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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 ...
Congee ( / ˈkɒndʒiː /, derived from Tamil கஞ்சி [kaɲdʑi]) [1] [2] [3] is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice-water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel.
Mixed rice and meat dish, a variant of pilaf . Akki rotti. India. "Rice bread", a rice-based breakfast item unique to the state of Karnataka, India. Albaloo polo. Iran. Sour (morello) cherries in pilaf rice, usually made with spices like saffron and advieh . American fried rice ( Thai ) Thailand.
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 ...
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]
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 ...
Idiyappam is a culinary speciality throughout the Indian states of Tamil Nadu, Kerala, Karnataka and in Sri Lanka. The name idiyappam derives from Tamil and Malayalam. The Tamil / Malayalam word 'Idi' together forms the name Idiyappam. The dish is also, frequently, called as noolappam or noolputtu, originating from the Tamil and Malayalam word ...