Weddings in India are always an occasion to behold. They give significance to traditional ceremonies and above all, give importance to making sure the food served is top notch. South Indian weddings, especially Tamil weddings, have the tradition of serving lunch to guests on the day of the wedding. This is done in a sit-down meal arrangement in a hall adjacent to the main wedding hall. The food is served on a banana leaf. Usually, the food served is vegetarian to mark the auspicious occasion. Traditionally people in India eat food with bare hands without any spoon or fork unlike in other countries.
The dishes which are served in a typical Tamil wedding are:
Rice is the staple food present in almost every meal consumed in Tamilnadu. Therefore, it is no surprise that rice is prevalent in the wedding meal. It is served throughout the meal to act as a vehicle to be mixed with and eaten with the other dishes on the menu.
Sambhar is a lentil- based vegetable stew that is spicy and tangy. It serves as the perfect way to get one’s taste buds perked up and asking for more.
Aviyal is a vegetable mix consisting mostly of sliced drumsticks, carrots, pumpkin, green beans, coconut oil, and curry leaves. It can be eaten as a condiment mixed with the rice served or as it is, depending on one’s preference.
Kootu is a semi-solid lentil and vegetable stew made with a fresh coconut paste mixed with spices and vegetables like carrots, beans, diced potatoes, diced pumpkin, cucumber and peas and cooked with turmeric powder and salt in water.
Rasam is a spicy, sweet’ n sour soup stock traditionally prepared using tomato and tamarind as the base. Spices like cumin, pepper and garlic are added to the stock to add heat and flavour. Herbs are used to season it. It is usually eaten along with a vegetable side dish (poriyal). It is also the second main dish served after sambhar. It aids in digestion and helps relieve from symptoms of common cold and stomach ailments.
Poriyal is the ultimate vegetable side dish for any meal one can have in Tamilnadu. It is a dish consisting of fried or sauteed vegetables which are either diced or sliced up. Mustard seeds, onions, chilis, turmeric and coriander are usually added to the dish during the cooking process. It can be eaten as a side dish along with rice mixed with sambhar, rasam or yogurt (curd).
Appalam is a thin, crisp, roughly round flatbread. It is made from rice flour dough and salted to taste. It is hand-shaped and then deep fried in oil to give its crispness. It can be served as an accompaniment to the meal.
8. Thayir Saadam
Yogurt (or curd) mixed with rice is known as Thayir Saadam in Tamilnadu. It is usually served as the third main dish after Rasam. It can be accompanied with poriyal, pickle, and can also sometimes be topped with pomegranate seeds or coriander leaves. Curd rice acts as a natural coolant to bring down the body temperature after the spiciness of the earlier dishes.
Vadai is a savoury snack that is served hot. It is made from legumes like chickpea, black gram or green gram. The legumes are ground to make a batter and shaped and deep fried. The shape of the vadai depends on the type of vadai and the legume used to make it. It can also be stuffed with cumin seeds, onions, and curry leaves to add flavour and nutritive value. It is served at weddings as an accompaniment to payasam.
Payasam is a rice pudding made by boiling milk and sugar with rice along with dried fruits, almonds and cashew nuts. The rice can be replaced with vermicelli, millet or wheat. It is the primary dessert dish in any typical Tamil wedding menu and goes along with the vadai.
Although the ten dishes listed above are prevalent in a tamil wedding menu, other dishes that deserve mention are vegetable biryani served with thayir pachadi (onion raita), roti and vegetable curry, pickle and sweets such as laddu, halwa or jalebi.
Once the guests are done eating, it is customary to fold the banana leaf (towards you if you enjoyed the meal and away from you if you didn’t). Nowadays, it has become prevalent to serve ice cream separately when you leave the meal hall to please the kids accompanying the guests.
The below is the basic menu served by us in wedding catering in chennai. It is highly customizable depends on the client requirement.
MILAGAPODI THADAVIYA IDLY
SOUTH INDIAN MASAL
HOT BADHAM HALWA
ADAI PRADHAMAN PAYASAM
CHOW CHOW CURD PACHADI
ORANGE SKIN SWEET PACHADI TO BALANCE THE TASTE OF THREE FLAVOURS PINEAPPLE CHILLI FLAKES POTATO KARA CURRY
VAZHAI POO VEG ERA ROAST
CABBAGE COCONUT PORIYAL
PARUPPU GHEE AVIYAL
DALCHA KADHAMBA SAMBAR
POOSANIKAI MORE KOZHAMBU
PINE APPLE LEMON RASAM
BRINJAL KARA KOZHAMBU
BHADHAM FIG ROLL
MINI ADAI ROLL WITH JAGGERY
GOBI DUM ALOO GRAVY
STUFFED KADAI VEGETABLES
MINI FRIED IDLI
BISI BELE HULI
CURD RICE WITH TADKA WITH VATHAKUZHAMBU
PICKLES TWO VARIETIES
Arusuvai Arasu is one of the best in catering services for weddings, we make sure that the south Indian wedding menu is very much culturally relevant and is highly specific to the families’ requests. Quality, safety, hygiene, sustainability, customizability and adaptability are the principles that everyone serviced by Arusuvai Arasu speaks of. If you want to experience a premier south Indian wedding feast, choose wedding catering services organized by Arusuvai Arasu for a wholesome experience.