Specialities
Koozh - Porridge, also called Kanji (rice congee). It is made from cereals.
Kootu - a stew of vegetables or greens, usually made with lentils, and spices which makes for a side dish for a meal consisting of rice, sambhar and rasam.
Aviyal - a stew of vegetables with fresh coconut, and coconut oil which makes for a side dish for a meal consisting of rice, sambhar, rasam and equally for dishes like Adai and Thosai. In hotels its an evening speciality food and advertised as Adai Aviayal
Puttu - Steamed layered, cylindrical cakes made with flour; usually rice flour is used but any miller flour can be used. The flour is sparsely mixed with water and packed into puttu cylinder and steamed. The flour is usually layered with grated coconut.
Paruppusilli - Made with steamed lentils and vegetables. Wet ground lentils are steamed, fluffed. The resulting preparation is seasoned with spices and added to steamed, sauteed vegetables.
Kozhakkattai - Steamed dumplings made with rice flour. The fillings are varied: from grated coconut and jaggery to various savoury preparations.
Kali and kootu
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