Tamil Naduis famous for its hospitality and its deep belief that serving food to others is a service to humanity, as is common in many regions ofIndia. The region has a rich cuisine involving both traditionalvegetarian, as well as non-vegetarian dishes. It is characterized by the use ofrice,legumesandlentils. Its distinct aroma and flavour is achieved by the blending offlavouringsandspicesincludingcurry leaves,mustard seeds,coriander,ginger,garlic,chili,pepper,cinnamon,cloves,green cardamom,cumin,nutmeg,coconutandrosewater.Rice and legumes play an important role inTamil cuisine. Lentils are also consumed extensively, either accompanying rice preparations, or in the form of independent dishes.Vegetablesanddairyproducts are essential accompaniments, and tamarind rather than amchoor is the favoured souring agent. Rice is the chief staple as with the rest ofSouth India, and unlike their northern counterparts, the people of South India regard wheat-based breads of any kind as a poor diet.On special occasions, traditional Tamil dishes are prepared in almost the same way as they were centuries agopreparations that call for elaborate and leisurely cooking, and served in traditional style and ambience. The traditional way of eating a meal involves being seated on the floor, having the food served on abanana leaf, and using clean fingers of the right hand to transfer the food to the mouth. After the meal, the fingers are washed, and the banana leaf becomes food for cows. A typical Tamilian would eat Idly/Dosai/uthappam etc. for breakfast and rice accompanied by lentil preparations Sambar, Rasam and curd for lunch.Because of modernization,urbanization, cosmopolitan culture and the break-up of the joint family system, compromises and adaptations are being made. A movement towards a simpler cuisine can be sensed. Urbanization has introduced Western-style seating arrangements at traditional events with tables, chairs, plates and cutlery becoming the norm, and food being servedbuffet-style.[citation needed]Despite changes in practices and their cultural implications, Tamil cuisine retains its basic character in the use of ingredients, and its aroma and flavour remain unchanged.Regional CuisineOver a period of time, each geographical area where Tamils have lived has developed its own distinct variant of the common dishes in addition to dishes native to itself. The four divisions of ancientTamilakam, orNadugal(lit. countries) are the primary means of dividing Tamil cuisine.TheChettinadregion comprisingKaraikudiand adjoining areas is known for both traditional vegetarian dishes likeappam,idiyappam,uthappam,paal paniyaramand non-vegetarian dishes made primarily usingchicken.Chettinad cuisinehas gained popularity in non-Tamil speaking areas as well.[citation needed]Madurai,Tirunelveliand the other southerndistricts of Tamil Naduare known for non-vegetarian food made ofmutton, chicken andfish.Parotamade withmaidaor all-purpose flour, and loosely similar to the north Indian wheat flour-basedParatha, is served at food outlets in Tamil Nadu, especially in districts likeMadurai,Virudhunagar,Tuticorin,Tirunelveliand the adjoining areas. Parota is not commonly made at home as it is laborious and time consuming. Madurai has its own unique foods such asjigarthanda,muttaiparotta(minced parotta and scrambled egg),paruthipal(made of cottonseeds),Karidosai(dosai with mutton stuffing) &ennaidosai(dosai with lots of oil) which are rarely found in other parts of Tamil Nadu.Nanjilnadu(Kanyakumari district) region is famous for its fish curry since the region is surrounded by the three great water bodies of Asia: (Indian ocean,Arabian SeaandBay of Bengal). Fish forms an integral part of life. Owing to its unique cultural affinity and the availability of coconut,coconut oilforms a base for almost all the preparations of the region.The westernKongunaduregion has specialities likeSanthakai/Sandhavai(a noodle like item of rice), Oputtu (a sweet tasting pizza-like dish that is dry outside with a sweet stuffing), and kola urundai (meatballs), Thengai Paal (sweet hot milk made of jaggery, coconut and cotton seeds), Ulundu Kali(Sweet made out of Jaggery, Gingely Oil and Black Gram), Ragi puttumavu, Arisi Puttumavu, Vazhaipoo Poriyal, Kambu Paniyaram, Ragi Pakoda, Thengai Parpi, Kadalai Urundai, Ellu Urundai, Pori Urundai. The natural crops of this region forms the main ingredients in this Kongunadu cuisineCeylon Tamil cuisine, bears similarities to Tamil Nadu cuisine but also has many unique vegetarian and non-vegetarian dishes. It features dishes such asputtu(steamed ricecake) andidiyappamorsevai, (known in other parts of the world asstring hoppers).Eating-out in its capital cityChennai, is a great experience and provides a glimpse of the unique lifestyle of the city. Chennai is known for its cuisine, brought to the city by people who have migrated from different parts of Tamil Nadu. Chennai has a large collection of restaurants, some of them are unique 'Speciality Restaurants,' which serve 'Indian Cuisine' with an ambience to match, while most others cater South Indiantiffinand meals, at very reasonable prices.Meals - RestaurantA meal (called Saapadu) in a restaurant consists of rice with other typical Tamilian dishes on a banana leaf. A typical Tamilian would eat in banana leaf as it gives different flavour and taste to the food. But it can also be served on a stainless steel tray with a selection of different dishes in small bowls. Rice is essential to the popular definition of meals. While North Indian thali (meals) consists mainly Indian breads likechapati,roti, paratha,phulkaornaanalong with rice, Tamil meals (Saapadu) comes mostly with rice. In North Indian cuisine pooris, chappattis are offered first and the waiter serves the rice later, often in a separate bowl.Paayasam is usually served at the end as a dessert to finish the meal.Finally a banana, beeda, and a glass of juice or lassi will be offered. One can eat the authentic Tamil dishes in a typical restaurant in Tamil Nadu. A restaurant in other south Indian states likeAndhra,KeralaandKarnatakaand also those in north India have their own versions of meals native to each state.Influence abroadHistorically, Tamil cuisine has traveled to many parts of the world. Most notably traces were found by archeologists that Tamil cuisines were supplied to the ancientRome. It traveled toGreece,Middle East,Malaysia,SingaporeandThailandvia traders (Nagarathar) fromTamil Naduwho are Karaikudi Chettiars. Along with Chinese, it has influenced these international cuisines to what they are today, especially one can see the impact of Tamil cuisine in Malaysian cuisines like parotta kurma (Roti canai/Roti Telur) and curried items.South Africa,Trinidad and Tobago,Guyana,Martinique,Guadeloupe,Mauritius, andRunionIndiancooking is also influenced by Tamil cuisine, which was brought by Indians in the late 19th century.Typical Tamil feast - Virundhu SappaduVirundhu in Tamil means feast, when guests (friends and relatives) are invited during happy ceremonial occasions to share food. Sappadu means a full course meal, which will usually be a lunch or dinner affair. Marriage festivities could also be a 'virundhu' saapaadu at breakfast times if the marriage is solemnized in the morning hours.In the olden days guests would sit on a coir mat rolled out on the floor and a full course meal was served on a banana leaf. Nowadays, the same exercise is done but guests sit on a dinner table and have the same type of food. Traditionally the banana leaf is laid so that the leaf tip is pointed left.

Virundhu - Sappadu served on a Banana leaf.See Image for extended descriptions.The host will ensure that the menu includes as many variety of dishes as possible and guests are served as many helpings as requested. The dishes are served in a particular sequence, and each dish is placed on a particular spot of the banana leaf. Guests are expected to begin and end eating the meal together and do not leave in middle of a meal. With a look at the food on the leaf, guests will have a good idea of the community, wealth, and the region from which part of Tamil Nadu the hosts originate.

Indian meals(Thali) served on either a Silver or Stainless steel plate.The top half of the banana leaf is reserved for accessories, the lower half for the rice. In some communities, the rice will be served only after the guest has been seated. The lower right portion of the leaf may have a scoop of warm sweet milky ricePayasam, Kesari, Sweet Pongal or any Dessert items. While the top left includes a pinch of salt, a dash of pickle and a thimbleful of salad, or a smidgen of chutney. In the middle of the leaf there may be an odd number of fried items like small circles of chips either banana, yam or potato, thin crisp papads or frilly wafersAppalamsandvadai.The top right hand corner is reserved for spicy foods includingcurry, hot, sweet, or sour and the dry items. If it is a vegetarian meal, the vegetables are carefully chosen, between the country ones-gourds, drumsticks, brinjals-and the 'English' ones, which could be carrot, cabbage, and cauliflower. (If it is a non-vegetarian meal, a separate leaf is provided for the fried meats, chicken, fish, crab, and so on.) But again, the variations are presented carefully, one dry one next to a gravied one.There may be side attractions such aspoli,poori, Chappati, some of the famed rice preparations such as GheePongalorPuliyodarai(tamarind rice) particularly if the family comes from Thanjavur, known as the rice bowl of Tamil Nadu.Traditionally, sweets are eaten first. After having worked through the preliminaries, the long haul starts with rice. Sambar is added to rice and eaten with maybe a sprinkling of ghee. This is followed by rice with Kuzhambu and rice withRasam. A final round of rice with curd or buttermilk signals the end of meals. Though there are varieties of kuzhambu, only one will be on offer in a given day. A banana may be served last.After the meals,betel leavesandnutsare chewed in a leisurely way. Hearty banter and small talks of the times gone by are discussed with nostalgia. It is a time to reminisce the past. The betel leaf chewing is a traditional habit and was a preserve of the older folks. The betel leaf is packed into a little 'package' with edible calcium paste layered on top and a pinch of coarsely powdered betel nuts.Common dishesRice is the majorstaple foodof most of the Tamil people. Lunch or Dinner is usually a meal of steamed rice(Sooru), served with accompanying items, which typically includesambar, dry curry,rasam,kootuandthayir(curd, but as used in India refers toyogurt) ormore(buttermilk).Tiffin is often served forbreakfastor as an evening snack, usually including one or more dishes such asidli,pongal,dosai,puttu,aval(flattened rice), chapathi,sevai, Vadai which are of 2 kinds - (medhuvadaimeaning soft vadai andparuppuvadaimeaning lentils vadai)Vadai, along with coconutchutney,sambarandMilagai podi. Tiffin is usually accompanied by hotfilter coffee, the signature beverage of the city[specify]. Chettinaddishes likeappam,uthappam. Parotamade withmaidaor all-purpose flour, perhaps similar to the north Indian wheat flour-basedparatha. Upma, made fromwheat(rava), onion, green chillies. May also be substituted with broken rice granules, flattenned rice flakes, Or almost any other cereal grain instead of broken wheat. Thogaiyal, made from coconut, dal or coriander leaves

Filter coffeeis very popular around TamilnaduCoffeeis the most popularbeverage. Coffee is a major social institution in Southern Indian Tamil tradition. Its also called the Madras (a) Chennai Filter Coffee and is unique to this part of the world. They generally use gourmet coffee beans of the premiumPeaberryor the less expensive Arabica variety. The making of filter coffee is like a ritual, as the coffee beans are first roasted and then powdered. Sometimes they add chicory to enhance the aroma. They then use a filter set, few scoops of powdered coffee, enough boiling water is added to prepare a very dark liquid called the decoction. A 3/4 mug of hot milk with sugar, a small quantity of decoction is then served in Dabarah/Tumbler set, a unique Coffee cup. Another popular beverage is strongly brewedtea, found in the thousands of smalltea stallsacross the state of Tamil Nadu and adjoining areas.

The South Indian Breakfast and meals served on abanana leaf. Dosai, crepes made from a fermented batter of rice andurad dal(black gram), and is accompanied bySambar; also seeMasala dosai. Idli, steamed rice-cakes, prepared from a fermented batter of rice and urad dal (black gram), and side-dishes are usually different kinds of chutney or sambhar. Puliyodarai, Puli=Tamarind, thorai/thoran=fry, is a popular Tamil dish and widely specialised amongTamilIyengarsand famous throughout Karnataka as Puliyogare. It is a mixture of fried tamarind paste and cooked rice. The tamarind paste is fried withsesame oil, asofoetida and fenugreek powder, dried chilly, groundnuts, split chickpea, urad dal, mustard seeds, coriander seeds, cumin seeds, curry leaves, turmeric powder and seasoned with light jaggery and salt. Sambar, a thick stew of lentils withvegetablesand seasoned with exotic spices Rasam, lentil soup with pepper, coriander and cumin seeds Thayir sadam, steamed rice with curd SevaiorIdiyappam, rice noodles made out of steamed rice cakes. Appam Kottu South Indian Coffee, also known asFilter Coffee, is a sweet milky coffee popular in Tamil Nadu. There is also a version called Kumbakonam Degree coffee. It is quite similar to thecappuccinoandlattevarieties of coffee.Masala Paal(masala milk), sweetened milk with aromatic spices.Other snack items includemurukku,seedai,bajji,karapori,mixture,sevu, andpakodawhich are typically savoury items.SpecialitiesKoozh- Porridge, also calledKanji(rice congee). It is made from millet.Kootu- a stew of vegetables or varieties of spinach, with a small amount of lentils, tamarind and black pepper which makes for a side dish for a meal consisting of rice, sambhar and rasam.Puttu- Made with roasted rice flour or roasted rice flour and steamed mida/ Flour is mixed with warm water and broken into small lumps. It is steamed puttu cylinder; grated coconut is used in between portions to make small wheels.Paruppusilli- Made with dal and red chillies and served during weddingsKozhakkattai- Made with rice flour, grated coconut and jaggeryKali and kootuCuisine of KeralaIngredientsCoconutsgrow in abundance in Kerala, and consequently, coconut kernel, (sliced or grated) coconut cream andcoconut milkare widely used in dishes for thickening and flavoring. Kerala's long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea and river food based dishes.Riceandcassava(Tapioca) form the staple food of Kerala. All main dishes are made with them and served along with Kootan; the side dishes which may be made from vegetables, meat, fish or a mix of all of them. The main dish for lunch and dinner is boiled rice. The Kerala breakfast shows a rich variety; the main dishes for which are made from rice flour, or fresh or dried cassava. Owing to the weather and the availability of spices, the Kerala cuisine is richly spicy especially the hot ones -chilly,black pepper,cardamom,cloves,ginger, andcinnamon.Historical and cultural influencesFor over 2000 years, Kerala has been visited by ocean-goers, including traders fromGreece,Rome, the easternMediterranean,Arab countries, andEurope(seeHistory of Kerala). Thus, Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes.Pre-independence Kerala was basically split into the princely states ofTravancore&Kochiin the south, andMalabar districtin the north; the erstwhile split is reflected in the recipes and cooking style of each area. Both Travancore and northern Malabar cuisine consists of a variety of vegetarian dishes using many vegetables and fruits that are not commonly used in curries elsewhere in India includingplantains('vazha-ppazham' or 'ethaykka'),bitter gourd('pavaykka' in Travancore and 'kyppakka' in northern Malabar),Yam('chena'),Colocasia('chembu'),Ash gourd('kumbalanga'), etc. However, their style of preparation and names of the prepares dishes may vary. Northern Malabar has an array of vegetarian and non-vegetarian dishes such aspathiri(a sort of rice-based pancake, at times paired with a meat curry),porotta(a layeredflatbread, said to come from South-East Asia), and the Kerala variant of the popularbiriyani, probably from Arab lands. Central Travancore region boasts of a parade of dishes that is largely identified with the Christians of the region.In addition to historical diversity, the cultural influences, particularly the large percentages of Muslims andSyrian Christianshave also contributed unique dishes and styles to Kerala cuisine, especially non-vegetarian dishes. The meat eating habit of the people have been historically limited byreligious taboos. Brahmins eschew non vegetarian items. However, most of modern day Hindus do not observe any dietary taboos, except a few of those belonging to upper caste.[1]Muslims do not eat pork and other itemsforbidden by Islamic law.Historically, Kerala was part of theTamil-speaking area, andTamilianinfluence is seen in the popularity of sambar, idli and dosa. European influence is reflected in the numerous bakeries selling cakes, cream horns, and Western-style yeast-leavened bread, and inAnglo-Indiancuisine. The import of potatoes, tomatoes, and chili peppers from the Americas led to their enthusiastic use in Kerala, although except for the ubiquitous peppers, the other ingredients are used more sparingly.Spices in Kerala CuisineAs with almost all Indian food, spices play an important part in Kerala cuisine. The main spices used arecinnamon,cardamom,ginger, green and red peppers,cloves,garlic,cuminseeds,coriander,turmeric, and so on. Few fresh herbs are used, unlike in European cuisine, and mainly consist of the commonly used curry leaf, and the occasional use of fresh coriander and mint. While Tamarind and lime are used to make sauces sour inNorth Malabarareas; the Travancore region uses only kodampuli (Garcinia cambogia), as sour sauces are very popular in Kerala. Sweet and sour dishes are however, rare, but exceptions like the ripe mango version of the pulissery and tamarind-jaggery-ginger chutney known aspuliinjiorinjipuliwhichis also known as Sou Ginger are popular.MealtimesBreakfastKerala cuisine offers many delicious vegetarian breakfast dishes that are often relatively unknown outside the state. These includePuttu(made of rice powder and grated coconut, steamed in a metal or bamboo holder) and kadala (a curry made of black garbanzo beanschana),idli(fluffy rice pancakes),sambar,dosaandchutney,pidiyan,Idiyappam(string hoppers - also known asNoolputtuandNool-Appamin Malabar),Paal-Appam, a circular, fluffy, crisp-edged pancake made of rice flour fermented with a small amount oftoddyorwine, etc. Idiyapam and Paalappam are accompanied by mutton, chicken or vegetable stew or fish moli (the most common dish is black pomfret in a coconut based sauce). In North Malabar area Breakfast is known is 'Kathaladakkal' and 'Praathal' in rest of Kerala.Lunch and dinnerThe staple food of Kerala, like most South-Indian states, is rice. Unlike other states, however, many people in Kerala preferparboiled rice(Choru) (rice made nutritious by boiling it with rice husk).Kanji(rice congee), a kind of rice porridge, is also popular. Tapioca, called kappa in Kerala, is popular in central Kerala and in the highlands, and is frequently eaten with fish curry.

Rice is usually consumed with one or more curries. Accompaniments with rice may includeupperis(dry braised or sauteed vegetables),rasam,chips, and/orbuttermilk(calledmoru). Vegetarian dinners usually consist of multiple courses, each involving rice, one main dish (usually sambar, rasam, puli-sherry), and one or more side-dishes. Kerala cooking usescoconut oilalmost exclusively, although health concerns and cost have led to coconut oil being replaced to some extent by palm oil and vegetable oil.Popular vegetarian dishes includesambar,aviyal,Kaalan,thoran, (Poduthol(dry curry), pulisherry (morozhichathu in Cochin and the Malabar region),olan, erisherry,puliinji,payaru (mung bean),kappa (tapioca), etc. Vegetarian dishes often consist of fresh spices that are liquefied and crushed to make a paste-like texture to dampen rice.Common non-vegetarian dishes includestew(using chicken, lamb, or fish), traditional or chicken curry (Nadan Kozhi Curry), chicken fry (Kozhi Porichathu/Varuthathu), fish/chicken/mutton molly(fish or meat in light gravy), fish curry (Meen Curry), fish fry (Karimeen Porichathu/Varuthathu),lobsterfry (Konchu Varuthathu), Spicy Steamed Fish (Meen Pollichathu) etc.Biriyani, aMughaldish consists of rice cooked along with meat, onions, chillies and other spices.Although rice and tapioca may be considered the original Kerala starch staples, wheat, in the form ofchappatisorparathas(known as porottas in Kerala), is now very commonly eaten, especially at dinner time. Numerous little streetside vendors offer an oily parathas (akin to the croissant in its flakiness and oiliness) with meat, egg, or vegetable curry for dinner. Grains such as ragi and millet, although common in the arid parts of South India, have not gained a foothold in Kerala.Sadya

A typicalsadya, where banana leaves are used as plates

Sadyaitems ready to be served, Clockwise from top Paayasam, Bittergourd thoran, aviyal, Kaalan, Lime Pickle, Sambar, Buttermilk with Boiled rice in centerKerala is known for its traditional banquet orsadhya, a vegetarian meal served with boiled rice and a host of side-dishes served especially during special occasions and festivals. The sadhya is complemented bypayasam, a sweet dessert native to Kerala. The sadhya is, as per custom, served on abananaleaf, and is a formal-style meal with three or more courses of rice with a side-dish (usually sambar, rasam, buttermilk, etc.). In south Kerala the Payasam in followed bymore(butter milk). Whereas inNorth Malabarit is considered to be the last dish to be served. A typical sadhya would have Boiled Rice sambar Parippu Aviyal Kaalan Pachadi Kichadi Poduthol Thoran Pulisherry Olan Puliinji Pappadam Mooru Kaya upperi Sharkara upperi AcharPickle Banana PaayasamSweets and Desserts

Spicy fish from Kerala.Due to limited influence of Central Asian food on Kerala, the use of sweets is not as widespread as in North India. Kerala does not have any indigenous cold desserts, but hot/warm desserts are popular. The most popular example is undoubtedly thepayasam: a preparation of milk, coconut extract, sugar, cashews, dry grapes, etc. Payasam can be made with many base constituents, includingPaal payasam(made from rice),Adapayasam(withAda, broken strips of baked starch from various sources),Paripu payasam(made from dal),Pazham pradhamam(made from banana),Gothambu payasam(made from wheat) etc.Adapayasam is especially popular during the festival ofVishuandOnam. Most payasams can also be consumed chilled. Jaggery or molasses is a common sweetening ingredient, although white sugar is gaining ground. Fruit, especially the small yellow bananas, are often eaten after a meal or at any time of the day. Plantains, uncooked or steamed, are popularly eaten for breakfast or tea.Other popular sweets includeUnniappam(a fried banana bread), pazham-pori (plantain slices covered with a fried crust made of sweetened flour), and kozhakkatta (rice dumplings stuffed with a sweet mixture of molasses, coconut etc.). Cakes, ice-creams, cookies and puddings are equally common. Generally, except for payasam, most sweets are not eaten as dessert but as a tea-time snack.Pickles and other side-dishesKerala cuisine also has a variety ofpicklesandchutneys, and crunchypappadums, banana chips,jackfruitchips,Kalathappam,Kinnathappamkozhalappam,achappam,cheeda, andchuruttu.BeveragesBeing mostly a hot and humid area, Keralites have developed a variety of drinks to cope with thirst. A variety of what might be calledherbal teasare served during mealtimes. Cumin seeds, ginger or coriander seeds are boiled in water and served warm or at room temperature. In addition to the improved taste, the spices also have digestive and other medicinal properties.Sambharam, a dilutedbuttermilkoften flavoured with ginger, lime leaves, green chili peppers etc. was very commonly drunk, although it has been replaced to some extent by soda pop. Coffee and tea (both hot) drunk black, or with milk and white sugar or unrefined palm sugar (karippatti), are commonly drunk. Numerous small shops dotted around the land sell fresh lime juice (called naranga vellam, or bonji sarbat in Malayalam), and many now offer milk shakes and other fruit juices.Cooking UtensilsThere are utensils that are used in Kerala which are significant to cuisine in Kerala. Anaduppuis a square hearth,Mun Chattiis cooking pot made from clay,Cheena Chatti(literally Chinese pot) is a deep frying pan.Food offerings in ritualsFood is extremely important when it comes to rituals or festivals. Food offerings in ritual are important in Kerala and throughout South India. Food offerings are often related to the gods of religions. In India, there are numerous offerings for Hindu gods and there are many differences between food offerings in North and South India. Most offerings contain more than one type of food. There are many reasons why people use the practice of food offerings. Some are to express love, or negotiate or thank gods. It can also be used to "stress certain structural features of Hinduism".[2]Of course, not every rituals gods require food offerings. Most have a liking for certain foods. For example, butter is one of the preferred foods by the god Krishna. Also, wild orange and a sugarcane stalk are related to Ganapati.[3]There is a division of the Hindu pantheon into pure and impure deities which is stressed, but shaped by food offerings. Pure deities are offered vegetarian foods while impure deities are offered meat due to their craving for blood.[4]A specific dish is offered to both pure and impure deities. That is a flour lamp which is made of sweetened rice-flour paste which is scooped out and packed with ghee. The flour lamp is only partially baked and then eaten.[5]Another aspect of food offerings is the hierarchy that foods have. It may seem strange that there is a hierarchy for foods, but it is because there is a dual opposition between the pure and impure deities which is hierarchal.[6]There are two gods which have this dual opposition. They are Vishnu and Siva. Ferro-Luzzi explains that Vishnu is viewed as kind while the offerings that are given to Siva are more frugal'. An offering to Siva might be likely to be plain rice with no salt or other toppings, while an offering to Vishnu may resemble a South Indian dish which can consist of rice with other side dishes. Specifically in South Indian offerings, they are offered in numbers. For example, the number three is important in Kerala offerings. There are thetrimadhurawhich translates into 'the three sweets'.[7]All of these practices of food offerings in ritual are important in Kerala culture as well asSouth Indian culture.Cooking as sacred ritualThe last decade has seen the rise of cooking as sacred ritual in South Kerala, almost exclusively by women. This practice, called 'Pongala' (derived fromTamildishPongal), seems to have been historically associated with the Attukal Temple in Trivandrum city which was begotten from Tamil tradition. According to the Guinness Book of Records, Attukal Pongala is the largest gathering of women in the world.[8]Women participants of the pongala come equipped with cooking pots, dry fuel (mostly dry leaves and spathes of the coconut palm) and ingredients such as rice flour, palm sugar and condiments, often the previous evening, and set up their hearths around the temple on the morning of the day of the festival.Often, the women take over most of the roads and lanes of Trivandrum city during the pongala day. In 2009, the estimated number of women who participated was 2.5 million.[9]The women wait until the Attukal temple ceremoniously distributes the fire, and set about their cooking when the fire reaches them, passed from hearth to hearth. They go home with the cooked offerings by late afternoon. While males are not allowed in the area, they help out my providing support to arriving and departing women by organizing transportation, and distributing free beverages. Trivandrum city, police and civil authorities have been successfully able to manage the festival, but it is quintessentially a women's festival.Despite the lack of amenities, the considerable hardship involved in transportation of cooking equipment and ingredients (many women come from 3040km away), and the blazing February sun, the numbers of participants seem to be rising year after year, and include some of the well-known faces from cinema, social circles as well as commoners.It is also observed that the practice of pongala is rapidly spreading to many other temples in Trivandrum city and district.Syrian Christian CuisineA favourite dish of Kerala Syrian Christians isstewcalled ishtu: chicken, potatoes and onions simmered gently in a creamy white sauce flavoured with black pepper, cinnamon, cloves, green chillies, lime juice, shallots(cherriya ulli) and coconut milk. They also prepare stews with chicken, lamb, and duck.Other dishes include piralen (chicken stir-fries), meat thoran (dry curry with shredded coconut), sardine and duck curries, andmeen molee(spicy stewed fish). This is eaten withappam. Appams, kallappams, or vellayappams are rice flour pancakes which have soft, thick white spongy centres and crisp, lace-like edges. Meen vevichathu (fish in fiery red chilly sauce) is another favourite item.In addition to chicken and fish, Syrian Christians also eat red meat. For example,erachi olathiathuis a beef or mutton dish cooked with spices.[10]Glossary of vegetables, fruits and spicesEnglish nameMalayalam name

AsafoetidaKaayam

Ash gourdKumbalanga

BananaVazhapazham, Pazham(Generic usage)

Bengal gramMani Kadala

Bitter gourdKaipakka (Pavakka)

Black pepperKurumulaku

ButterVenna

CabbageMottakkoosu

CardamomElakkaya

Cashew nutKasuvandipparippu

CheesePaalkkatti

CinnamonKaruvapatta

CloveKarayampoo

Coconut oilVelichenna

CoconutNalikeram, Thenga

ColocasiaChembu

CorianderMalli or Kothamalli

CucumberVellarikka

CuminJeerakam

DrumstickMuringakkaya

Egg plantVazhuthananga, kathirikka

FennelPerumjeerakam

FenugreekUluva or Vengayam

Garcinia cambogiaKodampuli

GarlicVeluthulli

GingerInji

GooseberryNellikka

Green chiliPacha mulaku

Green gramCherupayar

GuavaPerakka, Poyyakka, Koyyakka

Jack fruitChakka

JaggerySarkara (bellam or vellam)

LemonNarrenga

MilkPaal

Mustard seedsKaduku

NutmegJathikka

Okra / Lady's fingerVendakka

OnionUlli, Savala, Sabola

OrangeMadhuranarrenga

PapayaKarmosa, Omakaya, Kappakaya, Papakaya, Pappaya,Pappali, Kappalanga

PeaPattani, Pattani Kadala

GroundnutKappalandi or Nilakkadala

Red gramVan Payar

PineappleKaithachakka

Plantain(Raw)Nendrakkaya, Etheka

Plantain(Ripe)Nenthrapazham, Ethapazham

PotatoUrulakkizhangu

PumpkinMatthanga, Mathangumblam

RaisinUnakka munthiri, kismis

SaltUppu

ShallotChuvannulli or Cheriyulli

Snake gourdPadavalanga

SugarPanjasara

TamarindPuli

TapiocaKolli, Kappa, Marichini, Poolakizhaghu

TaroCheambu

TomatoThakkali

Black gramUzhunnu

Vigna mungoUzhunnu ( Black Gram )

Elephant Foot YamChena