Tamil cuisine

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Tamil cuisine is a generic term used to describe culinary practices among Tamil-speaking populations, originating from Southern India and neighboring Sri Lanka.^[1] It encompasses several distinct styles of cuisine or cooking repertoires, which can be divided at a basic level into "regular" Tamil cuisine of Southeastern India and Sri Lankan Tamil cuisine. The former is a fundamental part of what is now known as South Indian cuisine, with deep connections to other cooking styles of the southern Deccan. The second is distinct to the Tamil-speaking populations natives to Ceylon, co-formed with other cooking styles unique to Sri Lanka (Sri Lankan cuisine), sharing significant culinary links with Southwestern India and Southeast Asia.

Meats, along with rice, legumes, and lentils, are popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes rice, sambar, curd, kuzhambu, and rasam.