We are blessed

தமிழனாய் பிறபதர்கே கடும் மா தவம் செய்திடல் வேண்டுமப்பா :) 

Tamil Nadu is rich in its heritage and food is an important part of it. Tamil Nadu is famous for its hospitality and its deep belief that serving food to others is a service to humanity as is common in many regions of India. The region has a rich cuisine involving both the traditional vegetarian, as well as non vegetarian dishes. It is characterized by the use of rice, legumes and lentils, its distinct aroma and flavor achieved by the blending of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut and rosewater.

Food served in Banana leaves:  Want to live longer? Don't use plate,use banana leaf. 

My favorite recipes :

Curd rice:

Easy to prepare.Tasty.Curd rice also called yogurt rice is a dish of India. The word "curd" in India usually refers to unsweetened yogurt. Unlike the Westerners, Indians mean yogurt when they say curd and what the westerners call curd is called paneer.Curd is prepared from milk. Curd rice with pickle is the best combo. 

Briyani:

This is for non-veg lovers. There are varieties of briyani. Every briyani has its own speciality.
Aambur turkey briyani, Dindugal briyani,Thalapkatti briyani, Bhai kadai briyani is my most favorite. :P
I will give my entire wealth for this briyani. 

Thalapakatti Briayani

Idly:

Most healthiest food in the world.Idly, also romanized idly or idly, plural idlis, is a traditional breakfast in south Indian households. Murugan idly kadai famous for its idlis.The word idli originates from a two Tamil words - "Ittu" + "Avi" (To lay and steam). Although the precise history of the modern idli is unknown, it is a very old food in southern Indian cuisine. The first mention of it in writings occurs ca. 920 A.D., and it seems to have started as a dish made only of fermented urad dal. One description ca. 1025 says the lentils were first soaked in buttermilk, and after grinding, seasoned with pepper, coriander, cumin and asafoetida.” For those soft idlis you may have tasted in a restaurant, proper and proportional mixture of rice and urad dhal have to be fermented. Once you get this mixture right, preparing delicious idlis is no herculean task. Idli is usually served with Chutney or Sambar without which the full taste of the dish cannot be enjoyed.

Kothu Parotta (Highway Food of Tamilnadu):

Kothu Parotta (literally, minced parotta), is a delicacy popular in the South Indian state of Tamil Nadu. It is made using parotta, egg, meat, and salna, a spicy sauce. Other variants of Kothu Parotta are Muttai Kothu Parotta, Chilli Parotta. The ingredients are thrown on a hot cast iron griddle lubricated with oil. These are minced and mixed by repeated pounding using a heavy iron spatula, the sound of which can be heard for a long distance. It is served with onion raita. Kotthu Muttai Parotta is a very famous road side food available only in small road side food shops and may also be available in restaurants, but are usually considered better in street food shops. It is very popular in Tamil Nadu, but is also available in other parts of India and in Sri Lanka, where it is known as "Kotthu Roti".Kothu parotta made without the meat and is called as mutai kothu parotta (literally, egg minced parotta). Chicken kothu parotta,and mutton kothu parotta are relished. Like the parottas, it is common in road side shops call thattu kadai.It is also available in other South Indian states.

Bye Friends I am going to eat :) 

 (to be continued...)