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travel food recipes in tamil

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A. P. Sankari.

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Jasmine Azia

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Tamilnadu Recipes

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(Tamil Nadu Recipes, சுவையான தமிழ்நாடு சமையல், Tamil Nadu Samiyal)

Tamilnadu Recipes

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Food is an important part of tamil culture. Tamilians are known for their hospitality and are very particular about feeding everyone that comes home with a smile. Even a stranger who comes home is offered at least a cup of water. For occasions, people make sure that their guest go home with a stuffed stomach. It is very common to lovingly force the guests to have some extra servings of each course. Traditionally, food used to be served on the floor on a banana leaf. Even now, during special occasions people prefer eating their food in the traditional style. It often starts with a sweet, followed by rice served with curries like sambhar, rasam, kaara kuzhambu, etc and finishing with curd. It is accompanied by varieties of side dishes and fried snacks like appalam, vadagam, vadai etc. Finally it is common to serve a dessert which is mostly payasam. Tiffin menu includes many dishes made with rice and lentils. Apart from this, there are many specific snacks and sweets made during festivals.

Tamil cuisine is dominated by rice, lentils, tamarind, coconut and curry leaves.  There are many dishes that are native to the state like the idli, dosa, sambhar, upma, filter coffee and many more dishes. Along with these common dishes, there are many region specific dishes. The Karaikudi Chettinad cuisine is known for its use of fresh spices in both veg and non veg dishes. The Nanjilnadu (Kanyakumari and surrounding areas) dishes have an interesting blend of tamil dishes with kerala style since nanjilnadu was part of kerala few decades ago. Madurai people are known for their mutton preparations. They have very unique ways of preparing each part of the mutton including the brain, blood, meat, leg, liver and intestine. The Kongunadu cuisine (Coimbatore and surroundings) are famous for their preparation using many millets. They have some age old recipes which are gaining popularity these days sue to its health benefits.

Here is a huge list of 325+ classic tamilian recipes that have been passed on from our ancestors. Try them and enjoy!!

The recipes from Tamilnadu are classified into 7 major categories. Press the links below to go directly to the specific category or scroll down to see the recipes.

  • Breakfast & Tiffin Recipes
  • Rice Varieties
  • Curries and Side-Dishes
  • Condiments (Pickles, Chutneys, Podis)
  • Snack Recipes
  • Desserts and Sweets
  • Beverages 

Tamil Nadu Breakfast & Tiffin Recipes

Tamil nadu rice varieties, tamil nadu curries and side-dishes, tamil nadu condiments (pickles, chutneys, podis), tamil nadu snack recipes, tamil nadu desserts and sweets, tamil nadu beverages.

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Latest Tamil Recipes

Most people, especially the North Indians think of hot idlis with delicious sambhar or crispy dosas with spicy chutneys when they hear of the Tamil cuisine. However, Tamil cuisine is full of authentic recipes that can give seven-course meals of five-star restaurants a run for their money.

Tamil recipes are usually a perfect blend of tangy, sour, sweet and spicy ingredients and vary a lot from the cuisines that hail from other South Indian states. Over the years, the Tamils have also started using modern baking and sweet making techniques to add more flavors on their plates.

Therefore, you can see a lot of variations such as spongy Christmas cakes, beetroot halwa, etc. apart from the traditional South Indian sweets such as coconut halwa, Appam, etc.

Coconut is one of the favorite ingredients which the Tamils add to every other recipe of theirs be it desserts, curries, chutneys or even soups. Red Chillies, Pepper, Cardamom, Curry leaves, Cloves, Tamarind, and Coriander are also added to most of their main and side dishes.

Appalam, dishes made from sprouts, banana chips, vegetable bonda, etc. are their favorite snack recipes. Chettinad Chicken, payasam, biriyani, parotta, lemon rice, and much more are part of their main recipes which we often see in their festival and marriage menus as well.

The seafood found in the coastal areas of Tamil Nadu is just unbelievable and always has something new to offer whenever you visit these places. The mountains and hilly regions of Tamil Nadu have spicy and rich flavored recipes to offer the ones which you could only find in authentic restaurants and hotels of Tamil Nadu.

The natives prefer strong tea and coffee which are their favorite beverages. You would often find the natives eating curd with rice and they prefer adding curd and buttermilk to their diet.

The wholesome nutrition of the Tamil recipes make them healthy for all age groups and if your cheeks look round and full after returning from a trip, then you certainly have enjoyed the hearty meals and sumptuous snacks of Tamil cuisine.

A collection of recipes written in Tamil (தமிழ்) language. You will find both vegetarian and non-vegetarian recipes in this category.

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Awesome Cuisine - Quick and Easy Recipes

Chettinad Chicken Curry (Nattukozhi Kozhambu)

Chettinad chicken curry is one of the best ways to cook chicken in a blend of all the authentic Chettinad spices. This aromatic dish is the flag bearer of the Chettinad cuisine made of freshly ground spices along with generous portions of shallots, tomatoes, ginger, chillies and coconut. The spicy and fiery Chettinad chicken curry is served with ghee rice, idli, dosa, idiyappam, appam, etc.

Karaikudi Eral Masala (Chettinad Prawn Masala)

Karaikudi Eral Masala (Chettinad Prawn Masala)

Karaikudi Prawn masala is another flavourful dish from Chettinad cuisine, a dish that no seafood lover should ever miss! This Chettinad prawn masala is easy to prepare, and the sweet prawns blend well with the heady Chettinad spices. The Karaikudi Prawn masala is finger-licking good and is served best with steamed rice or porotta.

Chettinad Kuzhi Paniyaram

Chettinad Kuzhi Paniyaram

Chettinad Kuzhi Paniyaram is a popular snack in Tamil Nadu which is also served as breakfast/dinner with sambar or chutney as a side dish. There is no better way to put the leftover idli/dosa batter to better use than by making super soft and fluffy paniyarams. The authentic Chettinad Kuzhi Paniyaram is easy to make, and is sure to be a favourite evening snack for children.

Kozhukkattai

Kozhukkattai

The Chettinad Uppu Kozhukkattai is an easy evening snack and traditional dish made of rice flour. Since Kozhukkattai is a steamed dish, it is a healthy alternative to fried snack items, perfect for children and health freaks.

Urulai Roast

Urulai Roast

The flavourful and spicy Chettinad Urulai roast or potato fry is an easy and quickly-made side dish that has all the authentic flavours found in Chettinad recipes. Urulai roast goes well with almost anything but is best eaten with rice in South Indian meals. The dish is made using freshly-ground spices and elevates any ordinary meal to a delightful experience.

Ulundhu Kali

Ulundhu Kali

The Ulundhu Kali is a traditional Tamil sweet dish that is made using generous amounts of gingelly oil and palm jaggery (karupatti in Tamil). The dish is considered extremely healthy and full of protein, and is a preferred item in the diet of pregnant women to strengthen their bones and improve digestion. This highly nutritious dish from the Kongunadu cuisine can be eaten as an evening snack and is loaded with health benefits.

Kambu Dosa

Kambu dosa or Millet dosa made using pearl millets is a healthy and delicious dish that contains a good amount of protein, carbs, minerals and iron. For those keen on including healthier alternatives to rice, Kambu dosa is an ideal dish for breakfast or dinner. This traditional recipe is easy to make, is believed to keep blood sugar under control and is loaded with nutrients.

Vazhaipoo Vadai

Vazhaipoo Vadai

Fritters made using banana blossom/ banana flower, known as Vazhaipoo Vadai in Tamil, is a scrumptious snack and traditional recipe from the Kongunadu region of Tamil Nadu. The crisp Vazhaipoo Vadai goes best with rasam saadam (rasam rice) or as an evening snack with tea or coffee

Arisi Paruppu Sadam

Arisi Paruppu Sadam

This simple one-pot dish, one of the signature dishes from the Kongunadu region, is known for its easy cooking procedure and health benefits. This mix of rice and dal is a yummy combination that can be made in a jiffy and is an ideal lunch box recipe on a busy day.

Elaneer Payasam

Elaneer Payasam

Elaneer Payasam is a delicious dessert unique to the Kondunadu cuisine, which is made using tender coconut. The Elaneer payasam is rich and creamy and is mostly served chill. Like many Kongu dishes, the Elaneer Payasam is also nutritious and has a unique texture that has tender coconut bits to bite.

Theeyal

Kondaikadalai Theeyal or Chickpea Theeyal is a flavoursome curry from Nanjil Nadu cuisine. Most recipes from this land are known for their generous use of coconut, Theeyal being no exception. The roasted coconut in the curry brings in a distinct flavour that is accentuated by the chickpeas added to it. The speciality of the Theeyal is that the chickpeas added here can be replaced with drumstick, brinjals, onions or garlic, each of which never fails to bring out the authentic flavour of the curry

Ulundhu Choru / Ulundhu Saadam

Ulundhu Choru / Ulundhu Saadam

Ulundhu Choru or Ulundhu Saadam from the Nanjil cuisine is loaded with nutrients and is a traditional recipe. Made by making use of black urad dal and rice, it is a one-pot meal and served with spicy fish curry or any curry of choice.

Nanjil Fish Curry

Nanjil Fish Curry

There is no other dish in Nanjil cuisine that proves the residents’ love of fish and coconut than the aromatic Nanjil Nadu Meen Kuzhambu (fish curry). The ingredients sometimes vary depending upon the choice of vegetables such as drumstick, raw mango or tomato but the base gravy is always made of grated coconut.

Munthiri Kothu

Munthiri Kothu

Munthiri Kothu is a traditional sweet recipe which is also popular in Kerala. This can be a guilt-free indulgence for those who are health-conscious and yet have a major sweet craving. This snack doesn’t contain any refined sugar and is made using green gram and jaggery coated with a layer of rice batter and deep-fried.

Pazham Sarbath / Fruit Mix Sarbath

Pazham Sarbath / Fruit Mix Sarbath

Pazham (fruit) Sarbath is a refreshing summer thirst-quencher and popular street drink in Kanyakumari and parts of Kerala. Sarbath is a traditional juice made using natural flavours. The Nannari syrup used to make the cooling drink is extracted from the roots of a herb called Nannari. Its roots are ground and boiled with jaggery to form a syrup.

Jigarthanda

Jigarthanda

Jigarthanda is a much-sought-after roadside drink in Madurai, a beverage that literally translates to “that which cools the heart”. This cooling drink from the city that never sleeps has its similarities with Falooda, though the key differences lie in the ingredients used.

Mutton Chukka

Mutton Chukka

Mutton Chukka is one of the popular dishes from Madurai made of tender goat meat. The word ‘chukka’ means ‘dry’ and the dish is made by cooking the mutton till the water content dries up. It is an authentic recipe made using freshly ground spices with lip-smacking flavours that any meat-lover would kill for. The dish pairs well with any kind of rice, porotta, naan or dosa.

Kari Dosa

The mouth-watering Madurai Kari dosa is the best bet for any meat lover to fall in love with the legendary Madurai cuisine. The three-layered Kari dosa made of a bottom layer of plain dosa, omelette and a top layer of spicy mutton keema (minced mutton) brings out the true local flavours that reward one of the most fulfilling experiences.

Elumbu Roast

Elumbu Roast

Madurai Mutton elumbu (bones) roast is another scrumptious dish from the Pandiya Nadu cuisine that has an unparalleled variety of meat dishes made with the most delectable flavours. Elumbu roast is a rich and flavourful dish where the bones of the mutton are simmered in a spicy gravy and served with piping hot rice or dosas.

Paruthi Paal

Paruthi Paal

The street food scene in Madurai has some unique dishes that are uncommon in other parts of Tamil Nadu. One such dish is the Paruthi Paal, a nutritious beverage commonly served to guests as a welcome drink. Paruthi Paal, made from cotton seeds is packed with many health benefits that include antioxidant properties, and it is also believed to improve digestion and blood circulation

Vathakuzhambu

Vathakuzhambu

Vathakuzhambu is one of the signature dishes of a Tamil Brahmin meal that is best paired with nothing but a crispy Appalam (pappad). This delectable Vathakuzhambu is made using veggies like shallots, drumsticks, garlic, ladies’ finger, brinjal and capsicum. The tamarind-based Vathakuzhambu is tangy and spicy with a tinge of sweetness that makes it one of the tastiest curries in Tamil Nadu cuisine.

Paruppu Usili

Paruppu Usili

The traditional recipes from the Tamil Brahmin cuisine show how veggies can be cooked into interesting varieties of dishes that are both delicious and nutritious. One such appetizing dish is the Paruppu Usili prepared using dal combined with any vegetable of choice. Commonly banana flower, beans, cabbage, cluster beans, and radish are paired with dal to prepare Usili.

Sathamudhu (Kalyana Rasam)

Sathamudhu (Kalyana Rasam)

The Sathamudhu or Kalyana rasam is a special variation of rasam found in the meals of the Tamil Brahmin cuisine, made using freshly ground spices and tomatoes. The Kalyana rasam is different from the other grand dishes accompanying a meal, with its simple, mild and tangy flavour. It is also known as ‘Poricha rasam’ and is said to taste heavenly with piping hot rice and an appalam (pappad).

Curd Rice

Curd rice is a healthy comfort food in Tamil Nadu that is usually consumed with just pickles as accompaniment. Since curd is a natural coolant, curd rice works best for the hot weather in Tamil Nadu and is an effortless recipe that anybody can whip up. Curd rice is probiotic, refreshing and also an integral part of a brahmin meal.

Thirattippal

Thirattippal

The Thirattippal or Palkova is a drool-worthy traditional dessert from Tamil Nadu that requires just two ingredients to prepare – condensed milk and jaggery. The dish has its origin in Srivilliputhur, a town in Tamil Nadu famous for its milk sweets and delicacies. Flavouring ingredients like cardamom, cashews and ghee can also be used to prepare Thirattippal but the authentic recipe requires just milk and jaggery. Though the process is time-consuming, the heavenly aroma and taste of Thirattippal

Kesari

Kesari is a delicious sweet recipe from Tamil Nadu served at temples or on special occasions. The mouth-watering Kesari that melts in the mouth with every spoon is an easy recipe whipped up using very few ingredients.

Things to do

Flavours of tamil nadu.

Chettinadu Cuisine

Chettinadu Cuisine

Kongunadu Cuisine

Kongunadu Cuisine

Nanjil Cuisine

Nanjil Cuisine

Pandiya Nadu Cuisine

Pandiya Nadu Cuisine

Temple Cuisine

Temple Cuisine

Biriyanis of Tamil Nadu

Biriyanis of Tamil Nadu

Mudaliar Cuisine

Mudaliar Cuisine

Thanjavur Cuisine

Thanjavur Cuisine

Tamil Sahibu Cuisine

Tamil Sahibu Cuisine

Eat & drink.

Treat yourself to the taste of Tamil Nadu. Immerse yourself in the unique stories that simmer in the state's gastronomic pot.

Lip-smacking snacks

Lip-smacking snacks

The crunchy Murukku should be added to your list of must-try food in Tamil Nadu.

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Kannamma Cooks

Chettinad Kara Kuzhambu, Kara Kulambu Recipe

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I love tamarind based gravies so much. Kara Kuzhambu is one of our favorite lunch time dishes. I have shared a simple kara kuzhambu recipe before. But this recipe is dynamite. We make a masala paste with spices and the masala paste adds a lot of flavour and richness to the curry. Drumsticks are the traditional choice of veggie for kara kuzhambu. I have used drumsticks and brinjal today.

Click the link below to find the recipes on the site that uses the main ingredient as brinjal, drumstick. Brinjal Recipes Drumstick Recipes

Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Deep Burned Un-glazed Clay Pot Stainless frying pan Heavy duty mixie

Note: If you are in a hurry, this recipe can be made quick in a pressure cooker with homemade tamarind paste and have given the details for the same in the below steps. It suits best for people who are in a hurry or do not have time. The video above is made the traditional way. This recipe is very forgiving and can be made in both ways.

First we will make the masala paste. Take a pan and add in sesame oil (gingely oil). Add in the fenugreek seeds ( dont add a lot or the curry will become bitter ), coriander seeds, fennel seeds, dried red chillies. Fry till the seeds are slightly browned and very aromatic. Add in the fresh shredded coconut and fry for a couple of minutes. Switch off the flame.

Add in the sambar powder and salt. Mix well and let it rest in the pan for a couple of minutes. The residual heat from the pan will warm the sambar powder.

  • Grind the cooled mixture with half a cup of water in a mixie to a smooth paste. Set aside.

Add in the drumstick and brinjal. Add half a cup of water. Add in the ground masala paste, tamarind paste, salt and jaggery. I use home made tamarind paste which works so well and makes for one chore less everyday. Here is the recipe for homemade tamarind paste. I do not mix the mixture as I do not want the masala paste to burn at the bottom. Just cover the pan and cook for 2 whistles. Switch off the flame and wait for the pressure release naturally.

Note: If you do not want to use the pressure cooker, add one cup more water and simmer the curry for 15 minutes on a low flame.

Open the cooker and mix well. Add hot water to kuzhambu if the gravy is thick. Dilute the kuzhambu to a pouring consistency. Serve hot with rice.

chettinad-kara-kuzhambu

4.8 from 33 reviews

Recipe for Chettinad Kara Kuzhambu, Tamil Style Murungakkai Kara Kuzhambu, Drumstick and Brinjal in Tamarind gravy.

  • Total Time: 30 mins
  • Yield: 6 servings 1 x

Ingredients

For masala paste.

  • 1 teaspoon Indian sesame oil (gingely oil)
  • 1/4 teaspoon fenugreek seeds
  • 2 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 2 dried red chillies
  • 1/4 cup fresh shredded coconut
  • 2 teaspoon sambar powder
  • 1/2 teaspoon salt

Other Ingredients

  • 3 tablespoon Indian sesame oil (gingely oil) – divided
  • 1/4 teaspoon mustard seeds
  • 2 sprigs curry leaves
  • 1 medium sized onion, chopped
  • 1 ripe tomato, chopped
  • 5 brinjals, chopped
  • 1 drumstick, chopped
  • 2 – 3 tablespoon tamarind paste or small lime sized tamarind (pulp extracted)
  • 1 teaspoon jaggery

Instructions

  • Take a pan and add in sesame oil (gingely oil). Add in the fenugreek seeds, coriander seeds, fennel seeds, dried red chillies. Fry till the seeds are slightly browned and very aromatic. Add in the fresh shredded coconut and fry for a couple of minutes. Switch off the flame.
  • Add in the sambar powder and salt. Mix well and let it rest on the pan for a couple of minutes. The residual heat from the pan will warm the sambar powder.
  • Heat sesame oil in a pressure pan. Add in the mustard seeds and curry leaves. Let it splutter. Add in the chopped onions and saute for a few minutes. Add in the tomatoes and cook till the tomatoes are juicy.
  • Add in the drumstick and brinjal. Add half a cup of water. Add in the ground masala paste, tamarind paste, salt and jaggery. I do not mix the mixture as I do not want the masala paste to burn at the bottom. Cook for 2 whistles. Switch off the flame and wait for the pressure release naturally.
  • Serve hot with rice.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Lunch
  • Cuisine: Tamilnadu

78 thoughts on “Chettinad Kara Kuzhambu, Kara Kulambu Recipe”

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Clear instruction with high quality audio and video. Any special training for larger size of cooking.

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Your recipes are simply superb and out of this world Thank you

Thank you so much.

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This came out sooo good. I added garlic in the masala paste otherwise followed it to the T. Thank you!

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A foolproof recipe!

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This recipe was amazing. I substituted the eggplant and drumstick with black eyed peas. Made it as a side for Keerai masiyal and it was just fantastic. Thanks once again for the recipe!

Thank you Viji. Glad you liked the Kara Kuzhambu.

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Hello, which brand cooker is it and how many litres?

3 litres prestige.

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Thank you. Was searching for such a wide mouth cooker ideal for frying and mixing.

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hi i am jansi prashanth i love chettinad style food would like to see more receipes for diabetic friendly chettinad style foods for daily food !!!!!!! like to travel a lot (not now due to corona virus) i will be trying this receipe soon

Thank you. Hope you liked the chettinadu style kara kuzhambu.

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nice receipes pls update me

Please subscribe to the channel. Thank you. Hope you liked the chettinadu style kara kuzhambu.

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I tried this recipe today and it came out very level….Thank you for helping us to learn a new recipe especially for a beginner like me….

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Thank you mam, first time getting appreciation from my mother in law

wow!!! so nice. Keep up my girl!!!

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I tried this today and guess what? My mom asked for the recipe after tasting it. Whenever I try your recipe, I can expect a crown 👸🏻. Thanks a lot for your sincere effort to help people like me.

awwwwww!!!! Thank you so much!

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Just added the total amount of water in the recipe. Half cup to make the paste and another half cup in the pressure pan with the vegetables. How much of kuzhambu will a total of 1 cup of water make? Do I add more water after the pressure cooking is done? Or is that in total? Thank you.

After the kuzhambu is done, add hot water to dilute the kuzhambu to pouring consistency.

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Thank you Dear Kannamma. Just love your style of cooking , easy steps and delicious. God Bless!

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I tried it today ….it’s yum

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Super hot resipi

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I was initially hesitant about using a pressure cooker for kuzhambu… but decided to give it a try today. OMG… this dish is a blast of taste. Simply delicious. My husband loved the taste. Thanks a ton for the lovely recipes.

Your pics are very helpful. I keep referring to them to make sure I get the colour and consistency right!

Thank you Saranya.

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Thank you mam…

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Awesome taste!!!my family members love this.am doing this every week..thanks for sharing wonderful recipe..

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My husband loves it!!! I make it almost every week !!

Thank you. Glad you liked the chettinadu style kara kuzhambu.

Excellent taste … have tried this recipe multiple times. Always a hit😃😃 Perfect spices 👌👌😋😋😋

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Listen Suguna.superb kara kozhambu.thanks for making my sunday

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Thank you so much for your recipes. Before marriage I have never ever turned out to kitchen for cooking so you have helped me out in many times now. I love your recipes and today afternoon I have prepared this karakulambu and it came out very well. Thanks again!!!

Thank you so much. Really glad that you liked it!

வணக்கம் அம்மா, உங்களுடைய ரசிகை நான். இந்த கார குழம்பும் நன்றாக வந்தது… சமையல் தெரியாத எனக்கு உங்கள் பதிவுகள் பெரிய உதவி!!!! மிக்க நன்றி!!!!!!

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Hi Kannamma, I am a fan of ur recipes i love the stories behind each recipe. I tried this karakuzhambu. i followed the exact way it was aweessommmeee. its too hard to get a word “GOOD” from my MIL. but this recipe she said it was very good. only difference is i got a slight red color because of my sambar podi.

Thank you so much..

one request – i love baking but i dont have oven – can yo share more cake recipes without oven

Thank you Lavanya. Do check this recipe. https://www.kannammacooks.com/steamed-chocolate-cake-recipe-no-oven-required/

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Tried it two days ago and it turned out perfect! Followed the recipe, except that I reduced the fennel seeds amount by half (I’m not a huge fan of it’s strong flavor). Thanks for a great recipe. It’s a keeper!

Thank you so much!

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Hi kannama….will the beggies get cooked coz we add tamarind in the begining itself

Yes. It will get cooked as its soft veggies only.

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hey its awesome taste just now i made it came a very good flavour and taste .

Thanks for the receipe

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I tried this last night and it came out so well. Always wanted to try making Kara kozhambu but felt like they were very complicated. This recipe was very manageable. Thank you.

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like you i love karakuzhambu. thanks for tge recipie. dr sarah

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Great recipe. Just have a doubt. We don’t use chilli powder in this. Will sambhar powder substitute chilli powder in this recipe?

Sambar powder itself is spicy right? We also use red chillies to grind.

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Hey!Looks yummy..:) I have a doubt though..Won’t the drumstick turn mushy if pressure cooked for two whistles?

As we are adding tamarind, nothing happens to the drumstick.

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Very yummy recipe tanquee

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Hello Kannama,

I am a big fan of karakulambus. As a kid I used to love the karakulambu my neighbor aunty makes. She vacated years ago and I was in search of the recipe all these years. Believe me this recipe tasted exactly like hers and I’m very much delighted 🙂 Thank you so much!

P.s. I used Konda kadalai and drumstick it came out so well.

Thank you so much. Glad that you liked the recipe. Happy Cooking!

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The things to do is presented in a very simple manner and brings inner feel “can make it effortlessly”.

Also request you to share your posts in the “snaxcorner” group if possible.

thank you k.s.Vels

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Hi..Suguna. I love your recipes. .you mentioned sambar powder. How do you make sambar powder. Thanks. Sarah

Hi Sarah, You may check these recipes. http://www.kannammacooks.com/sambar-podi-recipe-sambar-powder-recipe/ http://www.kannammacooks.com/sambar-powder-recipe-tamil-sambar-powder/

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Huge fan of your website! Can I check – how can I make this without using a pressure cooker? I don’t use a pressure cooker and I notice a lot of your recipes involve the use of a pressure cooker. Please let me know how to make it on the stove. Thank you!

You can add 250 ml water more than asked for in the recipe and simmer for 15 minutes.

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Hi mam Sheeba here, fabulous Kara kulambu recipe, each time I eat hotel preparation, I admire the chef who prepares it,but now sheeba doing it and getting regards is unbelievable,which is because of you, Thank u.

Thank you so much SheebaRozario. Really glad that you like it! Kara kulambu is my fav too!

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Hii mam..i dont have tamarind paste..if im using tamarind , what quantity of tamarind nd water should i use in this recipe?

a small lemon size tamarind soaked and pulp extracted with 1.5 cups of water. Do not add extra water while cooking.

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Hi suguna mam,

its really amazing…its a perfect chettinad style…i luv it….it came very well….thank u sooo much

Thanks so much. Really glad that you liked the recipe. Happy Cooking.

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Tamil Nadu Food - A Guide to Traditional Tamil Cuisine

Uttappam with toppings, Tamil Nadu Food

Uttappam with toppings ( Source )

Uttapam is a dish very similar to the dosa and is a speciality of Tamil Nadu food. It is made by grinding the Urad Dal and rice powder together. It is then allowed to ferment for a few hours and then slow fried over very minimal oil over a skillet. Uttapam is flat and crispy at the sides just like dosa but soft and doughy in the middle like an Idli. The uttapam is then given a little topping of tomatoes, onions, capsicum etc. It tastes delicious with either coconut chutney or Sambar, however, I would recommend the coconut chutney. You can also try it with the spicy tomato and chilli chutney which tastes quite heavenly.

2. Banana Bonda

Banana Bonda, Tamil Nadu Food

It tastes as good as it looks- Banana Bonda

I know all of you have seen and eaten Bondas, but this bonda has a different stuffing though cooked in the same way. Instead of adding potato and other veggies to it, it is stuffed with banana which is then fried in oil. Contrasting the usual spicy Bonda, this is sweet due to the banana and is eaten as a snack with tea. Tamil Nadu food never ceases to amaze!

Rasam - The Watery soup with a lot of flavour, Tamil Nadu Food dish

Rasam is my personal favourite! Tamarind forms the base of this soup-like dish, and added to it are tomatoes, pepper and cumin seed. The rasam is almost a pre-meal appetizer, which is light and doesn't fill you up too much before a meal. The rasam is a famous dish that is poured over the rice like a normal curry. Though it is almost colourless, it has a burst of flavour. You can also drink it as you would a soup. It is good for a sore throat too.

Paper dosa served in a cone shape, Tamil Nadu Food

Paper dosa served in a cone shape. ( Source )

There are so many types of Dosas. There are a few famous kinds of dosa which are available all over the country. Let's start with paper dosa. Most of the dosas are paper-thin and like all the other Tamil Nadu Food, it is made by a batter with the mixture of urad dal and rice, spread over a pan and cooked mildly. It is then shaped into a thin paper-like layer and served in a cone shape along with some chutney and sambar. All the other dosas are made in the same way but depending on their names the extra ingredients are added. Like the egg, dosa has the same procedure but an egg is cracked and poured onto the dosa, spread across and cooked along with the dosa in some oil/ghee.

Some other kinds of dosas are:

Tomato Dosa, Onion Dosa, Rawa Dosa, Vegetable Dosa, Plain Dosa, Masala Dosa etc.

Muruku on  banana leaf, Tamil Nadu Food

Murukku on a banana leaf. ( Source )

Murukku is one of the most famous snacks that got its origin from Tamil Nadu, and its name means twisted. Again, the batter for the murukku is made by a mixture of rice flour and urad dal with some salt, water, cumin seed etc. It is then deep-fried in oil in various shapes until it turns hard. It is loved by people all over India.

Sambar with many different ingredients, Tamil Nadu Food

Sambar with many different ingredients. (Source )

Sambar is a curry just like the dal but what makes it different is the different spices and vegetables that are used to prepare it. Sambar is a little sour because of the tamarind base that it is prepared in, and consists of various vegetables. Some of the famous vegetables used to make Sambar are: Drumsticks, Brinjal, Pumpkin, potatoes and radish. One of the main ingredients that give it the taste is the use of curry leaves. This Tamil Nadu food accompaniment is served with almost all the South Indian dishes be it rice, idli, dosa etc, and it tastes brilliant with almost all of them!

7. Coconut chutney

Coconut chutney, Tamil Nadu Food

Coconut chutney. ( Source )

Uruttu Chammanti is the local name for coconut chutney in Tamil Nadu. It is made with grounded coconut, dry red chilly (particularly roasted red chilly) ginger, mustard seed and served cold along with the dishes such as Dosa, Idli, Vada. It tastes delicious and the coconut gives it a flavour that perfectly balances out with all the other dishes.

8. Idli and Vada

Idli and vada in one plate, Tamil Nadu Food

Idli and vada in one plate. ( Source )

Idli and Vada, collectively save breakfasts for people who are late in the mornings, almost every time! These Tamil Nadu food items complement each other beautifully and are total comfort foods. Idli is made with a mixture of urad dal and rice and looks like a small, spongy pancake once cooked and is one of the signature dishes of Tamil Nadu.

Vada, on the other hand, is either doughnut-shaped or round like idli and is prepared with fermented Bengal gram mixed with curry leaf, cumin seed and mustard seed. The vada is then shaped and deep-fried giving us a crispy yet soft food served with sambar and coconut chutney.

9. Lemon Rice

Lemon rice, Tamil Nadu Food

The best way to avoid wasting rice is by making it into lemon rice. ( Source)

A lifesaver dish for all those moms who are running late on tiffins, this Tamil Nadu food dish has oodles of flavour that pops in your mouth with its unique tang. Moreover, lemon rice is a quick and tasty dish 0and is pretty easy to make! A seasoning of onions, tomatoes, curry leaf, red chilly, salt and lemon juice is made and cooked rice is added and fried with the seasoning. Some groundnuts and added to the dish to give it some crunchiness and balance out the sour taste of lemon and served with chutney or vegetable salad.

10. Paruppu Payasam

Paruppu Payasam, Tamil Nadu Food

The delicious-looking Paruppu Payasam

One of the best sweet dishes of Tamil Nadu is the Paruppu Payasam. It is made by roasting Moong dal and cooking it in the pressure cooker. Some jaggery syrup is added to the mashed moong dal and stirred till completely cooked. This is then served with roasted cashew nuts and tastes very rich and creamy.

11.  Poriyal

Poriyal, Tamil Nadu Food

Poriyal is a bit sauteed vegetable dish that's made of shredded or diced vegetables fried in spices. The recipe is a fusion of frying mustard seeds, onions and urad dal with the vegetable of your choice in turmeric, dried red chillies, spices and coriander. In certain places, shredded coconut is used to dress the dish. Poriyal is served as a side dish to a three-course meal in Tamil Nadu with sambar/ rasam and tayirsadam (yoghurt). Poriyal has regional variations such as Palya in Karnataka and Porutu in Andhra.

Pongal, Tamil Nadu Food

This is a staple meal during every auspicious festival of Tamil Nadu. Besides the rice and sweet milk, the dish is cooked with ingredients like cardamom, green gram, raisins and cashew nuts. According to the traditional beliefs, Pongal is cooked in open space in the sunlight, as it is dedicated to the sun god. The dish has two variants- one that's sweet another that's savoury which is served on banana leaves. Pongal is cooked in a colourful clay pot that's decorated with patterns called Kolam.

13. Kuzhi Paniyaram

Kuzhi, Tamil Nadu Food

Paniyaram is a South Indian dish that's made of steaming batter using a mould with cavities. The dish has various names in other states of south India such as paddu in Kannada and Gunta Ponganalu in Telugu. The batter is made of rice and black lentils, similar to the one used for idly and dosa. People have experimented with the dish in many ways, it can be made spicy, savoury, sweet depending on your likes. Only ingredients like jaggery, chillies, masala vary. There is a special pan that's used to make Paniyaram. It is a pan with many small fissures. Apart from the given names, Paniyaram is also called as gulittu , gundponglu , ponganalu , guliappa , appe and so on.

KootuCurry, Tamil Nadu Food

Kootu is a semi-solid side dish that's made of lentils and vegetables. It is most commonly served with Virundhu Sappadu that's a combo of boiled rice, curd, rasam, poriyal and pickle. There are many variations of Kootu that are prepared in Tamil Nadu.   Poricha kootu or fried kootu which is made of Urad dhal and pepper fried in red chillies, cumin and fresh coconut made into a paste. Vegetables and moong dal are cooked separately following which they are heated and mixed with the paste. Snake guard and beans are the common ingredients in this kootu . The other variants of kootu are Araichivita kootu and Araichivita sambar.

15. Puliodarai

Puliyodharai, Tamil Nadu Food

The typical tamarind rice that can be translated as 'sour tasting dish'. There's nothing extra that's added to Puliodarai apart from the essential ingredients such as dried coconut seed, lentil seeds, Imli, Chataka powder, olive oil, curry leaves, mustard seeds, groundnuts, Urad dal and of course the ready to mix Puliodarai paste. Puliodarai is otherwise called as Pulihora and Puliyogare. As per traditional beliefs, turmeric powder is a symbol of auspiciousness hence the meal is cooked on special occasions and presented to God.

Koozh, Tamil Nadu Food

Koozh is the Tamil name of Millet Porridge that's commonly sold by street vendors. It is made from Cumbu flour or broken rice in a clay pot. Although it is a vegetarian recipe, Koozh is also made of fish, chicken and crab. If fermented, the porridge gives you a tangy flavour. It is slowly liquified and mixed with onion, buttermilk, curry leaves and coriander leaves. The koozh is served as a side dish with raw onion, green chilly, pickles, and mango spiced with pepper and red chilli and at times with Dry fish gravy. The dish is served during Mariamman temple festivals across the rural areas of Tamil Nadu .

17. Filter Kaapi

travel food recipes in tamil

19. Medhu Vada

20. sambhar.

travel food recipes in tamil

  

This post was published by Simran Rigzin

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  • All Recipes

Lemon Rice recipe | Elumichai Sadam

By Vidya Narayan | September 22, 2020 | Last Updated: December 28, 2022

If you are looking for easy rice recipes for lunch, comfort food that takes just 30 minutes and lunch box friendly, kid friendly meals, try this South Indian Lemon Rice Recipe. Refreshing, tangy and lemony!

Indian Lemon Rice

South Indian Lemon Rice recipe or Elumichai Sadam is a traditional variety rice or Kalavai Sadam made with cooked rice, turmeric, lemon juice and finished with a tempering of mustard seeds, lentils and curry leaves. Pack for school lunch, serve as lunch or dinner with a veggie side.

In a South Indian household, variety rice rules the lunch menu during summers. Easy to put together, delicious and doesn't need an elaborate side dish to serve. It is also lunch box friendly for both kids and adults.

Growing up, this was a staple in my lunch box at school. Making Lemon rice or Elumichai Sadam is not at all time consuming, which is the best part about this recipe. Another bonus is that it doesn’t need any side dish.

Lemon rice contains hing or asafoetida. For a 100% gluten free recipe, omit the ingredient. Lemon Rice is Vegan. If you are allergic to peanuts, feel free to substitute with cashew nuts or skip the ingredient entirely.

Best Travel Food

How to make south indian lemon rice recipe, side dish for lemon rice, important tips / storage instructions, other south indian variety rice recipes, south indian lemon rice recipe | elumichai sadam.

Elumichai Sadam (as referred to in Tamil), is a popular temple food or prasadam. The recipe contains no onion no garlic.

Elumichai Sadam is made for festivals like Aadi Perukku or Aadi 18 and Navaratri.

It is also made for Seemantham or Valaikapu function (South Indian Baby Shower Ceremony) as part of the 9 rice varieties that is traditionally cooked for the expecting mother.

If you talk about Ayurveda friendly meals or Sattvik food , Lemon rice fits the bill perfectly.

Lemon Rice - Tangy Rice recipe made with cooked rice, lemon juice and turmeric powder

South Indian’s remember Lemon Rice or Elumichai Sadam as the most important part of their train journey’s. This is the best travel food as it stays fresh for atleast 48 hours.

Those days when Tamil Brahmin community carried everything from water to food during travel. It is because food was not easily available especially No Onion No Garlic varieties. Recipes like Curd Rice, Podi Idli were hot favorites.

The food packets were eco friendly and no use of plastic was permissible. Ask any Tam Brahm and he / she would share the exact same nostalgia about train journeys.  

I still pack this for my husband’s international travels along with Podi Idli, Methi Thepla, some rice crispies and fried chilies (mor milaga).

Wash and soak 1 & ½ cups of Rice (short grain rice) for 20 minutes.

Soaking the rice to be pressure cooked

Drain the water, add 2 cups of water and pressure cook. Once rice is cooked, transfer it to a wide mixing bowl, add salt to taste and let it cool.

Pressure cooked rice being cooled

Now heat a pan, add sesame oil, mustard seeds, roasted peanuts, urad dal, chana dal, whole dry red chillies, finely chopped green chillies, curry leaves.

Tempering - sesame oil, mustard seeds, urad dal, chana dal, red chillies, green chillies, curry leaves and peanuts

Once mustard crackles, add hing or asafoetida and turmeric powder. Mix well and immediately add the tempering to the cooked rice.

adding turmeric powder and asafoetida to the tempering

Squeeze lemon juice. Mix the rice well and let it rest for 5 minutes before serving.

Lemon Juice squeezed into the rice after tempering is added

Potato Roast is hands down the best accompaniment for Lemon rice.

It is served with appalam, rice crispies or vadagam, potato chips and banana chips.

Serve lemon rice with Thayir Pachadi (South Indian Raita) in summer season. Some of our favorites include Vendakkai Pachadi , Beetroot Pachadi and Tomato Pachadi .

If serving Elumichai Sadam for lunch, pair it with protein rich Kootu . We love Peerkangai Kootu (Ridge Gourd), Pudalangai Kootu (Snake Gourd) or Murungai Keerai Kootu (Drumstick / Moringa)

Short grain rice is most preferred. Kolam, Sona Masuri, Ponni are some of the top choices. You can also make lemon rice using Basmati rice, if you don't stock any short grain rice varieties.

You can also substitute rice with cooked Millets or Quinoa.

For packing lemon rice in kids school lunch box, cook rice in the night using pressure cooker or instant pot. Next morning, it will take no less than 10 minutes to pack.

When packing this for travel, add extra sesame oil while tempering. It will prevent the rice from drying. Do not use toasted sesame oil (used for Asian / Chinese cooking) for this recipe. You can also opt for Sunflower oil or vegetable oil.

  • If packing for travel, ensure the rice is at room temperature. Packing hot rice will affect shelf life.
  • Lemon Rice is consumed at room temperature. It is never served warm. I don't reheat leftovers either. If stored in refrigerator, I simply leave the bowl on the counter top until it attains room temperature.

Traditionally, peanuts are added to lemon rice. You can use cashews or feel free to omit nuts, if allergic.

The color of this rice is key - Adding turmeric at the right stage of cooking helps in achieving the color. Turmeric is added to the tempering just before its ready to be mixed with rice.

Puliyodharai (Tamarind Rice)

Ellu Sadam (Sesame Rice)

Coconut Rice (Thengai Sadam)

Raw Mango Rice (Manga Sadam) - Seasonal Rice Variety during Summers

Nellikai Rice (Amla Rice)

This post appeared on Masalachilli in December 2017. I have added step wise pictures and fresh content to this post.

Please take a moment to  LEAVE A COMMENT  and a  STAR * rating  on the blog. It would encourage others to try the recipe or you could  TAG US  on any of our social media handles  – INSTAGRAM ,  TWITTER ,  FACEBOOK PAGE  AND  PINTEREST.

Close up image of Lemon rice garnished with lime slices.

Ingredients    1x 2x 3x

  • 1 ½ cups Rice Use any short grain - Ponni, Sona Masoori, Kolam
  • 2 cups Water
  • 1 teaspoon Chana Dal (Kadala Paruppu or Bengal Gram Dal)
  • ½ teaspoon Urad Dal or Ulutham Paruppu
  • ½ teaspoon Mustard Seeds, Kadagu or Rai
  • 1 tablespoon Peanuts
  • 3-4 Whole dry red chillies
  • 1-2 Fresh green chillies finely chopped
  • ½ teaspoon Turmeric Powder
  • 3 tablespoon Sesame Oil
  • 2 tablespoon Lemon Juice or Juice of 2 lemons
  • 2 Sprigs of curry leaves
  • a pinch of asafoetida or hing skip this for gluten free recipe
  • Salt to taste

1 cup is 250ml, 1 tbsp 15ml, 1 tsp 5ml

Instructions  .

  • Wash and soak 1 & ½ cups of Rice (short grain rice) for 15-20 minutes. Drain the water, pressure cook using 2 cups water.
  • Once the rice is cooked, transfer it to a wide bowl and allow to cool completely.
  • Once cool, prepare tempering by heating sesame oil in a pan. Add mustard seeds, peanuts, urad dal, chana dal, dry red chillies, finely chopped green chillies and curry leaves.
  • When the lentils are toasted (brown) and mustard crackles, add turmeric powder and hing (asafoetida), mix once and switch off the flame.
  • Add this tempering to the cooked rice along with salt to taste.
  • Add freshly squeezed lemon juice, mix everything well and let it rest for 5 mins (to absorb flavors) before packing in lunch box and/or serving.
  • Any variety of rice can be used for the recipe. Traditionally, aromatic rice or long grain Basmati Rice is not used. I use Sona Masoori, Ponni, Kolam variety of short grain rice. It is available in leading supermarkets and grocery stores.
  • If planning this for kids school lunch, cooking the rice can be done previous night to save time. You can use Instant Pot or Pressure Cooker to cook the rice.
  • When packing this for travel, add more sesame oil while tempering. It will prevent the rice from drying. The Sesame oil used for the recipe is also referred to as Gingelly oil. Do not use toasted sesame oil (used for Asian cooking) for this recipe. You can also opt for Sunflower oil or vegetable oil. 
  • Traditionally peanuts are added to the dish. You can add cashews too or skip nuts entirely, if you are allergic.
  • The color of Lemon Rice is key - Adding turmeric at the right stage of cooking helps in achieving the color. Turmeric is added to the tempering just before its ready to be mixed with rice. 

Please subscribe to our website to receive all the delicious recipes in your mail box.

We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan

Reader Interactions

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December 07, 2017 at 3:12 pm

Lemonrice always turns out so good, I love the crunch cashewnuts add to it!

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December 07, 2017 at 7:13 pm

Great. My version here doesn't have any nuts though.

December 07, 2017 at 3:14 pm

Somehow, the one given as prasad in temples always tastes better?

December 07, 2017 at 7:12 pm

Absolutely. Nothing beats that taste.

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December 07, 2017 at 10:05 pm

This is comfort food 🙂

December 08, 2017 at 8:41 pm

Absolutely dear!

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December 08, 2017 at 2:39 am

So well presented Vidya, lemon rice always tastes awesome , my version has a little ginger in it as well, looks great!

December 08, 2017 at 8:37 pm

Oh Ginger sounds really tasty. Should try it sometime. Thank you for your kind words.

December 08, 2017 at 8:45 pm

You are welcome my friend, I got that tip from a friend from Chennai, am sure you will like it as well.

December 09, 2017 at 7:48 am

absolutely! Thanks again.

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December 08, 2017 at 10:14 pm

Wow Vidya!! You have made this lemon rice look so gorgeous! We love lemon rice a lot and your pics are nudging me to make these soon 🙂

December 09, 2017 at 7:53 am

HaHa.. Make them soon then! Thank you so much dear for all the kind words!

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December 08, 2017 at 11:16 pm

Beautiful rice ! I have never seen seedless lemon and it is really nice to use them !!

December 09, 2017 at 7:55 am

I had neither seen them as well. The skin was very thin and had too much of pulp with juice, no seeds. Thank you so much.

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December 09, 2017 at 10:58 pm

I have never seen a more brighter and tastier looking Lemon Rice!Will surely try out ur recipe sweetheart..:)

December 10, 2017 at 7:14 am

Thanks a ton my dear for all the kind words of appreciation. Means a lot.

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December 10, 2017 at 8:31 pm

I can already smell the aromas from this beautiful rice dish! 🙂

December 11, 2017 at 9:36 am

thanks so much! Wish there was a virtual way of tasting too .. ha ha .. u never know someday!!

December 11, 2017 at 9:45 pm

That would be a wonderful invention! 🙂 Thanks for the great recipe!

December 12, 2017 at 6:29 am

ha ha .. Most welcome!

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December 10, 2017 at 10:38 pm

Wonderful ?

Thanks dear

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March 05, 2018 at 2:58 pm

The lemon rice looks delicious. Adding fresh curry leaves to any tempering smells heavenly. I can understand how this would be a good dish to have when travelling. It's a light dish which would be easy to digest.

March 07, 2018 at 1:04 pm

Absolutely true. Thank you for stopping by and pouring your comments.

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March 05, 2018 at 3:54 pm

Whenever I have left over rice this is the dish that comes to my mind. Simple, tangy and tasty.

March 07, 2018 at 1:03 pm

and very apt for summers too! Thank you so much

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March 06, 2018 at 12:22 pm

Wow... Seedless lemon! Thats really interesting and I have never seen such type of lemons.. so nice of your friend. This one is my most favourite variety rice and always reminds me of school days lunch box..

March 07, 2018 at 12:57 pm

Absolutely kind of her, Blogging and FB has given me so much, new friends, one of them being you! Lemon Rice is every South Indians love, mine included.. Thank you so much.

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October 06, 2019 at 2:33 pm

I can't access the types of rice you suggest. Can I use a medium grain rice as a substitute?

October 06, 2019 at 5:43 pm

Yes Medium Grain rice would be fine. Thank you

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September 23, 2020 at 8:26 pm

So nice method you have used.

September 24, 2020 at 10:08 am

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October 07, 2020 at 6:47 pm

October 08, 2020 at 7:55 am

Its a traditional recipe and glad you liked it.

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October 07, 2020 at 6:56 pm

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October 07, 2020 at 7:02 pm

October 08, 2020 at 10:21 am

Thanks Lisa. Ponni is a short grain variety from South India and I hope you find it and try the recipe. You can use it for your everyday recipes too, just in case you would like to know.

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October 07, 2020 at 7:49 pm

October 08, 2020 at 10:19 am

Thanks so much and hope you enjoy these Jen. Cheers!

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February 21, 2021 at 4:14 pm

So yummy dish...I am surely going to try soon

February 22, 2021 at 6:15 am

Thank you Sushma for appreciating. I hope you enjoy making and eating the Lemon Rice. Cheers!

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healthy vegetarian cooking

11 Traditional Tamil Vegetarian Lunch Menus

August 9, 2016

travel food recipes in tamil

A compilation of 11 Tamil Vegetarian Lunch Menus | Tambrahm lunch menus with links to recipes

tambrahm lunch menus

This post is thanks to all the encouragement received by my Full-Meals project on my Instagram and Facebook. I’ve compiled here for you 11 menus comprising traditional Tamil vegetarian dishes. Some of them are classic combinations like Avial-Arachuvitta Sambar and some others are my own favourites. All these Tambrahm lunch menus can be served with rice or cooked millets.

This menu is not written in stone. Feel free to mix and match as per your liking and availability of ingredients. 

Tambrahm Lunch Menus

  • Vendhaya Kuzhambu
  • Beans Parupu Usili
  • Carrot Coconut Salad
  • Tamarind Rice
  • Banana Raita
  • Pomegranate Rasam
  • Keerai Kootaan
  • Cabbage curry
  • Ginger Rasam
  • Avarakkai Poriyal
  • Carrot Sambar
  • Cucumber Kosumalli
  • Pavakkai Pitla (Bittergourd sambar)
  • Carrot Curry
  • Pumpkin Thair Pachadi (Raita)
  • Ridgegourd Thogayal
  • Mysore Rasam
  • Plantain Peas Podimas
  • Morkeerai (Spinach-yogurt stew)
  • Yard long beans curry
  • Sweet potato curry
  • Poricha Kootu
  • Molaga Manga
  • Brinjal Podi curry
  • Keerai Vadai (Spinach Vada)
  • Potato Roast
  • Arachuvitta Sambar
  • Varutharacha Mor Kozhambu with Brinjal
  • Purple Cabbage curry
  • Bhindi Curry

I’d love to know if you try out any of these Tambrahm Lunch Menus. Share it on Twitter / Instagram and tag me @saffrontrail 🙂

Like what you see here? Stay connected with me on Instagram , Facebook , BlogLovin’ and Pinterest .

travel food recipes in tamil

Are you sure about the combinations? For example, vendaya kuzhambu goes with paruppu thuvaiyal.

I’m still looking for the crispy bhindi fry recipe 🙂

@viswanath no combinations are written in stone, may be you missed my sentence – “Some of them are classic combinations like Avial-Arachuvitta Sambar and some others are my own favourites.” Usili has lots of dal so it is good to combine it with a dish that does not have dal, hence the ‘nutritionally’ balanced combination. Thank you for your input.

@kary – that is an airfryer recipe, scheduled to go on blog this month. Plus I dont want to get snarky remarks that airfryer crispy bhindi is not a classic tamil recipe 😀

Hi Nandita…thanks and waiting for it. Anyway, you sure won’t be getting such comments from me. As long as the bhindi comes out looking like that, who cares if it was done in an airfryer 🙂

Thank you for sharing this 🙂

@kary 😀 soon! @rahul – thanks!

Superb collection!

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The most common South Indian restaurant combination here in the US for Aviyal, is a Pongal. Many South Indian restaurtants have it listed in the menu as Pongal_Aviyal. The first time I saw it I thought it was weird as I had never had this combination growing up in India. But now I have started to like it. As Aviyal does not have too much Protein, the Pongal seems to provide that and the flavors seem to match up too. With my new Instant_Pot, making Pongal has become breezily easy, and Aviyal is such a simple dish to make. Try it and see if this works for you.

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I like avial best with rice – not even adai that is so famous in Chennai restaurants 🙂 And I do love pongal with gothsu 🙂

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