Saapadu aacha?

The title and the picture probably gave you the hint already that I'm a Tamilian and that this post is about the cuisine of my state, Tamil Nadu. Being a TamBram is a privilege, for the variety of delicacies we make! No, tamil cuisine is not just thair sadam (curd rice) or idli and dosa. Yes, they constitute a fairly major part of our staple food but there's more. A typical tamilian wakes up to the aroma of sambar or chutney being made to be eaten with one of the items for breakfast, be it dosa, idli, vada, pongal, sevai, uthappam, appam or puri. Most of the above stated are made from rice flour, as Tamil Nadu is one of the leading rice growing states in India, that has been cultivating rice from time immemorial as this state is endowed with all favourable climatic conditions suitable for rice cultivation. Thus, due to its abundance availability, Rice is the chief staple in the state. For lunch, a tamilian enjoys a 3 course rice meal- usually consisting of a curry with sambar rice, rasam rice and curd rice with a spicy pickle. For most tamilians, lunch remains incomplete without slurping the curd from the hand. For dinner again, we prefer rice than wheat due to the genes in us. A non-tamilian will wonder how we can consume rice at all meals but the truth is, we love food that fills our stomach and if its yummy then why not!

     The state is famous for 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 traditional non-vegetarian and vegetarian dishes. It is characterized by the use of rice, legumes and lentils. Its distinct aroma and flavour is achieved by the blending of flavourings and spices like curry leaves, mustard seeds, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, coconut and rosewater. Vegetables and dairy products are essential accompaniments and tamarind is used rather than aamchur as a souring agent. On special festivals or occasions, traditional food is prepared the same way as it used to be centuries ago and is called Virundhu saapadu meaning Feast. The traditional way of eating a meal involves being seated on the floor, having the food served on a banana leaf. After the meal, the fingers are washed, and the banana leaf becomes food for cows. The food served is served on a banana leaf as it gives a flavour to the food and the food automatically awakens the six tastes of the person who is eating.

           A common sight if you are travelling by train in and around Tamil Nadu is the boy with a flask shouting "Kaaapi". At any time of the day, a Tamilian would die for the authentic Filter coffee. Coffee being the most popular and widely consumed beverage of my state, is the reason the term 'Madras filter coffee' originated and trust me, it beats the coffee they'd make in costa or barista.

 
                  Tamil cuisine has gone beyond the boundaries of India and reached international lands. According to a study I read online, archeologists have found that Tamil cuisines were supplied to ancient Rome!

There is a always a custom and a reason behind why it was made a custom. If we dig deeper into understanding our traditions and customs, we may find something new about our state that we never knew like how I found out about the culture and cuisine of the state I come from as a result of writing this today, and beware, you might find your mouth watering too!