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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.
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 as well as meat dishes are common in this region. The Madurai region has its own unique dishes such as muttaiparotta, paruthipal, karidosai,
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 mixtures of vegetables. It contains fiber and calcium. It is used as a recipe by the Tamil people.
Side dishes

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