Meevy

Itly: It is the morning Tiffin for the people of Tamilnadu. It is made of rice and uradh dhal. It is eaten with hot sambar and chutney. Sambar and chutney have totally different tastes. They can be side dish for almost any Tiffin. Itly contains a lot of proteins and is good for health.

Pongal: Pongal is also very tasty food and can be eaten with sambar and chutney. The vada is an add-on for Pongal. A drop of ghee adds much taste to Pongal. Cashew nuts are also put in Pongal. It is a delicious food. (how to cook this?)

Vada: The vadai can also be eaten in breakfast as well as in sumptuous meals. It is very tasty when eaten with sambar and chutney. It is categorized as medhu and masal vadas.

Medhu vada: Medhu vada is nothing but plain vada. It is soft in nature.

Masal vada: Masal vada is hard and crispy and crunchy. Usually onions are mixed with the dough and prepared.

No one can conclude which is the best because both are equally good in taste but they consume much oil.

Dosa/Dosai: South Indians call it as Dosai and the north indians are familiar with the name Dosa. Dosai is a made up of Rice dough. It is recognized all over the world and tastes good. There are variety of dosas such as masal dosai, plain dosai, onion dosai, ghee dosai, etc. We shall see one by one.

Masal dosai- It is stuffed with potatoes.
Plain dosai- As the name suggests it is plain, yet tasty.
Onion dosai- Onions are stuffed within this type of dosas.
Ghee dosai- Ghee is added in large amount here.

Oothappam: This is an extension of dosai. Dosas are thin but oothappam are very thick similar to barotta. It is classified as onion and plain oothappams. One is enough to fill the stomach.

All the above are served along with sambar, chutney and molaga podi.
Meals: Rice is the common food during lunch. Rice is mixed with Sambar and eaten. People eat with their own hands, normally the right hand. Spoons are not used during the lunch. Vegetable fries or just cooked vegetables form the side dish for the rice and sambar. This is commonly known as sambar sadham (sadham means rice). After eating sambar sadham it is kozhambu, which is spicier than the sambar. Then it is rasam. Rasam is also very tasty. It contains tamarind, pepper etc., Rasam is mixed with rice and eaten. Curd rice forms the next part of the lunch. Though it is lesser in taste when compared to sambar, kozhambu & rasam it is very much good for health. Curd is necessary for south indians because of the extreme hot climate in south india and also curd cools the body temperature in a natural way.

Sweets: People eat a lot of sweets. They include laddu, jangiri, mysore pak, gulab jamoon, rasagulla, basundhi and many more.

Tirunelveli alwa or the nellai alwa is also one of the famous and tasty sweet.

All the above mentioned food is available in other states like Karnataka, kerala and Andhra Pradesh too. Each state has its unique flavor of food and a different taste. In general the Andhra meal is spicier than the tamilnadu meal. While people of Karnataka use a lot of ghee. In Kerala food is prepared using coconut oil.

Other: Samosa, though originating from north India has become very popular among south Indians. Other food from north India which has become very famous includes pav baaji, bhel puri, chana masala, Pani Poori etc.

In a nutshell Indians are good eaters. A lot of tasty and healthy food savors their taste buds. It is not that the south Indians restrict only to south Indian food. They also consume north Indian food equally and vice versa. Thus, India is land of unity in diversity.

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