Each geographical area where Tamils live has developed its own distinct variant of the common dishes plus a few dishes distinctly native to itself. The Chettinad region, comprising of Karaikudi and adjoining areas, is known for both traditional vegetarian dishes, like appam, uthappam, paal paniyaram, and non-vegetarian dishes, made primarily using chicken.

Rice, the major staple food in most of Tamil, is usually steamed and served with about two to six accompanying items, which typically include sambar, dry curry, rasam, kootu, and "thayir" (curd) or "moru" (whey or buttermilk).

Tiffin or Light meals usually include one or more of Pongal, Dosai, idli, Vadai along with sambar and Chutney is often served as either breakfast or as an evening snack. Ghee Clarified butter called neyyi in Tamil, is used to flavor the rice when eaten with dhal or sambar, but not with curds or buttermilk. Morkulambu, a dish which can be spiced with "moru", is also popular with steamed rice.

संदर्भ
खाद्यसंस्कृती
भौगोलिक प्रसार
भाषा/बोली आणि साहित्य