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Ennai Parota in Virudhunagar
Madurai is the parota capital of the region.
But about 50 km south is Virudhunagar, which takes the parota to another, artery-clogging level that makes it the popular dish it is.
The parotas which are shaped from coils of dough, already soaked in oil, are then fried in a shallow tava, till crisp and flaky.
Waiting crowds then tear or crumble the ennai parota, pour over a river of gravy and tuck in, not forgetting to burp afterwards.
Kara Sev in Sattur
Also in Virudhunagar district is the dusty town of Sattur, which finds itself on the food map of the region, thanks to a delightful, spicy snack it produces by the ton.
Sattur is famous for its kara sev, crisp-fried strands made of gram flour and rice flour, seasoned with chilli and garlic.
It's the perfect thing to munch on with a cup of hot tea.
to continue ..3
Madurai is the parota capital of the region.
But about 50 km south is Virudhunagar, which takes the parota to another, artery-clogging level that makes it the popular dish it is.
The parotas which are shaped from coils of dough, already soaked in oil, are then fried in a shallow tava, till crisp and flaky.
Waiting crowds then tear or crumble the ennai parota, pour over a river of gravy and tuck in, not forgetting to burp afterwards.
Kara Sev in Sattur
Also in Virudhunagar district is the dusty town of Sattur, which finds itself on the food map of the region, thanks to a delightful, spicy snack it produces by the ton.
Sattur is famous for its kara sev, crisp-fried strands made of gram flour and rice flour, seasoned with chilli and garlic.
It's the perfect thing to munch on with a cup of hot tea.
to continue ..3