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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 ...
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 ...
Kolam ( Tamil: கோலம், Malayalam: കോലം, Kannada: ರಂಗೋಲೆ ), also known as Muggu ( Telugu: ముగ్గు ), Tarai Alangaram ( Tamil: தரை அலங்காரம்) and Rangoli ( Kannada: ರಂಗೋಲೆ) is a form of traditional decorative art that is drawn by using rice flour as per age-old ...
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]
South Indian cuisine includes the cuisines of the five southern states of India — Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana —and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states. Additionally, all regions have typical main dishes, snacks ...
Pongal ( / ˈθaɪˈpoʊŋʌl / ), also referred to as Thai Pongal, is a multi-day Hindu harvest festival celebrated by Tamils. It is observed in the month of Thai according to the Tamil solar calendar and usually falls on 14 or 15 January. It is dedicated to Surya (the solar deity in Hinduism) and corresponds to Makar Sankranti, the Hindu ...
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 ...
A bag of Ponni Rice. Ponni rice is a variety of rice developed by Tamil Nadu Agricultural University in 1986. It is widely cultivated in Tamil Nadu, a state in India and is a hybrid variety of Taichung 65 and Myang Ebos 6080/2. Since the Kaveri River is also called 'Ponni' in Tamil literature, the rice could have been named after the river.