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The Forgotten Ancient Tamil Dishes

Tamil dishes were prepared in a special manner using many ingredients and spices to make them sweet. Some Tamil dishes were prepared long ago and have now been forgotten. Tamil dishes have unique tastes as a result of the traditional manner of their preparation. The dishes are prepared by chefs who have specialized in their recipes without which the desired taste may not be achieved. In ancient days, Tamil dishes were greatly enjoyed by South Indians who took time to learn how to prepare them sweetly. A reflection of some dishes will help in bringing the recipes of Tamil dishes into practice.

Bubbles and squeaks are ancient Tamil

Bubbles and squeaks are ancient Tamil food that made use of leftovers from a roast. Especially on Sundays after roasting, the leftovers were not thrown away but were put in a bowl to give soup. Cabbage is the main vegetable used to make the dish alongside potatoes whenever required. Normally, cabbage squeaks were fried and added to the bowl of leftovers. More potatoes were put to form a rough thick paste and all the ingredients fried until the color turned to a golden brown. The food could be taken in the evening when eating supper alongside rice grains or wheat flour products.

Vengaya vatha kozhambu is an ancient

Vengaya vatha kozhambu is an ancient meal that was mainly constituting of onions. In its preparation, tamarind pulp is extracted using water and tamarind. Onions are then fried and the tamarind pulp is added to the pan containing the onions. Afterward, the solutions are simmered for a few minutes until the dish is ready to be consumed. It is served while it is still hot to bring out its sweet taste. Red pepper can be added to enhance the taste depending on the preference of the user. It can be served with rice or ghee depending on availability and can be taken during lunchtime, dinner, or be used as supper.

The Forgotten Ancient Tamil Dishes

Chicken casserole with dumplings is a meal that is prepared from chicken meat. Experienced chefs used to prepare this meal for special events since it was liked as a result of its appealing taste. Ingredients are prepared then cooked separately until a required paste is reached before adding in the chicken meat. There is no specific time of the meal being taken since it can be used for lunch or dinner. Special events with many guests were filled up with chicken casserole to crown the event with a good taste.

Rum baba is a dessert that was made in the ancient days by Tamilians. A dessert is a meal that is served before the main dishes are served to create appetite alongside preparing stomachs for another meal. It is a meal whose recipe was long forgotten by chefs who used to prepare it seized to exist. Rum baba is a delicious dessert that brings cravings to take more food when it is brought to the table. It has a tasty nature that is appealing which prepares the stomach to receive more of it or another meal. Rum baba is taken just before having lunch or dinner with family or friends.

Steak and kidney pudding are thought to be time-consuming because of the long preparation time required. It has a simple recipe that can be followed easily to make a delicious dish. Steaks are fetched from a butcher and boiled until they achieve a certain degree of softness when the kidney is added to the result. The kidney is soft and easily softens than a steak. Spices and ingredients are added to it to make it tasty then left on fire up to the formation of a thick paste. The meal brings a good accompaniment to the vegetables that are taken along with it. The meal can be served during lunch hours, dinner, or when having supper alongside rice.

Kedgeree is a dish made from biryani rice and boiled eggs. It is a meal that was made in the olden days by Tamilians. Preparation of kedgeree was simple to follow since kedgeree constituted frying biryani rice in water topped with oil, salt, and some spices. Eggs were boiled then cut into pieces that could be swallowed at once. The eggs were spiced up with ingredients to produce a thick paste hence the name egg curry. It was eaten in the morning and at noon because the food could fit both times.

Franny Rowan