Thamizh Cuisine, like any other South Indian Cuisine is mainly grouped under four categories. First are the dishes that necessarily are mixed with rice; various Kuzhambu, Sambhar, Paruppu, Rasam, Thayir, Kadaiyals and the likes belong to this category. The second are the side dishes that accompany such mixtures; Kootu, Kari, Poriyal, Pickles, Papads fall into this category. Third are the short snacks and their accompaniments; vadai, bonda, bajji, soups, various chutneys, thayir pachadi and the likes belong to this category. The fourth category is usually the rich, sweet dishes that serve as Sweets; Payasam, Kesari, Laddu, Halwa, Pal Kova, Adhirasam and a plethora of Indian sweets belong to this category. The grandmas from villages are masters in this cuisine.
Most famous Tamil food recipes
Idli, Sambar, Vadai, Rasam, Dosa, Rava Dosa, Kara Kuzhambu, Adai, Kanjeevaram Idli, Paniyaram, Pongal, Uthappam, Thayir Sadam(yogurt rice), Thayir Vadai, Kootu/Kari(Vegetables in wet style), Poriyal(Vegetables in dry style), Paruppu Usili, Pitlai, Kosumalli, Avial, Ellu Sadam, Thakkali Sadam, Coconut Rice, Puliodarai, Lemon Rice, Muttai Kuzhambu, Milagu Kuzhambu, Puli Kuzhambu, Murukku, Karamani Adai, Uthappam, Idiappam, Thengai Thuvayal, Paruppu Thuvayal, Mango Thokku, Uppu Seedai, Kozhukattai, Mundiri Kothu, Mango Pachadi, Milagai bajji, Appalam(deep fried lentil flour crisps), Pappadum(baked lentil flour crisps), freshly made Thayir Pachidi.
Non-vegetarian: Karuvattu Kuzhambu, Chettinad Pepper Chicken, Chettinad Biryani, Meen Varuval. Chicken 65, Chettinad Prawn Masala, Meen Kuzhambu Mouth watering cuisines.