FISH MEAL LUNCH , fish curry , Sambar , Fish Fry , Veg Poriyal , Papadum , Rasam , ROSE MILK

FISH MEAL LUNCH , fish curry , Sambar , Fish Fry , Veg Poriyal , Papadum , Rasam , ROSE MILK
meals
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 dinning table sheet to serve food for guests and family members on which the food items are placed.
Sambar varieties
Ladiesfinger sambar
Potato, tomato and carrot sambar
Carrot and beans sambar
Arachuvitta sambar
Bitter gourd pitlai
Sambar for idly/dosa/pongal
Rasam Varieties
Lemon rasam
Paruppu rasam (tomato rasam)
Cumin rasam
Garlic rasam
Kollu Rasam (horse gram 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
Ulli theeyal/Onion theeyal curry