During Deepavali, breakfast in Tamil Nadu is a culinary celebration with regional twists. Tradition sees households waking up to the aroma of meat simmering in spices, a nod to the festive spirit that envelops the state. In the 70s, chef K Damodaran fondly recalls his Saidapet days where family gatherings featured paaya, a lamb trotters stew, cooked overnight and enjoyed with kal dosai.
In Western Tamil Nadu’s Kongu region, breakfast begins with idli served with the quintessential thakkali kozhambu, a tomato-based curry enriched with shallots and spices. As celebrity chef Madhampatty Rangaraj notes, the preparation involves tomatoes roasted until mushy, ground with exotic spices. Alongside, non-vegetarians savor mutton thanni kozhambu or indulge in kachayam, a sweet wheat and jaggery delight.
In other districts, variations abound. Chef Deena Dhayalan from Tiruvannamalai reminisces about the mutton curry, economically infused with vegetables like potatoes and drumsticks. On no-moon days, this shifts to potato and pea kurma. In Karaikudi, the breakfast spread is incomplete without vellai paniyaram, while in Tirunelveli, sodhi, a vegetable stew, is preferred.
Meanwhile, Virudhunagar, as shared by caterer C Alagar, leans towards simpler fare—dosai with coconut chutney was the highlight in his childhood, elevating the festival. Today, modern palates in the region may opt for poori with kothu kari, where minced meat meets rich coconut milk, but the nostalgia for humble meals remains.
Published on October 28, 2024, this article reflects on the diverse breakfast traditions across Tamil Nadu during the festival, accentuating how regional tastes and cherished memories blend into the Deepavali celebrations.
Original Story https://www.thehindu.com/food/dining/what-do-people-in-tamil-nadu-have-for-breakfast-on-deepavali/article68779035.ece
Category : Dining
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