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Regional Delicacies of Rameswaram

Rameswaram, one of the most sacred places of India, is a part of the highly sacred Char Dham Pilgrimage. Based on the Pamban Island (an island situated between peninsular India and Democratic Socialist Republic of Sri Lanka), Rameswaram is one of the few pilgrimage town in the southern India which is thronged by local, national and international visitors, throughout the year. For a pilgrimage town, Rameswaram is well equipped with all essential (tourist-centric) facilities and amenities.

Must Read: Tourism in Rameswaram

The town is dotted with numerous restaurants who serve a wide range of cuisines to suit the needs and demands of all types of visitors. If you are planning to visit Rameswaram, it is a great idea to explore the town through its specialties, particularly through its regional delicacies. Next time you are in the holy town, try your hand in ordering some of the specialty delicacies of Rameswaram and relish the unique taste which you can never experience outside of Rameswaram! Let's have a look at some of the Toothsome Delicacies of Rameswaram.

Also Read:
Food in Rameswaram
Restaurants in Rameswaram

Rameswaram Kootu

Rameswaram Kootu

A mouth-watering vegetarian dish, Rameswaram Kootu, a traditional yet simple and scrumptious dish! A stew type of dish, the two most important ingredients of Rameswaram Kootu is lentils and vegetables. The kootu is prepared in a way that it is thicker than the regular South Indian sambar but aqueous when compared to vegetable curries. Rameswaram Kootu is a healthy side dish that goes well with sambar rice, rasam rice, kaara kozhambu rice and even people mix plain rice with this kootu and relish!

Type: Side Dish
Difficulty Level: Easy
Cuisine: Indian - Regional Recipe of Rameswaram


Chayote (chow chow or seemai kathirikai) - 2 nos
Moong dal (paasi paruppu) - 1/4 cup
Turmeric Powder (manjal thool) - 1 teaspoon
Asafoetida (perungayam) - 1 teaspoon
Coconut Oil (thengai ennai)  - 1 tablespoon
Curry Leaves (karivepillai) - 2 sprigs
Coriander Leaves (kothmalli thazhai) - To garnish
Salt - To taste

To Grind:
Coconut Scraps - 1 cup
Green Chillies - 2 nos
Cumin Seeds (jeeragam) - 1 teaspoon

Method of Preparation:

Pressure cook the following:
Chopped chayote pieces
Moong dal
Turmeric powder
  • Grind the ingredients given under the heading - 'To grind' into a smooth paste
  • Now add the mixture to the pressure cooked items and add salt
  • Keep the dish in medium flame for about 2 minutes and stir well
  • Take a fry pan and temper the curry leaves using coconut oil and add it with the dish and mix them well
  • Garnish it with finely chopped coriander leaves
  • Serve hot

Vanjiram Meen Varuval (King Fish Fry)

Vanjiram Meen Varuval

Being a coastal town, Rameswaram enjoys a wide variety of seafood dishes, especially fish dishes. King fish, called as vajiram meen in the local language of Tamil is a popular fish variety in the state and is popularly used for fish fry recipes. Vajiram meen varuval is one of the most delectable fish based dishes and a regional specialty in the Rameswaram town.


Vanjiram Fish - 5 to 6 nos
Ginger Garlic Paste (inji poondu vizhudhu) - 1 tablespoon (optional)
Red Chilli Powder (milgaia thool) - 2 teaspoon
Coriander powder (kothamalli podi) - 1/2 teaspoon
Turmeric powder (manjal thool) - 1/2 teaspoon
Lime juice (elumichai saaru) - 1 teaspoon
Oil - To deep fry
Salt - To taste

Method of Preparation:
  • Clean the fish and wash it at least thrice and keep it aside
  • Take a wide-mouthed bowl and add turmeric powder, red chilli powder, coriander powder, salt and lime juice and little water to make it as a paste
  • Now coat the masala on the fish evenly and keep it aside for at least 30 minutes
  • Heat the oil in a thick bottom frying pan and deep fry the fishes or one can use dosa tawa and toast the fishes too
  • Get ready to enjoy the hot, crispy and delicious fish fry

Nannari Paal Sarbath (Nannari Mil Sherbet)

Nannari Paal Sarbath

Nannari Paal Sarbath is mind blowing, lip smacking and refreshing beverage, which is very popular in the pilgrimage town of Rameswaram. A favorite drink of people of all age groups, Nannari Paal Sarbath is the coolest way to beat the heat in the town. Served with a wide variety of toppings (as demanded), Nannari Paal Sarbath goes with the scorching sun! A great competitor to the legendary Jil Jil Jigarthanda of Madurai.


Chia Seeds (sabja) - Soak it overnight, drain the water, refrigerate and keep it ready
Nannari Syrup (Indian Sarsaparilla Syrup)
Ice Cubes
Ice Cream or Tutty Frutti or Mango Chunks

Method of Preparation:
  • Bring milk up to a boil and keep it aside and let it cool
  • Add a tablespoon of ready-to-add chia seeds for a glass of Nannari Paal Sarbath
  • Add a tablespoon of Nannari syrup
  • Add the milk followed by ice cubes and give it a nice stir
  • Serve chilled

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