with puli kozhambu.. looks similar way.. mazhai kalathula thaan seivanga. :cheers:
Arul Murugan
March 28th, 2011, 05:08 PM
Kuzhipanaiyaram with Thakali Kozhambu... :cheers:

http://img9.imageshack.us/img9/1882/dsc08845h.jpg (http://img9.imageshack.us/i/dsc08845h.jpg/)
kannan infratech
March 28th, 2011, 05:15 PM
Arul,
My grandma used to explain how the menu has to be fixed based on the seasons - Summer, Monsoon, Winter.
During summer - watery vegetables, Butter milk based items and less Paruppu
Monsoon - Hot & Sour items
Winter - Puli based items, spicy items
She also used to reel out the combinations of items
The combo is vital so that the stomach is able to digest well.
For eg, it is always Milagu Rasam or Poondu Rasam when Paruppu urundai or Paruppu based items are cooked - better digestion.
All spicy foods will have Thayir Pachadi as a side dish. Onion Thayir pachadi is still better.
You guys have turned my nostalgic memories on. You better treat me with these items soon.
satchitananda
March 28th, 2011, 05:20 PM
Ellarum sendhu ippadi pasiya kelapureengale.. nyayama..

Whenever an SSC get together happens.. I demand some of these items to be served.
ceeznic pirate
March 28th, 2011, 05:46 PM
:cheers:
My fav
Ariyalur - Muttai laapa at Suriya hotel
C oimbatore - Aariyas, Gowrishankar hotel also RHR hotel near Junction.
Erode - Sivaranjani hotel, Tapaico chips in Erode Junction.
Madurai - All those parota kadai's around Madurai Jn to Town Hall.
Trichy - Vasantha bhavan
Salem - All parota kadai..
Karur - Restaurant in Valluvar hotel
I learnt new names for sadha dosai and uthappam in and around C hennai.. Nice dosai and Kal dosai respectively. :nuts:
Muttai Kalaki is another special egg food got popular in this decade.
Nagercoil - C hips(nendram)
9/37
7/23/13
Nagercoil - C hips(nendram)
dhandapanik
March 29th, 2011, 06:08 AM
My All time favorite. My mom and periamma used to do this. It got the real taste when we mix with Home made Ghee/pollachi coconut oil. :)
Sometimes i have taken this with C urd also.
Kad07
March 29th, 2011, 08:02 PM
This is my favorite too. We used to eat this rice with mutton kozhambu.( peculiar combination?)
Mr.Nellai
March 30th, 2011, 03:38 AM
Ellarum sendhu ippadi pasiya kelapureengale.. nyayama..

Whenever an SSC get together happens.. I demand some of these items to be served.
! i support you.
meetvetri
April 1st, 2011, 04:19 PM
My All time favorite. My mom and periamma used to do this. It got the real taste when we mix with Home made Ghee/pollachi coconut oil. :)
Sometimes i have taken this with C urd also.
C ombinations.
1.
2.
3.
4.
Ghee
Banana
C urd
Along with Pickle
Very nourishing for kids.
meetvetri
April 1st, 2011, 04:20 PM
Kuzhipanaiyaram with Thakali Kozhambu... :cheers:

http://img9.imageshack.us/img9/1882/dsc08845h.jpg (http://img9.imageshack.us/i/dsc08845h.jpg/)
Looks fantastic.
Mr.Nellai
April 2nd, 2011, 03:25 PM
Tasty C hilli Parotta at Tenkasi, Tamil Nadu

O7TjbYbV4Po
Mr.Nellai
April 2nd, 2011, 03:35 PM
Kadayanallur special 'Mutton', Tenkasi

Z4Pz3Wvcwt0
Mr.Nellai
April 2nd, 2011, 03:56 PM
Tirunelveli special: Sweet Halwa

Part 1
HIMJN0twRdI
Part 2
ZN1k2EdT3C A
Part 3
NZLscc02KBE
Mr.Nellai
April 2nd, 2011, 03:58 PM
Mutton C urry Dosa at Mudaliar Idli Shop, Madurai!

KzZ_9DYT_5s
Raji7373
April 5th, 2011, 11:00 AM
deleted
wlbkng
July 8th, 2011, 09:58 PM
Its raining in my place now..

For this weather, if I were in India, I would have had this Bajji with C hutney prepared by mom
http://www.spicytasty.com/wp-content/uploads/2011/06/Plantain-bajjii-2.jpg
cc: spicytasty.com
10/37
7/23/13
dineshderick
July 9th, 2011, 12:28 PM
^^
Ahhhhhhh
My mouth is watering
josephantony
July 10th, 2011, 06:32 AM
My favourite are various types of Dosa's.
krishnaswamy
July 10th, 2011, 10:29 PM
Its raining in my place now..

For this weather, if I were in India, I would have had this Bajji with C hutney prepared by mom
http://www.spicytasty.com/wp-content/uploads/2011/06/Plantain-bajjii-2.jpg
cc: spicytasty.com
Today here in nj, we went to Lake Welch.. good place...but we miss our chennai "beach"es. sundal, bajji-s!!
If we used to live in chennai, our body will develop strong immune power by having "beach bajji-s"
dineshderick
July 13th, 2011, 11:00 AM
http://3.bp.blogspot.com/_2af-ZHHSZBI/SgSVwBsIfwI/AAAAAAAAAC c/6-T_DS3w8Iw/S220/idly+vadai.jpg
http://images.travelpod.com/tw_slides/ta00/9bb/d6c/indisches-fruehstueck-idly-vadai-dosa-kodaikanal.jpg
dineshderick
July 13th, 2011, 11:03 AM
http://4.bp.blogspot.com/_oLzQZUIsRh4/Sz3q0wB14xI/AAAAAAAAAOQ/WsC WPOYbW4k/s400/P3010926.JPG
http://www.samai.in/recipes/wp-content/uploads/2008/04/chettinad-chicken-fry-koli-kozli-varuval-special-recipe.jpg
http://saltandspice.org/wp-content/uploads/2010/01/chicken-chettinad-1.jpg
http://4.bp.blogspot.com/_UjrngzE4fdU/Swv8eOq-2LI/AAAAAAAABC o/DsC P-RHDaPA/s1600/IMG_1074.JPG
dineshderick
July 13th, 2011, 11:07 AM
http://thumbs.ifood.tv/files/images/food/chettinad-04.jpg
http://1.bp.blogspot.com/_S00GmD4EEKI/S-EWjFvi2JI/AAAAAAAAFgw/qzpsIPi3nIk/s1600/DSC 09358.JPG
http://3.bp.blogspot.com/_S00GmD4EEKI/S7Wl9_UsXjI/AAAAAAAAE2U/uawG9VzHMs0/s400/DSC 09342.JPG
http://4.bp.blogspot.com/_vXNPoyOIJ9M/TJJlOs4tUEI/AAAAAAAAC gs/Eu5yM0JdjlA/s1600/Mutton+C hukka+VaruvalSpicy+Lamb+Dry+C urry.jpg
Arul Murugan
September 11th, 2011, 04:03 AM
MADURAI, September 11, 2011

Uzhavan Unavagam opened
Effort to revive traditional food culture of the Tamils
In an effort to revive the traditional food culture of the Tamils like minor millets (also referred as small millets) and millets of various
varieties, and take them to the urban consumers Uzhavan Unavagam (Farmer's Eatery) was inaugurated here in Madurai on Saturday.
Sellur K.Raju, Minister for C ooperation, inaugurated the Uzhavan Unavagam at the Golden Jubilee Building of Women's Self Help Group at
New natham Road. The Unavagam has a dozen of stalls serving various traditional recipes made out of minor millets and other agricultural
products.
District C ollector, U. Sagayam was the brain behind the Uzhavan Unavagam which is first of its kind in the State, when it was introduced by
him in Namakkal District in 2009. Here all the stalls serve only traditional food.
Mr. Raju said that Tamil Nadu under the able leadership of C hief Minister Jayalalithaa had been framing farmer friendly policies and as a
major thrust to boost agriculture production.
The Government announced interest free farm loan of Rs 3,000 crores for farmers who are prompt in repayment, during the Budget.
Recalling Mahatma Gandhi's words that the soul of India lives in its villages, Mr.Sagayam, said that only when there is prosperity in the life
of plough carrying farmer we will witness real' development in the nation.
He later said that at a time when urbanization is happening at a rapid pace efforts like these provide farmers an opportunity to come up with
value added agricultural products which gives them scope to earn better income. Moreover, all these products sold here are rich in fibre and
protein and this was the indigenous food of the Tamils. More than 20 varieties of millet based recipes were served at these stalls.
A total of 118 beneficiaries received Old Age Pension; financial assistance was also given to four farmers by Agricultural marketing
Department, 35 farmers by Agriculture Department and 35 by Horticulture Department. Stalls were allotted to farmers who underwent
training at the Home Science C ollege and Research Institute in Madurai. Officials belonging to ATMA (Agricultural Technology Marketing
Agency) programme, Agricultural C ollege and Research Institute, Department of Agriculture and Horticulture, were also present
http://www.thehindu.com/todays-paper/tp-national/tp-tamilnadu/article2444056.ece
darkprinz
September 11th, 2011, 01:43 PM
Ada kodumayae ...!!!! Eppo dhan indha thread ah visit panren ... Ipdi sapadu veri ethi vituteengale ellarum photo lam pottu ...:lol: Naan
chakkara sambar saptu gandu le irukken :ohno::ohno:
darkprinz
For those who are religious (I am fan of these more than the God)
Triplicane Perumal Koil Puliyodharai & Sakkara Pongal
Thirunelveli Nellaiappar Koil Thiruvadhirai Kali
11/37
7/23/13

Srivilliputtur Vasantha Mandapam C urd Rice (with cut mangoes)
Madurai Azhagar Koil - C urd Rice
Srivilliputtur Mariamman Koil - Koozh
Ramar Koil - Panakam & Vadai Paruppu
Kapali Koil Ther Thiruvizha - Masala Butter Milk from road side philanthropists
Srirangam kovil le Puliyodharai Kadhambam innum soooooper ah irukkum kannan sir :cheers:
krishnaswamy
Thiruvaiyaru Asoka...
Thanjavur Rava Dosa...(try it in Vasavi C afe/Arya Bhavan..)
Santhi kadai Parotta..
Anbu Lassi!!
Bombay Sweets Badam Milk
kannan infratech
Srirangam kovil le Puliyodharai Kadhambam innum soooooper ah irukkum kannan sir :cheers:
Ulle Thoongi Kondu irukkara Mirugatha en Elupparenga ?
Konja Naal maranthu Irundhom.
I apologise.
Srirangam Kadhamba Sadham is very unique. They put raw mango pieces also sometimes.
I tasted Koozh in C hennai in Thulukkanathamman koil recently. But the taste was very different from my place.
I also had (Veggie) Ramzan Nonbu Kanji in Hotel Green Park (specially made for Veggies like me) - Thanks to Mr.H.Reddy. Fantastic It was.
madurakarenda
Jigarthanda
When I was there wit ma frns....
http://img824.imageshack.us/img824/3604/56443527.jpg
By balus1990 (http://profile.imageshack.us/user/balus1990) at 2011-09-12
Sorry if i posted something irrelevant...
madurakarenda
http://www.dailythanthi.com/thanthiepaper/832011/03%28N.M%29%20Anjappar%2007-03-11.jpg
The famous Non-veg Anjappar Hotel opens its branch at C uddalore after C oimbatore & C hennai in India.
Anjappar already opened near MIBT in Madurai a long time ago bro....
kannan infratech
Madurai Jil Jil Jigir Tanda is very unique.

The sea weeds based drink cools the body instantly.
I wonder why the MNC s have not taken up this sea weed base so far ?
N.kumar
October 25th, 2011, 07:26 PM
deepavali and no one has thought of various sweets and snacks there grandmas used to do and which they like the most?
vgraja
October 25th, 2011, 09:23 PM
I think most of the C hennai peoples taste the Podi Dosa in the Thattukadai near
Brilliant Tutorials @ T.Nagar, Unique Taste on the Nei Podi Dosa with sambar is favorite for evening.. specially in winters
krishnaswamy
October 26th, 2011, 12:56 AM
I think most of the C hennai peoples taste the Podi Dosa in the Thattukadai near
Brilliant Tutorials @ T.Nagar, Unique Taste on the Nei Podi Dosa with sambar is favorite for evening.. specially in winters
hm...inge saravana bhavan dosai-ye nalla ille.. kanraviya irukku...
darkprinz
October 26th, 2011, 05:48 AM
Podi dosai na epdi irukkum ... ??? Some pleej explain ... :)
dhandapanik
October 26th, 2011, 09:44 AM
Podi dosai na epdi irukkum ... ??? Some pleej explain ... :)
Boss ithellam solli theriara visayam illa. But for best podi dosa you have to come to madurai.:)
krishnaswamy
October 26th, 2011, 02:53 PM
Boss ithellam solli theriara visayam illa. But for best podi dosa you have to come to madurai.:)
Dhandapani..
12/37
7/23/13
Dhandapani..
just visit karthik keyenthi bavan(road side shop near Brilliant Tutorial, pondy Bazar..) . really it is good..
simillary try kothu parotta, Dosa in bhavani(kayendi bhavan) near Nanganallur ROB..
dhandapanik
October 27th, 2011, 11:10 AM
Dhandapani..
just visit karthik keyenthi bavan(road side shop near Brilliant Tutorial, pondy Bazar..) . really it is good..
simillary try kothu parotta, Dosa in bhavani(kayendi bhavan) near Nanganallur ROB..
mm.. If i want to name hotel names @ Madurai, Then It will be a big list(some of them i didnt remember the names)... Madurai is very
special for food items. If you are a non vegie, then come and have food at Konar kadai, Kumar Mess, Santhiran Mess, Amma Mess etc., @
Madurai,:) :cheers:
krishnaswamy
October 27th, 2011, 01:53 PM
mm.. If i want to name hotel names @ Madurai, Then It will be a big list(some of them i didnt remember the names)... Madurai is very
special for food items. If you are a non vegie, then come and have food at Konar kadai, Kumar Mess, Santhiran Mess, Amma Mess etc., @
Madurai,:) :cheers:
i dont take non-veg foods.
dhandapanik
October 27th, 2011, 02:24 PM
i dont take non-veg foods.

oh ok. Then you have best veggies at madurai too. If you are coming to madurai then try "Sabareesh" in Town Hall road. Modern
Restaurant in Nethaji road is one of the oldest ones and it is also good. Krishna Bhavan opposite to MIBT is also a good option for travellers
who are using MIBT.
wlbkng
November 4th, 2011, 04:00 PM
http://www.thehindu.com/multimedia/dynamic/00827/05MP_2_JEEVAN__YOUR_827384f.jpg
Breakfast, lunch or dinner, the newly-opened Jeevan Your C af offers delightful options
The rains are often synonymous with traffic jams. One such rainy evening, when the snarling traffic has got us in its grip, we decide to head
to the nearest restaurant. So, here we are at Jeevan Your C afe, an all-day-dining multi-cuisine vegetarian restaurant. The place starts
serving at 7 a.m. with a South Indian and continental breakfast buffet. A good idea for a few helpings of vada, poori or toast after a brisk
morning walk. From noon, the lunch spread takes over. If you want a la carte, dinner is the best. And in between breakfast, lunch and
dinner, the cafe serves appetisers, snacks, juices and milkshakes.
We flip through the compact a la carte dinner menu. It's a mix of Indian, South Indian, tandoori, C hinese and C ontinental cuisines. Nothing
like piping hot fried stuff on a pleasantly rainy day so sesame-fried cauliflower it is. It arrives with an orange-ish glow, as if after a facial!
Perfectly crunchy, but a little more salt would have fixed it. Next, the paneer seekh kebab makes its way, with slivers of apple around. It's
mildly-spiced, with a generous stuffing of potato and paneer, and tastes even better with its accompanying chutney.
For main course the Ratatouille C houfleur and Au Gratin sound good, as do the biriyani and paratha. The thengai pal sadam sounds
intriguing, but what really interests is raw banana in ginger sauce. My dinner companion is horrified when I ask for a portion of Schezwan
noodles to go with the raw banana gravy. When the noodles arrive, we discover it's a little too spicy. Our mouths feel like they are on fire,
but those tiny chunks of raw banana lolling about in a yellowish sauce come to our rescue and help tone it down a bit. There is an unusual
taste to it. Slighty salty, yet not bad. And, finally dessert falooda comes in a tall glass laden with a kaleidoscope of colourful ingredients.
There are dollops of green ice cream, wobbly jelly, strands of noodles, ruby red pomegranate, gelatinous nannari seeds. I bite into chunks
of pineapple along with a few shards of ice well-made and rather filling. Meanwhile, the downpour has subsided. We leave as the music
player goes back to the same instrumental track it played when we walked in The caf is located at 14, Jagannathan Street,
Nungambakkam. For details, call 99406-99922.
http://www.thehindu.com/life-and-style/metroplus/article2597949.ece
-------------Yummy!!! If any of you guys try this, please let me know..
krishnaswamy
http://www.thehindu.com/multimedia/dynamic/00827/05MP_2_JEEVAN__YOUR_827384f.jpg
Breakfast, lunch or dinner, the newly-opened Jeevan Your C af offers delightful options
Yummy!!! If any of you guys try this, please let me know..
Billu evalavu?
wlbkng
Billu evalavu?
Billum serthu dan.. but taste and variety are my questions!
wlbkng
http://www.thehindu.com/multimedia/dynamic/00827/TYMP05PANIYARAM2_827467f.jpg
Masala Paniyaram
cc: The Hindu
kongutamizhan
If you are a vegetarian and if you happen to be in C oimbatore never forget to try this out. Small, humble restaurant but excellent food and
service.
It is near C BE junction and has a bit of history too. Kamarajar's favourite restaurant
http://www.tripadvisor.com/Restaurant_Review-g297675-d2059016-Reviews-Geetha_C afe-C oimbatore_Tamil_Nadu.html
wlbkng
If you are a vegetarian and if you happen to be in C oimbatore never forget to try this out. Small, humble restaurant but excellent food and
service.
13/37
7/23/13
It is near C BE junction and has a bit of history too. Kamarajar's favourite restaurant
http://www.tripadvisor.com/Restaurant_Review-g297675-d2059016-Reviews-Geetha_C afe-C oimbatore_Tamil_Nadu.html
Thanks I will try when I go there next time.
I am a veggie and whenever I go to kovai, I often used to eat at Annapoorna opp coimbatore jn (but it is a bit costly).
kannan infratech
Ellarum Solli vechu Pasiya Kelappureengale.

I remember a funny but interesting incident. When there was a marriage in my wife's family at the kalyana Mandapam near Agasthiyar koil
T Nagar, I could not resist going to this Kaiyendhi Bhavan opp Brilliant Tutorials (my fav place for years). I was seen by some relatives
eating on the road and it became a big issue in our family :lol:
KT sir sonna Geetha Bhavan m ennoda fav place. Vidi kalaila Trainla Irangina kaiyoda - konjama hotel wash basinleya brush pannittu- Tiffin
sappida poyiduven. :)
Maduraila Arya Bhvan (West Masi St / Nethaji Road) Nei Sambar iddly kku naan adimai. Appuram Raja Bakery Macaroons. Jil Jil Jigir Tanda.
Podi Dosai / Podi Oothappam Purasawakkam Udupi than best.
Adyar bakery pakkathula ulla small shopla cutlet / Bajji soooper. Mylapore mami kadai & Rayar C afe - ella tiffin m arumai.
Pasikkudhu. Veettukku Poren :ohno:
rsubbu.mdu
oh ok. Then you have best veggies at madurai too. If you are coming to madurai then try "Sabareesh" in Town Hall road. Modern
Restaurant in Nethaji road is one of the oldest ones and it is also good. Krishna Bhavan opposite to MIBT is also a good option for travellers
who are using MIBT.
U missed "Murugan Idli kadai". Only in this restaurant have i seen small onion being used for Onion Uthappam, that brings in a unique taste.
ERODE
In Erode i would rate Trichy cafe as the best Veg Restaurant. Their evening Ashoka and Bread Halwa will be very good.
satchitananda

Kannan unga lista pathu ippo seriya pasi.. Next time C hennai vanda, rendu peruma poi oru pidi pidikalam .. rediya irunga
krishnaswamy
November 5th, 2011, 04:39 AM

hmm.. i should have come to this blog site much before....1.5 yrs-a koncham kainchu than poirukken..
N.kumar
December 25th, 2011, 05:04 PM
Request all to post the best hotels to eat veg and non veg in their home towns.
we can make that part of first post by editing and do same for tourist thread.
edho namballana anadhu to make it easy for tourists.
krishnaswamy
January 9th, 2012, 02:07 AM
http://www.skyscrapercity.com/showpost.php?p=87345742&postcount=41
cross posting from C oimbatore thread..
Native dishes took centrestage at Tastebuds of Kovai'
Going Native: AT Taste Buds of Kovai. Photo: K. Ananthan
Vaanga virundhu saapadlaam, invited two shy college students. And, what a feast the kids laid out raagi kali, arisi-paruppu saadham,
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Vaanga virundhu saapadlaam, invited two shy college students. And, what a feast the kids laid out raagi kali, arisi-paruppu saadham,
kollu rasam, uzhundhu kali, kambankoozh, milagaai vathal, thinai urundai, vethalavalli kizhangu biryani, puttu made of thinai, kambu and
ravai All this at Tastebuds of Kovai', a cooking contest for college students organised at Info Institute of Engineering, as part of
C oimbatore Vizha.
How often have you seen students of engineering cook their hearts out, that too in an attempt to showcase regional cuisine? And, how proud
they sounded when they explained why they had used a particular ingredient.
There were some boy' teams too they had made biryani, kali and more. They started cooking at 6.30 a.m. to get their food ready on
time!
There was uzhundhu kali, made of urad dal and rice; ragi vadai; kambankoozh; raagi kozhakattai (sweetened with jaggery and dusted with
cardamom powder Maam, it aids digestion said the boys); kadanja kaatukeerai; groundnut chutney; kadavaai paniyaram (the
paniyaaram with a hole in it); raagi sevai; chola dosai and thevayal upma (made using rice flour).
It's pink in colour, Maam, and used to be a staple in Kongu cuisine, said Vikram and Sathish, who made a biryani using vethalavalli
kizhangu.
Some of the contestants had laid out a royal spread featuring both traditional ilai saapadu and tiffin items. There was even a vibrant
green rava palak idli; a soft paneer coconut paniyaaram; javvarisi upma; chicken biryani; and delicate, milky white paal paniyaaram.
Among the other interesting, non-native items were Boost chocolates, apple halwa and chicu bread (a combination of bread and chicken.
At the end of the day, the winners were Roja Roshini and Mani Megalai (Kovai full meals). The second prize was bagged by B. Gowtham and
L. Pradeep Beshi (Kongunadu chicken biryani), while the third went to P.N. Karthiga and Kalaipriya (Kongunadu veg biryani). They were
judged by chefs Dharma and Praveen Kumar of Alapenos restaurant.
krishnaswamy
January 9th, 2012, 02:09 AM
DOSA (http://www.thehindu.com/life-and-style/Food/article2780584.ece)
http://www.thehindu.com/multimedia/dynamic/00886/TYMP07PARTHADOSA_1_886086f.jpg
staravindan
February 3rd, 2012, 09:29 AM
Dear Friends
Tamil culture is well known for its hospitality, serving food to a hungry man is service to humanity/God.
Lets discuss the essence of traditional and present form of Tamil C uisine, discussion ....... more related to our history, culture & science
behind each eating habits of Tamil C uisine.
C hettinad KongunadNanjilnaduthanjaiMadurai..
Thank you
krishnaswamy
Dear Friends
Tamil culture is well known for its hospitality, serving food to a hungry man is service to humanity/God.
Lets discuss the essence of traditional and present form of Tamil C uisine, discussion ....... more related to our history, culture & science
behind each eating habits of Tamil C uisine.
C hettinad KongunadNanjilnaduthanjaiMadurai..
Thank you

(Tamil C uisine) (http://www.skyscrapercity.com/showthread.php?t=1335339)
(Tamil C uisine) (http://www.skyscrapercity.com/showthread.php?t=1335339)
staravindan
thanks
del
dhandapanik
We already have one thread for this..
C heck it out..
(Tamil C uisine) (http://www.skyscrapercity.com/showthread.php?t=1335339).
(Tamil C uisine) (http://www.skyscrapercity.com/showthread.php?t=1335339).
kannan infratech
We already have one thread for this..
C heck it out..
Merged both threads
staravindan
February 3rd, 2012, 12:07 PM
Merged both threads

Thank you kannan sir
V wld like to hav discussion more of cultural history and science behind on food type.
i guess its ok
madurakarenda
February 4th, 2012, 07:52 AM
http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/s720x720/407015_178901085547287_151174804986582_260329_635393701_n.jpg
Konar kadai kari dosai (Mutton dosa). (Picture C ourtesy : Enga Madurai facebook page)
It has rice flour at the bottom, mutton with spicy gravy in the middle and egg over the top :) Some other konar messes have chicken dosa
and nandu dosa also :)
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thillai_selvan

^^ This is the first time im hearing about this dish.. And my mouth watering :)
Whether these shops are in Madurai alone???
madurakarenda
This is the first time im hearing about this dish.. And my mouth watering :)
Whether these shops are in Madurai alone???
Don't know whether these shops are in Madurai alone, but these shops are located in Madurai Tallakulam, one near Thangaregal theater and
the Trademark one is in Simmakkal please visit it once and you could have more delicious non vegetarian dishes there, they prepare it very
spicy such that you can't control your mouth watering while you wait for food after ordering :cheers:
madurakarenda
http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc7/404966_320021991369015_267258756645339_828171_453728034_n.jpg
Madurai Amsavalli parotta (C ourtesy : Enga Madurai facebook page) :) Side dish picture not available, but good ones are chicken gravy
(according to me), can't control mouth watering while typing this itself
madurakarenda
Dosa at Anna meenakshi (Picture courtesy : 'daeeee nanum madurai karen than da' facebook page) :
http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/409248_320022474702300_267258756645339_828173_423325019_n.jpg
Prawn mango curry and Kongunadu chicken curry at GRT Regency Madurai (Picture courtesy : 'daeeee nanum madurai karen than da'
facebook page) :
http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc7/400134_320023328035548_267258756645339_828174_1288466013_n.jpg
madurakarenda
View of a parotta cluster(??!!?!?) in a flat thick iron pan ('dosa kal or parotta kal' in tamil meant for the purpose) in one of the hotels in
Madurai :
(Picture courtesy : 'daeeee nanum madurai karen than da' facebook page)
kannan infratech
February 4th, 2012, 03:26 PM
MK,
If possible, post the photos of the following items, which are madura specials.
Veechu Parotta
ceylone kothu parotta
malaysia masala parotta
kushboo idly
chinna vengayam oothappam
Puzhungalarisi Ribbon pakoda
Inippu Murukku
Jil Jil Jigir Tanda
Macaroons
Nei Idly
Konar Kadai Kodal Kari :)
madurakarenda
Veechu parotta :
This type of parotta belongs to the parotta family but it will be prepared in such a way that the layers of the dough is thin such that while
cooking it in oil it is made crispy and crunchy :) Try this with chicken, mutton or nandu or any gravy that is spicy and you will feel heavenly
http://farm7.static.flickr.com/6135/5953748810_db1b0f50ff.jpg
http://farm7.static.flickr.com/6005/5953749510_97dbfbd9b5.jpg
madurakarenda
Koththu parotta (Some call it muttai koththu parotta because nowadays there is a vegetarian koththu parotta recipe also) :
This is a peculiar mouthwatering dish which is prepared by mincing by using two sharp plates like thing (nowadays they use tumblers also) a
mixture of pieces of parotta, gravy and egg, curry leaves, tomato etc. It doesn't need a side dish but mutton gravy would also be used as a
combination. Sorry for the large picture.
http://2.bp.blogspot.com/-mU5IYXQyxLI/TsvSTifJKtI/AAAAAAAADY4/6B-FVzXeejY/s1600/Muttai+Kothu+Idiyappam.JPG
madurakarenda
C eylon egg parotta :

I don't know why this is being called using such a name. We call it as 'Muttai veechu'. It is being prepared my enveloping a mixture of egg,
gravy, tomato, curry leaves etc by a maida dough cover and cooking it over a flat iron pan as shown in below picture and the finished
product(??!!). Sidedish not required, if one wants, he can make use of mutton gravy.
http://3.bp.blogspot.com/_swR4G35MAwI/SRrymWKNRnI/AAAAAAAADnA/DsWZoY75WW8/s320/DSC N3594.JPG
http://1.bp.blogspot.com/-dALtiqzR-ls/TqwIWK5-6PI/AAAAAAAADS0/4_KR8wwghvo/s1600/C eylon+Egg+Parotta+%25282%2529.JPG
madurakarenda
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7/23/13
madurakarenda
Jil Jil Jigar thanda :

It is a cold beverage that originated from Madurai :) It is a mixture of china grass (see weeds), cold milk, ice cream, syrup and sometimes
milk halwa.
It instantly brings down the body heat.
The shop near Vilakkuthoon is very famous for it and it gives the best quality jigar thanda. The next quality according to me is Murugan idly
kadai (Opposite to pothys, west masi st) jigarthanda.
http://tejaswi6t.files.wordpress.com/2012/01/img_20120121_174548.jpg
http://i.pbase.com/o4/30/52730/1/91784050.v5cjWSC R.maduraicity101.JPG
Wiki article on Jigar thanda : http://en.wikipedia.org/wiki/Jil_jil_jigarthanda
Madurai gilli
Konar Kadai Kodal Kari :)

http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/s320x320/430781_337595512939527_100000672433703_1031964_1019638422_n.jpg
Recipes : To verb it in our local language, It is a typical Madurai Pizza...:lol:
Dosa-Egg-Mutton-Mutton C urry-Mutton-Egg-Dosa all-layers-in-one dosa..Rs.90/dosa and WORTH...:cheers:
Don't miss Simmakal Konar Kadai Kari Dosai If you happen to visit Madurai Guyz..!!
Note : There are many duplicate Konar Kadai in & around Madurai - nearly 25 shops.. But the only one in Simmakal - 3-storeyed medium
restaurant is the real one..Dont get trapped with duplicates...!!
madurakarenda
Don't miss Simmakal Konar Kadai Kari Dosai If you happen to visit Madurai Guyz..!!
Note : There are many duplicate Konar Kadai in & around Madurai - nearly 25 shops.. But the only one in Simmakal - 3-storeyed medium
restaurant is the real one..Dont get trapped with duplicates...!!
Gilli and madurai based forumers, have you ever tasted "Therkuvaasal pakoda"? It is my locality special where they fry pakkoda and other
snacks in "Kadalai ennai" which will be of a different taste, if any of you guys happen to be in Madurai go to Therkuvaasal (South Gate) and
taste the Pakkoda prepared there :cheers: It is a real delicious one.
krishnaswamy
Gilli and madurai based forumers, have you ever tasted "Therkuvaasal pakoda"? It is my locality special where they fry pakkoda and other
snacks in "Kadalai ennai" which will be of a different taste
Hi,
thanks for the "pakoda shop". In Tanjore side, we use "Kadalai ennai" only. rarely we get palm oil.
so oil does not matter on crispness. but it matters on "health" wise.
Pakoda's crispy taste depends on mainly ratio of rice flour and Besan(kadalimavu), salt(because if it is more salt, the dough will be watery
and you wont get crispy.) ,
In our side, we have 3 different pakodas.
C rispy pakoda: sold in sweet stall, bakeries.
soft pakoda,(sold in small tea shops..which will not be as crispy) and
methu pakoda(sold in tea shops. It will be in the menu on functions.(prev day evening tiffin).size will be simillar to potato bonda, but taste is
different from bonda.) .
kannan infratech
Krishnaswamy
Madurai ya oru round katti menjuttu Tanjore side varalam. Angeyum neraya fav items irukku,
krishnaswamy
Krishnaswamy
Danks sir..chumma... just gave a cooking "tip" for pakoda's crispiness..
krishnaswamy
madurai makkale,
vegetarians-ku ethuvum kedaiyatha?
ella parotta-vum non-veg-ke va...?:lol:
engalukkum ethavadu sollungappa..
kannan infratech
Danks sir..chumma... just gave a cooking "tip" for pakoda's crispiness..

If you are making Ribbon Pakkoda at home, pl use Puzhungal arisi maavu with kadalai mavu. Madurai taste varum.
Adhe pola Sattur Kara Sevu.
Kulirla nakku setthu pocha ??? karama kekkudha ???:lol:
madurakarenda
madurai makkale,
vegetarians-ku ethuvum kedaiyatha?
ella parotta-vum non-veg-ke va...?
engalukkum ethavadu sollungappa..
Leave away the muttai veechu and egg koththu parotta sir. The other parotta and veechu parotta could be had with vegetarian kurmas like
channa, mushroom, paneer, etc :cheers:And nowadays, they have started selling veg koththu in shops for veggies where the parotta pieces
mixed with minced onion, tomato and some veg gravy (i had the koththu prepared from channa masala) are minced over the iron pan. Try
veg koththu in some Madurai shops (I had in Madurai Villapuram Pechiyamman hotel and the best i had is in Dindigul near Palani railway line
17/37
7/23/13
of name 'Arasi mess' where they use the channa masala for veg koththu). Per plate was around 30 rs last year and it was worth. My dinner
was mostly veg koththu those days.
krishnaswamy
If you are making Ribbon Pakkoda at home, pl use Puzhungal arisi maavu with kadalai mavu. Madurai taste varum.
Adhe pola Sattur Kara Sevu.
Kulirla nakku setthu pocha ??? karama kekkudha ???:lol:
vettu saapadu Sir...!!!nallave irukkum
am missing those occassional hotel foods..(parottas , pakodass..)
enge "pakora(north india's soft pakoda" than kedaikum..namma taste irukkadu..
veetukara amma, eppavachum pottu kodupanga...(weight potruvenam...)
krishnaswamy
Leave away the muttai veechu and egg koththu parotta sir. The other parotta and veechu parotta could be had with vegetarian kurmas like
channa, mushroom, paneer, etc :cheers:And nowadays, they have started selling veg koththu in shops for veggies where the parotta pieces
mixed with minced onion, tomato and some veg gravy (i had the koththu prepared from channa masala) are minced over the iron pan. Try
of name 'Arasi mess' where they use the channa masala for veg koththu). Per plate was around 30 rs last year and it was worth. My dinner
was mostly veg koththu those days.
thanks...
Madurai gilli
Krishnaswamy
For Non-Veg:
1. Simmakal Konar Kadai - KARI DOSAI (Mutton Dosai)
2. Simmakal Konar Kadai - THALA KARI & KUDAL KUZHAMBU (Head-piece & Intestine C urry)
3. Keelavasal Amsavalli - MUTTON BRIYANI (Actor Kamalhasan's Favourite)
4. West Perumal maistry st., Kumar Mess - NAATUKOZHI BRIYANI & C URRY(C ountry-Hen Briyani:nuts:)
5. Mahal Muniyandi Vilas - KOTHUPAROTTA & MUTTON KOLA
6. Town hall road Hotel Taj - MUTTON BRIYANI
7. Mahalipatti road Panamarathukadai - MUTTON BRIYANI
8. Perumal tank Saraswathy mess - FISH C URRY
9. Keelavasal Anbagam Mess - VENGAYA KUDAL (Onion-roasted Intestine)
10.Amma Mess - AYIRA MEEN KUZHAMBU & NANDU BRIYANI [C rab Briyani + Fish C urry](Actor Kamal's fav.)
11.Jeyavilas Hotel - MUTTON MEALS
and many..Let me stop with top 10+1..:lol:
For Veg:
1. West masi street Murugan Kadai - IDLY & types of C hutneys
2. Meenakshi Bhavan (many places) - PANIYAARAM
3. Mahal Famous Jiharthanda - JIHARTHANDA DRINK
4. Goripalayam Metro Hotel - FRIED IDLY
5. Jn. of West C hithirai st. & North C hithirai st. Iyengar Kadai - RAVA UPPUMA & RAVA KESARI
6. KK Nagar Arch Kadai - C happathi/Parotta for Veggies
7. Nethaji road Modern Restaurant - VEG. MEALS & VARIETY DOSAS
8. Vishaalam C offee(many places) - C OFFEE & VELLAYAPPAM
9. Mahal Idiyaapa kadai - IDIYAAPAM & KOZHAA PUTTU
10. West masi st. Settu Kadai(Platform thalluvandi) - KAALAAN (Mushroom)
and many..Let me stop with top 10.
madurakarenda
Let me stop with top 10.
For god's sake, please add these ones also :lol: Amma mess - Ayira meen kulambu (Kamal hassan's and Kaviperarasu Vairamuthu's
favorite) and nandu biriyani :cheers:
5. Jn. of West masi st. & North masi st. - Iyer Kadai - RAVA UPPUMA & RAVA KESARI
And i guess you are referring to the iyengar hotel which is in North chiththirai and West C hiththirai streets junction :) C onfirm it gilli
krishnaswamy
"Zoo" Vandalur-le thane irukkudu? :lol:
madurakarenda
"Zoo" Vandalur-le thane irukkudu?

Andha zoo la irukurathu ellame 'endangered species' sir. Adhanala adha ellam polachu pogatum nu vuturuvom :lol:.
Madurai gilli
For god's sake, please add these ones also :lol: Amma mess - Ayira meen kulambu (Kamal hassan's and Kaviperarasu Vairamuthu's
favorite) and nandu biriyani :cheers:
And i guess you are referring to the iyengar hotel which is in North chiththirai and West C hiththirai streets junction :) C onfirm it gilli
Amma mess-a maranthe poyiten MK...Kandippa..Apuram the same Iyengar hotel..:lol:
Madurai gilli
18/37
7/23/13
"Zoo" Vandalur-le thane irukkudu? :lol:

^^ Ippo theriyutha naanga yen ovvoru thadavayum Maduraiku Zoo venum-nu kekuromnu...?..:lol::lol:
kannan infratech
My fav place for simple meals is Kakka Thoppu Theru Sriram Mess.
madurakarenda
My fav place for simple meals is Kakka Thoppu Theru Sriram Mess.
Yes, kaakka thoppu theru sri ram mess will sell home like meals with nice side dishes :) I will post a photo soon if i happen to go through
that side
Madurai gilli
http://img821.imageshack.us/img821/3192/mduar.jpg (http://imageshack.us/photo/my-images/821/mduar.jpg/)
Uploaded with ImageShack.us (http://imageshack.us)
karkal
February 22nd, 2012, 02:03 AM
Anjappar opening in NY
http://www.nytimes.com/2012/02/22/dining/doppio-senso-and-maimonide-of-brooklyn-open.html
ANJAPPAR C HETTINADU This branch of a chain based in India with more than 30 restaurants in several countries, including 2 in New Jersey,
specializes in the food of C hettinad, an area near C hennai in South India. Though the extensive menu includes tandoor, North Indian and
even Indian-C hinese dishes, the C hettinad food, frequently fried, is what intrigues. It depends on freshly ground spices, is not vegetarian
despite its Southern origins and often includes eggs: 116 Lexington Avenue (27th Street); (212) 265-3663.
KONGU-NADAN
March 1st, 2012, 12:01 PM
Great Thread......
Naakku ooruthe. Just want to jump inside the computer and eat everything in the photos.
A hotel famous for parotta in Erode : Kongu Parotta
In Erode-Perundurai road.
kannan infratech
March 1st, 2012, 12:06 PM
Guys.
Now we can shift our focus from Madhura to Thanjavur or Kongu Nadu specials.
Have a go.
(Nakka C happuk kottikondu padikkarom) :)
saysenthil
March 1st, 2012, 03:21 PM
Aaaavi parakkaa saaapdaanom.....

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/431369_357270267640100_118055624894900_1192778_1400663871_n.jpg
wlbkng
March 4th, 2012, 09:49 AM
^^ Thaniya veliyoor la irukka engala madri bachelors oda vayitherichal ungalai vayira kalanga veikkattum.
kannan infratech
March 5th, 2012, 12:41 PM
Avi parakka, Suda Suda, warm & hot food - Ungalukku venum
Engalukku, colda, jillunu venum. :lol:
madurakarenda
March 5th, 2012, 01:15 PM
^^ Jill beverages for Kannan sir and those who want to drive away the heat.
-----------------------------------------------------------------------------Nannaari Sarbath :
http://bp3.blogger.com/_NGvqxTgLTM8/R7BwcwcC l5I/AAAAAAAABjM/RGv5vM2ZHvM/s320/nannari+sorbeth.JPG
Ingredients:
Lemon - 1
Nannari Syrup - 3 tbsp's
C hilled Water - 1 C up
Method:
Extract Juice from the Lemon and mix with Water and add Nannari Syrup to and Mix well. Serve chilled. its better to take this sarbath in
empty stomach.
To prepare Nannari syrup:
Recipe for Nannari Syrup:
Ingredients:
Nannari Root - 50 gms
Water - 2 cups + 1 cup
Jaggery / Vellam - 150 gms
Method:
Take a Stone Mortar and Pestle. C rush the roots with Pestle twice or thrice, the root will loosen up and you have to remove the inner part
19/37
7/23/13
Take a Stone Mortar and Pestle. C rush the roots with Pestle twice or thrice, the root will loosen up and you have to remove the inner part
(white part) of the root.After Removing, Take the roots in your mixie jar and grind them just for a second. its just to break the roots into
small pieces.
Boil 2 cups of Water in a vessel, remove from flame and instantly add the grinded roots and close the vessel with its lid. Leave the Vessel un
disturbed for 5 - 6 hours. dont open in between, as you may release the steam. Let the Roots infuse Water
After 6 hours, Strain the roots away. strain with a muslin cloth. Keep the water aside.
Add 1 cup of water to a Pan, Add Jaggery and melt the jaggery and filter it. now heat the filtered jaggery water. slowly add the root infused
water to the jagger water and let it boil.
Boil for about 10 minutes in slow flame till they reach single string consistency. remove from flame and let the Nannari Syrup C ool Down.
Store the Nannari Syrup in a Sterlised Bottle and you can keep it in fridge and use it.
Source : http://homecookreceipes.blogspot.in/2011/05/nannari-syrup-and-sarbath.html
kannan infratech
March 5th, 2012, 01:39 PM
In most of the road side shops, they add sugar syrup and spoil the taste of Nannari Sherbeth.
I prefer to take it with salt & lemon and I feel the instant cooling effect within a few minutes.
Veyilla sales call pannittu kalachu nikkumbothu, renu glass Nannari Lemon Salt Sherbeth kudicha
Adada.... Adaada... Adadada..... adadadadada. :)
In case you are dehydrated due to hot sun, it is better to take sugar & salt.
In case of soda lovers, use quality plain soda instead of water.
madurakarenda
March 5th, 2012, 02:26 PM
In case of soda lovers, use quality plain soda instead of water.

+1. I have had soda sherbath which i felt was even more refreshing than plain water. :cheers:--> Soda.
And I am a big fan of Panneer soda. :lol:
http://www.kalimarksbovonto.com/full-images/746940.jpg
kannan infratech
March 5th, 2012, 02:48 PM
Yesterday I bought some energy drinks for my son from an exclusive healthcare shop in C hennai. Most of the products available there were
imported and quite costly.
Since I had time, I read through the contents of many items displayed there. To my surprise, most of them are based on the ingredients
available in India.
Team group & Enfield Group are already into retailing of Indian herbal products in South. Dabur is a big name in North. Himalayas also.
I see a great business opportunity here. With the Health Fad increasing exponentially year by year, it is better if TN / C G comes out with a
policy to regulate this (not as a pharma product but as a food product) and encourage local EPs to set up mfg facilities.
I am sure all the MNC s and Indian based MNC s will lap them up to market.
karthikarthik
March 6th, 2012, 03:17 PM
Last week I had Nannari surbath @ Ravi Soda Factory opp St Thomas Railway station. It seems they have a branch @ Madipakkam near
More Supermarket. Its really refreshing compared to the carbonated drinks offered by MNC 's.
madurakarenda
March 6th, 2012, 03:38 PM
Jorhat, Aug. 3: It is a well known fact that the widely-consumed fermented rice, popularly known as poita bhat in Assam, panta bhath in
Bengal and pokhalo in Orissa has cooling properties and produces a soporific effect. But it is only recently that the agricultural biotechnology
department of the Assam Agricultural University here has unravelled the immense health benefits of this water-soaked rice.
What is of more importance is that the lactic acid bacteria isolated from poita bhat has the potential of removing anti-nutritional factors in
fermented food.
Madhumita Barooah, who worked along with Gunajit Goswami of the department to isolate the bacteria, said cooked rice had an element
that prevented the availability of minerals like iron, potassium, sodium and calcium in high quantities.
About 100gm of cooked rice has only 3.4mg of iron, while for the same quantity of rice fermented for 12 hours, the iron content went up to
73.91mg. Likewise, sodium, which was 475mg came down to 303mg, potassium went up to 839mg and calcium went up from 21mg per
100gm of cooked rice to 850mg, after 12 hours of fermentation of the same quantity of rice, Barooah said.
Even after slight fermentation (three hours), the breakdown of the nutritional inhibitor by the lactic acid bacteria increased the mineral
content manifold, she added.
Although rice is an important source of dietary energy and nutrients, it is not a good source of metabolic micro-nutrients because of the
presence of anti-nutritional factors such as phytic acid. C ereal grains such as rice also contain oligosaccharides that are not easily digestible
because of absence of an enzyme in the human intestinal mucosa. Fermentation allows for breakdown of this and easy digestion, Barooah
said.
Poita bhat, which is consumed by many people here and in other east Indian states, is prepared by soaking and fermenting cooked rice
overnight in water in a covered container. It is popular in rural households where this method is used to preserve leftover rice, which is
consumed as breakfast the following morning along with salt, chilli, lemon and curd, if available. The dish is slightly sweet and sour in taste
because of fermentation by the lactic acid bacteria.
As it is considered to be a coolant during summer, in Assam there is a Bohag Bihu tradition of consuming a small portion of poita bhat,
accompanied by whisking of a hand fan, to signify the onset of summer.
http://www.telegraphindia.com/1110804/jsp/northeast/story_14328967.jsp
^^Was posted by one of my friends in facebook with the caption "
.... "
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kannan infratech
March 6th, 2012, 04:02 PM
C hennai fishermen circle a adhukku peru C hunda Kanji
madurakarenda
March 20th, 2012, 09:55 AM
www.foodiesdayout.com
C heck this guys (Link posted in Madurai thread by mdubest)
kannan infratech
March 20th, 2012, 01:12 PM
Thanjvurkaravangala kaanave kaanum ???

Krishnaswamy Ayya!
onga ooru special items ellam avuthu vidunga.
Nakkai sappuk kottikindu padippom. :)
darkprinz
March 20th, 2012, 05:05 PM
Enga Orle Kovil Kadhambam famous ... :banana: :banana: hot ans spicy with All vegetables,dal , vadaa pieces . .. hmmmmmmmmmm ...
will be great with chips :banana:
madurakarenda
March 20th, 2012, 05:25 PM
^^ DP, Please post pics :cheers: pera kettaale :lovethem: chumma gummu nu iruku
darkprinz
March 20th, 2012, 05:57 PM
@madura : Actually authentic tasting temple kadhambam is prepared in Vishnu temples in Mayiladudhurai/Tanjore region ... So am unable
to find pictures in Internet ... It will look like Bisibelabath ..
krishnaswamy
March 21st, 2012, 07:18 PM
Thanjavur Famous:
1. Thiruvaiyaru Raman original "Ashoka".. buy near the small shops next to Vasavi C afe.
2. Arya Bhavan/Vasavi C afe Rava dosa.
3. Shanthi Parotta..+kuruma.... suda, suda parotta pottu, athu mela kothikka kothikka kurumu oothi, sapittanum. Kuruma, parotta mela
oothikitte iruppanga.. 3 parotta-vukku, 1/2 bucket kuruma gali panra makkal ellam irukkanga.
4. Anbu Lassi.
5. Bombay sweet stall "padam" Paal.
6. "Kunangudi" dasan Sarbath...whenever got a chance, please buy their Sarbath Syrup bottles. very very tasty.
7. C offee Palace "C uddapah" (on Sundays only)
8. thanjavur thalai vazha Ilai saapadu..only authentic Brahmin house samayal. unfortunately no hotel is providing that.. Venkata Lodge is bit
"OK".
9. "Bajji" from small petti shop near Iyankulam. original master is my neighbour. he died few years ago. still they maintain the quality..
10. Michael's Tea shop near West main street. famous for their soft "Pakoda"
11. Thiruvaiyaru "Ashoka" at Thiruvaiyaru
12. Kalimark cool drink.
krishnaswamy
March 21st, 2012, 07:21 PM
Authentic Thanjavur Samayal:

1. Vazhaippu Paruppu Usili
2. Avial
3. C hinna Vengayam(small onion) Sambar..
4. Drumstick "Poricha" kuzhambu...(need to use moong dal instead of Toor Dal).
5. Thanjavur "maavadu". small mangoes processed with hot chilli paste.
6. Thanjavur "moor" milagai..
krishnaswamy
March 21st, 2012, 07:29 PM
Thanjavur "Degree" C offee..
kannan infratech
March 22nd, 2012, 10:49 AM
Kumbakonam Degree C offee :poke:

Ippadhana virundhu arambikkudhu.
Innum pottukkitte irunga. :)
krishnaswamy
March 23rd, 2012, 11:26 PM
Paruppu Urundai Kuzhambu..also famous in Thanjavur Side
karkal
March 24th, 2012, 03:15 AM
A legacy of indulgence (http://www.thehindu.com/life-and-style/Food/article3205766.ece)

http://www.thehindu.com/multimedia/dynamic/01016/24MPPAL_PAYASAM_1016438f.jpg
Thirattupaal, paal payasam and polieven the calorie-conscious cannot keep away from these traditional desserts
At the dining table, when my father begins a sentence with Let me show you how it's done, it means dessert is in progress, and a life
lesson is forthcoming. I usually stop whatever it is I'm doing and watch like an obedient acolyte as the master creates high-calorie art. Let
me share some of those visions.
Of an evening, he unveiled with a flourish a block of milk khova, brought from the temple town of Srivilliputhur. Khova, I must reiterate, is
milk stir-cooked till it solidifies and then sweetened generously. Now khova, he said, should never be confused with the Dharwar peta or
Belgaum kunda. And none of these can hold a candle to home-made thirattupaal, he concluded. After this edification, he carved out a side of
the khova and dropped it into his plate. He then made a depression in it, as if to test the texture. Then he took the lid off a container of fresh
ghee, liquid and golden. He tipped it, letting the ghee form a pool over the khova. He drew in the aroma, nodded once, and tucked in. My
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ghee, liquid and golden. He tipped it, letting the ghee form a pool over the khova. He drew in the aroma, nodded once, and tucked in. My
diabetic mother had left five minutes ago, afraid looking at that plate would give her a stroke. Wise woman.
Taste of nostalgia
On the other hand, my grandmother, who supervised the proceedings, approved. When she makes poli, she also makes milk payasam,
because that's how she likes it. There is something about people two generations ago that makes them hardier than us, and more resistant
to the unsavoury effects of food. While cleaner air and tougher lifestyles are usually credited, they lose no opportunity in letting us know
that the food was somehow better then.
Old timers often follow aromas and tastes into the past, and bring back delicious memories. Small onion sambar, for instance. The little
onions were so much more fragrant then, as were the spices you ground into the sambar. Divine! Appalams toasted on a charcoal stove,
snacks made from hand-pounded rice flour or sevai squeezed at home are frequent refrains. The aroma of fresh ghee on cooked drumstick
leaves would draw people in from a mile away, I've been told.
But memories aren't all. They tend to bring back some wicked ideas from these nostalgic trips.
C ome mango season, a substantial chunk of the household income is set aside to religiously buying the fruit by the dozen. And you don't
just eat it.
There are ceremonies to be observed, which involve fresh cream, ice cream and milk. Jackfruit must be bought whole, and consumed with
respect. Obeisance must be paid; with a bowl of honey. Dip that buttery boat, fill it and pop it in.
This attention to food and tastes is bewildering sometimes. Every meal is enhanced, every morsel is planned. You never leave home
hungry, you never come back empty-handed. Bring back halwa from Madurai, petha from Agra, paneer jolbi from Puri, khakra, fafda and
sev from Ahmedabad.
Food for the soul
However, this isn't just about pandering to your taste buds. There's a legacy here, a subtle message wrapped in sweetmeats and snacks. It
is through food that culture is easily digested, that life is enriched.
With our propensity to lifestyle diseases, it would be foolhardy to eat like our ancestors did. But pushing away that child-like enthusiasm for
food would starve our soul. After all, there is something spectacular about watching a vessel-full of warm thirattupaal disappear in seconds,
to the sounds of frank appreciation and a TMS melody.
karkal
March 29th, 2012, 02:20 AM
Meen polichathu
http://www.nst.com.my/polopoly_fs/1.67314.1332929776!/image/image.jpg_gen/derivatives/landscape_454/image.jpg
Ingredients
1kg fish (seabass or snapper is a good choice)
1 tsp pepper
tsp turmeric powder
Salt to taste
cup coconut milk
Tamarind as required
Masala paste
1 tbsp oil
1 tsp mustard
tsp pepper
2 tsp coriander powder
tsp chilli powder
tsp turmeric powder
Seasoning
2 tbsp coconut oil
1 cup button onions, sliced
12 garlic flakes
A few curry leaves
3 green chillies, slit
Method
1. C lean the fish and make gashes on both sides. Grind, pepper powder, turmeric powder and salt. Smear the fish with the ground masala
and keep aside for some time.
2. Grind coriander, chilli, turmeric and pepper powder to a fine paste.
3. Saute onions, green chilli, garlic and curry leaves in oil and remove. Fry the fish lightly in the same oil and lift. Add more oil, fry mustard
and saute the ground masala.
4.C ook fish, tamarind, sauteed masala and coconut milk with the pan closed. When the gravy boils, add the sauteed green masala. Keep the
pan open, lower the flame and continue cooking. When the gravy coats the fish and the curry is almost dry, remove from fire.
5. Wrap each fish in a piece of wilted plantain leaf or tin foil, tie it securely, and serve hot.
Elaneer Payasam (Serves 8)
http://www.nst.com.my/polopoly_fs/1.67313.1332929752!/image/image.jpg_gen/derivatives/landscape_454/image.jpg
Ingredients
500ml condensed milk
(Rabadi)
100ml jaggery syrup
(or as desired)
200ml coconut cream/milk Pinch cardamom powder
50ml young coconut water
4 young coconut scrapings
Saffron, few strands
Pistachios, sliced,
for garnish
Method
1. Mix the condensed milk, coconut cream and young coconut water.
2. Add the jaggery syrup, cardamom powder and check for sweetness.
3. Sprinkle saffron strands, sliced pistachios and young coconut scrapings. Serve cold.
krishnaswamy
April 6th, 2012, 07:21 PM
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/s320x320/402911_279204085473295_210804085646629_766202_923903420_n.jpg

!!!!!!!!!!!!!
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Europe union,UK,C hina
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krishnaswamy
April 29th, 2012, 01:52 AM
Saturday evening Tiffin

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/s320x320/577386_334478539952784_100001719229916_910033_848633924_n.jpg
krishnaswamy
May 4th, 2012, 06:15 PM
From FB
https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/398225_279347185482834_100002226652867_642694_676630767_n.jpg

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krishnaswamy
May 4th, 2012, 06:20 PM
Brinjal paal kootu (http://www.thehindu.com/life-and-style/Food/article3380426.ece)

http://www.thehindu.com/multimedia/dynamic/01072/04mpgrandma2_jpg_1072199f.jpg
My mother was a good cook and enjoyed making tasty dishes such as this one. Brinjal paal kootu remains a family favourite. This can also
be made from potato or lady's finger.
What you need
Brinjal - 1/4 kg
C oconut milk, extracted thrice (Keep aside first milk extract and mix second and third extracts) - 1/2 coconut
Onion, big, chopped - 1
Green chillies, medium, slit in half - 2
Ginger, mashed 1 inch
Salt - to taste
C urry leaves and coriander leaves a few
C ooking instructions
Wash and cut the brinjal into medium-sized square pieces. Heat two spoons of oil in a tawa and add mustard. When it splatters add the
onion and chilli pieces and saut. When the onion turns transparent add the brinjal and salt. Allow the brinjal to cook a little in oil and then
add water, ginger and curry leaves. When the brinjal is just cooked add the second and third coconut milk extract and allow it to boil a little.
Now add the first extract of coconut milk and boil till the a few bubbles appear. Finally add the coriander leaves.
This dish can be used as a side dish for chappathi, poori or hot rice with little dal and ghee.
Sharada Krishnan retired from Government service. She now loves rustling up dishes for her grandchildren and also loves listening to
music.
karkal
May 8th, 2012, 02:14 AM
Indigenous porridge, immense following (http://www.thehindu.com/news/cities/chennai/article3394906.ece)

http://www.thehindu.com/multimedia/dynamic/01076/07THMAKPORRIDGE2_1076484f.jpg
Soothing the stomach: Koozhu is commonly made with kezhvaragu or ragi finger millet. Photo: A. Muralitharan
It's a modest porridge made from a variety of millets and cereals, but it has a wide and loyal following. Young and old, students and the
salaried as well as daily-wage labourers, all vouch for koozhu'. Initially, this indigenous porridge was restricted to temple festivals in the city
and its suburbs, but not anymore.Easy to make and soft on the pocket as well as on the stomach, koozhu, for many, is the perfect summer
mid-day meal.
A low-cost food item that is both satisfying and nourishing, mobile stalls selling koozhu in 500 ml stainless steel mugs, are all over the city
and its suburbs, and their number has risen considerably over the last decade.
I have been selling koozhu for 10 years now. I started by selling a mug for just Rs. 3. It now costs Rs. 10 all over. My profits have come
down due to the numerous koozhu stalls all over Tambaram, says Anajalai, a native of Tiruvannamalai district.
Koozhu can be made from a variety of cereals, but the most common one used in C hennai is kezhvaragu' or ragi' finger millet.
Ground ragi is mixed with rice when boiled in water, and allowed to ferment overnight. The mixture is then taken by stall owners in huge
stainless steel containers (some even use plastic buckets or pots) into their mobile shops the next morning. Water is added as needed.
Diced onions, preferably small ones, are mixed with the porridge and served to customers in half-litre mugs. C ustomers have several
snacks to choose from the most popular being pickled green chillies, dry roasted chillies, raw mangoes salted or spiced and sundakkai'
(Turkey berry) among many others, including chutneys. Some stalls also have dried fish for certain customers.
I have this porridge as and when possible. It is ideal for summer. Priced at just Rs. 10, it is the perfect way to beat inflation, says 73-yearold S. Shanmugam.
According to people who flock to these stalls, even two or three mugs of koozhu pose no strain on the wallet, as a full vegetarian meals
costs not less than Rs. 25, while briyani is even more expensive.
krishnaswamy
May 11th, 2012, 02:29 AM
C ure power! (http://www.thehindu.com/life-and-style/Food/article3404687.ece)

http://www.thehindu.com/multimedia/dynamic/01079/11MPANAND_1079328f.jpg
Getting sick is a definite downer, but there are certain gastronomic upsides
Have you ever wondered how some stuff tastes best only when you're in a particular state? And by state I don't mean contemplative' or
pensive'. We're looking at something akin to, uhm, Sick as a dog'. When you're very sick, under the full-blown effects of whatever bug got
to you, there's very little you register. And when you're almost well again, you want to do nothing but get out of bed and on with your life.
However, there's this zone in the middle, where you're out of the delirious part, but just sick enough for food to bring you comfort. That's
our stop. That's where this really great joint is.
A rasam made with powdered pepper, a couple of cloves of garlic and lots of cumin. Mixed generously with rice to make a runny, steaming
dish that brings tears to your eyes. Oh yes, the pepper draws out the tears too. For some reason, your sickness muffles the bite of the
pepper, the sharpness of the garlic. The first spoonful wakes up your taste buds like a serving of sunshine.
Incidentally, most of the stuff you're given when you're sick is runny and a tad pasty; one major reason why you wouldn't touch it with a
barge pole when you're out of it. Oh, but that comes later. Let's stay sick for a little while. Now idli' has always been a bit of a controversy.
The little dumpling is either loved loyally, or fiercely hated. However, it must be mentioned, because it always finds its way onto your plate
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The little dumpling is either loved loyally, or fiercely hated. However, it must be mentioned, because it always finds its way onto your plate
when you're sick, like it or not. It's either a miracle food, or you're mother's decided it's a quick and easy way of wrapping up dinner.
There's the ever-welcome soup and its myriad manifestations. C olds, bad tummies, even particularly painful bruises seem to trigger the
soup-mode. And it's always served at insanely high temperatures. But those long minutes of blowing on it, feeling the steam on your face
and letting the broth slide in your gulletsigh. It's like providing your innards with a warm blanket. Bread and milk, or rotis soaked in slightly
sugared milk, bring back childhood memories. The milk is just on the other side of warm. There's really no grown-up way to eat this, and
you always end up with a trail of milk on your chin. Right on cue, parent fusses over you, wipes your chin. A typically south-Indian recipe for
a bad stomach is really thin buttermilk rice, with a piece of very salty, chewy narthangai', a kind of tangerine, sun-dried and salted. When
you're feeling like a scuffed and wrung out khadi towel, there really is no meal to equal this.
Every household has its own unique menu for when family falls ill. Boiled bananas, toast, green tea, crackers, malt drinks (ahem, the ones
you can mix in milk and serve to children). I daresay none of these tastes as good when you're healthy. You could blame it on the
blandness/runniness of the food, or on your weakened condition. But there sure is a secret something that flows from the vulnerable
concern, the fragile resolve of the loved one who makes you that meal. It does something to the food. Sniff. I can feel something coming
on.
deepu051993
May 30th, 2012, 10:24 AM
http://www.thehindu.com/multimedia/dynamic/01085/16MAY_TYAVINS01_BU_1085959e.jpg
When Mohammad Ibrahim and his family returned from Burma as refugees in 1960s, they brought with them attho, mohingha, khoshwe,
paycho and hinncho: dishes from the traditional Burmese cuisine that today have their own loyal following at the Burma bazaar at
Theppakulam.
Set up over thirty years ago by M.S. Ahamad Hussain, it was the first place in the city to sell what is now locally known as Burma noodles.
The pushcart on which the foods have been stacked looks like any other street food stall in the city. But a closer look reveals reddish orange
noodles, shredded cabbage, caramelised onions, containers of coloured masala powders, and a creamy broth.
My brother-in-law put up shop here in 1979 to cater to the Burmese refugees who were the only shop owners back then at the Burma
bazaar, says Mohammad Ibrahim, who joined the business around 1996.
Though the number of Burmese refugees at the bazaar has steadily fallen, he says their food has found many local fans. When we began
not many locals understood what we sold and were hesitant to try it out, but over time the word spread and now our main customers are
school children, families, and shop owners in the locality.
To cater to the increased demand, six members of their family now work at the shop and Mohammad says they produce their own noodles
to retain the authenticity. Five years ago we also opened a small place that can seat around 50 people to manage the crowds , he adds.
A machine brought from Italy is used to make khoshwe (coloured noodles) or mohingha (white noodles) which resemble Italian spaghetti,
says Mohammad.
The hinncho that is poured over the noodles, is a sweet and spicy broth made from plantain stem, pepper and garlic; the deep-fried
paycho, which is crumbled on to the dishes, is made from rice flour and lentils and is like a larger, crunchier version of the thattai; and attho
is made by mixing shredded cabbage, raw onion slivers, eggs, noodles and curry masala, he says explaining the various dishes.
The fastest selling dish at their stall, which is open between 4 pm and 10.30 pm, is the minced egg noodle fry.
Though Burmese food is available at a few places in Burma C olony (near airport) and West Boulevard Road , none of them can capture the
essence of Burmese cooking as well as the shop at Theppakulam, says Sandra Subramaniam from Burma. Since she was there till her
teenage, she is very attached to the cuisine, which uses a lot of healthy ingredients and minimum oil. My craving for their food makes me
drive all the way from K.K.Nagar to Theppakulam for a quick bite.
However, there is one traditional Burmese dish that Sandra hasn't been able to find anywhere: laffhay, a pickle made from a combination of
tea leaves. It's a great side dish for green tea and has a unique sharp taste, she says.
C ourtesy : Mr. Raja / Trichyportal
^^May not be related to TN C uisine, but sold in TN:):)
venkyinblr
May 30th, 2012, 10:59 AM
Authentic Thanjavur Samayal:

1. Vazhaippu Paruppu Usili
2. Avial
3. C hinna Vengayam(small onion) Sambar..
4. Drumstick "Poricha" kuzhambu...(need to use moong dal instead of Toor Dal).
5. Thanjavur "maavadu". small mangoes processed with hot chilli paste.
6. Thanjavur "moor" milagai..
Infact 'Sambar' dish was invented in Thanjavur by a Maratha culinary expert named Shambaji ,way back in 18th century.The world owe a
lot to Thanjavur's Sambar , yet another invention from the cultural city of south india.
kannan infratech
June 1st, 2012, 02:03 PM
Have you guys tasted Koozh which is distributed in Mariyamman or Shakthi temples ?
I love them esp when they are watery (mixed with Neer Moru) with pieces of cucumber, raw mango and green chillies.
Some take it thick as food and you can last for 8 - 10 hours before next meal.
staravindan
June 1st, 2012, 10:03 PM
kannan infratech
i hav tasted koozh(thick) on couple of occasion ....i found it difficult to digest .... taste differ from person to person
but not from any temple fest ....may be koozhu served in temple may taste good ....
i iwll try next time at temple for sure
krishnaswamy
June 1st, 2012, 10:10 PM
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Kannan sir,
as part of our family tradition, we distribute rice porridge every year.
though we mix lot of butter milk, green chillies, we did not mix cucumber and raw mango.
but during that function, we(youth-ellarum) buy big mangoes in the village shops, taste them and walk back to our home(2 km) with lot of
fun.
also we will collect raw sugarcane juice in a "big" bucket from our farms, take home, add lemon juice to it. awesome..
in the farm, when they were preparing jaggery, before it become solid, we will take that mix in a "fluid" form...we call it as "javvu"
hm.. athu oru kanakalam..
kannan infratech
June 2nd, 2012, 12:40 PM
kannan infratech
i hav tasted koozh(thick) on couple of occasion ....i found it difficult to digest .... taste differ from person to person
but not from any temple fest ....may be koozhu served in temple may taste good ....
i iwll try next time at temple for sure
Koozh is supposed to be easy to digest than the normal rice. :)
Variations are called Kanji in TN. Ganji in Kerala.
Kathiri Veyil la 2 glass kudicha Aha Ahaha Ahahaha......
darkprinz
June 3rd, 2012, 12:00 PM
Koozhu with sambar :cheers:
sshivakumar
June 4th, 2012, 06:03 AM
Koozh is supposed to be easy to digest than the normal rice. :)

Variations are called Kanji in TN. Ganji in Kerala.
Kathiri Veyil la 2 glass kudicha Aha Ahaha Ahahaha......
And it is congee (http://en.wikipedia.org/wiki/C ongee) in C hinese. I was surprised when one of my C hinese friend updated her FB status
with a picture and called it C ongee..
madurakarenda
June 4th, 2012, 06:14 AM
Yesterday had Tamarind rice, C urd rice and Vadai in Srirangam temple Prasada stall.
Tamarind rice was mass with great spicy taste. :cheers:
Other two items were also sema delicious!!
thillai_selvan
June 4th, 2012, 08:51 AM
^^ When we went to Srirangam had a tasty Athirasam(suda suda)....
dhandapanik
June 4th, 2012, 09:04 AM
Yesterday had Tamarind rice, C urd rice and Vadai in Srirangam temple Prasada stall.
Tamarind rice was mass with great spicy taste. :cheers:
Other two items were also sema delicious!!
I'll never miss this while going to Sri Rangam temple. :cheers:
I like laddu, Murukku in Meenakshi amman temple.. I love tasting them while sitting in Pottramaraikulam steps.
You can also try tamarind rice, Medhu vada in Thirumoghur Kalamegha perumal temple. :)
madurakarenda
June 4th, 2012, 09:37 AM
I like laddu, Murukku in Meenakshi amman temple.. I love tasting them while sitting in Pottramaraikulam steps.
+ Sweet appam also :cheers:
You can also try tamarind rice, Medhu vada in Thirumoghur Kalamegha perumal temple. :)
+1. Have tried food in almost all temples around Madurai. Prasada stall output in Tiruparankundram will also be nice.
dhandapanik
June 4th, 2012, 10:43 AM

+1. Have tried food in almost all temples around Madurai. Prasada stall output in Tiruparankundram will also be nice.
True. TPK is also good.
How about Alagarkovil's Dosa.. I forgot the exact name.
https://lh6.googleusercontent.com/-Fbj0dM3hG8o/SLK4glNtHqI/AAAAAAAAC jk/0WZrDT9dj2I/s640/DSC 01657.JPG
Link (https://lh6.googleusercontent.com/-Fbj0dM3hG8o/SLK4glNtHqI/AAAAAAAAC jk/0WZrDT9dj2I/s640/DSC 01657.JPG)
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madurakarenda
June 4th, 2012, 10:52 AM

The name will be something like " dosai" :) Thanks for reminding that dish :cheers:. I am a fan of it since childhood.
dhandapanik
June 4th, 2012, 11:02 AM
The name will be something like " dosai" :) Thanks for reminding that dish :cheers:. I am a fan of it since childhood.
Right.. Its samba dosai only.
kannan infratech
June 4th, 2012, 12:39 PM
What about the Aravanai Prasadams at Madurai Alagar Koil & Srivilliputtur Andal temples ?
They use a special ghee and the dishes will stay edible for many days / weeks.
Kuzhal Murukku, Dosai (So thick but very soft) , C urd Rice with vegetable venjanam & cut mangoes.
P.S. The items which are sold in the prasadam counters are not made by the authentic traditional cooks in many temples. The HRC E Dept
auctions the service and the highest payer gets the order.
Please try the items from the temple kitchen - which are distributed after every ritual. You may also book and order - Min 1 Kg or 1 Padi.
Arasu
June 5th, 2012, 04:23 AM
Koozhu with sambar :cheers:

Koozh with moru is tasty.
Arasu
June 5th, 2012, 04:30 AM

Along with laddu, if I remember correct, they serve adhirasam also in Meenakshi amman temple. They are very tasty.:cheers:
I was there last July. :)
nambi83
June 11th, 2012, 06:42 AM
7OtxLENK7QU
ISErQqTh9kU
thillai_selvan
June 13th, 2012, 08:04 AM
C ashew nut Macaroons of Tuticorin / Thoothukudi :cheers:

http://3.bp.blogspot.com/_BtRvC jC VBpQ/TKy0jrNejeI/AAAAAAAAPYE/9omwot8LKxM/s400/PA060323+copy.jpg
Link : http://niyasworld.blogspot.in/2010/10/cashew-nut-macaroons-of-tuticorin.html
kannan infratech
June 13th, 2012, 12:02 PM
C ashew nut Macaroons of Tuticorin / Thoothukudi :cheers:

http://3.bp.blogspot.com/_BtRvC jC VBpQ/TKy0jrNejeI/AAAAAAAAPYE/9omwot8LKxM/s400/PA060323+copy.jpg
Link : http://niyasworld.blogspot.in/2010/10/cashew-nut-macaroons-of-tuticorin.html
The only sweets I love are (Apart from C hocolates) :)
Macaroons (Raja Bakery)
Srivilliputhur Paal Kova.
krishnaswamy
June 20th, 2012, 06:09 AM
Ensooooooooooooy the Picture

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/534425_443371425682790_1310431222_n.jpg
krishnaswamy
June 20th, 2012, 10:21 PM
http://www.thehindu.com/multimedia/dynamic/01119/21mp_C hef_Jacob1_J_1119479f.jpg
Jakobs Kitchen (http://www.thehindu.com/life-and-style/Food/article3550867.ece)
madurakarenda
June 22nd, 2012, 06:31 PM
I guess it is time to hand the responsibility to some other region forumers :) -> Very much food strarved. Kannan sir, please decide in which
direction we shall go. Nellai side or Kongu side?
thillai_selvan
June 28th, 2012, 09:08 AM
Kannan sir's favorite ;)

In search of Srivilliputtur Palgova
27/37
7/23/13
In search of Srivilliputtur Palgova
http://www.thehindu.com/multimedia/dynamic/01120/24_SM_PALGOVA_1_1120444g.jpg
http://www.thehindu.com/multimedia/dynamic/01120/24_SM_PALGOVA_1120443g.jpg
http://www.thehindu.com/multimedia/dynamic/01120/24_SM_PALGOVA_2_1120445g.jpg
More (http://www.thehindu.com/arts/magazine/article3554551.ece)
kannan infratech
June 28th, 2012, 09:53 AM
Thillai
TFS.
I read it online earlier and enjoy reading it now.
TN C o Op Milk Society is not able to meet the local demand from the production from the local kitchen. They make it elsewhere also and sell
the packaged goods all over TN. May not be authentic SVPR Paal Khova.
Singh (Settu) Kadai ie Singh's shop near Andal Koil:
I am Singh's customer from my primary school days. The next day after my last annual examns, I will sell all my note books and papers by
weight and buy in return Wheat Halwa, Kara Sev, Mixture & Paal Khova from Sait.
Even now, when ever I go to SVPR, I buy Paal Khova, Kara Sev & Wheat Halwa from Singh's shop.
Additional Information:
I had a few classmates in Primary & Secondary school whose names were Man Sigh, Thodarmal, Merchant.
madurakarenda
June 28th, 2012, 10:07 AM
^^ Fav of mine too! Have anybody had milk sweets from 'Narsingh sweets' in Mela aavani moola street in Madurai?
Next time if any of our guys come to Madurai, please head there without fail, a best place to fetch some, and also a pappad shop in
Vittavaasal opposite to Amman Sannathi entrance (Tasty and spicy 'Andhra idly podi'), a pack costs around Rs. 15 /- it will lit red lights on
some's back :lol: But really delicious combination for idly. I use to sprinkle the spicy podi over halfboil and feast on it.
mduvignesh
June 28th, 2012, 11:11 AM

Oh no... :( D'Pani :bash: to you... :) :) :)
I miss it, i like Alagar koil dosa very much.
dhandapanik
June 28th, 2012, 02:21 PM
Oh no... :( D'Pani :bash: to you... :) :) :)

I miss it, i like Alagar koil dosa very much.
Why bashing me sir.. :)
mduvignesh
June 28th, 2012, 04:32 PM
Why bashing me sir.. :)

Kolapasila irundhen.. photo paatha odane pasi romba adhigam aayiduchu.. adhan... :) Need to have this dosa next time when i go to MDU.
venkyinblr
July 2nd, 2012, 09:55 AM
Marathas and Sambaar

http://static.dnaindia.com/images/cache/1708835.jpg
While each state has its own take on the sambaar and how it came into existence, the story of how it got its name has just one legend.
Legend has it that sambaar as it is today, originated in the kitchen of the Thanjavur Maratha ruler Shahji, during the 18th century. An
Iyengaar oral tradition has passed down through generations claiming that the first preparation of this hallowed dish was within the erstwhile
Maratha kings courts. Sriram Aravamudan, who comes from a long line of Mandyam Iyengaars on one side of his family, tells us, It is
believed that Shahji had a liking for a Marathi dish called amti, which had kokum as one of its main ingredients. In one particular season,
the kokum which was imported from his Maratha homeland ran out of supply and the king kicked up quite a fuss, wanting to eat some amti,
even if out of season. The royal cooks were summoned and they asked the king to describe what he wanted. Once they understood what he
wanted, they decided to experiment with the locally available tamarind the sour taste being a huge part of amti and the eventual sambaar
the dish was prepared as per the kings discretion, using pigeon peas, vegetables, spices and tamarind pulp was added instead of kokum.
The dish was first served when the kings cousin Sambhaji came visiting and joined the king for lunch. The new dish was a huge success and
as was the tradition of the day, was named after the visiting guest, hence sambaar. Sambaar became a royal dish that was served at the
kings meals ever since. This legend is quite popular and most Iyers and Iyengaars claim that sambaar had it origins as such.
http://www.dnaindia.com/lifestyle/report_the-saga-of-sambaar_1708670
geico2000
July 9th, 2012, 05:37 PM
http://i.huffpost.com/gadgets/slideshows/236704/slide_236704_1181816_free.jpg
http://travelblog.viator.com/10-foods-to-try-before-you-die/
http://www.huffingtonpost.com/viator/10-foods-around-the-world_b_1576005.html#slide=1181816
thillai_selvan
July 10th, 2012, 03:07 PM
^^
Sorry it not contains only Tamil cuisine
http://tm.dinakaran.com/pdf/2012/07/10/20120710b_008108022.jpg
28/37
7/23/13
kannan infratech
July 10th, 2012, 05:24 PM
Do we have any equivalent to Momos ?

In Nepal, I binge on Veg Momos. They say Burmese Momos are better.
murlee
July 10th, 2012, 05:30 PM
Kozhukattai maybe? Only difference is, here we have sweet stuffings while momos don't..
kannan infratech
July 10th, 2012, 05:35 PM
Kozhukattai maybe? Only difference is, here we have sweet stuffings while momos don't..
Enga ! Kara Kozhukkattai unga veetula panna mattangala ?
The thin skin is the master piece which melts in your mouth.
murlee
July 10th, 2012, 05:40 PM
Enga ! Kara Kozhukkattai unga veetula panna mattangala ?

The thin skin is the master piece which melts in your mouth.
Oh!! But, kozhukkatai naale sweet version thange nyabagam varudu..
C hicken momos are nice too! But the highlight of momos is the sauce they are to be eaten with.. Sema spicy!
krishnaswamy
July 19th, 2012, 10:58 PM
http://www.thehindu.com/multimedia/dynamic/01148/18_MP_FILTER__1148828f.jpg
Bean there, brewed that (http://www.thehindu.com/life-and-style/metroplus/article3657625.ece)
C ant do without filter coffee, but dont have the time? Bean Boy promises to deliver the decoction at your doorstep
If you thought you couldnt sell coal to Newcastle, think again. Heres a smart lady who is re-packaging filter coffee to sell it right back to
Tamilians. On Sunday morning, many C hennai households woke up to find a small bottle filled with suspicious dark liquid lying alongside
copies of The Hindu on their doorsteps. A wary sniff revealed that it was coffee. An accompanying pamphlet confirmed this.
Bean Boy, the brainchild of Geetha Saravanan, has been set up to deliver your daily shot of morning java right at your doorstep. Geetha is
banking on the fact that all self-respecting C hennai-ites want to start their day with filter kaapi but they might no longer have the time,
leisure or know-how to get it just right.
Think of the kaapi fanatics traditional routine. Set water to boil, spoon freshly ground beans into copper filter, pour boiling water just so on
the coffee grounds and wait for it to drip, drip, drip till theres enough thick and fragrant brew to make that perfect tumbler of morning
kaapi. Thats a good chunk of e-mail, Facebook, and gym time gone. Enter Bean Boy, who promises to take over this entire holy ritual, plus
pour the decoction into a bottle and deliver it home (in and around Adyar and OMR, for now).
Geetha uses C hikmagalur Robusta beans with a dash of chicory, ground just hours before being processed through steel micromesh filters
for that extra smooth and fragrant brew. Users can buy tokens in advance and exchange them each morning. Priced at Rs. 21 for 100 ml
(about four cups of strong coffee) the decoction can stay fresh for days, says the enterprising Geetha, who plans to test-market to morning
walkers on Besant Nagar beach this week.
Full marks for the idea, but we are a bit dismayed by the packaging. You cannot hope to lure filter purists with something that looks like a
turpentine bottle. Were hoping Bean Boy will work on that. Meanwhile, if you want to have your coffee and filter it too, this might be just the
trick. C all 91761 06319 for your daily fix.
venkyinblr
August 14th, 2012, 03:24 PM
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http://www.vikatan.com/envikatan/article.php?aid=22770&sid=618&mid=33
^^Thanjavur thevars Biryani Viral meen Dish in Vikatan..Naaku oruthu..Yummy sir Yummy :cheers:
kannan infratech
August 17th, 2012, 11:43 AM
A hilarious Blog Post on Vattha Kuzhambu & Vengaya Sambar :

If Valmiki and Vyasa took Indian Epic writing to pinnacle of glory, if Shakespeare and Milton lent lustre to English Literature, if Lindwall and
Miller tormented the batsmen the world over and always haunted in pair, if Gandhiji and Vinobhaji instilled spirituality in politics, Vattha
Kuzhambhu and Vengaya Sambar, demonstrate the Tamil's culinary skill at its sharpest best.
Vattha Kuzhambu and Vengaya sambar, like Sehwag and Sachin, would always dominate the scene and that is the reason perhaps they are
not served on plantain leaves in marital lunches. Any other sambar, needs the support of a thair pacchadi, avial, olan, parrupu usili and
karakari, to survive the lunch. Remove the support of the various vegetables save one and sambar would surrender at once - a roaring lion,
only when there is a retinue around. Not Vengaya Sambar. It can stand its ground in testing time. When Vengaya Sambar is around, like
one's own wife, who would glance at Avial or pacchadi, mere coquettes, though they may have inviting looks?
"In small things we just beauty see,
In short measure, life may perfect be",
says Shakespeare in one of his sonnets, underlying the fact that it is the small vengayam that we are talking about. In Travancore, small
vengayam is called ulli or Eerulli. The larger one doesn't deserve a treatise to write about.
Vattha Kuzhambu and Vengaya Sambar can conquer the world with the help of a single vegetable to play a subordinate role, as Kapil Dev
played that world conquering game, with Syed Kirmani at the other end. When C oncerns in Mumbai served Vengaya Sambar with Potato
karakari on Thursdays, a serpentine queue with saliva oozing out, would wait for hours. If no vegetable is available, Vattha Kuzhambu can
still hold its sway with the help of a roasted appalam. Sorry my Palakkad brothers and sisters. Our pappadam cannot measure upto the
expectations of Vattha Kuzhambu. They are not made for each other. It is always ensnared by the amorous advances of appalam.
C hutta appalam, like chundaikai or karela, can also immerse in Vetta kuzhambhu, reiterating the fact that it is part of the household and not
a mere catalytic agent.
And yet, we deny them their legitimate place in marriage lunches; instead we relegate them to the light dinner on the marriage day when all
the ceremonies are over and only a few are around. Why treat your best batsmen as tailenders? Is it because all other vegetables have
ganged up to isolate Vattha Kuzhambhu and Vengaya Sambar, so that they too are noticed? Would it be a blasphemy if we serve Vattha
Kuzhambhu and Vengaya Sambar in saddhies of Sasta preetis, instead of several vegetables and varieties of payasams? After all payasams
were dictated by palate and not prescribed by Shastras.
Idli and Mulagapodi are always made for each other. And yet, C hutney and Vengaya Sambar are not looked upon as the 'the other woman'.
What more, Vengaya Sambar can also lend legitimacy to Idli and dosai and take them to dizzy heights.
If Vengaya Sambar and Potato Karakari is unparalleled, Koorkai, C henai and Banana also go well with it. It does not need varieties of
vegetables or pathnis as it strictly follows Lord Sriram.It chooses one and remains loyal. However, Vattha Kuzhambhu is too strong a
personality to entertain Idli and Dosai. It prefers to stand alone or mingle with a few lesser mortals. It is a little complex personality and yet
has popular appeal.
One needs the arbitrating skills of a Solomon Pappaya to decide whether Vengaya Sambar emerges out better when prepared with Sambar
Powder or ground coconut and other ingredients. To put in Brahminical tamil, whether Podi potta sambar scores over arachuvitta sambar, if
Vengayam is the main ingredient? I am for one, is a protagonist of vengaya sambar, prepared with sambar powder. The vengayam here is
endowed with a rare ability, as the overcast sky does to a swing bowler. When ground coconut is used, the sharpness of Vengayam is
bludgeoned as the effectiveness of a pace bowler is, in a flat wicket. Fortunately, Vetta Kuzhambhu does not face such a threat from
coconut. I may be torn into pieces by some of the well known professional cooks or mamas and mamis from Palakkad for this sacrilegious
statement. It is availability that dictates the ingredients and develop the taste.
One major area where Vattha Kuzhambhu differs from its brother Vengaya Sambar is in longevity. As some of its ingredients are basically
preservatives, Vattha Kuzhambhu is blessed with a longer shelf life. Vengaya sambar suffers from Balarishtams if not alpa-ayusu.
Vengaya Sambar, as the very name suggests, leans on good quality small onions, for survival. Vattha Kuzhambhu does not need such
singular support. It needs varieties of ingredients and deft handling which is available aplenty in Thanjavur and Trichi. ( yours truly is a poor
soul from Travancore).
Let young mothers and fathers dissuade their children from Pav Bhaji and Pani poori and instead eulogise them, if they show proclivity
towards Vengaya Sambar and Vattha Kuzhambhu.
wlbkng
August 22nd, 2012, 10:19 PM
Mulligatawny, Madras Mulls and curry powder

http://www.thehindu.com/multimedia/dynamic/01185/TH22_rasam_JPG_1185037f.jpg
From Madras pancakes to kidney toast la Madras, the regions contribution to international cuisine is legendary
What did Madras contribute to international cuisine? There is of course the ubiquitous mulligatawny, the Anglo-Indian answer to soup.
Legend has it that Tamil cooks had no idea what soup was but knew their rasam and so, pepper (milagu) added to water (tanni) became
mulligatawny. To this was added some rice, a few vegetables and some slivers of meat, and the dish as we know it today was ready. The
English in Madras had this in such large quantities that old East India C ompany hands from this city were known as Madras Mulls.
30/37
7/23/13
English in Madras had this in such large quantities that old East India C ompany hands from this city were known as Madras Mulls.
But there are other lesser-known dishes. Have you heard of a Madras pancake? Try this recipe: To six eggs, well beaten, add six
tablespoonfuls of boiled rice, sugar to taste, a little pounded cinnamon, and a little orange flower water; mix all well together and fry in
butter to a good colour. When served, divide it into quarters and strew over with pounded lump sugar. This is from the Domestic Dictionary
and Housekeepers Manual, published in London in 1842. The question is, what is Madras about this dish?
Yet another mystery is kidney toast la Madras. As per one account, this involved three large sheeps kidneys cut lengthwise, skewered,
seasoned with pepper, salt and a pinch of Nepaul or cayenne pepper; immersed in well-beaten egg and so on. The recipe is a fairly
longish one and Arthur Herbert C leveland Kenney-Herbert (pen name Wyvern) in his best-selling C ulinary Jottings for Madras, in1885,
primly labelled the process as not dainty. Once again, what was Madras about the dish is a mystery.
Over a period, more dishes made their appearance Turkey Madras, Herring Madras, Duck Madras and even Olive Madras. They all
claimed to be spicy and hot and that perhaps was the connection. In which case, the Madras pancake is the odd one out. They were all
addictive and Nabobs returning from Madras with enormous fortunes, sometimes took back their native cooks too.
Like mulligatawny, another strong survivor, which appears to reinvent itself each century is the Madras curry powder. According to Wyverns
1885 treatise, Barries Madras curry powder and paste was the best. Rather ironically, this was sold not in Madras but at Leicester Square,
London. True to nature, Wyvern also felt that the best mulligatawny was to be had in England. Wyverns recipe for Madras curry powder
included turmeric, coriander, cumin and poppy seeds, fenugreek, dry ginger, dried chillies and peppercorn. And any dish that had this curry
powder added to it became something Madras or the other.
A few years later, Venkatachellums curry powder became the rage. At least it was made in Madras. And it supplied curry powder to
Buckingham Palace. Now every British-Indian eatery boasts of its own version of the curry powder. But they all agree the basic ingredients
are as listed by Wyvern. To think that he wrote it here and it was published by our own Higginbothams.
http://www.thehindu.com/news/cities/chennai/article3804488.ece
venkyinblr
August 30th, 2012, 09:04 AM
http://www.vikatan.com/entrichy/2012/08/mjcyod/images/resipee-3%282%29.jpg

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ganie006
http://farm9.staticflickr.com/8175/7960544064_776cfebd98.jpg (http://www.flickr.com/photos/66319733@N07/7960544064/) t120
31/37
7/23/13
http://farm9.staticflickr.com/8175/7960544064_776cfebd98.jpg (http://www.flickr.com/photos/66319733@N07/7960544064/) t120

(http://www.flickr.com/photos/66319733@N07/7960544064/) by ganesh anbu (http://www.flickr.com/people/66319733@N07/), on Flickr
ganie006
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(http://www.flickr.com/photos/66319733@N07/7960543732/) by ganesh anbu (http://www.flickr.com/people/66319733@N07/), on Flickr
thillai_selvan
^^ For the first time I tasted this when I attended my frnd's family function in Trichy... Remembering it now :cheers:
venkyinblr
^^The best Indian sweet ever ,in my opinion...
krishnaswamy
We need to buy that Ashoka in Thiruvaiyaru Raman stall next to Vasavi coffee or in Thiruvaiyaru hotel only.
venkyinblr
^^Yes Krish, Usually we buy it there..Ashoka Halwa in Tanjore town / Kumbakonam all are inferior to Raman's one in Thiruvaiyaru..The
best way is you should have it hot..
uppili
Ganie anne! Nalla kelapureenga pasiyai.

Nice sweet.
I am Wondering why it is called Ashoka the name of a King or
"A sogam" = No grief
ganie006
Ganie anne! Nalla kelapureenga pasiyai.

Nice sweet.
I am Wondering why it is called Ashoka the name of a King or
"A sogam" = No grief
oru vela itha kandu pudichavar name ashoka va irukumo
geico2000
Ippa than dietla irunthu oru 10Kg koranchi iruken, intha thread patha, romba temptinga iruku. Koncha naal intha threada marchi vaika
mudiyatha? :)
krishnaswamy
cross posting from C hennai MAA.. AAI airport:

aakasha.. C hennai can also be better if MTR thinks of it as a new home.. hmm... we also can handle few nice udupi or kaamats or saagars..
hope AAI will think big..
+1. who can say "no" to Mysore masala dosa with Saravana bhavan sambhar?
Satchi, MTR in chennai was flop. horrible. inge u.s le kodukkara mathiri ready made food heat panni koduthanga.
Even though they are not typical tamil cuisine.. still these tastes not to be missed out.
Friends, who visits Bengaluru often, dont miss out
MTR Experience..wonderful lunch.
Basavanagudi Vidhyarthi Bhavan masala dosa.
Bheemas (Andhra food) at Brigade road
Jayanagar 4th blokc "Dosa C orner" taste panna maranthudatheengo.
Adigas Dosa.
Domlur "Shanthi Sagar" any food..
"Kulfi" from 1 shop(which was famous in early 2000)..MG Road(near Anil kumble circle)..Aiyayoo...peru maranthu poche..
cross posting from C hennai MAA.. AAI airport:

+1. who can say "no" to Mysore masala dosa with Saravana bhavan sambhar?
Satchi, MTR in chennai was flop. horrible. inge u.s le kodukkara mathiri ready made food heat panni koduthanga.
Even though they are not typical tamil cuisine.. still these tastes not to be missed out.
Friends, who visits Bengaluru often, dont miss out
MTR Experience..wonderful lunch.
Basavanagudi Vidhyarthi Bhavan masala dosa.
Bheemas (Andhra food) at Brigade road
Jayanagar 4th blokc "Dosa C orner" taste panna maranthudatheengo.
Adigas Dosa.
Domlur "Shanthi Sagar" any food..
"Kulfi" from 1 shop(which was famous in early 2000)..MG Road(near Anil kumble circle)..Aiyayoo...peru maranthu poche..
hey this is nice. why not people pour in well known shops that is MUST VISIT from different towns and cities of Tamil Nadu.
Thangaselvan
Velayutha Nadar kadai at Sivakasi is famous for Onion Pakkoda (Photo not from Velayutha nadar kadai)
32/37
7/23/13
http://imageshack.us/a/img89/2595/paklz.jpg
Bell Hotel Sivakasi serves kaldosai (
) and palsadam pulikulambu (
).
kannan infratech
Thanga Sevan Annen !

Ore oru photo pottu kodaliya pidichittengale.
Velayudha Nadar kadai Pakoda vanganumnu kaasu micham pidichu SHNV High School lendhu nadandhe poi vaangi - sappittulitte Bus Stand
varai Pona kalam undu
Sattur Kaara Sevu innoru item. No comparison.
krishnaswamy
September 21st, 2012, 02:41 AM
How many Likes............

https://sphotos-b.xx.fbcdn.net/hphotos-ash3/540142_270658939717615_1329227264_n.jpg
ganie006

Krish kalakuringa ponga paathonae vaai ooruthu
ganie006
, !!!!!!
http://imageshack.us/a/img823/6026/40828115469347800492574.jpg
Source :
?' (FB)
kannan infratech

Yabba... Konjam Molakap Podi yum thoovungappa.
Kerchief... Kerchief... Jollu Kottudhu....:lol:
krishnaswamy
September 22nd, 2012, 12:05 AM
Dr. G Nammalvar, Organic Agriculturist

Like This Page September 11

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September 22nd, 2012, 04:32 AM

!
Anne gas cylinder kedaikkathu polirukku ini virathamthaan

Nice article TFS
October 8th, 2012, 07:53 AM
Tamil Nadu chutneyku mattum famous ella... masalakum famous...:)

the state of Tamil Nadu is the biggest organised masala market in India. It is valued at Rs 712 crore and is growing at 23%.
http://www.fnbnews.com/article/detnews.asp?articleid=32654&sectionid=1
venkyinblr
October 8th, 2012, 08:05 AM
A Joke
..Ithu Sappatu newsaa or Economy newsaa..
murlee
October 27th, 2012, 05:07 PM
Kumbakonam Degree C offee

C lay dolls painted in eye-popping green and blue and power generators that chortle to life every other hour Kumbakonam embraces us
with an explosion of colour and noise, making sure neither Navarathri nor the regular 14-hour power outages slip from our minds. As we
snake our way through the higgledy-piggledy lanes of the temple town on the banks of the C auvery remembered for its associations with
the mathematical genius Srinivasa Ramanujan, a notorious fire tragedy, betel leaves, brass vessels, and C arnatic music an unmistakably
warm whiff hits us. Ah yes, filter coffee.
My local acquaintance leads me inside Mohan C offee Works, where amid gunny sacks and pictures of goddesses, a contraption with a funnel
swallows green-tinged coffee seeds (of the peaberry, robusta or plantation variety from hilly tracts in C hikmagalur and the rest of
Karnataka) and coughs up roasted beans that look like chocolate-coated nuts. The beans again disappear down a red funnel and come out
as a solid, muddy waterfall, heaped up and sealed in packets as powdered coffee. Some of the powder emerges from another appliance,
where it is mixed with chicory to produce a darker and richer stream.
Like the 25 or so coffee powder units in the city (three of which we visited), Mohan C offee manages to attract a regular clientele, even from
outside the town, despite the presence of branded coffee units. V. Sugumar, co-proprietor of the shop, established in 1977 by his father,
though unable to trace the history, admits that Kumbakonam Degree C offee does not owe much to the powder but to the purity of undiluted
milk used in the preparation of the coffee.
Turning into the marketplace where we take care not to get run over by buses that roll right up to the edge of the streets, we arrive at
Venus coffee shop, where coffee beans glisten an exotic brown. If you get 80 grams after roasting every 100 grams, it is a sign of high
quality coffee, though such quality control comes at a price, says 78-year-old Swaminathan, the owner. He comes up with three names
popular for serving degree coffee, but before I ask for directions, says all of them have closed down.
Picking up a name from Swamis list leads us to his septuagenarian neighbour V. Venkatraman of Ramans coffee, who throws more light on
the man who popularised degree coffee. The credit goes to Panchapikesa Iyer, the proprietor of Lakshmi Vilas also called Pasumpal (cows
milk) C offee C lub, where coffee would flow from 5 a.m. till late evening. The milk was sourced from 12 milch cows in the cattle-shed right
behind the hotel. Being on the main road, every bus passing this way used to stop here for a tumbler (drinking glass), says Raman, who
claims to have supplied powder during the final years before the shop closed and Iyers successors moved out. Both men insist that there is
no coffee without chicory, but refuse to sell coffee with more than 20 per cent chicory.
No boasting here
While Kumbakonam degree coffee as a brand name is sighted in towns all over Tamil Nadu, particularly on the C hennai highway, there is
not a single board proclaiming the degree coffee in Kumbakonam. The town is strangely not keen on advertising its signature fare, and yet,
it turns up its nose at imitations outside the town.
Most locals are indignant that the Kumbakonam Degree C offee name is used to market coffee all around the State. Mohan, whom we meet
at Sri Venkatramana Hotel, admits, No one makes degree coffee in Kumbakonam today. Rubbishing theories that Google pops up as
explanations for the word degree, including the distortion of the word chicory, he elaborates on the one we have picked up undiluted
pure milk. The co-operative societies test the purity of milk using a lactometer, which has markings like the degrees on a thermometer.
Only freshly churned cows milk that is not diluted with water will stand below the red line marked as M for milk. Any dilution, and the
reading shoots up. He puts forward a cup, topped with white surf-like foam this is milky coffee with bitter undertones, capable of a jolt.
But we have stopped making degree coffee 10 years back; we buy packet milk, he says, leading me to the modern percolator where
decoction drips to a container below. So much for old-world charm.
In pursuit of a 90-year-old eatery, we step under a sheltered pathway with a painted ceiling leading to the Adi Kumbakeshwara Temple.
Suppressing the feminine instinct to pause in front of glass bangles packed on either sides, I halt at Mangaleshwara C offee Hotel where
waiters in dhotis are doling out steaming sambhar to customers bent intently over banana leaves. Though the hotel serves the typical
bittersweet coffee, this is again not the coffee of yore. But we meet N. Jayakumar, 65, who served at the original degree coffee hotel.
34/37
7/23/13
bittersweet coffee, this is again not the coffee of yore. But we meet N. Jayakumar, 65, who served at the original degree coffee hotel.
There were men who came in three times a day to milk the cows so that coffee served at mornings, afternoons and evenings was prepared
with milk, extracted merely minutes ago. If the coffee was not hot, Panchapikesar would ask us to discard it, he says.
A round-the-clock coffee shop, a century ago, where every cup had frothy milk, straight from the cow added to freshly brewed coffee
Must have been heaven, I sigh, shaking off my reverie. Jayakumar continues, We would wash the brass utensils four times a day and it
would shine like glass.
We make our way into a low ceilinged house, with a gleaming wooden swing as centrepiece, where I impetuously prop myself up, wondering
whether the aged but dapper Ramani, the erstwhile proprietor of Mangalambika Vilas, whom we have come to visit, would mind very much.
They used to swish their tongues, deliberate in silence and then cry out for a second cup. They could not resist the temptation, he
describes the customers reaction after the first sip of degree coffee.
We roasted coffee in earthen pots on wood fires till we heard a splitting sound. A lubricating sheen would cover the coffee beans, a sign
that the coffee was well roasted. They were crushed by a manual hand grinder. Unlike how milk is kept simmering at coffee outlets today,
Panchapikesa Iyer used to boil milk for every fresh order. The first extract of decoction was brewed and kept warm in a tub of hot water.
When catering to big parties, he used to taste it first. C ustomer satisfaction, not profit, was the motive then.
The right way to make Kumbakonam Degree C offee is to first add sugar, top it with decoction and finally pour milk, to assess how strong
you want your coffee. Sreenivasan and Usha, the couple at Krishna Bhavan, where coffee is brewed in brass filters with minute sieve-like
holes, give us a live demonstration in their old fashioned kitchen with wooden rafters and asbestos sheets. But even here, change has crept
in. Gas stoves have replaced the old wood stoves and we use packet milk, reveals V. Sreenivasan as his wife pours out a dark nectar-like
decoction into my tumbler. It leaves a bitter taste that lingers long after the coffee goes down.
Overdosed with caffeine and not willing to down any more coffee, I decide to make a final halt at Muralis C af, where it is rumoured an
attempt to revive the Kumbakonam Degree coffee is under way. Warm and family-friendly atmosphere reads the welcome note in Tamil at
Muralis. I am skeptical when I hear Murali is a science graduate and has been only five years in the business. But when the polite and
earnest 38-year-old produces a lactometer, I jump in joy. A sizeable space has been earmarked with a stainless steel counter lined with
dozens of dabaras. Pointing to a room where arrangements are still on, Murali divulges his plans. We regularly have tourists who enquire
where they could taste the degree coffee; its unfair we are not able to provide them something for which the place is renowned. Besides
using fresh decoction that is kept warm on a heating plate and the right technique, Murali is determined to follow in Panchapikesa Iyers
footsteps and provide the best coffee round the clock. I have identified a farm with jersey cows seven km away. I can ensure the quality of
milk by collecting the milk there at 4 every morning. Till now, he has been procuring cows milk in limited quantities from a distributor three
hours away.
It is no easy task to point out where the best coffee is made in Kumbakonam, but the town offers connoisseurs variations milky, watered
down, cows milk, pasteurised milk, sweet, bitter, dark and light, tailored to every whim. Muralis brew is topped with dark and light brown
flecks the milk is just there and so is the decoction, but neither announces its flavour with fanfare. My father had a small eatery a little
distance from Kumbakonam. He worked for Panchapikesa Iyer and I grew up listening to stories about him, which set me on this course.
Perhaps, this is what they call the circle of life.
How to make:
Put required teaspoons of sugar in a dabara. In a brass or stainless steel lter, add powdered coffee. Pour hot water heated to 110 degrees
into the lter and close. C ollect the rst decoction and keep it warm by placing in a tub of hot water. Pour 10 to 15 ml of decoction over
sugar. Add milk, (preferably fresh) till it ows onto the saucer. Swish coffee once and drink hot.
http://www.thehindu.com/life-and-style/Food/kumbakonam-degree-coffee/article4034194.ece?homepage=true
kannan infratech
October 27th, 2012, 05:19 PM
Enakku Oru Doubttu

Namma Marudha pakkam Aama vadai Aama vadai nnu onnu vippaingale....
Adhukkum Masala Vadai kkum enna vithiyasam ?
Marudha taste inga iillaye ? C hinna vengayam than difference aa?
Naakku kedandhu Oorudhu..
krishnaswamy
October 27th, 2012, 06:32 PM
Enakku Oru Doubttu

Rain has started here(for the past 10 days).. innum 8 maasathukku peinchukittu irukkum. inthe climate-le neenga vera vanthu masal vadai,
aamai vadai-nu pasiye kilapureenga...mouth watering..
Namma ancestors vivaramanavangathan.. Aathule thanni vara neram, rainy season parthu, ella festivals vachurukkanga
October 29th, 2012, 09:19 AM
An aappa kadai comes to town

http://www.thehindu.com/life-and-style/Food/an-aappa-kadai-comes-to-town/article4038014.ece
venkyinblr
October 29th, 2012, 10:12 AM
Enakku Oru Doubttu

sir "vada pochae" comedy scene la varthu AMMAI VADAI..
Masala vadai has some dal n curry leave n all in the top..
hmm epadi explain panna,
35/37
7/23/13
An Vadai with a hole is Aamai vadai..:nuts: ..(think its very famous in South-TN)
dhandapanik
October 29th, 2012, 10:58 AM
sir "vada pochae" comedy scene la varthu AMMAI VADAI..

Masala vadai has some dal n curry leave n all in the top..
hmm epadi explain panna,
An Vadai with a hole is Aamai vadai..:nuts: ..(think its very famous in South-TN)
Masala vadai or paruppu vadai is often called as aama vadai in madurai.
We also have thavalai vadai in madurai.. kannan sir, ithukku enna sollurathu? :lol: I think modern restaurant in Nethaji road has this.
venkyinblr
October 29th, 2012, 11:18 AM
Masala vadai or paruppu vadai is often called as aama vadai in madurai.

We also have thavalai vadai in madurai.. kannan sir, ithukku enna sollurathu? :lol: I think modern restaurant in Nethaji road has this.
You are right, its called same in Tanjore dt too..And aaamai vadai rarely called as Ulunda Vadai (guess,im right)
dont have a clue abt thavalai vadai.. thavalai mathiri irukuma intha vadai (odanae aama vadai enn ama mathiri irukunu kelvi
kekakudathu).....if u have pic post it, def it would be thr n called by a different name
dhandapanik
October 29th, 2012, 12:34 PM
Aamai vadai is Paruppu vadai. Thats how we call it in Pollachi too.
Ulundhu vadai is called as Medhu vadai.
Thavala vadai.. Let me check it. :)
krishnaswamy
October 29th, 2012, 06:53 PM
Ama vadai is prepared only with dhals.
Delta side(thanjavur, kumbakonam ) side, at homes thavalai vadai is famous.
similar to Adai batter, thavalai vadai batter is prepared. (with boiled rice, little of bit of dhals). the batter is taken in a sambhar spoon and
poured in oil and deep fried.
I got disappointed with Adyar sangeetha's thavalai vadai. its not the same, we prepare at home.
Thavalai "Adai" is also there. that is prepared using similar to rice uppuma, boiled to almost 90%, added with little bit of spicy ingredients,
toasted it in tava.
Urundai kozhukattai(some other parts of TN, it is called as "Pidi kuzhukkattai") is also prepared similar to Thavalai Adai (with rice uppuma
batter), but instead of toasting it in tava, it is boiled in idly pan.
all these 3 dishes goes very well with spicy coconut chutney, Sambar.
hm.. what about Vazhaippu Vadai? we dont make authentic vazhaippu vadai.
but we do a short cut ;) we prepare paruppu usili mix, mixed it with boiled vazhaippu and roast it in tava.
PS: Venki, Thavalai vadai-ye ezhuthu vittutte...athuvum inthe rainy season-le.. :lol::lol:
krishnaswamy
October 29th, 2012, 07:01 PM
During fever recovery times, tongue will not like regular food. the food will taste bitter.
so Vepam poo rasam(rasam made from neem flowers) is very good. It is healthy as well as tasty.
venkyinblr
October 30th, 2012, 08:22 AM
Ama vadai is prepared only with dhals.

Delta side(thanjavur, kumbakonam ) side, at homes thavalai vadai is famous.
similar to Adai batter, thavalai vadai batter is prepared. (with boiled rice, little of bit of dhals). the batter is taken in a sambhar spoon and
poured in oil and deep fried.
I got disappointed with Adyar sangeetha's thavalai vadai. its not the same, we prepare at home.
Thavalai "Adai" is also there. that is prepared using similar to rice uppuma, boiled to almost 90%, added with little bit of spicy ingredients,
toasted it in tava.
Urundai kozhukattai(some other parts of TN, it is called as "Pidi kuzhukkattai") is also prepared similar to Thavalai Adai (with rice uppuma
batter), but instead of toasting it in tava, it is boiled in idly pan.
all these 3 dishes goes very well with spicy coconut chutney, Sambar.
hm.. what about Vazhaippu Vadai? we dont make authentic vazhaippu vadai.
but we do a short cut ;) we prepare paruppu usili mix, mixed it with boiled vazhaippu and roast it in tava.
PS: Venki, Thavalai vadai-ye ezhuthu vittutte...athuvum inthe rainy season-le.. :lol::lol:
Nice write up about the TN Vadais Krish, I now got it what thavalai vadai is, I tasted it many times but dint knew the name,Thanks...:)
36/37
7/23/13
1947 Restaurant Bangalore

TimesCity.com/Check-Reviews
Old Style Restaurant w/ Tasty North Indian & Chinese Cuisine!
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(Tamil Cuisine) [Archive] - SkyscraperCity

1947 Restaurant Bangalore

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March 5th, 2011, 09:53 PM

March 5th, 2011, 09:54 PM

Virundhu Saapadu (Feast meal) on traditional banana leaf serving:

March 5th, 2011, 09:54 PM

Hotel Saravana Bhavan

Towns and its associated famous foods credits: karthikarthik, dhandapanik

March 5th, 2011, 10:44 PM

(Tamil Cuisine) [Archive] - SkyscraperCity

March 5th, 2011, 10:55 PM

March 5th, 2011, 11:02 PM

March 5th, 2011, 11:02 PM

March 5th, 2011, 11:04 PM

March 5th, 2011, 11:08 PM

Don't hijack my dosa.

March 5th, 2011, 11:19 PM

http://www.cookatease.com/uploads/MasalaVadaiC hickpeafritters_258F/Masala_Masal_Dal_Paruppu_Vadai_C hick_Pea_Fritters_1.jpg

March 5th, 2011, 11:33 PM

Ok now something to drink... :cheers:

(Tamil Cuisine) [Archive] - SkyscraperCity

March 5th, 2011, 11:34 PM

Little more to drink...

March 6th, 2011, 12:39 AM

Now its time for some sweets

March 6th, 2011, 12:52 AM

March 6th, 2011, 06:29 AM

@wlbkng - Gr8 thread and nice start :cheers:

March 6th, 2011, 07:03 AM

Sri Krishna Sweets once introduced Sanga Kaala Unavu Thiruvizha.

March 6th, 2011, 12:41 PM

(Tamil Cuisine) [Archive] - SkyscraperCity

@wlbkng - Gr8 thread and nice start :cheers:

March 6th, 2011, 04:36 PM

hm..naakula echil ooruthe!!!

March 7th, 2011, 12:43 AM

Some more sweets

March 7th, 2011, 01:54 AM

March 7th, 2011, 02:03 AM

March 7th, 2011, 02:04 AM

March 7th, 2011, 06:05 AM

Towns and its food:

March 7th, 2011, 06:07 AM

March 7th, 2011, 06:23 AM

(Tamil Cuisine) [Archive] - SkyscraperCity

Hotel Saravana Bhavan

March 7th, 2011, 06:42 AM

Best restaurants in Madurai..

March 7th, 2011, 06:45 AM

Towns and its food:

March 7th, 2011, 10:26 AM

(Tamil Cuisine) [Archive] - SkyscraperCity

March 7th, 2011, 11:45 AM

Oh is it? I never knew that mate!! Thanx for contributing!

Added them to the list on the first page!

March 7th, 2011, 11:59 AM

Added them to the list on the first page!

March 7th, 2011, 09:40 PM

Where is Krishna Sweets and its famous mysore pa?

March 8th, 2011, 02:37 AM

March 8th, 2011, 04:45 AM