Bhupal Noble’s University

Year: 2020–2021

DEPARTMENT OF TOURISM & HOTEL

MANAGEMENT

TAMIL NADU CUISINE

SUBMITTED TO: - SUBMITTED BY: -

Ranjana Ma’am Hussain Wagpura
 CONTENT

 Introduction

 Chettinad Cuisine

 Regional Cuisine

 Cooking Equipment

 Features

 Meal Design

 Some Popular Dishes

 Common Dishes
 TAMIL NADU CUISINE

Introduction

Tamil cuisine is a culinary style originating in the southern Indian state Tamil Nadu and other parts of
South Asia such as Sri Lanka. Vegetarian cuisine is popular among the Tamil people and has been
so since ancient times. However, meats along with rice, legumes and lentils are also
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.

Sappadu (a typical meal), along with other Tamil dishes are served on a banana leaf which adds
flavor. Puddings such as payasam are eaten last. Coffee and tea are the staple drinks.

"Virundhu" refers to the core elements of Tamil cuisine offered to the guests on special occasions
such as festivals and marriage ceremony. Rice staples, tomato rice,
Paruppu, sambar, rasam, poriyal and koottu are added with butter or curd to prepare pachadi. Dry
and fresh fruits or vegetables are also used to prepare traditional cuisine. They
serve salt, pickles, payasam, and avial. After the meal, a banana and betel leaf with areca nuts and
limestone paste are used to promote digestion. Before eating traditional cuisine, people clean the
banana leaf with water. It is used as a large dining table sheet to serve food for guests and family
members on which the food items are placed.
 CHETTINAD CUISINE

Chettinad is a region of the Sivaganga district of southern Tamil Nadu. Karaikudi is known as the
capital of Chettinad, which includes Karaikudi and 74 other villages. Chettinad is the homeland of the
Nattukottai Chettiars (Nagarathar), a prosperous banking and business community, many of whose
members migrated to South and Southeast Asia, particularly Ceylon and Burma, in the19th and early
20th centuries. The people of Chettinad speak Tamil. Chettinad is one of the driest regions of
south India.

Culinary Delicacies

Chettinad is known for its culinary delicacies. Chettinad food, now is one of the many reasons why
people get to know Chettinad. Chettinad food is essentially spicy, with a standard full meal consisting
of cooked dhal, eggplant (brinjal) curry, drumstick, sambar, ghee for flavouring rice, and sweetmeats
like payasam and paal paniyaram.

The classical "kara kozhambu" is widely regarded as the best tasting south indian sambar. Chettinad
cuisine hails from the deep southern region of Tamil Nadu. Chettinad cuisine is far from the bland
cuisine of traditional Tamilian Brahmins—it is one of the spiciest, oiliest and most aromatic in India.
The dishes are hot and pungent with fresh ground masalas.

Although the Chettiars are well known for their delicious vegetarian preparations, their repertoire of
food items is famous and includes all manner of fish, fowl and meats. They also use carefully
preserved sun-dried legumes and berries that the Chettiar ladies make into curries. They also use a
variety of sun-dried meats reflecting the dry environment of the region. Oil and spices are liberally
used in cooking and most dishes have generous amounts of peppercorn, cinnamon, bay leaves,
cardamom, fenugreek, saunf, nutmeg, green and red chillies, marathi mokku, anasipoo, kalpasi,
patthar ke phool etc. Tamarind is also used in this cuisine.

The meat is restricted to fish, prawn, lobster, crab, chicken and mutton. Chettiars do not eat beef and
pork. Most of the dishes are eaten with rice and rice-based accompaniments such as dosais,
appams, iddiappams, adais and idlis

Some of the popular dishes in Chettinad menu are:

 Varuval -- a dry dish fried with onions and spices (chicken, fish or vegetables
sautéed)
 Poriyal – a curry
 Kuzambu --which has the ingredients stewed in a gravy of coconut milk and spices.
 Chicken chettinad
In the same range, one can include the numerous pickles, powders, specially roasted and ground
spices, dry snacks, papads, appalam and vada.
Numerous shops now sell pre-packed snacks like murukkus (small spirals of fried rice dough), chips,
thattai, masala vada and so on.

The Chettinad people through their mercantile contacts with Burma, learnt to prepare a type of rice
pudding made with sticky red rice. Kavunarisi – a black rice is also used to prepare desserts.

REGIONAL CUISINE

Each area where Tamils have lived has developed its own distinct variant of the common dishes. The
four divisions of ancient Tamilakam prepare their unique Tamil cuisine.

Chola Nadu
The cuisine of the Chola Nadu region specializes in several dishes such as sevai and other varieties
associated with different sauces like chutney. The most common dishes
are chidambaram and kumbakonam. The Tanjore region is one of the prominent producers of rice-
based dishes like puliyodhari, sambhar sadam, birinji and amirtha podi sadam. Millet dishes like
kutharai valli dosai are also prepared.

Pandiya Nadu
The Chettinad region and its adjoining areas such as Karaikudi have many vegetarians. Dishes
like idiyappam, uthappam, paniyaram and non-vegetarian dishes are common dishes in this region.
The Madurai region has its own unique dishes such as muttaiparotta, paruthipal, karidosai,
and jigarthanda.

Kongunadu
Kongunadu cuisine was originally prepared in rural areas. Oputtu and kola urundai are the main
dishes. Thengai paal jaggery, ulundu kali, kachayam, arisimparupu sadam, Kelvaragu puttumavu,
arisi puttumavu, paniyaram, kelvaragu pakoda, thengai barbi, kadalai urundai, ellu urundai and pori
urundai are among other dishes prepared by Tamil people. They consume mutton, chicken,
freshwater fishes and quail due to the area being landlocked. Arisimparupu sadam is a unique dish.
Most common oils are sesame and ground nut oil.

Tondaimandalam
The cuisine of this regions shares similarities with Telugu cuisine due to geographic proximity. Hot
and spicy vegetarian and non-vegetarian dishes are
prepared. Idli, dosai, bhajji, koottu,murukku, vadacurry and chicken 65 are common dishes in this
region.
 COOKING EQUIPMENTS

 EYYA CHOMBU: It is a vessel made from lead to impart the right flavour to rasam

 KAL CHATTI: It is a stoneware used for preparing tempering

 KUZIAPPA CHATTI: It is normally made of heavy bronze. It is circular in shape and has shallow
depressions resembling a cup. The leftover sour dosa batter is poured inside it and cooked.

 THENKUZAL NAAZHI: This equipment is used for making crisp lentil fritters called murukkus. It
can also be used to press the rice dough to make vermicelli.

 DOSA THIRUPPI: A flat slicer that is used for spreading oil on the dosa and also for scraping
dosa off the hot plate or tawa.

 ADDAIKAL: it is a thicker tawa than the dosa tawa usually used for cooking addai and hence the
name.

 IDLI PANAI: This vessel is used for making idlis, as many as 40-50 idlis can be made together
depending on the number of plated used.

 THURUVAMMAI: It si an equipment, used both as a coconut scraper and as a vegetable chopper.

This is used in some households to cut fish or meat.

 URULI: It is very heavy pot that is used for cooking. Sambhar, vegetables and meat are using are
usually cooked using the vessel. They come in a range of sizes depending on the quantity of food
to be cooked. This is a very beneficial vessel because the food cooked in this vessel remains hot
for a long time.  
 FEATURES OF TAMIL NADU CUISINE

 Coconut oil is used as the medium of cooking. Gingelly oil or sesame seed oil is used for finishing
some dishes.

 Rice is the staple food of Tamil Nadu. Parboiled rice is eaten for its high nutritive value and this
dominates in all the dishes starting from appetizers to desserts. They eat Rice (staple diet) with
sambar, dhal, kootu, vegetable curry, papad, buttermilk. Black rice (Kavunarisi) is used commonly
in Chettinad cuisine to prepare sweet puddings.

 Arhar dal, urad dal and chana dal are the commonly used lentils.

 Rice is usually combined with the lentils to make various dishes like idlis, dosas, vadas, uttapams.
These are usually fermented for easy digestion as well as development of the typical sour flavour.

 Coconut, tamarind and asafoetida are a must for almost all vegetarian recipes.

 Tamil people use a variety of ingredients like ginger, garlic, pepper, nutmeg, tamarind, chilly,
cumin, cardamom, coconut, Marathi mokku (capers), Stone flower (kalpasi), Fresh neem flower
(Veepam poo) and curry leaves to give aroma and superb taste to their foods.

 Food is generally more towards the spicy (due to the use of crushed black pepper corn, red and
green chillies) and sour side (which is due to fermentation and also due to the extensive use of
tamarind).

 Curd also finds a common use in the cuisine and is utilised to balance the hotness which results
due to the use of spices.

 Coconut chutney and sambar invariably form a part of most of the Tamil dishes. Mulaga podi (a
powdered mix of several dried lentils with oil or ghee is also serves at times.

 Use of various seafoods and chicken is also common.

 A major feature of Tamil Nadu cuisine is the wide varieties of Tiffin items. They are served in the
evening as a snack and a few tiffin items also feature in the breakfast. Dishes like idli, sevai,
upma, pongal,, uttapam, dosai, puttu, aval, chapathi, adai, Vadai.

 Filter coffee is the main beverage along with this tiffin.

Tamil feast - Virundhu Sappadu

During a Virundhu Sappadu, the feastly meal, the guests sits on a mat and the meal is served on a
banana leaf which is spread in front of the guests. Traditionally, the banana leaf is laid so that the leaf
tip is pointed left.

The dishes are served in a particular order, and each dish has its own specific spot on the leaf.
Everyone starts together and ends the meal together.

The top half of the banana leaf is for the side dishes and the bottom part is for the main
dish. Payasam, Kesari, Sweet Pongal or any Dessert also occupies a portion of the bottom part. The
top left includes a pinch of salt, a dash of pickle and a spoon of salad, a spoon of pachadi. In the
middle of the leaf there may be a banana chips, potato chips and fried papads and a vadai. The top
right-hand corner is reserved for spicy foods including a wide array of curries and gravies. Dry and
wet curries are placed one after the other. They are called poriyal and koothu. A minimum of three
curries are served in a feast.

Traditionally, sweets are eaten first. Sambar rice is eaten first with a spoon of ghee. This is followed
by Kuzhambu and then Rasam. Finally rice with curd or buttermilk is eaten at the end of the meal. In
the end, the meal is complete with a banana.

The style of service and the items offered in Virundhu Sappadu has got regional variations too.

A TAMIL MEAL DESIGN

Breakfast or tiffin includes idli (steamed rice cakes), dosai (a pancake made from a batter of rice and
lentils crisp fried on a pan), vada (deep fried doughnuts made from a batter of lentils), pongal (a mash
of rice and lentils boiled together and seasoned with ghee, cashew nuts, pepper and cumin
seed), uppuma (cooked semolina seasoned in oil with mustard, pepper, cumin seed and dry lentils.)

There are several variations of the dishes mentioned above which are eaten with coconut chutney,
sambar (seasoned lentil broth) and mulaga podi (a powdered mix of several dried lentils eaten with
oil).

Lunch or meals consists of cooked rice served with an array of vegetable dishes, sambar, chutneys,
rasam (a hot broth made with tamarind juice and pepper) and curd (yogurt - Moru/Thayir). For a non-
vegetarian lunch, curries or dishes cooked with mutton, chicken or fish is included. The meals is
incomplete without crisp papads or appalam. After finishing their meal, they like to have payasam.
For dinner, Tamilians eat uthappam, dosa, idli or simply rice kanji (gruel). They also have milk before
going to bed.
 FILTER COFFEE OF TAMIL NADU – A NOTE

The making of the famous filter coffee is traditional, where coffee beans are first roasted and then
ground. The powder is then added into a filter and boiling hot water is added to it, to prepare the
decoction. The decoction is then added to milk with sugar. The drink is poured from one container to
another in rapid succession to make an ideal frothy cup of filter coffee. It is also known as meter
kapee as it is poured from a small steel glass into a bowl (katori) and vice varsa from almost a
distance of a meter to make it frothy.

SOME SPECIALITY ITEMS OF THE CUISINE

 KOLAMBHU: Kolambhu or kozhambu is a thin stew of vegetables with spices. It can also be

of various types. The most common type is moar kolambhu, where buttermilk is used as the
base and thickened with a paste of rice and lentils to make it into a spicy stew with vegetables
inside.

 DOSA / DOSAI: These are made from rice and urad dal and the batter is fermented. This
fermented batter is cooked on a large tawa in shape of pancakes. They are filled with various
types of fillings. The various types of dosa found here includes the following:
      i. Kal dosa: This dosa is made from the same batter made with rice and urad dal, the only difference
is the consistency of this batter is thick and is cooked on a thick iron pans to resemble the an
uttapam.

    ii. Adai: This batter is made by grinding soaked parboiled rice, red gram, Bengal gram and black
gram. Both red and green chillies are used to make the adai spicy. Although it is prepared like any
other dosa, it must be spread slightly thicker than the regular dosa. A hole is created in the centre and
a few tablespoons of oil are poured inside the hole. The adai is cooked on both sides.

  iii. Rava dosa: the dosa batter is made by combining semolina with rice flour and spiced with grated
ginger and green chillies. The batter is really thin and is sprinkled over a large tawa to prepare a crisp
rava dosa.

 IDLI: Idlis made in South India are of various kinds and each has its own traditional ways. The
process of cooking is however common for all which is steaming. The most common one is
made with urad dal and parboiled rice. The batter is made by grinding both separately and
leaving it overnight to ferment. The next day it is steamed in the idli vessel.
 
 PAYASAM: It is a sweet preparation and various kinds of payasam are eaten on various
festive occasions. Few common payasams are as follows:
i) Pal payasam: this payasam is made with rice and milk and is made similar to a kheer.
 ii)  Parupu payasam: this is made by cooking lentils in milk and jiggery.

iii) Aval payasam: This payasam is made by cooking flaked rice with jiggery and milk.

 PACHADI: These can be regarded as South Indian raitas. A variety of ingredients such as
grated carrots, deep fried sliced okra, roasted and mashed brinjals etc are mixed along with
smooth thick curd to prepare pachadi. These are served tempered with curry leaves, mustard,
urad dal, and whole red chillies. The ingredient used with the curd can be sauted or deep fat
fried before being added to it.

 KOOTTU: There are many varieties of koottu. It is usually made by boiling green gram along
with bite size pieces of vegetables and also fruits such as jackfruit and raw bananas. It is
flavoured with turmeric and red chillies. Grated coconut and rice paste are used for thickening
the koottu. It is usually finished with coconut oil.

 VADAI:  This can be termed as a fritter. Various kinds of vadai are prepared under Tamil
cuisine. A few of the common vadais are as follows:

i)  Ulundhu vada: It is prepared by making a coarse paste of soaked urad dal and combining
the same with chopped onion, green chillies, coriander, and asafoetida. This paste is then shaped as
roundels and a hole is made in the centre using wet hands. These are then deep fat fried in hot oil
until crisp.

ii) Kola vadai: Flaked rice is soaked in water and then squeezed out. It is kneaded into a
dough and combined with grated coconut, green chillies and ginger. They are rolled into small balls
and then into half in thick slices. Each slice is shallow fried until crisp and then served.

SOME COMMON DISHES

Main dishes

 Idli is a steamed rice-cake prepared with fermented batter or rice and black gram. It is usually
served with different kinds of traditional dishes such as chutney, sambhar or vadacurry.
 Dosai is prepared from a fermented batter and black gram with a small quantity
of sambar or chutney. Several varieties like saada dosai, kal dosai, muttai dosai, neer dosai, rava
dosai and paasi paruppu dosai are prominently available in Tamil Nadu.
 Vadai is based on the ingredients used and served along with idlis.
 Pongal is a traditional cuisine where rice is cooked in a matki with water and milk. The word
(pongal) directly translates to the action of boiling over the container due to the starch.
 Paniyaram is used to make dosa.
 Appam is prepared with a fermented batter of rice and black gram mixture. Appam generally
has thin corners with a soft center.
 Uthappam is a dosa-based dish that is slightly thick, fluffy, and soft. It can be made from
regular idli/dosai batter.
 Puttu is a steamed, layered, cylindrical cake made from flour or rice.
 Kozhakkattai is a steamed dumpling made with rice flour.
 Sevai or idiyappam are rice noodles usually in steamed rice cakes.
 Adai is prepared with a mixture of vegetables. It contains fiber and calcium. It is used as a
recipe by the Tamil people.

Side dishes

 Sambar is a lentil-based vegetable stew or chowder made with tamarind, broth and freshly

grounded spices.
 Chutney varieties consumed by the people are coconut chutney, onion chutney, tomato
chutney, corriander chutney, kara chutney, garlic chutney and puli chutney.
 Vada curry is a classic dish which is also famous among Chennai people.
 Thogaiyal is a wet ground paste that contains several ingredients.

Drinks

 Coffee is the most popular beverage. Its preparation is generally done with gourmet coffee
beans. The preparation of filter coffee is a ritual. Sometimes chicory is added to enhance the
aroma. Hot milk with sugar and a small quantity of decoction is then served in a tumbler set, a
traditional coffee cup.
 Koozh is also known as Congee or (rice congee).
 Sharbat is a drink made from fruits or petal flowers.
 Paanakam is a drink made from lemon juice, jaggery, dried ginger and cardamom.

Sambar varieties

 Ladies finger sambar

 Potato, tomato and carrot sambar
 Carrot and beans sambar
 Arachuvitta sambar
 Sambar for idly/dosa/pongal
 Mango Sambar
 Mixed Vegetable Sambar
 Vendhaya Keerai sambar (methi sambar)
Rasam Varieties

 Lemon rasam
 Paruppu rasam (tomato rasam)
 Cumin rasam
 Garlic rasam
 Kollu Rasam (horse gram rasam)
 Pepper rasam
 Pineapple rasam
 Tomato rasam
 Neem flower (Veppam Poo) rasam
 Kandathippili (pepper) rasam
 Mint rasam
 Beetroot tomato rasam
 Mutton elumbu rasam/Mutton bone rasam

Curry varieties

 Thatta payaru kathirikkai kozhambu/Cow pea Brinjal curry

 Murunga keerai kozhambu/Drumstick leaves curry
 Pidukkam paruppu kozhambu/Shelled field beans curry
 Kaalan kozhambu/Mushroom curry
 Vendhaya kozhambu/Fenugreek seeds curry
 Mochai kozhambu/Field beans curry
 Pattani kuzhambu/Dry peas curry
 Ennai kathrikkai kozhambu/Oily eggplant spicy curry
 Vendaikkaai kaara kozhambu/Ladies finger spicy curry
 Kathrikkai kaara kozhambu/Brinjal spicy curry
 Mulai payaru kozhambu/Moong sprouts curry

Poriyal/stir-fry varieties

 Parangikkaai ellu poriyal/Pumpkin fry curry with sesame seeds

 Arasanikaai poriyal/Yellow pumpkin fry
 Sorakkaai verkaadalai poriyal/Calabash peanuts fry
 Kizhangu pottalam/Madurai potato fry masala
 Senai kizhangu poriyal/Yam roast in banana leaves
 Urulai milagu varuval/Potato pepper fry
 Senai chops/Yam chops
 Vengaaya thalai poriyal/Spring onion fry
 Murungakeerai poriyal/Drumstick leaves fry
 Urulai podimaas/Potato podimas
 Ennai kathrikkaai masala/Stuffed small eggplant oily masala

Kootu/stew varieties

 Vaazhaipoo kootu/Plantain flower stew

 Vendakkai kootu/Ladiesfinger stew
 Murungakeerai paruppu usili/Drumstick leaves lentil stew
 Paruppu beans usili/Beans and lentils stew
 Kootaviyal/Aviyal cooked with all country veggies
 Keerai mandi/Chettinad spinach stew
 Sorakkaai kootu/Bottle gourd stew
 Vaazhai thandu kootu/Plantain stem curd stew
 Keerai paruppu poondu kootu/Spinach lentil garlic stew
 Pappaalikkaai kootu/Raw pappaya stew
 Palakkaai kootu/Raw Jackfruit stew
 Vallaarai keerai kootu/Brahmi booti stew

Chicken varieties

 Arachivitta kozhi curry/Chicken in spicy thick coconut gravy

 Varuthu aracha kozhi curry/Chicken in spicy fried and ground coconut gravy
 Kozhi vellai kuruma/Chicken in white gravy
 Chicken pakoda
 Chicken ghee roast
 Chicken Chinthamani
 Kozhi pachai curry/Chicken corriander and mint curry
 Chicken Kola urundai kozhambu/Chicken dumplings curry
 Chicken chettinad
 Ambur chicken briyani

Mutton varieties

 Aatukkal paaya/Mutton trotters stew

 Nenju elumbu soup/Mutton rib bones soup
 Mutton kuzhambu/curry
 Mutton korma in thick coconut gravy
 Mutton in fried ground coconut gravy
 Muttom elumbu rasam/Mutton bone soup
 Nalli elumbu masala/Goat Bone marrow masala
 Mutton curry dosa
 Ratha poriyal/Goat blood fry
 Mutton Sukka
Seafood varieties

 Meen puli muzham/Fish in thick coconut tamarind gravy

 Meen karutha curry/Fish black curry [in fried coconut, shallots, garlic, dried
ginger,peppercorns, corriander seeds, red chillies, oregano and other spices]
 Thengai paal meen curry/Fish in spicy coconut milk gravy.
 Sura puttu/Fishpittu
 Iraal masala/Prawn spicy masala
 Iraal milagu varuval/ Spicy prawn pepper fry
 Coconut fish fry
 Nethili meen varuval/Spicy deep-fried anchovies

Egg varieties

 Muttai thokku/Egg masala

 Muttai milagu varuval/Egg pepper fry
 Chettinad spicy egg curry
 Muttai paniyaaram/Egg Paniyaaram
 Odachi oothina muttai curry/ Egg poached curry
 Muttai kalakki/Egg Kalakki
 Muttai korma
 Egg in thick coconut milk gravy
 Egg in spicy coconut and tamarind gravy

Sweet dishes

 Brown rice kheer

 Sweet potato kheer
 Apple kheer
 Thengai bholi/Coconut bholi
 Paasi paruppu bholi/Moong dhal bholi
 Then mittai/Honeycomb sweet
 Ingi marappa/Ginger fudge
 Pori urundai/Puffed rice jaggery balls
 Kadalai mittai/Peanut jaggery balls
 Maalaadu/Roasted channa dhal sweet balls
 Paasi paruppu laddu/Moong dhal sweet balls
 Ravalaadu/Rava sweet balls
 Thinai laddu/Fox millet sweet balls
 Godhumai laddu/Wheat sweet balls
Traditional snacks

 Murukku
 Seedai
 Bajji'
 varieties of Mixture]]
 Kara Sevu
 Pakoda
 bonda
 types of vadai (ulundu, Kara, aama)
 Thattu vadai/nippetu'
 Boondhi
 Kara pori
 aval pori

Pickles

 Elumichai oorkaai/Lemon pickle

 Poondu oorkaai/Garlic pickle
 Ingi oorkaai/Ginger pickle
 Thakkali oorkaai/Tomato pickle
 Vengaaya oorkaai/Onion pickle
 Mangaai oorkaai/Mango pickle
 Nellikaai oorkaai/Gooseberry pickle
 Naarthangaai oorkaai/Citron pickle
 Carrot oorkaai
 Milagai oorkaai - Green Chilly pickle
 Red Chilli pickle

Podi varieties/chutney powder

These are the dry chutney powder varieties to be mixed with cooked plain rice and ghee.

 Paruppu podi/Lentil chutney powder

 Poondu podi/Garlic chutney powder
 Idly milagu podi/ Idly chutney powder as a side dish for idly and dosas
 karuveppilai podi/Curry leaves chutney powder
 Milagu podi/Pepper chutney powder
 Ellu podi/Sesame seeds chutney powder
 Kollu podi/Horse gram chutney powder
 Nilakadalai podi/Groundnut chutney powder
 Kothamalli podi/Corriander chutney powder
 Mint chutney powder
 Raw banana chutney powder for infants and toddlers

Dishes

Idly with Medu vada (Ulundhu Vadai) with tomato Chutney, Sambhar served on banana leaf

Ven Pongal

Dosai made at home

Idiyappam
Filter coffee

Kuzhi Paniyaram

References
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June  2018.
2. ^ Shankar, Shylashri (16 December 2016). "A coffee break in tradition". Open the magazine. Retrieved 21
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3. ^ "Curry; Define Curry at Dictionary.com". Dictionary.reference.com. Retrieved 14 September  2013.
4. ^ "mulligatawny, n.". Oxford English Dictionary. Oxford: Oxford University Press. 2003.
5. ^ "congee". Academic Dictionaries and Encyclopedias. Retrieved  26 March 2017.
6. ^ https://www.kannammacooks.com/puliyodharai-iyengar-puliyodharai-kovil-puliyodharai/
7. ^ Mukund Padmanabhan, Subash Jeyan and Subajayanthi Wilson (26 May 2012).  "Food Safari: In search of
Ambur biryani". The Hindu.
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