Usually in Tamil Nadu cuisine, short-grain white rice is used.
Most of the following dishes use the same four spices, which I will refer to as "Indian spices." These spices include chili powder, turmeric, mustard seeds and cumin. Salt is also added to all the dishes.
The potato stir fry is made by boiling and peeling potatoes before stir frying them with Indian spices.
The carrot and coconut stir fry is made with sauteed carrots and Indian spices. It is served with grated fresh coconut that is added at the very end.
The keerai is made by cooking spinach with lentils into a thick, soupy consistency.
The chayote squash curry is made by peeling chayote squash and then pressure cooking the chayote squash with Indian spices. Steamed lentils are often added to this curry as well.
The vathakozhambu is made by first sundrying turkey berries. These sundried turkey berries are then added to a tamarind paste. The mixture is cooked in water, and then Indian spices are added.
Sambar is usually made by cooking vegetables in tamarind water and then adding a "sambar spice mix," which often includes over 10 different spices, such as coriander, fenugreek seeds, chili powder and asafoetida.
Rasam is usually made by cooking tomato and tamarind in water with coriander and other herbs.
Coconut chutney is usually made by sauteeing coconut with Indian spices then blending it with water to make a sauce.
