Things To Do
in Ottakkadai

A plate with rice, sambar, rasam, a few vegetable curries, chutney and papad — find it at small local restaurants and hotel messes for a filling, inexpensive meal.

Must-Try!

Fermented rice-and-lentil pancakes (dosa) and steamed cakes (idli) served with sambar and coconut chutney — a standard breakfast available in almost every local eatery.

Spicy, tangy curry made with coconut and tamarind, often prepared with locally caught varieties — best in beachside villages and small seafood stalls near coastal markets.

Various tangy gravies (kuzhambu) and dry vegetable stir-fries (poriyal) served as part of everyday home-style meals; try them at family-run restaurants for authentic flavours.

A compact market where locals buy vegetables, fish and spices — great for photography and tasting fresh fruit, roasted corn, and local sweets from vendors.

Early-morning fish auctions and stalls selling freshly caught seafood; bargaining is common and vendors may cook simple preparations on request.

Remove shoes before entering temple premises, dress modestly (cover shoulders and knees) and avoid taking photos where signposted otherwise.

A polite 'Vanakkam' and slight nod or folded-hands greeting (namaste) is customary. Use the right hand for giving or receiving items, and avoid pointing with one finger.

Conservative clothing is advisable in villages; public displays of affection are frowned upon and loud behaviour can attract attention.

If invited into a home, wait to be shown where to sit and eat; many local meals are served on banana leaves in rural settings—follow the host’s lead.

Tipping is modest: rounding up bills or leaving 5–10% in restaurants is appreciated but not always expected at small eateries. Tip drivers and guides if service is helpful; for small services (porters, cleaners) a small INR amount is suitable.

Cash (Indian Rupees) is king in small towns; however UPI mobile payments and wallets are increasingly common, and major cards are accepted at larger hotels or chain restaurants. Carry small notes and use ATMs in nearby larger towns if needed.

March to May brings hot, humid conditions with daytime temperatures often in the 30s°C (high 80s–100s°F). Travel in early morning or late afternoon to avoid heat; carry water, sun protection and light cotton clothing.

June to September can bring intermittent rain and higher humidity; short downpours may disrupt travel plans but landscapes are green and less crowded.

October to December is the region’s main rainy season with heavier showers in some years; the coast and mangroves can be particularly wet but temperatures start to cool.

December to February offers the most comfortable weather—mild days and cooler nights—ideal for outdoor activities, temple visits and photography.

The majority population practices Hinduism and follows Tamil cultural traditions, with many families engaged in agriculture or small trade.

In nearby coastal hamlets, fishing communities form a distinct group with livelihoods tied to the sea and unique local customs.

Small Muslim and Christian communities live in the region, contributing to local diversity and running local businesses, shops and places of worship.

A mix of younger people seeking education or work in nearby towns and an older population engaged in farming and traditional trades.

Vegetarian food is widely available and often inexpensive; many restaurants offer dedicated vegetable thalis, dosas and idlis and you can request no onion/no garlic options in traditional places if needed.

Vegan options exist but require specification — ask for dishes without ghee, yogurt or butter and verify ingredients in gravies; plain rice with sambar and vegetable curries can be vegan-friendly.

Many South Indian staples (rice, idli, dosa made from rice and lentils) are naturally gluten-free, but confirm that items like dosas were not made on the same surface as wheat-based foods if you have celiac disease.

Seafood is common in coastal menus; make allergies clear in Tamil or English and avoid cross-contamination at small stalls where seafood is handled frequently.