Satti Sorru

Satti Sorru is a traditional Tamil dish that originates from the Tamil Nadu region of India. It is a type of mixed rice dish, similar to Biryani or Pulao, but with distinct flavors and preparation methods unique to the Tamil culinary tradition.

History

The history of Satti Sorru is deeply rooted in the rural areas of Tamil Nadu. It was traditionally prepared by farmers and laborers as a convenient and filling meal that could be easily carried to the fields. The dish is typically prepared in large quantities and packed into a banana leaf for easy transportation.

Preparation

Satti Sorru is prepared by cooking rice with various spices, meat (usually chicken, mutton, or fish), and a special type of red chili paste known as 'Kulambu'. The ingredients are cooked together in a single pot until the flavors meld together. The dish is then packed tightly into a banana leaf, which not only makes it portable but also imparts a unique flavor to the rice.

Cultural Significance

Satti Sorru holds a significant place in Tamil culture. It is often prepared during festivals and special occasions. The dish is also popular in roadside eateries, known as 'Dhabas', where it is served as a hearty and affordable meal for travelers and locals alike.

Variations

There are several regional variations of Satti Sorru, each with its own unique blend of spices and ingredients. Some versions include additional ingredients like vegetables, eggs, or dried fish. The type of meat used can also vary, with some regions preferring chicken, while others use mutton or fish.

See Also

• Tamil cuisine
• Biryani
• Pulao
• Kulambu
• Dhaba