10 Forgotten Tamil Traditional Foods Our Grandparents Swore By
In the past, Tamil households thrived on simple, wholesome, and nutrient-rich meals. These dishes, deeply rooted in the soil of our culture, were once the secret to long lives and vibrant health. However, with the onset of modern lifestyles, many of these age-old foods have faded into obscurity. Today, let us journey back to rediscover 10 forgotten Tamil traditional foods our grandparents cherished—and why we should revive them.
1. Kezhvaragu Kanji (Finger Millet Porridge)
Firstly, kezhvaragu (ragi) was a breakfast staple. It’s rich in calcium and iron, making it ideal for bone health and energy. Our grandparents had it either salted with buttermilk or sweetened with jaggery.
2. Kambu Koozh (Pearl Millet Porridge)
Secondly, during scorching summers, kambu koozh kept everyone cool and hydrated. Fermented overnight, it’s a natural probiotic. Served with raw onions, green chillies, and pickles, it was a farmer’s power meal.
3. Sundakkai Kuzhambu (Turkey Berry Curry)
Interestingly, sundakkai was known for its ability to cleanse the gut and improve digestion. Whether dried or fresh, it added a sharp taste to kuzhambu and helped fight intestinal worms.
4. Nellikai Urugai (Amla Pickle)
In contrast to store-bought pickles, homemade nellikai urugai was packed with Vitamin C and antioxidants. It strengthened immunity and was often paired with curd rice.
5. Thinai Pongal (Foxtail Millet Pongal)
Moreover, thinai (foxtail millet) was used in place of rice to make a hearty Pongal. It regulated blood sugar levels and was a diabetic-friendly alternative even back then.
6. Kothamalli Thuvaiyal (Coriander Chutney)
To sum up a healthy meal, grandmothers added thuvaiyal made from fresh herbs. Kothamalli thuvaiyal was more than a side dish—it was a detox powerhouse.
7. Panangalkandu Paal (Palm Candy Milk)
As a result of its cooling effect and rich mineral content, palm candy was used to sweeten milk. It soothed sore throats and was often given before bedtime.
8. Poondu Rasam (Garlic Soup)
Therefore, when someone caught a cold or needed an energy boost, poondu rasam was the go-to remedy. The sulphur compounds in garlic had antibacterial properties that worked wonders.
9. Kollu Sundal (Horse Gram Snack)
On the other hand, kollu (horse gram) was a weight-loss-friendly legume. It reduced cholesterol and was used in sundal, rasam, and even chutneys.
10. Vazhaipoo Vadai (Banana Flower Fritters)
Finally, vazhaipoo is a forgotten superfood. It regulates menstrual cycles and boosts haemoglobin. Our grandmothers turned it into crunchy vadai that no one could resist.
Why We Must Revive These Foods
Today, as lifestyle diseases become more common, these forgotten dishes hold the key to reversing many health issues. These meals were:
- Seasonally suited
- Rich in natural probiotics and fibre
- Made with love and patience
- Tailored to the body’s doshas (balance of Vata, Pitta, Kapha)
Bringing Them Back to Our Plates
Fortunately, we’re witnessing a revival of millets and native foods. Farmers’ markets, organic stores, and even urban homes are embracing these ancient recipes again.
So next time you cook, remember: our ancestors didn’t need supplements or gym memberships. Their food was their medicine.
Let’s honour that wisdom and serve it with pride—one ancestral dish at a time.
Did you grow up eating any of these? Share your favourite in the comments and tag a friend who needs to remember these lost treasures.
You can also read our – 15 Superfoods That Naturally Boost Immunity
According to Healthline, traditional whole grains have impressive health benefits.