SCHOOL OF HOTEL AND TOURISM MANAGEMENT

J-COMPONENT

A project report on:

TAMIL NADU CUISINE

Name of the student : GOKUL E

Register number : 19BHM0011

Course Code : BHM 2010

Course Name : QUANTITY FOOD

PRODUCTION

Faculty in charge : PROF. RITWIK PATNAIK

Date of submission : 28-09-2020

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 TABLE OF CONTENTS

Page
Sl.NO CONTENT No.
1 Introduction 3

2 Objectives of this study 3

3 Geographical Location 4

4 Historical Background 5

5 6
Local Availability

6 Special Equipment used 7

7 Staple Diet 7

8 Recipes 8 - 14

9 Specialty Dishes 15

10 Conclusion of the study 15

11 Bibliography / 15
References

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INTRODUCTION
Tamil cuisine is a culinary style originating in the southern Indian state Tamil Nadu
and other parts of South Asia such as Sri Lanka. Vegetarian cuisine is popular
among the Tamil people and has been so since ancient times.

OBJECTIVE OF THIS STUDY

The objective of the study is to know about the TAMIL NADU culture and its
CUISINE

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GEOGRAPHICAL LOCATION
Tamil Nadu is the eleventh largest state in India and covers an area of 130,058
square kilometres (50,216 sq mi). It is bordered by Kerala to the
west, Karnataka to the northwest, Andhra Pradesh to the north, the Bay of Bengal to
the east and the Indian Ocean to the south. Cape Comorin (Kanyakumari), the
southernmost tip of the Indian Peninsula which is the meeting point of the Arabian

Sea, the Bay of Bengal, and the Indian Ocean.

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HISTORICAL BACKGROUND

The Dravidian Civilization of Tamil Nadu is considered to be one of the oldest

civilization of the world. The history of Medieval Tamil Nadu starts with the Cholas
regaining their power in the 9th century. It is mainly under Rajaraja Chola and his
son Rajendra Chola that the re-establishment of lost power was possible. And so on
this project is not enough for Tamil Nadu history.

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LOCAL AVAILABILITY
❖ Idli. The most famous dish in Tamilnadu, as well as the whole southern region
is Idli
❖ Sambar. Best to enjoy with almost every main course, Sambar is a kind of
South Indian dal (pulse)
❖ Chicken Chettinad
❖ Dosa
❖ Vada
❖ Uttapam
❖ Banana Bonda
❖ Rasam

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Special equipment used

THENKUZAL NAAZHI: This equipment is used for making crisp lentil fritters called
murukkus. It can also be used to press the rice dough to make vermicelli. DOSA
THIRUPPI: A flat slicer that is used for spreading oil on the dosa and also for
scraping dosa off the hot plate or tawa.

STABLE DIET

Rice is the staple food of most Tamil people. It is generally used during lunch and
sometimes dinner. Choru is served along with other food items such as sambar,
poriyal, rasam, kootu and curd.

RECIPES

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Ulundhu Kali:

Ulundhu Kali is one of the most delicious and healthiest dishes. It is a sweet dish
made from Urad dal, palm jaggery, and cardamom powder. It is good for bones, and
it has a lot of iron content. It is very popular in the villages of Tamil Nadu. This dish
makes the bones healthier, especially for women.

Ingredients:

1. Raw Rice / Pacharisi – 1 cup

Urad Dal / Ulundu Paruppu – 3/4 cup
Fenugreek Seeds / Vendayam – 1/2 tsp

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 Karupatti / Palm Sugar – 1 1/2 cup
Water – 3 cups
Gingelly Oil / Indian Sesame Oil. – 1/4 cup (nala ennai)

Method:

➢ Take rice, urad dal, fenugreek in a blender and powder it finely. Set
aside.

➢ Take palm sugar and water in a sauce pan, heat it till sugar melts. Strain
it and add it to a heavy bottom kadai.

➢ Now bring this to a boil. Once it boils, sprinkle the powder slowly and
mix well so no lumps are formed.

➢ Now keep mixing and cooking on a low heat till it thickens. Add in oil
slowly and mix well.

➢ Once it starts to leave the sides, remove it and set aside to cool down a
bit.

➢ Now grease your hand with oil and take small portion of the mixture and
shape it into ball.

➢ Serve hot.

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 NAATU KOZHI RASAM:

It is a soup made from country chicken. It is an excellent dish with a delightful

flavor. It gives you relief and comfort when you are having cold. It is easy to digest.
People make the dish with Chicken bones, and a little flesh. The main ingredient
used is the rasam powder. It gives you the flavor of the dish. Black pepper,
coriander seeds, dry red chilies and Fennel seeds are roasted in ghee and ground to
a fine powder which is added along with cooked chicken bones, Onions and
Tomatoes. This flavorful chicken soup is very yummy and a perfect appetiser.

Ingredients
• Natthu Kozhi or Regular Chicken with Bones - 250 grams
• Small Onions / Shallots - 10
• Garlic - 6 cloves

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• Ginger - 1 small piece
• Pepper - 1 tsp
• Cumin Seeds - 1 tsp
• Coriander Powder - 1 tsp
• Chilli Powder - ½ tsp
• Turmeric Powder - 1 tsp
• Tomato - 2 chopped
• Salt to taste
• Coconut Oil - 1 tblsp
• Curry leaves a handful
METHOD
• Take small onion, pepper, cumin, and all spice powders except tomato in
a blender and puree till smooth.
• Heat oil or ghee in a pressure cooker, add curry leaves and let it sizzle.
• Add the ground masala and saute for 5 mins. Add in chopped tomatoes
and mix wel.
• Add in chicken and salt. Add water and cover the cooker.Pressure cook
for 3 to 5 whistle.
• Let the steam escape all by itself.

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 • Add more water as needed. Boil it.
• Top with coriander leaves and Serve.

THINAI LADDU:

It is a sweet dish made from Foxtail millet. It is a healthy dish. It is made with
Foxtail millet, cardamom powder, Coconut, and Honey. You can also use Jaggery

syrup in place of honey. These delicious looking laddoos are healthier and will give
you an amazing taste. People with a sweet tooth, who cannot resist sweets, can
switch over to Thinai laddoos. It is better for your diet.
Ingredients

• 1 cup thinai(foxtail millet)

• 2 and 1/2 tbsp honey

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 • 1 and 1/2 tbsp melted ghees
• a pinch cardamom powder(optional)
METHOD

✓ Measure thinai, rinse it well, drain water.

✓ Then let it dry for 30-45 mins. Do not sun dry it, just dry in room itself.Then
dry roast thinai until nice aroma comes, the color will change slightly. and you
see it turning crisp.Switch off and cool down for few mins.
✓ Transfer to mixie jar and grind it to a fine powder.Let the flour cool for
sometime.In a mixing bowl take this flour.
✓ Add honey.
✓ Add cardamom powder and melted ghee.
✓ Mix well then start shaping the laddus.Shape the laddus and finish off the dough.

Panakam:

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 It is the soft drink of Tamil Nadu. It has a divine taste, and it is a perfect thirst
quencher. It is very healthy and has a lot of Iron content. It gives you instant energy.
Jaggery, Lemon, Cardamom powder and dry Ginger powder are the ingredients in
making Panakam. During festive days, people offer Panakam in temples.
Ingredients

• 2 and 1/2 cups water

• 1/2 cup powdered jaggery
• 10 no’s pepper
• 2 no’s cardamom
• 1/4 tsp dry ginger powder
• 1/2 lemon
• few leaves tulsi
• a tiny pinch of salt
METHOD

❖ First measure and get ready with all your ingredients.Using a hand mortar and
pestle grind pepper and cardamom to a coarse mixture,Set aside.
❖ In a mixing bowl add water,then jaggery mix well so that jaggery gets dissolved
fully.
❖ Now add pepper cardamom powder, salt, edible camphor and tulsi leaves.
❖ Add dry ginger powder, extract lemon juice and add it.
❖ Mix well. Strain it and serve chilled.

SPECIALTY DISHES:

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 • In Tamil Nadu all the dishes were special abd even helathy too especially
• Idli ,
• Kali ,
• Koozh ,
• Varieties of laddu etc.

CONCLUSION:
From this project I have learned about the ancient dishes of the Tamil Nadu
And how healthy they are.

BIBLIOGRAPHY:

https://www.crazymasalafood.com/top-21-recipes-villages-tamil-nadu/

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