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Pulihora, also known as Pulisoru, Pulinchoru, Puliyogare, Puliyodarai, Ambad Baath, Kokum rice, or simply Tamarind rice, is a common and traditional rice preparation in the South Indian states of Karnataka, Kerala, Tamil Nadu, Andhra Pradesh and Telangana. [1] Puli means 'tangy' or 'sour' in South Indian languages, referring to the ...
Tamil cuisine is a culinary style of Tamil people originating in the southern Indian state of Tamil Nadu and neighboring Sri Lanka. [ 1] Meats, along with rice, legumes, and lentils, are popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using ...
Puttu is made by slowly adding water to ground rice until the correct texture is achieved. Using hot water would improve the softness of puttu. It is then spiced, formed and steamed with layers of grated coconut. [2] Puttu is generally cooked in an aluminium puttu kutti [3] vessel with two sections. The lower section holds water and the upper ...
Kullakar rice is an ancient rice variety indigenous to and primarily cultivated within India. It is one of the red rice varieties that grow in the South Indian state of Tamil Nadu, India. Kullakar is drought- and pest-resistant, though it is susceptible to waterlogging and requires soil with good drainage. [1]
From Tamil Nadu a dosa-like dish prepared from a combination of toor dal, rice, curry leaves, red chillies and asafoetida. The batter is not fermented. Usually eaten with jaggery or aviyal. Light white dosa: Rice and coconut. [24] Kadapa Neyyi karam dosa [25] Rice flour fermented overnight and mixed with sodium carbonate.
Samba rice is grown extensively in the South Indian state of Tamil Nadu. Rice grown in Samba season (August through January) is referred to as Samba rice. [2] This rice is grown for a longer duration compared to other types of rice. [citation needed] A subvariety of the Samba, known as the Seeraga Samba or Jeera Samba (in Tamil: சீரக ...
Mattu Pongal is made up of two Tamil words; "Mattu", meaning 'bull', and "Pongal", literally meaning 'boiled rice' (a rice and lentil dish) but metaphorically meaning prosperity. [9] [10] The Pongal festival also represents celebration of "fertility and renewal" and is observed either for three days or four-days, after the end of the monsoon ...
In addition to rice and water, khichdi's base comprises lentils, which add "creaminess and a little bite," Kanchan Koya, founder of food blog Spice Spice Baby, told TODAY. Khichdi can also include ...